Description
This ultimate gooey brownie recipe delivers deep, dark chocolatey bliss with a chewy, fudgy center and vibrant cherry bursts, perfect for a family treat.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1.5 cups (300 g) granulated sugar
- 0.75 cup (150 g) brown sugar, packed
- 0.75 cup (75 g) unsweetened cocoa powder
- 0.75 cup (170 g) unsalted butter, melted
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips (for fudge swirl)
- 0.5 cup (120 ml) sweetened condensed milk (for fudge swirl)
- 1 cup (150 g) fresh or frozen cherries, pitted
- 1 teaspoon espresso powder (optional)
Instructions
- Prep Power: Preheat oven to 350(degree)F (175(degree)C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the longer sides for easy removal.
- Melt and Mix Wet Ingredients: In a microwave-safe bowl, combine 0.75 cup melted unsalted butter and 0.75 cup unsweetened cocoa powder. Microwave in 30-second intervals, stirring, until smooth and fragrant (approx. 1 minute). Whisk in 1.5 cups granulated sugar and 0.75 cup brown sugar until well combined. Then, whisk in 3 large eggs one at a time, followed by 1 teaspoon vanilla and 0.5 teaspoon salt until the mixture is glossy.
- Fold in Flour: Gently fold in 1 cup all-purpose flour until just combined. Visible streaks of flour are okay; be careful not to overmix, as this keeps the brownies tender and prevents a cake-like texture.
- Prepare Fudge Swirl: In a separate small, microwave-safe bowl, microwave 1 cup semi-sweet chocolate chips and 0.5 cup sweetened condensed milk until melted and smooth (approx. 60-90 seconds), stirring halfway through.
- Layer Brownie and Fillings: Pour about half of the brownie batter into the prepared 9×13 inch pan, spreading it evenly. Spoon generous dollops of the warm fudge swirl over this layer. Scatter about half of the 1 cup pitted cherries (fresh or thawed/drained frozen) over the swirl.
- Complete Layers and Swirl: Carefully pour the remaining brownie batter over the cherry layer, spreading it gently to cover. Dollop more of the fudge swirl and dot with the remaining cherries. Use a knife or skewer to gently swirl the fudge and cherries through the batter, creating beautiful patterns. Avoid over-swirling for distinct layers.
- Bake Brownies: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
- Cool Completely: Let the brownies cool completely in the pan on a wire rack for at least 2 hours before cutting into squares. Rushing this step often leads to crumbly brownies.
Notes
To make gluten-free, substitute 1:1 with a gluten-free flour blend containing xanthan gum. For dairy-free, use a high-quality dairy-free stick butter alternative. Lower sugar options available using 1:1 baking blends. Enhance chocolate flavor with quality cocoa or dark chocolate chips for the swirl. Allow brownies to cool completely for at least 2 hours for best texture and clean slices.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 65 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg