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+ servings
A stack of cherry brownies.

Triple Chocolate Cherry Brownies

Extra fudgy brownies made with cocoa powder, melted chocolate, and chocolate chips. They're studded with delicious cherries.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 bars
Calories 248kcal
Author Ella


  • 8" square pan



  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • ¾ teaspoon vanilla extract
  • 5 ½ ounces unsalted butter
  • ¼ cup cocoa powder dutch process cocoa
  • ½ cup all-purpose flour
  • 4 ounces dark chocolate chopped
  • 1 teaspoon kosher salt
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • ½ cup chocolate chips


  • 1 ½ cups frozen cherries
  • ¼ cup water


  • In a small saucepan over medium heat, mix together the cherries and water. Cook for about 10 minutes, stirring occasionally.Strain the cherries through a fine mesh sieve, then pour into a bowl and let them come to room temperature.
  • Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with aluminium foil.
  • In a small bowl, whisk together the flour and salt
  • In a large bowl, place your eggs, egg yolk, sugar, oil and vanilla extract. Mix together using a hand held mixer for about 6-8 minutes until well mixed. This is what will give you a thin crust on top!
  • Place a small saucepan with about an inch of water over medium/low heat until it begins to simmer. Place a heat proof bowl over it and melt your butter and chocolate together until smooth. Take off the heat and set aside.
  • Add the cocoa powder to the chocolate and whisk until smooth
  • Pour the sugar mixture into the chocolate mixture and whisk until smooth
  • Add the flour mixture and fold, making sure there are no air pockets
  • Fold in your chocolate chips and cherries, though keep a handful to the side of both the cherries and chips to sprinkle on top
  • Pour the brownie batter into the prepared tin. Sprinkle your reserved cherries and chocolate chips on top. Bake for 35-40 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US Customary’ above the ingredients to see the cup measurements. 
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in this recipe
Kosher Salt: if you don't have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt)
Vegetable Oil: Use an unflavoured oil like rapeseed or canola oil if you don’t have vegetable oil. 
Storage: Keep them in an airtight container, if you keep them at room temperature they'll last about 3 days but in the fridge they'll last about 5 days. 


Calories: 248kcal | Carbohydrates: 25g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 125mg | Fiber: 2g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg