This Cherry Brownies recipe features layers of fudgy brownie, creamy maraschino cherry buttercream, and rich chocolate glaze. Inspired by the cherry cordials dessert, these decadent brownies promise to be one of the sweetest treats to ever grace your kitchen!
These Cherry Brownies, with their contrasting chocolate and cherry layers, are pretty and playful, and so dang delicious. I can’t resist that chocolate + cherry combination. Other favorites include Chocolate Covered Cherry Cookies and Chocolate Dipped Cherry Macaroons – you just can’t go wrong with any of these!
Why These Cherry Brownies Will Steal Your Heart
So this recipe is a cherry riff on our family-favorite Mint Chocolate Brownies. I created this version as a Valentine’s Day treat when our daughters were young, and was instantly reminded of my aunt Patsy’s homemade Chocolate Cherry Cordials (the BEST I’ve ever had). These cherry brownies won our hearts!
- Bakery-worthy appeal. Layered desserts always offer an element of fun. Remember the pans of layered Jell-O from the 70’s and 80’s, in a rainbow of flavors?! These brownies have that same effect, showing off their chocolate bases topped with pink cherry centers and a thin chocolate glaze. They are definitely impressive!
- Dense, fudgy brownie base. The brownie base is absolute perfection, moist and dense and fudgy. It could easily stand on its own. But when tempted by a pretty-in-pink maraschino cherry buttercream and a glazing of dark chocolate…why would it ever want to?
- Easy homemade cherry cordial flavor. When biting through that thin layer of chocolate glaze over the top, to reach the creamy cherry buttercream, it truly gives sweet cherry cordial vibes. I love how easily this homemade chocolate and cherry dessert comes together, in three easy layers.
Enjoy!
“Oh my, I just got through making these for a church dinner tomorrow and of course I had to sample a couple. Omg, they are fabulous!”
Merry
What You’ll Need
Here are the ingredients you’ll need to whip up these cherry brownies at home. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
Brownie Base:
- Chocolate – An unsweetened chocolate baking bar provides deep, intense chocolate flavor.
- Butter – This offers rich flavor and moisture.
- Brown sugar – This adds sweetness with a touch of warmth, plus extra moistness.
- Eggs – These bind the brownies together, plus offer richness and moist texture. Let these come to room temperature before baking.
- Vanilla extract – Use pure vanilla extract for the very best flavor.
- Flour – All-purpose flour is the base ingredient.
- Baking powder – Adds just a bit of lift.
- Salt – I use Morton kosher salt in my baking.
Cherry Buttercream:
- Maraschino cherries – Mince these finely for even distribution.
- Powdered sugar – This dissolves into the frosting without needing to be heated like white sugar would.
- Heavy cream – For a spreadable texture without compromising on richness.
- Butter – This is the base to the frosting. It offers gorgeous flavor and texture. Let this come to room temperature.
- Almond extract – Even though it’s almond extract, it’s going to make the buttercream taste like cherries! It’s a really important ingredient to achieve that cherry cordial flavor.
- Maraschino cherry juice – For pink color and more cherry flavor.
Chocolate Glaze:
- Chocolate – Use a good quality semi-sweet chocolate baking bar.
- Butter – This allows the chocolate to set without hardening so it’s sliceable — not to mention irresistibly silky smooth.
How to Make Cherry Brownies
If you want to break things up a bit, you can make the brownie base the day before, then make and add the buttercream and glaze.
- Melt the chocolate and butter. I use a saucepan over medium heat, but the microwave will also work if done carefully. Remove from heat once the chocolate is smooth when stirred.
- Mix the batter. Stir in the brown sugar, eggs, and vanilla, then fold in the dry ingredients.
- Bake. Spread the batter into a greased 9×13 pan and bake at 350ºF for about 22 minutes, or until a toothpick comes out barely clean; cool completely.
- Make the cherry frosting. First press the minced cherries between paper towels to remove excess moisture. Then beat the butter, sugar, cream, and almond extract until fluffy; add cherries and juice, and beat just long enough to incorporate.
- Frost and chill. Spread the buttercream over the brownies and freeze for 20 minutes.
- Make the chocolate glaze. Melt the chocolate and butter in a pan over low heat until smooth.
- Finish the brownies. Spread the glaze over the chilled buttercream and let it set before slicing and serving.
Brenda’s Tips & Variations
Here are some additional notes on these cherry brownies, plus ideas on how to switch things up:
- Don’t overbake the brownies. It’s absolutely fine for there to be some moist crumbs on the toothpick — that’s what you want and what will give you the fudgiest texture.
- Chill before slicing. The bars cut best when they are slightly chilled. To achieve clean cuts, dip a thin non-serrated knife into a tall glass of lukewarm water after each cut, and then clean off the knife blade before cutting again.
- Eat them chilled. I’m a sucker for eating many desserts chilled, and this is one of them. Try it!
- Use vanilla extract instead. If you’re just not a fan of almond extract or don’t want to buy it, you can use vanilla extract instead.
- Make a Christmas version. Use a combination of green and red maraschino cherries for Christmas! If you do this, take extra care with drying the green cherries because you want those flecks of green in the buttercream but you don’t want them tinting the buttercream with their juices.
- Go gluten-free. My sister Jessica first made these brownies gluten-free for her daughter’s high school graduation party, and it worked really well! She uses Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
How to Store
- Refrigerator: Store cherry brownies in an airtight container in the refrigerator for up to 5 days. I place parchment paper between the layers if I stack them so they stay nice and neat.
- Freezer: You can also store these brownies in the freezer – I do it all the time. Stash them in a freezer bag or airtight container for up to 3 months. Thaw in the fridge before serving…or eat them still a bit frozen, like I like to do!
More Indulgent Brownies
- Fudgy Brownies – the brownies I grew up on, from Mom’s recipe box!
- Heart Shaped Brownies with Fresh Raspberry Buttercream
- Cappuccino Brownies
- Gingerbread Brownies
- Disappearing Marshmallow Brownies
Chocolate Cherry Cordial Brownies
Yield: 24 brownies
These fudgy brownies are layered with creamy cherry buttercream and a smooth chocolate glaze for an indulgent bakery-style dessert!
Print
Ingredients
Brownie Base
- 4 ounces unsweetened chocolate bar, roughly chopped (I use Baker's brand)
- ⅔ cup unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cherry Buttercream
- ¼ cup minced maraschino cherries
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 10 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure almond extract
- 1 tablespoon maraschino cherry juice
Chocolate Glaze
- 5 ounces good quality semi-sweet chocolate baking bar, roughly chopped (I use Bakers brand)
- 5 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Lightly spray a 9″x13″ baking pan with non-stick spray and set aside.
- Brownie Base: In a medium saucepan over medium heat, melt chocolate and butter together, stirring regularly and taking care to not let it scorch. Remove saucepan from heat.
- Add brown sugar, eggs, and vanilla to the melted chocolate and blend well. Then add flour, baking powder, and salt, and stir to combine.
- Spread brownie batter in prepared pan, in an even layer. Bake for about 22 minutes, or until toothpick just barely comes clean. For a dense, fudgy brownie, take care to not over bake. Let cool completely.
- Cherry Buttercream: Place the minced cherries between two paper towels and lightly press, to extract excess juice. This ensures that the buttercream won't have too much liquid. You will need ¼ cup of minced and "dried" cherries for the buttercream. Set aside.
- In the bowl of a stand mixer, on low speed, combine powdered sugar, cream, butter, and almond extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Add cherry juice and minced cherries, and beat until just incorporated.
- Spread cherry buttercream over cooled brownie base, in a very even layer. Place pan in freezer for 20 minutes.
- Chocolate Glaze: In a small saucepan over low heat, melt chocolate and butter. Remove brownie pan from freezer. Then quickly, yet gently, spread warm chocolate glaze evenly over the cold buttercream. The glaze will be thin. Let cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up, if you like).
- To achieve clean cuts, dip a thin non-serrated knife into a tall glass of lukewarm water after each cut, and then clean off the knife blade before cutting again. The bars cut best when they are slightly chilled.
Nutrition Information:
Serving: 1 Calories: 222kcal Carbohydrates: 36g Protein: 2g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 37mg Sodium: 50mg Fiber: 1g Sugar: 31g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2014, then updated in 2025.
The chewy brownies are so good! And I love the cherry flavor with the chocolate!
A great flavor riff on your mint brownies recipe!!!! Thanks, Mom! ❤️
I had the same issue. Wondering if a metal 9×13 is the correct size pan.
I just finished making these! Can’t wait to taste them later!
Good Luck! You just made my day! Can’t wait to try them!!
Hi!
Any luck with your aunt’s cherry cordial recipe? We’re heading into candy making season! =)
In the meantime, Happy Thanksgiving!
Lisa
I am working on it. I have purchased the ingredients, wish me luck! It will probably still be a couple weeks before I get a recipe up. :)
Thanks! Can’t wait to try those too! :)
Hi! I’ve made these twice! What a treat! Both times I got rave reviews! I passed your site along to send your recipe. Any chance you will be posting your aunt patsy’s cherry cordial candy recipe? They are my favorites and I’ve never had/made homemade!!
Thank you so much for coming back to let me know how much you like these, Lisa! I’ve put a call into my aunt about that recipe…I’ll keep you posted. ;)