Chocolate Covered Cherry Brownies

Chocolate Covered Cherry Brownies are an irresistible treat combining the rich indulgence of fudgy brownies with bright, fruity cherry buttercream and silky chocolate ganache. With a chewy brownie base, a creamy layer of cherry‑buttercream icing studded with real maraschino cherries, and a final coating of luscious chocolate ganache, this dessert delivers a symphony of textures and flavors in every bite. Whether you are baking for a special occasion or just satisfying a sweet craving, these brownies offer a decadent, bakery‑style experience right at home. The balanced combination of chocolate and cherry creates a dessert everyone will love.

Why You’ll Love This Recipe Chocolate Covered Cherry Brownies

• Decadent and Multi‑Layered: Instead of a simple brownie, this dessert stacks three delicious layers — dense and chewy brownie, creamy cherry buttercream, and smooth ganache — for a complex flavor and texture experience that feels gourmet.

• Sweet and Fruity Contrast: The classic combination of chocolate and cherry offers a sweet and slightly tangy contrast that keeps each bite interesting. The cherry buttercream adds brightness and depth, elevating the brownies beyond the usual.

• Easy to Make at Home: Despite the layers, the recipe uses common ingredients and straightforward techniques. Even if you’re new to baking, you can assemble and bake these brownies with confidence.

• Perfect for Sharing: These brownies are ideal for gatherings, potlucks, holidays, or simply treating yourself. They look impressive but are easy to cut into bars for sharing or gifting.

Ingredients

Chewy Brownie Layer

• 1 2/3 cups sugar

• 3/4 to 1 1/2 sticks butter, melted

• 2 tablespoons water

• 2 large eggs

• 2 teaspoons vanilla

• 1 1/3 cups flour

• 3/4 cup baking cocoa

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/75 cup chocolate chips

Cherry Buttercream Icing

• 1 12‑ounce jar maraschino cherries (such as CherryMan)

• 3/4 cup softened butter

• 3 cups powdered sugar

• 1 1/2 tablespoons half‑and‑half or milk

• 1 1/2 tablespoons reserved maraschino cherry juice

• 1 1/2 teaspoons almond extract

Chocolate Ganache

• 1 cup chocolate chips

• 4 tablespoons butter

Step‑by‑Step How to Make Chocolate Covered Cherry Brownies

Brownie Layer

1. Preheat your oven to 350 degrees Fahrenheit. Line a 13 x 9 inch baking pan with aluminum foil and spray with cooking spray.

2. In a large bowl, combine the sugar, melted butter, and water. Stir in the eggs and vanilla until well blended.

3. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.

4. Gradually stir the dry flour mixture into the sugar mixture until fully combined. Then gently fold in the chocolate chips.

5. Pour the batter into the prepared baking pan and spread it out evenly.

6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Remove from oven and allow the brownies to cool completely in the pan.

Cherry Buttercream Icing

1. Drain the maraschino cherries and reserve the cherry juice. Finely chop the cherries.

2. In a mixing bowl, cream together the softened butter, powdered sugar, half‑and‑half (or milk), reserved cherry juice, and almond extract until smooth and fluffy.

3. Fold in the chopped cherries gently using a spatula.

4. Spread the cherry buttercream evenly over the cooled brownie layer.

5. Place the pan in the refrigerator and chill for at least 30 minutes to let the icing firm up slightly.

Chocolate Ganache

1. In a small microwave‑safe bowl, combine the chocolate chips and butter. Microwave uncovered for 30 seconds. Stir and then continue microwaving in 15‑second increments, stirring after each, until the mixture is smooth and glossy.

2. Pour the warm ganache over the chilled cherry buttercream layer and spread evenly.

3. Allow the ganache to set — you may chill again briefly if you prefer a firmer topping — then cut into squares and serve.

Helpful Tips

• Make sure the brownies are completely cool before spreading the buttercream. Warm brownies will cause the icing to melt and become messy.

• Chill the buttercream layer thoroughly before adding the ganache. This prevents the cherry icing from mixing with the ganache and keeps the layers distinct.

• Use good quality chocolate chips for both the brownie batter and ganache. Better chocolate results in richer flavor and smoother ganache.

• If your buttercream seems too thick, add a little extra half‑and‑half or reserved cherry juice until it reaches a spreadable consistency.

• For easier slicing, refrigerate the entire pan for an hour after ganache before cutting. This helps achieve clean, neat squares.

Substitutions And Variations

• Cherry Variations: Instead of maraschino cherries, you can use fresh cherries (pitted and chopped) or even frozen cherries thawed and drained. Fresh cherries give a less sweet, more natural cherry flavor.

• Nutty Crunch: Add chopped nuts like toasted almonds or walnuts between the cherry buttercream and ganache layers for extra texture and a nutty contrast.

• Different Chocolate: Use dark chocolate chips for a less sweet ganache and more intense chocolate flavor. White chocolate ganache can also work — the cherry buttercream pairs well with white chocolate for a dessert with a different vibe.

• Cherry Jam Layer: Swap the cherry buttercream for a cherry jam or preserves layer for a simpler, quicker version. Simply spread a thin layer of cherry jam over the brownies, chill, then add chocolate ganache.

• Mini Brownie Bites: Make this recipe in a muffin tin for bite‑sized brownie bites. Adjust baking time (likely 15–18 minutes) and chill as above.

Storage Instructions

Store the brownies covered in an airtight container in the refrigerator. Because of the buttercream and ganache layers, refrigeration helps maintain the stability and texture. They will stay fresh for up to 5 days in the fridge. For longer storage, you can freeze individual squares wrapped in plastic wrap and foil — they can last up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving for the best flavor.

Nutritional Information

Because this is a rich dessert, portion control is key. A typical 2 inch by 2 inch brownie square will contain roughly:

• Calories: Around 250–300 kcal (depending on portion size and exact ingredients)

• Total Fat: 14–18 grams — from butter, chocolate chips, and ganache

• Saturated Fat: 8–10 grams

• Carbohydrates: 28–35 grams — mostly from sugar, flour, and powdered sugar in buttercream

• Sugars: 20–25 grams — includes added sugar in brownies and buttercream plus cherries

• Protein: 3–4 grams — from eggs, flour, and chocolate chips

• Sodium: Approximately 80–120 mg — accounting for salt and baking powder in batter

Serving Suggestions

• Serve chilled or at room temperature, depending on your preference. Chilled brownies offer a firmer, fudgier texture, while room temperature lends a softer, gooey feel.

• Top with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.

• Garnish with extra chopped cherries or a few maraschino cherry halves for a festive appearance.

• For a party or celebration, arrange squares on a decorative platter with a sprinkle of powdered sugar or shredded chocolate for a professional presentation.

Frequently Asked Questions About Chocolate Covered Cherry Brownies

What pan size should I use for best results
A 13 x 9 inch baking pan works perfectly for this recipe. It ensures brownies are thick enough to hold the cherry buttercream and ganache layers without overflowing. Using a significantly smaller pan could result in overly thick brownies that bake unevenly. If you only have a smaller pan, you might bake slightly longer but keep a close eye to avoid overcooking.

Can I omit the cherry buttercream and just make cherry chocolate brownies
Yes you can. If you prefer a simpler dessert, feel free to omit the buttercream layer. Instead, fold chopped cherries directly into the brownie batter along with chocolate chips. Bake as directed, then top with ganache for a cherry‑chocolate brownie variation. The flavor will still be delicious though less layered and creamy.

Is it possible to make this recipe gluten free
You can make a gluten free version by substituting the all purpose flour with a 1:1 gluten free baking flour blend that contains xanthan gum. Make sure your blend includes ingredients to mimic the structure of regular flour. Baking time should remain roughly the same but check doneness with a toothpick. The texture may vary slightly but you’ll retain the chocolate cherry flavor.

How far ahead can I bake these brownies
You can bake and assemble the brownies completely up to 3 days in advance. Once ganache is set, store the brownies chilled in an airtight container. The flavors often improve after a day as the cherry buttercream and ganache meld with the brownie. If storing longer, freeze individual slices for best freshness.

My ganache turned out grainy. What did I do wrong
A grainy ganache usually means the chocolate seized or melted unevenly. To avoid that, use short microwave increments and stir thoroughly until smooth. Make sure both chocolate chips and butter are fresh and dry — any moisture can cause seizing. If ganache starts to seize, you can gently stir in a small amount of warm cream or melted butter to smooth it out.

Final Thoughts

Thank you for giving this recipe a try. I hope you enjoy making these Chocolate Covered Cherry Brownies as much as I enjoyed sharing them. With their fudgy brownie base, sweet cherry buttercream, and silky chocolate ganache, they make a truly special treat that delights every time. Whether you bake them for family, friends, holiday gatherings, or just to satisfy a chocolate and cherry craving, these brownies are sure to impress. Wishing you joyful baking and many delicious moments ahead. Enjoy every bite!

Chocolate Covered Cherry Brownies

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• Author: lisa
• Total Time: 1 hour 35 minutes
• Yield: 24 brownies 1x
• Diet: Vegetarian

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Description

Chocolate Covered Cherry Brownies are layered with fudgy brownie, cherry buttercream, and smooth chocolate ganache. These homemade brownies are perfect for holidays, parties, or when you’re craving something rich and sweet. Try this easy dessert recipe today and wow your crowd!

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Ingredients

Scale 1x2x3x

Brownie Layer:

1 2/3 cups sugar

3/4 to 1 1/2 sticks butter, melted

2 tablespoons water

2 large eggs

2 teaspoons vanilla extract

1 1/3 cups all-purpose flour

3/4 cup baking cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chocolate chips

Cherry Buttercream Icing:

1 (12-ounce) jar maraschino cherries

3/4 cup butter, softened

3 cups powdered sugar

1 1/2 tablespoons half-and-half or milk

1 1/2 tablespoons reserved cherry juice

1 1/2 teaspoons almond extract

Chocolate Ganache:

1 cup chocolate chips

4 tablespoons butter

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Instructions

Brownie Layer

1. Preheat your oven to 350 degrees Fahrenheit. Line a 13 x 9 inch baking pan with aluminum foil and spray with cooking spray.

2. In a large bowl, combine the sugar, melted butter, and water. Stir in the eggs and vanilla until well blended.

3. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.

4. Gradually stir the dry flour mixture into the sugar mixture until fully combined. Then gently fold in the chocolate chips.

5. Pour the batter into the prepared baking pan and spread it out evenly.

6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Remove from oven and allow the brownies to cool completely in the pan.

Cherry Buttercream Icing

1. Drain the maraschino cherries and reserve the cherry juice. Finely chop the cherries.

2. In a mixing bowl, cream together the softened butter, powdered sugar, half‑and‑half (or milk), reserved cherry juice, and almond extract until smooth and fluffy.

3. Fold in the chopped cherries gently using a spatula.

4. Spread the cherry buttercream evenly over the cooled brownie layer.

5. Place the pan in the refrigerator and chill for at least 30 minutes to let the icing firm up slightly.

Chocolate Ganache

1. In a small microwave‑safe bowl, combine the chocolate chips and butter. Microwave uncovered for 30 seconds. Stir and then continue microwaving in 15‑second increments, stirring after each, until the mixture is smooth and glossy.

2. Pour the warm ganache over the chilled cherry buttercream layer and spread evenly.

3. Allow the ganache to set — you may chill again briefly if you prefer a firmer topping — then cut into squares and serve.

Notes

Use high-quality chocolate chips for a smoother ganache.

Chill between each layer for clean cuts.

Brownies can be made ahead and frozen in slices.

• Prep Time: 25 minutes Chill Time: 45 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie (1/24 of pan)
• Calories: 285
• Sugar: 24g
• Carbohydrates: 34g
• Protein: 3g