I’ve neverย cared for chocolate-covered cherries. The creamy, squishy filling just ruins them for me.
But chocolate and cherries are a wonderful pairing, and that’s where these brownies come in.
Chunky cherry jam is swirled intoย dark, rich, fudgy brownies, and they’re topped with dark chocolate chunks.
Tons of bold chocolate flavor, along with sweet cherry jam, with no white goop in sight. Score.
For the brownie base, Iย usedย anย oldย standbyย recipeย thatย deliversย consistently fudgy results,ย minus any fuss. They’re asย fast and easy as using a boxed mix, and the batter is whisked together inย one bowlย in minutes.
They’re notย at all cakey, which would be a total deal-breaker. I want my brownies dense like aย slab of fudge.ย Cakes are for birthdays, but don’t belong in my brownies.
The irony of these ultra-fudgy brownies is that the recipe usesย cocoa powder, not melted chocolate. I used to think that cocoa powder brownies were inferior to brownies made with (more expensive) melted chocolate, but I’ve been proven wrong.
The jam also adds to the overall density and fudginess since it weighs down the batter and adds moisture.
Make sureย not to overbakeย them so they stay moist and fudgy.ย The jam doesn’t fully set up,ย and the chocolate chunks will be melty and runny, so make sure toย examine the brownie portion, not the jam or chocolate chunks, when doing the toothpick test.
In the past, I’ve made the mistake of thinking my brownies weren’t done when I saw runny chocolate on the toothpick, thereby overcooking them.
Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify, and the longer you can wait before digging in, the better.
I cooled them for a couple hours on the counter before refrigerating them. I prefer desserts this chocolaty to be served chilled.
The brownies are moist, soft, and very chocolaty, without being overly sweet.
The dark chocolate chunks add bold chocolate intensity, and there’s a splash of coffee and some espresso granules added to the batter (optional but recommended). They don’t make the brownies taste like coffee, but instead intensify and round out the chocolate flavor.
You could wash them down with a glass of milk, a cup of coffee, or with merlot or cabernet.
I prefer the later.
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Chocolate Cherry Chocolate Chunk Fudgy Brownies
Ingredients
- 10 tablespoons unsalted butter, 1 1/4 sticks, melted
- 2 large eggs
- ยพ cup granulated sugar
- ยผ cup light brown sugar, packed
- 2 tablespoons brewed coffee, leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- 1 tablespoon vanilla extract
- ยพ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Droste Cocoa
- 1 teaspoon instant espresso coffee granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- ยผ teaspoon salt, optional and to taste
- ยฝ cup all-purpose flour
- about 1/2 heaping cup thick cherry jam or preserves, well-stirred in jar
- 6 ounces dark chocolate, coarsely chopped into chunks (semi-sweet chocolate chips may be substituted but wonโt melt as well)
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
- In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you donโt scramble the eggs.
- Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
- Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
- Add the flour and stir until just combined, donโt overmix.
- Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
- Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier.
- Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Donโt get carried away and over-swirl because it will sink to the bottom of the pan while baking.
- Evenly sprinkle chocolate chunks over the pan.
- Bake for about 25 minutes, or until done; donโt overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock.ย A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesnโt fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick.
- Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Favorite brownie recipe?
I made these last night and they are so tasty! But I had two problems. The worst one is they stuck terribly to the aluminum foil, even though I sprayed it. And the foil stuck to the pan, so I’m scraping it up and then trying to peel the aluminum foil off the bottom of the brownie crumbles. But it is so tasty it’s worth the effort. The other problem I had was that I had to cook it way way longer than the recipe, and the edges got a bit overdone even though it’s perfect in the middle. I was aware to be careful of not thinking the melted chocolate or jam was uncooked dough, it was definitely pretty raw every time I checked on it. It might be because I’m at a high altitude, or it might be because I used homemade cherry jam that hadn’t quite jelled like it should so it was too liquidy. I’m not sure why it worked the way it did, but at least its still tasty!
Regarding foil, it’s optional of course to help save on clean up time but in your case, sounds like that backfired. I always/only use this foil. It’s more expensive than any others but I promise you, it never, ever, ever sticks, through hundreds (thousands?) of recipes! https://amzn.to/2CPTyJs
Regarding the longer baking time, yes to this for this, I would almost guarantee it since anything you add that’s liquidy going in, will cause things to bake mucccch slower: ” or it might be because I used homemade cherry jam that hadnโt quite jelled like it should so it was too liquidy”
I had a similar chocolate cherry chocolate ัhunk fudgy brownies at a restaurant recently and found myself craving it and wondering if I could recreate it today.
Thanks for trying the recipe and hope it satisfies your craving!
I had a similar chocolate cherry chocolate ัhunk fudgy brownies at a restaurant recently and found myself craving it and wondering if I could recreate it today.
Oh my gosh. OH MY GOSH. I made these for my suitemates. I had to go home and make a SECOND batch immediately because holy wow these are amazing. Best brownies I’ve had in my life. So fudgy and sweet and rich. My roomies were bummed when the first plate ran out and then i whipped the second plate out and made them happy again XD. 10/10 will definitely make again.
Thanks for the amazing compliment that they’re the “Best brownies Iโve had in my life.” Glad you made another batch and that you’ll make again!
Nice recipes once again. Thanks so much and have a Happy Day!
Chocolate + Cherry is such a wonderful combination!
Holy moly! Those are incredible looking! I love how rich and fudgey they are!!!!
Beautiful, Averie! Love the cocoa power – it’s much easier than going through the double boiler process of melting chocolate.
And CHEAPER! :)
I don’t like chocolate covered cherries either, but these look amazing! My father would love these brownies!
These look absolutely gorgeous! Perfection!
I’ve always made brownies with cocoa powder and they have never failed me in the fudgy department. I might steal yours and try it out too~! Not sure why but I seem to find cocoa ones much more chocolatey. Maybe because cocoa is pure chocolate flavour and the fats come from butter and nothing else so the flavour is purer? Don’t know. Love the bright red in this dark brownie.
Glad you’re a fan of cocoa brownies, too!
Gorgeous, I love a fudgy brownie!
These look CRAZY fudgy, and there’s seriously nothing better than a crazy fudgy brownie. Except maybe a brownie with cherries in it too. :)
I was just thinking this morning of making brownies and adding in chopped dried tart Montmorency cherries along w/ some dark chocolate chips! Do you think the added moisture from the jam is necessary – or would the dried cherries work just as well? They’re those wonderful moist, plump ones from Trader Joe’s. And just wondering what brand of that delicious looking jam you used. Thanks for posting this today!
The jam is some Dutch jam that I found here in an Aruban grocery store (Dutch island). Any kind will be just fine. I would use jam and maybe add some of your dried cherries too; but I would not skip the jam all together.
Oh, Averie…your chocolate cherry brownies are right up my alley! I just adore cherries and especially with chocolate. I agree…those chocolate covered cherries, with fondant filling, are not appealing. But, dried tart cherries from Michigan, dipped in good chocolate? Dreamy! And, so addicting. These brownies would be so ideal for Valentine’s Day, too! Thanks for sharing. Will be pinning tonight!
I love Michigan cherries! I grew up in MN then Chicago so very familiar with WI and MI cherries! Thanks for pinning this one and the raw choc chip bars, too!
I love the chocolate/cherry combo – but I agree, I hate the chocolate covered cherries, they taste so fake! THESE are RIGHT Up my alley!!