These Cherry Brownies with coconut sugar are rich, fudgy, and packed with melty chocolate and juicy fresh cherries. The sweet-tart cherries perfectly balance the deep chocolate flavor, making these brownies feel extra special while still being incredibly easy to make. They come together in one bowl (plus a small bowl for the dry ingredients) and bake up with crisp edges and a gooey center.
For more yummy baked goods try my high protein cookie skillet, pistachio butter chocolate chip cookies or my oat flour chocolate chip cookies.
Why you'll love this recipe
- Ultra fudgy texture. Plenty of butter and just the right amount of flour create brownies that are rich, dense, and irresistibly gooey.
- Fresh cherries in every bite. Sweet cherries add bursts of juicy flavor that pair perfectly with dark chocolate.
- Simple ingredients. Everything you need is likely already in your pantry (minus the cherries!).
- Easy to make. Just whisk the ingredients together and bake—no mixer required.
- Perfect summer dessert. A delicious way to use fresh cherry season while satisfying every chocolate craving.
Ingredients
- Melted butter
- Coconut sugar (or granulated sugar)
- Eggs
- Vanilla extract
- Dry Ingredients
- All-purpose flour
- Cacao powder (or cocoa powder)
- Salt
- Baking powder
- Chocolate chips
- Fresh cherries
- Cacao nibs (optional, for topping)
Instructions
Preheat the oven and whisk together the dry ingredients.
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla.
Stir the dry ingredients into the wet ingredients until just combined, then gently fold in the cherries and chocolate chips.
Transfer the batter to a parchment-lined baking pan and bake until the edges are set but the center is still slightly gooey.
Cool completely before slicing.
Substitutions
- Cacao powder: regular natural cocoa powder also works well.
- Coconut sugar: any granulated sugar can be substituted.
- All purpose flour: an all purpose gluten free flour can be used but do not sub in oat flour, almond flour or another alternative flour.
Storage instructions
You can store the extra brownies sealed container in your fridge for up to 3 days or the freezer for months.
Recipe FAQ
I haven't tested but I do believe you could use all purpose gluten free flour.
I do not suggest this as frozen cherries have a lot more liquid.
Cooling allows the brownies to finish setting, giving you cleaner slices and the perfect fudgy texture.
Recipe Pro-Tips
Use a high-quality butter. A good quality, grass-fed butter makes everything taste better.
Use ripe, sweet cherries. They provide the best flavor and become jammy as they bake.
Let them cool completely. This is the hardest step, but cooling for at least an hour allows the brownies to fully set and gives you clean slices.
Other yummy dessert recipes to try
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Cherry Brownies with Coconut Sugar
Equipment
Ingredients
wet
- ¾ cup + 2 tablespoons melted butter
- 1 ¼ cups coconut sugar any granulated sugar works
- 3 large eggs
- 1 teaspoon vanilla extract
dry
- 1 cup all purpose flour
- ¾ cup cacao powder can also use cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
Other ingredients
- ½ cup chocolate chips
- ~1 ¼ cup pitted and halved cherries
- cacao nibs for topping optional
Instructions
- Preheat oven to 350 degrees.
- Add dry ingredients to a bowl and whisk together until combined. Set aside.
- Add melted butter and sugar to a large bowl (different than the flour) and whisk together until combined. Add in 3 eggs and whisk again until combined. Add in vanilla and whisk.
- Pour in dry ingredients and whisk together until just combined. Lastly fold in the cherries and chocolate chips.
- Add brownie batter to a baking tin lined with parchment paper. Bake for 21-25 minutes, until the edges are set. A toothpick will come out clean on the edges, the center should look set.
- Let brownies cool, slice and enjoy. Please note that the brownies must cool for an hour to fully set. You can slice them before this but they will be gooey and stick to the knife.
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