Satisfy your deepest chocolate cravings in a flash with these incredibly easy and delicious Cherry Brownies. Using a quality brownie mix as a base, this recipe transforms into a quick, flavorful, and special treat by adding juicy fresh cherries and toasted pecans for the ultimate fudgy, fruity, and nutty dessert.
Table of Contents
Why You Will Love This Recipe
This recipe was born out of a desperate need for a decadent dessert with minimal effort. During a last-minute gathering, I tossed fresh cherries and nuts into a brownie mix, and the result was a revelation. The cherries stay wonderfully juicy against the rich chocolate, making these brownies my secret weapon for impressing guests with almost no work.
Ingredients
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 large egg
- 1 teaspoon almond extract (optional)
- 1 (18-ounce) package brownie mix, such as Ghirardelli® Double Chocolate
- 1 cup fresh dark sweet cherries, pitted and quartered
- 1/3 cup chopped and toasted pecans
Step-by-step instructions for making the recipe
- Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides. Lightly grease the pan and parchment with cooking spray.
- In a large bowl, combine the vegetable oil, water, egg, and almond extract (if using). Whisk until smooth.
- Add the entire contents of the brownie mix to the bowl. Stir with a spatula until the dry ingredients are just combined and no streaks remain.
- Gently fold in the quartered fresh cherries and the chopped toasted pecans until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and use the spatula to spread it into a smooth, even layer.
- Bake in the preheated oven for 44 to 48 minutes. The brownies are done when the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan.
- Once cooled, use the parchment paper overhang to carefully lift the entire block of brownies out of the pan.
- Place the block on a cutting board and cut into 12 squares. Serve and enjoy!
Easy Cherry Brownies
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides. Lightly grease the pan and parchment with cooking spray.
- In a large bowl, combine the vegetable oil, water, egg, and almond extract (if using). Whisk until smooth.1/3 cup vegetable oil, 1/4 cup water, 1 large egg, 1 teaspoon almond extract
- Add the entire contents of the brownie mix to the bowl. Stir with a spatula until the dry ingredients are just combined and no streaks remain.1 (18 ounce) package brownie mix
- Gently fold in the quartered fresh cherries and the chopped toasted pecans until they are evenly distributed throughout the batter.1 cup fresh dark sweet cherries, pitted and quartered, 1/3 cup chopped and toasted pecans
- Pour the batter into the prepared pan and use the spatula to spread it into a smooth, even layer.
- Bake in the preheated oven for 44 to 48 minutes. The brownies are done when the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan.
- Once cooled, use the parchment paper overhang to carefully lift the entire block of brownies out of the pan.
- Place the block on a cutting board and cut into 12 squares. Serve and enjoy!
Notes
FAQ
Can I use frozen cherries instead of fresh?
Yes, but do not thaw them first. Toss the frozen cherries in a tablespoon of the dry brownie mix to coat them, which will help prevent them from sinking to the bottom and releasing too much liquid into the batter.
My brownie mix has different instructions. Which should I follow?
Always default to the instructions on your specific brownie mix package for the required ingredients (oil, water, egg). However, use the baking temperature and time in this recipe (325°F for 44-48 mins) as a guide, as the added moisture from the cherries requires a longer bake time at a slightly lower temperature.
Why did my cherries sink to the bottom?
This is natural due to their weight and moisture. Coating them in a little of the dry brownie mix can help, but some sinking is expected and still results in a delicious, fruity bottom layer.
Can I omit the nuts?
Absolutely! The pecans add a nice crunch, but the brownies will be just as delicious without them. You could also substitute with walnuts or chocolate chips.