Cherry Brownies

PIn it

Introduction

Cherry brownies combine a fudgy cocoa base with a tangy cream cheese topping studded with chocolate chips and maraschino cherries, all baked together in one pan. The recipe takes about 45 minutes total and yields 36 small squares, making it ideal for potlucks, bake sales, or cutting into individual portions for the freezer. The key is pulling them from the oven while the center still looks slightly underbaked—this keeps the base fudgy beneath the set topping.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 36

Ingredients

Base

• 2 ea. (100 g) eggs
• 1 cup (2.4 dl) white granulated sugar
• 6 tbsp margarine
• ¼ cup (0.6 dl) cocoa
• ¾ cup (1.8 dl) flour
• ¼ tsp salt

Topping

• 4 ounces (110 g) softened cream cheese
• ¼ cup (0.6 dl) maraschino cherry syrup
• ¼ cup (0.6 dl) icing sugar
• 1 egg
• ½ cup (1.2 dl) semi-sweet chocolate chips
• ½ cup (1.2 dl) maraschino cherries

Instructions

Base

1. Melt margarine in a saucepan over medium-low heat, then mix in the cocoa.
2. Add the sugar, salt, and eggs. Mix well and then fold in the flour.
3. Spread in a greased 9 x 9-inch (22 x 22 cm) cake pan and set aside.

Topping

1. Beat the cream cheese, cherry syrup and icing sugar together in a bowl until creamy.
2. Add the egg to the mixture and blend well.
3. Mix in the chocolate chips and cherries.
4. Pour the second mixture over top the base.

Baking

1. Bake at 350 °F/175 °C for 30-40 minutes, until a toothpick poked through the centre comes out moist (but not wet with batter).
2. Let cool and cut into 36 squares.

Variations

Cherry juice swap: Replace the maraschino cherry syrup with unsweetened cherry juice or a 50/50 blend of cherry juice and light corn syrup. This gives you a less sweet, more tart topping that balances the rich base.

Extra chocolate: Increase the semi-sweet chocolate chips to ¾ cup and reduce the cherries to ⅓ cup. This pushes the brownie toward chocolate-forward rather than cherry-balanced.

Cream cheese omit: Make a cherry-chocolate brownie without the topping layer by folding the chocolate chips and cherries directly into the base batter, then baking as one layer. This simplifies the recipe and produces a denser, fudgier brownie.

White chocolate option: Swap the semi-sweet chocolate chips for white chocolate chips. The cherry topping will taste brighter and less cocoa-heavy.

Pan size adjustment: Use an 8 x 8-inch (20 x 20 cm) pan instead to yield thicker brownies; add 5–10 minutes to the bake time and check doneness at the 40-minute mark.

Tips for Success

Don’t overbake the base. Since you’re adding a topping layer, resist the urge to fully bake the base before adding the cream cheese mixture. Spreading it while the base is still warm helps the layers set together evenly.

Soften the cream cheese first. Pull it from the fridge 15–20 minutes before you start. Cold cream cheese won’t blend smoothly with the cherry syrup and icing sugar, leaving lumps in the topping.

Use the toothpick test correctly. Insert it into the thickest part of the brownie (through both layers). It should have a few moist crumbs clinging to it, not wet batter. If it comes out clean, you’ve overbaked; if it drips wet, give it another 2–3 minutes.

Chill before cutting. Let the brownies cool completely to room temperature, then refrigerate for at least 1 hour. Cold brownies cut cleanly into neat squares without crumbling or dragging the topping.

Fold the flour gently. Once you add flour to the cocoa mixture, use a rubber spatula and fold rather than stir vigorously. Overmixing develops gluten and makes the base tough instead of fudgy.

Storage and Reheating

Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months; layer them between parchment in a freezer-safe container to prevent sticking.

To reheat, thaw at room temperature for 1–2 hours, or warm individual squares in the microwave for 15–20 seconds. The cream cheese topping doesn’t reheat particularly well, so serving them cold or at room temperature is preferable.

FAQ

Can I make these without the cherry syrup? Yes. Omit the cherry syrup and replace it with 2–3 tablespoons of whole milk or a neutral juice (like apple juice). The topping will be less fruity but still set properly.

Why does my topping sink into the base? The base was likely too warm or too soft when you poured the topping on. Let the base cool for 5–10 minutes after spreading it in the pan, so it has a slight crust that can support the topping layer.

Can I use fresh cherries instead of maraschino? You can, but you’ll need to adjust the liquid. Use ½ cup of pitted fresh cherries (or thawed frozen ones) and substitute the cherry syrup with ¼ cup of cherry juice or a light simple syrup to maintain the right consistency in the topping.

How should I cut them into 36 squares? Use a sharp, thin-bladed knife dipped in hot water and wiped clean between cuts. A 9 x 9-inch pan divides into a 6 x 6 grid. Mark the lines lightly with the knife tip first, then cut with firm, smooth downward strokes to avoid dragging the topping.