Cherry Brownies

Introduction

Cherry Brownies deliver a two-layer dessert with a fudgy chocolate base and a tangy cream cheese–cherry topping, baked together in one pan. The maraschino cherry syrup mixed into the topping creates a subtle fruit flavor that cuts through the richness, while the chocolate chips and whole cherries add texture. This makes 36 squares—ideal for potlucks, bake sales, or sharing.

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

• Skip the cherries, add coffee: Replace the maraschino cherry syrup with 2 tbsp brewed coffee (cooled) and omit the whole maraschino cherries. This shifts the topping toward a mocha flavor that pairs well with chocolate.
• Use a chocolate base instead: Add 2 tbsp melted semi-sweet chocolate to the cocoa mixture in the base for a deeper chocolate flavor with less fruity contrast.
• Swap cream cheese for sour cream: Use 4 ounces softened sour cream in place of cream cheese for a tangier topping that still blends smoothly with the cherry syrup.
• Double the cherries: Increase maraschino cherries to ¾ cup for a more pronounced cherry presence throughout the topping layer.
• Reduce sugar in the topping: Use 2 tbsp icing sugar instead of ¼ cup if you find the topping too sweet against the chocolate base.

Tips for Success

• Fold the flour gently: When combining flour into the base mixture, use a spatula and fold rather than stir vigorously. This prevents overdeveloping gluten and keeps the brownies tender.
• Don’t overbake: The toothpick test is critical here—it should come out with a few moist crumbs clinging to it, not completely clean. Overbaking dries out both layers.
• Let it cool fully before cutting: Cooling in the pan for at least 30 minutes makes the topping set and the base firm enough to cut clean squares without the topping sliding off.
• Soften the cream cheese completely: Use room-temperature cream cheese so it blends smoothly with the cherry syrup and icing sugar; cold cream cheese creates lumps that won’t incorporate evenly.
• Prep the topping while the base bakes: Once you’ve spread the base in the pan, you can mix the topping ingredients while the oven preheats, cutting your active time in half.

Storage and Reheating

FAQ

Can I make these a day ahead?

Yes. Bake completely, cool, and store covered in the fridge overnight. The topping actually benefits from a night in the cold—it sets more firmly and cuts into cleaner squares.

What if I don’t have margarine?

Use butter instead in the same amount. The result will be slightly richer, but the texture and bake time remain the same.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries work for garnish, but maraschino cherries are softer and blend into the topping more seamlessly. If you use fresh cherries, pit and halve them, and consider using 2 tbsp cherry juice mixed with 2 tbsp water in place of the maraschino syrup to maintain the liquid ratio.

Why does the toothpick test matter so much here?

The topping and base bake together, so you need to catch the base at the right doneness—moist enough to stay fudgy, but set enough to support the layer above. Once the topping firms up, the base can still be undercooked underneath.