Description
Indulge in these fudgy cherry brownies, a rich chocolate dessert featuring a moist cocoa base studded with mini chocolate chips and loaded with fresh cherry pie filling. Topped with a luscious semi-sweet chocolate ganache, these brownies balance fruity tartness and deep chocolate flavor, perfect for any occasion.
Ingredients
Brownie Batter
- 1 Cup Unsalted Butter
- 2 Cups Granulated Sugar
- 4 Eggs
- 2 Teaspoons Vanilla Extract
- ⅔ Cup Cocoa Powder
- 1 Teaspoon Espresso Powder
- 1 Cup All Purpose Flour
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- ½ Cup Mini Chocolate Chips
- 1 Can Cherry Pie Filling (Drained, cherries only)
Chocolate Ganache Topping
- 1 ½ Cups Semi Sweet Chocolate Chips
- ¾ Cup Heavy Whipping Cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper for easy removal of the brownies.
- Melt Butter and Mix Cocoa: In a large bowl, melt the unsalted butter in the microwave for 1-2 minutes. Stir in the cocoa powder until fully combined, then allow to cool slightly to prevent cooking the eggs when added.
- Add Sugar, Eggs, and Flavorings: Incorporate the granulated sugar, eggs, vanilla extract, baking powder, espresso powder, and salt, stirring to combine thoroughly into a smooth batter.
- Incorporate Flour: Gradually add the all-purpose flour a little at a time, folding gently until just combined. Avoid overmixing to maintain brownie fudginess.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips evenly throughout the batter for extra bursts of melty chocolate.
- Prepare Cherries: Using a fork, lift the cherries out of the canned pie filling and tap the edge of the bowl gently to remove any excess syrup, ensuring the batter is not watered down. Fold these drained cherries into the batter gently.
- Fill the Pan: Pour the finished batter into the prepared baking dish, spreading evenly.
- Bake the Brownies: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Avoid overbaking to retain fudgy texture. Remove from oven and allow to cool completely.
- Make the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Heat for 30 seconds at a time, stirring between each interval until the chocolate is fully melted and the mixture is thickened and smooth.
- Apply Ganache Topping: Using a spoon or piping bag, drizzle or pipe the ganache over the cooled brownies evenly.
- Set the Topping: Allow the ganache to harden at room temperature for 20 to 30 minutes before slicing and serving.
Notes
- Ensure cherries are well drained to prevent thinning the batter.
- Use parchment paper for easy removal and clean edges on brownies.
- Do not overbake the brownies to keep them fudgy and moist.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Ganache can be stored separately and applied just before serving if preferred.
