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Featuring a fudgy brownie base packed with dark chocolate and sweet cherries, and slathered in a thick layer of cherry frosting, these cherry brownies with buttercream frosting taste just like chocolate covered cherry cordials!
What Inspired These Cherry Brownies?
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, wrapped in a gooey fondant coating and enrobed in tempered 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.
These chocolate covered cherry buttercream brownies begin with a fudgy, dark chocolate brownie base. To the batter, I’ve added dried cherries, plus chocolate chips (or chopped dark chocolate) to make them extra chocolate-y. After baking, I’ve spread the brownie slab with layer of a thick, cherry-flavored pink buttercream frosting. They’re the ultimate indulgence, and I swear, these taste just like chocolate covered cherries.
Customizing Cherry Buttercream Brownies
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 flavor the frosting. If using a grocery store flavor extract, you will need to taste and adjust the cherry flavor accordingly.
I prefer a dense, fudgy brownie, rather than a cakey one, so these brownies are definitely fudgy! Feel free to add 1/2 teaspoon of baking soda to the dry ingredients if you enjoy a cakier brownie.
Garnish the buttercream in any way you’d like! Chocolate shavings or curls, chopped dark chocolate, chocolate chips, chocolate sprinkles, or freeze-dried cherries all make fun toppings for these chocolate cherry brownies.
The pink color palette makes this recipe a natural choice for Valentine’s Day. To make your brownies more Valentine’s-y, try scatter the buttercream with a handful of Valentine-themed sprinkles.
Make-Ahead and Storage Suggestions
These chocolate cherry brownies taste best on the day they are made. Store brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
Cherry brownies are also suitable for freezing. (I suggest freezing un-frosted brownies, then making and adding the buttercream just prior to serving.) Bake the brownies in a disposable aluminum pan, wrap in foil, and freeze for up to three months. Thaw at room temperature.
Other brownie recipes you might enjoy:
Mint Buttercream Brownies
Italian Rainbow Brownies
Brie and Cranberry Brownies
And if you do 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!
Cherry Buttercream Brownies
A fudgy chocolate brownie filled with sweet cherries and topped with layers of dark chocolate and cherry buttercream frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
Ingredients
Brownies:
113 grams unsalted butter (1/2 cup / 1 stick)
210 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
1/8 teaspoon kosher salt
2 large eggs, at room temperature
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)
260 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 square baking tin and line with parchment. Set aside.
Melt butter in a saucepan over medium heat, then stir in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes.
Scrape melted butter mixture into a large mixing bowl. Add the eggs and vanilla and whisk to combine.
Sift in the flour.
Fold dried cherries and chocolate chips into the batter, stirring until just combined. Pour into prepared tin. (Batter will be thick).
With damp fingertips or a flexible rubber spatula, press batter evenly across the surface of the tin.
Bake in preheated oven for 40-45 minutes, or until a toothpick comes out mostly clean.
Sit pan on a wire rack and allow brownies 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, mixing well after each addition.
Add 1-2 tablespoons whole milk, followed by gel food coloring and cherry flavoring. Taste and adjust the flavoring accordingly.
Assembly:
Spread cherry buttercream over cooled brownies. Sprinkle frosting with chocolate chips or colored sprinkles.
Cut brownie slab into sixteen squares.
Store cherry 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.
