Chocolate Covered Cherry Brownies combine the rich flavor of chocolate-covered cherries with a moist, fudgy brownie base. This simple, crowd-pleasing recipe delivers triple chocolate and bright cherry bites in every square—perfect for holiday gatherings or any time you crave a nostalgic, fruity chocolate treat.
Table of contents
- 🔑 Key to Success #1 – Two Kinds of Chocolate in the Brownies
- 🔑 Key to Success #2 – Halve the Cherries
- 🔑 Key to Success #3 – Let the Brownies Set Overnight
- 📌 Save this Chocolate Covered Cherry Brownie recipe
Chocolate covered cherries were a holiday tradition in my family. My mother often received a box at Christmas and would occasionally share them with us. Those memories inspired this brownie version—familiar cherry flavor tucked into a deeply chocolatey brownie.
🔑 Key to Success #1 – Two Kinds of Chocolate in the Brownies
To achieve an intensely chocolate flavor and a fudgy texture, the brownie batter uses two forms of chocolate: melted chocolate and unsweetened cocoa powder. Start by melting butter with a portion of the chocolate chips until smooth. Stir in cocoa powder and sugar to build depth and sweetness.
Add eggs and vanilla, then fold in the dry ingredients just until combined. Overmixing develops gluten and can make brownies tough, so stir only until the flour is fully incorporated. Spread the batter into a well-greased 9×13-inch pan—lining with parchment paper makes removal easier and helps the bars release cleanly.
🔑 Key to Success #2 – Halve the Cherries
This recipe uses candied (glace) cherries for authentic chocolate-covered cherry flavor. These are whole cherries cooked in a thick syrup and are different from maraschino cherries. You can usually find candied cherries in grocery stores during holiday months; if unavailable, maraschino cherries will work as a substitute.
Slice the candied cherries in half with a small paring knife and scatter them over the prepared brownie batter along with remaining chocolate chips. Finish the topping by drizzling sweetened condensed milk across the cherries and chips—this adds a creamy sweetness that melds with the chocolate, giving the bars a texture and richness similar to seven-layer bars.
🔑 Key to Success #3 – Let the Brownies Set Overnight
After baking, allow the brownies to cool uncovered to room temperature. As they rest, the sweetened condensed milk soaks in and the bars firm up, resulting in a denser, fudgier texture. For best results, let them set overnight before slicing. You can leave them at room temperature or chill them briefly, but I prefer serving these at room temperature so the chocolate and cherries are tender.
📌 Save this Chocolate Covered Cherry Brownie recipe
Chocolate Covered Cherry Brownies
Ingredients
- ½ cup butter
- 1 ½ cups semi-sweet chocolate chips, divided
- 1 cup granulated sugar
- ½ cup cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- 10 oz candied cherries, cut in half
- ¾ cup sweetened condensed milk
Directions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish (or line it with parchment).
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In a large microwave-safe bowl, heat butter and 1/4 cup of the chocolate chips on high for 30 seconds. Stir, then heat another 30 seconds and stir until smooth.
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Stir in sugar and cocoa powder until combined, then mix in eggs and vanilla.
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Fold in flour, salt, and baking powder just until moistened. Do not overmix.
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Spread batter into the prepared pan.
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Sprinkle remaining 1 cup chocolate chips and the halved cherries over the batter. Drizzle sweetened condensed milk across the top.
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Bake 28–30 minutes, until the edges are set and slightly golden.
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Let the brownies cool and set up overnight before cutting and serving for best texture.
Equipment
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mixing bowls and spatula
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9×13-inch baking pan
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measuring cups and spoons
Nutrition Facts
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Calories: 155 kcal
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