Chocolate Cherry Chocolate Chunk Fudgy Brownies
User Reviews
4.6
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
1 8x8-inch pan, 9 to 12 generous servings
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Calories
350 kcal
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Course
Baked Goods
Chocolate Cherry Chocolate Chunk Fudgy Brownies
Report
Chocolate and cherries are a great pairing, and these dense, rich, fudgy brownies are swirled with cherry jam and sprinkled with chocolate chunks. The brownies are moist, soft, and very chocolaty, without being overly sweet. They’re as fast and easy as a boxed mix, and the brownie batter is whisked together in one bowl, without using a mixer. Make sure not to overbake, and letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. If you like rich, fudgy, deep, dark brownies, these are the ones to try.
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Ingredients
- 10 tablespoons butter 1 1/4 sticks, melted, unsalted
- 2 egg large
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 tablespoons brewed coffee leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- 1 tablespoon vanilla extract
- ¾ cups unsweetened cocoa powder I used Droste Cocoa, natural or Dutch-process, plus 2 tablespoons
- 1 teaspoon instant espresso coffee granules optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
- ¼ teaspoon salt optional and to taste
- ½ cup all-purpose flour
- cherry jam well-stirred in jar, about 1/2 heaping cup, or preserves
- 6 ounces dark chocolate coarsely chopped into chunks (semi-sweet chocolate chips may be substituted but won’t melt as well)
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
- In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
- Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
- Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
- Add the flour and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing it lightly with a spatula or knife. Batter is very thick and fudgy so take your time to work it into the corners of the pan.
- Add the cherry jam over the brownie batter in 1 tablespoon-sized blobs. Stirring it first in the jar to break it up will make dolloping it out easier.
- Using a knife, gently swirl the jam through the batter in a zig-zag pattern. Don’t get carried away and over-swirl because it will sink to the bottom of the pan while baking.
- Evenly sprinkle chocolate chunks over the pan.
- Bake for about 25 minutes, or until done; don’t overbake (I baked for 21 minutes in my very hot-running Caribbean oven). Because ovens, ingredients (how much moisture is in the jam used), and climates vary, use your judgment when your brownies are done; watch your brownies, not the number on the clock. A toothpick inserted in the center should come out mostly clean, but will likely have a few moist crumbs, but no batter. The jam doesn’t fully set up, and the chocolate chunks will be melty, so make sure to examine the brownie portion, not the jam or chocolate chunks portion, when glancing at your toothpick.
- Allow brownies to rest for at least 1 hour, or overnight, before lifting out with foil overhang and slicing. Letting them cool properly gives the jam and chocolate chunks a chance to firm up and solidify. Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store rich brownies like these in the fridge and serve them slightly chilled.
- Adapted from Salted Caramel Pretzel Blondies, The Ultimate Fudgy Caramel Brownies, and Loaded Fudgy Candy Bar Brownies, Salted Caramel Pretzel-Topped Fudgy Brownies
Nutrition Information
Show Details
Serving
1
Calories
350kcal
(18%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
64mg
(21%)
Sodium
98mg
(4%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 18x8-inch pan, 9 to 12 generous servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 64mg | 21% |
| Sodium | 98mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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