Chocolate Maraschino Cherry Brownies with Frosting & Chocolate Ganache
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!
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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
Tips & 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.
Storing:
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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