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Original post published July 29th, 2017. Post last updated on February 20th, 2021.
A chocolate covered cherry is one of my favorite things. (In fact, I love them so much I’ve actually started making my own!) A maraschino cherry, enrobed in a gooey fondant coating and covered in dark chocolate? What could be better?
This recipe is my attempt at capturing the essence of a chocolate covered cherry in brownie form. And, full disclosure: These just might be the best brownies I’ve ever made.
A Chocolate Cherry Treat
These chocolate covered cherry buttercream brownies feature a fudgy, dark chocolate brownie base (packed with cherries and chocolate chips!) and a thick layer of cherry-flavored pink buttercream frosting. They’re the ultimate indulgence, and I swear, they taste just like a classic cherry cordial!
I started with my go-to brownie recipe (the same base recipe used to make my dark chocolate mint brownies) then added chopped dried sweet cherries, cherry flavoring, and a hint of pink gel food coloring for visual appeal.
If you want to get really crazy, you might try adding chopped chocolate covered cherry cordials to the batter. However, I haven’t worked up the nerve to try this myself, so experiment at your own risk. And really, they are delicious just as is!
Cherry Buttercream Brownie Tips & Tricks
I made the buttercream frosting for this recipe using my trusty Lorann Oils, in classic cherry flavor. Since their extracts are “super strength” and highly potent, I only needed a very small amount (about 1/4 teaspoon) to give the frosting a nice, robust taste. However, you could also use a grocery store flavor extract. Depending on the brand you choose, you may need to adjust the amount of flavoring needed for the buttercream.
My preference is for a dense, fudgy brownie, rather than a cakey one, so these brownies are definitely fudgy! Feel free to add 1/4 to 1/2 teaspoon of baking soda to your flour mixture if you prefer a “cakier” brownie.
You can top the buttercream with just about anything you’d like: chocolate shavings, chopped dark chocolate, chocolate chips, sprinkles, additional dried or freeze-dried cherries.
Although these brownies taste delicious on any day of the year, they would be especially nice for Valentine’s Day. To make them more Valentine’s-y, try topping the buttercream layer with a generous handful of Valentine-themed sprinkles.
Other brownie recipes you might enjoy:
Mint Buttercream Brownies
Italian Rainbow Brownies
Brie and Cranberry Brownies
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I love to see what you’re making!
PrintCherry Buttercream Brownies
- Total Time: 1 hour
- Yield: 16 brownies 1x
Description
A fudgy chocolate brownie filled with sweet cherries and topped with layers of dark chocolate and cherry buttercream frosting.
Ingredients
Brownies:
113 grams unsalted butter (1/2 cup / 1 stick)
210 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
Pinch salt
2 eggs
1 teaspoon vanilla extract
85 grams all purpose flour (2/3 cup)
80 grams dried cherries, chopped (1/2 cup)
100 grams chocolate chips, or chopped dark chocolate (about 1/2 cup)
Buttercream Frosting:
113 grams unsalted butter, softened to room temperature (1/2 cup / 1 stick)
250 grams confectioner’s sugar (2 cups), plus more to adjust consistency
2 tablespoons whole milk, plus more to adjust consistency
1/4 – 1/2 teaspoon cherry flavoring (or to taste)
Pink gel food coloring
Sprinkles, chocolate chips, chocolate shavings, or other decorative toppings (optional)
Instructions
Brownies:
Preheat oven to 330° F / 165° C. Lightly butter an 8×8-inch / 20×20-centimeter square baking tin, line with parchment, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, stir in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add eggs and vanilla to butter-sugar-cocoa mixture, and stir to combine.
Stir in flour.
Fold dried cherries and chocolate chips into the batter, stirring until just combined. Pour batter into prepared tin. (Mixture will be thick).
Using damp fingers or a spatula, press batter evenly into the tin.
Bake in preheated oven for 40-45 minutes, or until a toothpick comes out clean.
Transfer brownies to a wire rack and allow to cool completely, at least one hour.
Buttercream:
Add softened butter to a large mixing bowl or the bowl of a stand mixer and beat until light and fluffy, about two minutes.
Gradually beat icing sugar into the butter, combining well after each addition.
Beat in 1-2 tablespoons milk or half and half (just enough to smooth the frosting, but not enough to make it too thin**), followed by gel food coloring and cherry flavoring. Taste your buttercream and adjust the flavoring accordingly.
Assembly:
When brownies are completely cool, spread with a generous layer of cherry buttercream. Sprinkle frosting with chocolate chips or colored sprinkles, if desired.
Cut brownie slab into sixteen squares. Store brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
Notes
**If frosting seems too thick or thin, add a bit more milk/cream or icing sugar to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert