10 Delicious Cherry Brownies from Scratch Recipes

Perfect for any occasion, cherry brownies are the ultimate treat that combines the rich, fudgy goodness of chocolate with the sweet, tangy burst of cherries. Whether you’re a seasoned baker or just starting out, these 10 from-scratch recipes promise to delight your taste buds and impress your friends and family. Dive into our roundup and discover your next favorite dessert!

Classic Cherry Brownies from Scratch

Viral-worthy and utterly decadent, these Classic Cherry Brownies from Scratch are your next baking obsession. Packed with juicy cherries and a fudgy center, they’re a bite of pure joy.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, to balance the flavors
• 1 cup fresh cherries, pitted and halved

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined. Tip: The mixture should look glossy and smooth.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined. Overmixing leads to tough brownies—stop when you see no flour streaks.
5. Fold in the halved cherries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: For fudgier brownies, err on the side of underbaking.
7. Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment overhang to cool completely on a wire rack.

Perfectly chewy with pockets of tart cherries, these brownies are a dream. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast.

Cherry Chocolate Chunk Brownies from Scratch

Absolutely nobody can resist the gooey, chocolatey goodness of homemade brownies, especially when they’re packed with juicy cherries and chunks of dark chocolate.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a warm aroma
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup unsweetened cocoa powder, rich and dark
• 1/2 tsp salt, to balance the flavors
• 1 cup dark chocolate chunks, for melty pockets
• 1 cup fresh cherries, pitted and halved, for a tart contrast

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and slightly glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a fudgy texture.
4. Stir in the vanilla extract, blending it evenly into the mixture for that classic brownie flavor.
5. Sift together the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps and ensure a smooth batter.
6. Gently fold the dry ingredients into the wet until just combined; overmixing leads to tough brownies.
7. Fold in the dark chocolate chunks and halved cherries, distributing them evenly throughout the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Let the brownies cool completely in the pan before lifting them out using the parchment overhang for clean cuts.

Velvety and dense, these brownies strike the ideal balance between fudgy and cakey. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert that’ll have everyone asking for seconds.

White Chocolate Cherry Brownies from Scratch

Just when you thought brownies couldn’t get any better, we’re throwing white chocolate and cherries into the mix. Get ready to bake these decadent squares that’ll steal the show at any gathering.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a warm aroma
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and dark
• 1/4 tsp salt, to balance the flavors
• 1 cup white chocolate chips, creamy and luxurious
• 1 cup dried cherries, plump and tangy

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and slightly glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air for a lighter texture.
4. Stir in the vanilla extract, blending it evenly throughout the mixture.
5. Sift in the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps, folding gently until just combined.
6. Fold in the white chocolate chips and dried cherries, distributing them evenly for bursts of flavor in every bite.
7. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Avoid overbaking to keep them fudgy.
9. Let the brownies cool completely in the pan on a wire rack before slicing. Tip: Chilling them for an hour makes cleaner cuts.
10. Serve squares as is, or warm them slightly and pair with vanilla ice cream for an indulgent dessert. Tip: A sprinkle of sea salt on top enhances all the flavors.

With a fudgy center and chewy edges, these brownies are a textural dream. The white chocolate adds a creamy contrast to the tart cherries, making each bite a perfect balance. Try serving them with a drizzle of cherry compote for an extra fruity punch.

Cherry Almond Brownies from Scratch

Kick off your baking adventure with these decadent Cherry Almond Brownies—packed with juicy cherries and crunchy almonds for a texture that’s pure magic.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, finely ground
• 1 cup dried cherries, plump and tangy
• 1/2 cup sliced almonds, toasted to golden perfection

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Gently fold in the sifted flour, cocoa powder, and salt until just combined—avoid overmixing to keep the brownies fudgy.
5. Stir in the dried cherries and half of the toasted almonds, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, then sprinkle the remaining almonds over the surface.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Melt-in-your-mouth fudgy with bursts of cherry and a nutty crunch, these brownies are a dream. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast.

Double Cherry Brownies from Scratch

Kick off your baking adventure with these Double Cherry Brownies from Scratch—packed with juicy cherries and rich chocolate for a decadent treat.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 tsp salt, finely ground
• 1 cup dark chocolate chips, melty and luxurious
• 1 cup fresh cherries, pitted and halved
• 1/2 cup dried cherries, chewy and tangy

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a fluffy texture.
4. Stir in the vanilla extract, blending it evenly into the mixture for a fragrant depth of flavor.
5. Sift together the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps and ensure a smooth batter.
6. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix and toughen the brownies.
7. Fold in the dark chocolate chips, fresh cherries, and dried cherries, distributing them evenly throughout the batter for bursts of flavor in every bite.
8. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this ensures fudgy, not dry, brownies.
10. Let the brownies cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Mouthwatering and rich, these brownies boast a fudgy center with pockets of juicy cherries and melty chocolate. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Cherry Cheesecake Brownies from Scratch

Never underestimate the power of a dessert that combines the tangy punch of cherries with the creamy dream of cheesecake, all swirled into a fudgy brownie base. This Cherry Cheesecake Brownie recipe is your next obsession, blending textures and flavors in every bite.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 tsp salt, to balance the flavors
• 8 oz cream cheese, softened to silky smoothness
• 1/3 cup powdered sugar, for a delicate cheesecake layer
• 1 cup cherry pie filling, bursting with juicy flavor

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract for that signature aroma.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to keep the brownies tender. Tip: Overmixing can lead to tough brownies.
5. Pour the brownie batter into the prepared pan, spreading evenly with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Dollop over the brownie batter, then swirl with a knife for a marbled effect.
7. Spoon the cherry pie filling over the top, creating pockets of fruity goodness. Tip: Use a toothpick to gently swirl the cherries into the cheesecake layer for a beautiful finish.
8. Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly. This ensures a fudgy texture.
9. Allow to cool completely in the pan before slicing into squares.

With a fudgy brownie base, creamy cheesecake swirls, and tart cherry pockets, these brownies are a textural dream. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Cherry Brownies from Scratch

Get ready to bake the fudgiest gluten-free cherry brownies that’ll have everyone begging for the recipe. These bad boys are packed with juicy cherries and a deep chocolate flavor that’s downright addictive.

Ingredients

• 1 cup almond flour, finely sifted for a smooth texture
• 1/2 cup cocoa powder, rich and unsweetened
• 1/2 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground
• 2 large eggs, farm-fresh and room temperature
• 1/2 cup coconut sugar, for a caramel-like sweetness
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure and aromatic
• 1 cup fresh cherries, pitted and halved
• 1/2 cup dark chocolate chips, for melty pockets of joy

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt until no lumps remain.
3. In another bowl, beat the eggs and coconut sugar until the mixture is light and frothy, about 2 minutes. Tip: Room temperature eggs blend more smoothly.
4. Slowly drizzle in the melted coconut oil and vanilla extract into the egg mixture, whisking continuously to emulsify.
5. Fold the dry ingredients into the wet mixture until just combined—overmixing leads to dense brownies.
6. Gently stir in the cherries and chocolate chips, saving a handful of each for topping.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved cherries and chocolate chips on top.
8. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft. Tip: A toothpick should come out with moist crumbs, not clean.
9. Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment overhang to cool completely on a wire rack. Tip: They firm up as they cool, so resist cutting them too soon.

Who knew gluten-free could taste this good? These brownies are outrageously moist with bursts of tart cherries and gooey chocolate in every bite. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.

Vegan Cherry Brownies from Scratch

Just when you thought brownies couldn’t get any better, we’re throwing cherries into the mix. These vegan cherry brownies are a game-changer—moist, fudgy, and bursting with juicy cherry goodness.

Ingredients

• 1 cup rich, dark cocoa powder
• 2 cups organic, unbleached all-purpose flour
• 1.5 cups raw, granulated sugar
• 1 tsp pure, flaky sea salt
• 1 tsp baking powder
• 1 cup creamy, unsweetened almond butter
• 1/2 cup melted, refined coconut oil
• 1 cup unsweetened almond milk
• 1 tbsp pure vanilla extract
• 1.5 cups fresh, pitted cherries

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together the cocoa powder, flour, sugar, salt, and baking powder until no lumps remain.
3. Add the almond butter, melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until just combined—overmixing leads to tough brownies.
4. Gently fold in the fresh cherries, saving a handful for topping.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved cherries on top.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool completely before slicing.

Now, these brownies are all about that fudgy center and the surprise pop of cherry in every bite. Serve them warm with a scoop of vegan ice cream for the ultimate indulgence.

Cherry Coconut Brownies from Scratch

Here’s how to whip up Cherry Coconut Brownies that’ll steal the spotlight at any gathering. Hit the kitchen and let’s get baking!

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a warm aroma
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, to balance the flavors
• 1 cup sweetened shredded coconut, for a tropical twist
• 1 cup dried cherries, plump and tangy

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Tip: The mixture should look shiny and smooth.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt directly into the wet ingredients. Gently fold until just combined—overmixing leads to tough brownies.
5. Fold in the shredded coconut and dried cherries until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Don’t overbake; the brownies will continue to set as they cool.
7. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

Enjoy these brownies with their fudgy center, chewy edges, and bursts of cherry and coconut in every bite. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Spiced Cherry Brownies from Scratch

Perfect for when you’re craving something decadently chocolatey with a twist—these spiced cherry brownies are a game-changer. Packed with juicy cherries and a hint of warm spice, they’re your next bake-and-take superstar.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 cup all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, rich and unsweetened
• 1/2 tsp salt, finely ground
• 1/2 tsp cinnamon, warm and fragrant
• 1/4 tsp nutmeg, freshly grated
• 1 cup cherries, pitted and halved, bursting with juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and glossy.
3. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a light texture.
4. Stir in the vanilla extract, blending it evenly into the mixture for a fragrant depth of flavor.
5. Sift together the flour, cocoa powder, salt, cinnamon, and nutmeg directly into the wet ingredients to avoid lumps and ensure even distribution of spices.
6. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix and toughen the batter.
7. Fold in the halved cherries, distributing them evenly throughout the batter for pockets of juicy sweetness.
8. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this ensures fudgy, not dry, brownies.
10. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Expect a fudgy center with a crackly top, each bite laced with the bright pop of cherries and a whisper of spice. Serve slightly warm with a scoop of vanilla ice cream for an irresistible contrast.

Conclusion

Mouthwatering and diverse, these 10 cherry brownie recipes offer something for every sweet tooth. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!