Gluten Free Cherry Brownies Recipe

Rich, fudgy centered brownies with chewy, cakey end bits are the ultimate level brownies for me. These gluten free cherry brownies hits all those spots plus with the added pop of fruity cherry goodness. They take less than an hour from start to finish and are insanely addictive.

So how do I make these gluten free cherry brownies from scratch?

This is my go to recipe for chocolate brownies. It’s rich, fudgy and super chocolatey.

To begin making this brownie, remove the pits from the cherries and chop into small pieces, keeping a few back for decoration. Next, add the dark chocolate and butter to a small saucepan. Melt on a low heat, stirring often. Take off the heat as soon as everything is melted. In a large mixing bowl, add the eggs and sugar. Whisk on medium-high with an electric whisk or stand mixer with a whisk attachment for 3-4 minutes until doubled in size and pale.

Next, stream in the melted butter and chocolate and mix with a rubber spatula until fully combined. Sieve in the flour and cocoa powder and mix again with the rubber spatula until no lumps of flour remain. Gently stir in the chopped cherries. Pour into a greased and lined 8 inch square cake tin. Top with any remaining cherries. Bake for 15-20 minutes until risen but still wobbly in the middle. Allow to cool fully before cutting.

Any tips for a perfect fudgy brownie?

For a fudgy, dense brownie there are a few steps you can take to make sure the brownie turns out right. Start off by selecting good quality ingredients. Use a high quality butter and dark chocolate where possible. My favourite chocolate to use is Callebaut. It is expensive for home baking but totally worth it.

Ensure that you whisk your eggs and sugar adequately. This ensures the sugar has fully dissolved and will help with the rise.

Next, ensure that you heat the butter and chocolate together until just melted on a low heat. Burning the chocolate at this stage would cause it to seize up and become grainy.

Ensure that you sieve the flour and cocoa powder. Doing do will remove any lumps from the cocoa powder.

Do not cook the brownies for too long. This recipe cooks the brownies for 20 minutes only to ensure the centre stays fudgy and moist.

Allow the brownies to fully cool before slicing and serving. They are very delicate while still hot and may fall apart.

Recommended Equipment

Want more Cake Recipes? Check out my Cake Category, here.

For more Chocolate Recipes, check out my Chocolate Category, here.