Ingredients
- 1 cup chopped Cherries
- 2 large Eggs
- 1/2 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 1/4 cups Sugar
- 3/4 cup All-purpose flour
- 2/3 cup Cocoa powder
- 1/2 cup Powdered sugar
- 1/2 teaspoon Salt
- 1/2 cup Semi-sweet chocolate chips
Directions
Preheat the oven to 325°F.
Lightly spray a 9 or 10-inch cast iron skillet with cooking spray.
Remove the pits and cut each cherry into 4 to 6 pieces.
In a large bowl, whisk together the eggs, oil, and vanilla.
Add the sugar and whisk until the mixture is very smooth.
Sift the flour, cocoa powder, powdered sugar, and salt into the bowl, breaking up any lumps with the back of a spoon.
Stir in the chopped cherries and chocolate chips using a spatula.
Transfer the batter into the prepared skillet and spread evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Serve warm topped with vanilla ice cream or cool completely before slicing.
Frequently Asked Questions
How do I keep my Cherry Chocolate Brownies fudgy and prevent them from drying out?
To ensure fudgy brownies, avoid overmixing the batter after adding the flour and cocoa powder; mix only until just combined. Baking them in a 9 or 10-inch cast iron skillet at 325°F for the specified 35 minutes is also key, as underbaking slightly yields a moister center.
Can I substitute fresh cherries for the chopped cherries in this brownie recipe?
Yes, you can substitute fresh cherries, but make sure they are pitted and cut into 4 to 6 pieces, just as the recipe directs for the primary ingredient. Fresh cherries will release more moisture during baking, so you might notice a slightly gooier texture.
What is the best way to store leftover Cherry Chocolate Brownies?
Once completely cooled, store your Cherry Chocolate Brownies in an airtight container at room temperature for up to 4 days. If you prefer them chilled, refrigeration works, but allow them to sit at room temperature for about 15 minutes before serving for the best texture.
