I’ve been baking fudgy cherry brownies with a glossy ganache for years, and this version hits the sweet spot between dense chocolate and tart cherries. It’s a decadent, sliceable brownie topped with a silky chocolate-cherry ganache that sets just enough to cut clean squares. I tested this recipe multiple times to balance gooey texture and a stable ganache finish.
Why Make This Recipe
- Rich, intense chocolate flavor with bright cherry bursts that cut the sweetness for balance.
- Decadent but portable — easy to make ahead and bring to potlucks or picnics.
- Uses pantry staples and a simple stovetop ganache that any home cook can master.
- Works for celebrations: cut into small squares for dessert tables or larger slices for family dessert.
- Personal insight: I love this recipe because the cherry pockets hold a surprise burst in every bite, and the ganache gives a professional shine with little effort. Also a fun riff if you like fudgy treats like these chocolate-cherry brownies I’ve experimented with.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes cooling)
- Cook time: 25–30 minutes at 350°F (175°C)
- Total time: 55–65 minutes including ganache setting
- Servings: 12 medium squares (9×13-inch pan)
- Difficulty: Easy–Medium — basic mixing and a quick ganache
- Method: Melted-chocolate brownie batter baked in a sheet pan, cooled slightly, then topped with warm ganache and chilled to set. For another fudgy twist, see this matcha-fudgy adaptation I reviewed.
My Experience Making This Recipe
I tested this recipe at least five times to dial in bake time so the center stays fudgy without sinking. The biggest discovery was that folding in slightly warmed cherry preserves gives consistent pockets of fruit without adding excess moisture. Using a thin layer of ganache lets the cherries remain the star while still delivering that glossy finish.
How to Make Fudgy Cherry Brownies Ganache
Start by melting high-quality chocolate and butter, whisking in sugar, eggs, and a bit of vanilla to create a glossy batter. Fold in chopped dark cherries or 3/4 cup cherry preserves and bake at 350°F (175°C) for 25–30 minutes until the edges are set and the center jiggles slightly. Let the brownies cool 10–15 minutes, then pour a warm ganache (8 oz chopped bittersweet chocolate + 3/4 cup heavy cream, heated to 185°F/85°C and mixed until smooth) over the top and chill for at least 1 hour to set.
Expert Tips for Success
- Use 60–70% cocoa chocolate for balance: it gives depth without excessive bitterness. If using chips, melt gently to avoid graininess.
- Room-temperature eggs emulsify better; whisk thoroughly to incorporate air for a slight lift.
- Measure flour by spooning into the cup and leveling — too much flour makes brownies cakier instead of fudgy.
- Warm the cherry jam slightly (to about 100°F/38°C) before folding in to prevent cold pockets that change baking time. For inspiration on different mix-ins, check this cherry and almond idea.
- For shiny ganache, strain it through a fine mesh if you see any lumps and pour while still warm (about 100–105°F/38–40°C) for the best gloss.
How to Serve Fudgy Cherry Brownies Ganache
- Serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of cherry syrup for a classic pairing.
- For parties, cut into 2-inch squares and dust lightly with powdered sugar or cocoa powder for a professional look.
- Pair with espresso or a robust black tea to balance the sweetness. For a brunch twist, serve alongside a berry salad similar to these sweet bites.
- Add a dollop of lightly whipped cream and a fresh cherry to each square for presentation.
Storage and Reheating Guide
Store brownies in an airtight container at room temperature for up to 3 days to keep the ganache glossy. For longer storage, refrigerate up to 7 days — bring to room temperature before serving to soften the ganache. To freeze, wrap individual squares tightly in plastic and store in a freezer-safe container for up to 3 months; thaw overnight in the fridge and warm briefly in a 300°F (150°C) oven for 8–10 minutes if you want the ganache softer.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend, and do not overmix to retain fudginess.
- Dairy-free: Use coconut cream instead of heavy cream for the ganache and vegan butter or coconut oil in the batter; use dairy-free dark chocolate.
- Boozy twist: Fold 1–2 tablespoons of kirsch or rum into the batter or ganache for an adult version.
- Nuts and texture: Stir in 1/2 cup chopped toasted almonds or walnuts for crunch; you can also swirl in a tablespoon of peanut butter before baking. For a sheet-pan alternative that yields thick bars, look at this sheet pan method.
Nutritional Highlights
- These brownies are energy-dense and high in fat and sugar — best enjoyed in small portions (one 2-inch square).
- Dark chocolate contributes antioxidants and can be a source of iron and magnesium.
- Allergen info: contains eggs, wheat (gluten), and dairy unless adapted; nuts present if added. Adjust portions and ingredients for dietary needs.
Troubleshooting Common Issues
- Soggy center: If the center is underbaked, bake 3–5 minutes longer at the same temperature; use a toothpick that comes out with moist crumbs, not wet batter.
- Grainy ganache: If ganache separates or looks grainy, gently whisk in 1–2 teaspoons of hot water or rewarm to 95–100°F (35–38°C) and whisk until smooth.
- Dense, cakey brownies: You likely overmeasured flour or overbaked. Reduce flour by 2 tablespoons next time and remove from oven when center still jiggles.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes — thaw and pat dry so excess water doesn’t thin the batter. Chop and fold them in gently, or warm and drain frozen cherries if using preserves.
Q: How do I get a shiny ganache that sets firm?
A: Use a cream-to-chocolate ratio of about 3/4 cup heavy cream to 8 oz (225 g) chocolate for a slightly firm ganache. Heat cream to 185°F (85°C) before pouring over chopped chocolate, whisk until smooth, and pour while 100–105°F (38–40°C).
Q: Can I make the brownies ahead for a party?
A: Yes — bake and ganache the day before, then chill. Bring to room temperature 30–60 minutes before serving so the ganache softens and flavors open up.
Q: What pan size gives the best fudgy texture?
A: Use a 9×13-inch pan for thicker fudgy squares; a larger pan will thin the batter and yield a chewier, less fudgy result.
Conclusion
For more inspiration and a similar cherry-brownie take, see this detailed recipe for Fudgy Cherry Brownies – Baking Beauty.
Fudgy Cherry Brownies with Ganache
- Total Time: 60 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Decadent fudgy brownies featuring bright cherry bursts, topped with a silky chocolate-cherry ganache.
Ingredients
- 8 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup cherry preserves
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Melt chocolate and butter together until smooth.
- Whisk in sugar, eggs, and vanilla until well combined.
- Fold in flour and salt until just combined.
- Gently fold in the cherry preserves.
- Pour batter into the prepared pan and bake for 25–30 minutes until edges are set.
- Let the brownies cool for 10–15 minutes.
- Prepare ganache by heating heavy cream to 185°F (85°C) and mixing with chopped chocolate until smooth.
- Pour ganache over the cooled brownies and chill for at least 1 hour to set.
Notes
For best results, use 60–70% cocoa chocolate. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American