My chocolate maraschino cherry brownies are the most addictive combination of fudgy brownies and cherry buttercream frosting! Top it off with an extra layer of chocolate ganache to make this the supreme chocolate-cherry dessert! It's a decadent dessert perfect for Valentine's Day, any special occasion, or just because!
If you love chocolate cherry treats, try my chocolate cherry dump cake, cherry blossom cookies, or cherry chocolate chip cookies!
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These fabulously tasty brownies combine all of my favorites! From a delightfully rich brownie base layer to a creamy cherry buttercream frosting topped off with even more chocolate!
It's like a chocolate-covered cherry - in brownie form! And they're so wonderful that no matter when you make them, where you take them, or who you share these chocolate maraschino cherry brownies with, they are ALWAYS a hit!
🥘 Ingredients
Brownies
- Butter - These brownies need lots of melted butter!
- Sugar & Light Brown Sugar - Two types of sugar for the perfect level of sweetness with a hint of molasses from the brown sugar.
- Vanilla Extract - Always use pure vanilla extract for the best flavor.
- Espresso Powder - A small amount of espresso powder helps chocolate treats taste even more chocolatey and rich!
- Salt - A tiny bit of salt to balance the sweetness.
- Eggs - Set your eggs out 30 minutes beforehand to come to room temperature.
- Unsweetened Cocoa Powder - Use a sifter or a fine mesh sieve to sift the cocoa powder.
- All-Purpose Flour - All-purpose flour or your preferred flour substitute, like gluten-free flour.
Maraschino Cherry Buttercream Frosting
- Butter - Softened at room temperature.
- Confectioners' Sugar - Also known as powdered sugar!
- Heavy Cream - Heavy whipping cream is preferable, but half & half or milk will also work.
- Cherry Extract - For a strong cherry flavor.
- Red Food Coloring Gel (optional) - If you want vibrant pink frosting, you'll need to add some food coloring. Start with just a few drops and add more as needed to reach your desired color.
- Maraschino Cherries - Slice or halve Maraschino cherries to fold into the frosting.
Chocolate Topping
- Heavy Cream - Heavy cream or half & half.
- Semi-Sweet Chocolate Chips - Melt and mix with the heavy cream to make your chocolate ganache.
🔪 How To Make Chocolate Maraschino Cherry Brownies
To get started, you'll need your measuring utensils, a mixing bowl, your stand mixer or hand mixer, a silicone spatula, and a 9x13 baking pan.
Step 1: Prepare. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a 9x13 baking pan with parchment paper. Leave enough excess parchment paper to be able to lift the brownies out of the pan when done.
Mix the Brownie Batter
Step 2: Combine the butter and sugars. In a large mixing bowl or the bowl of your stand mixer, combine 2 ½ cups (500 grams) of sugar, ½ cup (110 grams) of firmly packed light brown sugar, and 1 ½ cups (340.5 grams) of melted butter. Mix until well combined, scraping the sides of the bowl as you go. Add ½ tablespoon of vanilla extract, ½ teaspoon of salt, and 2 teaspoons of espresso powder and stir until evenly distributed.
Step 3: Add the eggs and flour. Incorporate the eggs one at a time and mix until smooth between each addition. Stir in the 1 ¼ cups (107.5 grams) of sifted cocoa powder until fully incorporated, then add 1 ¼ cups (156.25 grams) of flour and mix just enough that the flour is mixed in thoroughly.
Bake the Brownie Layer
Step 4: Bake. Transfer the brownie batter to your prepared pan and bake for 25-30 minutes at 350°F (175°C). When done, an inserted toothpick should come out clean with a crumb or two (but not gooey).
Step 5: Cool completely. Remove from the oven and cool completely before adding the frosting layer.
Mix the Buttercream Frosting
Step 6: Mix the buttercream. In a medium to large mixing bowl with a hand mixer or the bowl of your stand mixer, cream ½ cup (113.5 grams) of butter until smooth. Add 2 cups (240 grams) of confectioners' sugar, 1 tablespoon of heavy cream, and 1 teaspoon of cherry extract and mix until smooth again. *Add more heavy cream or confectioners sugar to get a good spreadable, thick consistency.
Step 7: Make it cherry! Add the red food gel coloring until you reach your desired color (I like to add some of the cherry juice, too!). Once the color is mixed evenly, fold in ½ cup (118.3 grams) of sliced Maraschino cherries.
Step 8: Frost the brownies. Once the brownies are fully cooled, spread the maraschino cherry frosting over the brownies in an even layer.
Chocolate Ganache Topping
Step 8: Heat cream. In a microwave-safe measuring cup, warm ¾ cup (174.4 milliliters) of heavy cream in the microwave. Heat in 30-second increments on high power until the cream is 200°F (93°C).
Step 9: Melt the chocolate. Place the chocolate in a small bowl and pour the heated heavy cream over ¾ cup (135 grams) of chocolate chips. Let sit for 2-3 minutes, then stir slowly until smooth.
Step 10: Spread, chill, and serve. Pour the chocolate ganache over the frosting layer of the brownies and spread to the pan edges. Refrigerate to chill and set the chocolate layer. Slice and serve once set.
💠Angela's Pro Tips & Notes
- Cooling the Brownie Base: Ensure the brownie layer is completely cooled before adding the frosting. This prevents the frosting from melting and ensures clean layers.
- Buttercream Consistency: Add more heavy cream or confectioners' sugar to adjust the buttercream frosting to the right spreadable consistency.
- Coloring the Frosting: Add red food coloring gel to the frosting for a vibrant cherry color. Adding some maraschino cherry juice adds color and enhances the cherry flavor.
- Frosting with Cherries: Fold sliced maraschino cherries into the frosting for bits of cherry throughout. This adds texture and bursts of flavor in every bite.
- Making Chocolate Ganache: Heat the heavy cream until just before boiling (200°F/93°C) before pouring over the chocolate chips. Allow it to sit for 2-3 minutes before stirring to achieve a smooth ganache.
- Spreading Ganache: Pour the ganache over the frosted brownie layer, spreading it to the edges. Chill in the refrigerator to set the chocolate layer for a clean cut.
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🥡 Storing
Keep your leftover chocolate cherry brownies in an airtight container at room temperature for 3-4 days.
Freezing
Once your brownies have cooled, slice and transfer them to a zip-top freezer bag or wrap them tightly in two layers of plastic wrap and freeze for up to 3 months.
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📖 Recipe Card
Chocolate Maraschino Cherry Brownies with Frosting & Chocolate Ganache
Ingredients
Brownies
- 2½ cups sugar
- ½ cup light brown sugar (packed)
- 1½ cups butter (melted)
- ½ tablespoon vanilla extract
- ½ teaspoon salt
- 2 teaspoon espresso powder
- 5 large eggs (at room temperature)
- 1¼ cups unsweetened cocoa powder (sifted)
- 1¼ cups all-purpose flour
Maraschino Cherry Buttercream Frosting
- ½ cup butter (softened, at room temperature)
- 2 cups confectioners' sugar
- 1 tablespoon heavy cream (or half & half)
- 1 teaspoon cherry extract
- red food coloring gel (to desired coloring)
- ½ cup maraschino cherries (sliced or halved)
Chocolate Ganache Topping
- ¾ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line a 9x13 baking pan with parchment paper. Leave enough excess parchment paper to be able to lift the brownies out of the pan when done.
Mix the Brownie Batter
- In a large mixing bowl or the bowl of your stand mixer, combine 2½ cups sugar, ½ cup light brown sugar, and melted 1½ cups butter. Mix until well combined, scraping the sides of the bowl as you go. Add the ½ tablespoon vanilla extract, ½ teaspoon salt, and 2 teaspoon espresso powder and stir until evenly distributed.
- Incorporate the 5 large eggs one at a time and mix until smooth between each addition. Stir in the sifted 1¼ cups unsweetened cocoa powder until fully incorporated, then add the 1¼ cups all-purpose flour and mix just enough that the flour is mixed in thoroughly.
Bake the Brownie Layer
- Transfer the brownie batter to your prepared pan and bake for 25-30 minutes at 350°F (175°C/Gas Mark 4). When done, an inserted toothpick should come out clean with a crumb or two (but not gooey).
- Remove from oven and cool completely before adding the frosting layer.
Mix the Buttercream Frosting
- In a medium to large mixing bowl with a hand mixer, or the bowl of your stand mixer, cream the ½ cup butter until smooth. Add the 2 cups confectioners' sugar, 1 tablespoon heavy cream, and 1 teaspoon cherry extract and mix until smooth again. *Add more heavy cream or confectioners' sugar to get a good spreadable, thick consistency.
- Add the red food coloring gel until you reach your desired color (I like to add some of the maraschino cherry juice, too!). Once the color is mixed in evenly, fold in the sliced ½ cup maraschino cherries.
- Once the brownies are fully cooled, spread the maraschino cherry frosting over the brownies in an even layer.
Chocolate Ganache Topping
- In a microwave-safe measuring cup, warm the ¾ cup heavy cream in the microwave. Heat in 30-second increments on high power until the cream is 200°F (93°C).
- Place the ¾ cup semi-sweet chocolate chips in a small bowl and pour the heated heavy cream over the chocolate chips. Let sit for 2-3 minutes, then stir slowly until smooth.
- Pour the chocolate ganache over the frosting layer of the brownies and spread to the pan edges. Refrigerate to chill and set the chocolate layer. Slice and serve once set.
Notes
- Ensure the brownie layer is completely cooled before adding the frosting. This prevents the frosting from melting and ensures clean layers.
- Add more heavy cream or confectioners' sugar to adjust the buttercream frosting to the right spreadable consistency.
- Add red food coloring gel to the frosting for a vibrant cherry color. Adding some maraschino cherry juice adds color and enhances the cherry flavor.
- Fold sliced maraschino cherries into the frosting for bits of cherry throughout. This adds texture and bursts of flavor in every bite.
- Heat the heavy cream until just before boiling (200°F/93°C) before pouring over the chocolate chips. Allow it to sit for 2-3 minutes before stirring to achieve a smooth ganache.
- Pour the ganache over the frosted brownie layer, spreading it to the edges. Chill in the refrigerator to set the chocolate layer for a clean cut.
- Keep your leftover chocolate cherry brownies in an airtight container at room temperature for 3-4 days.
- To freeze: Once your brownies have cooled, slice and transfer them to a zip-top freezer bag or wrap them tightly in two layers of plastic wrap and freeze for up to 3 months.
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