Ingredients
Scale
- 1 cup Unsalted Butter (or coconut oil for dairy-free)
- 3/4 cup Unsweetened Cocoa Powder
- 2 cups Granulated Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Instant Espresso Powder (optional)
- 1/2 teaspoon Salt
- 1 cup Mini Chocolate Chips (or chopped chocolate)
- 1 cup Cherries (fresh or frozen, well-drained)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream (or half-and-half)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a large saucepan over low heat. Remove from heat and stir in the cocoa powder until well combined.
- Add the sugar, eggs, and vanilla extract to the cocoa mixture. Mix until smooth.
- Whisk together the flour, baking powder, espresso powder, and salt in another bowl.
- Gradually add the dry ingredients to the chocolate mixture. Stir until just combined.
- Fold in the mini chocolate chips and cherries gently.
- Pour the brownie batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies cool, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and add the semi-sweet chocolate chips. Stir until completely melted and smooth.
- Pour the ganache over the cooled brownies and spread evenly. Allow it to set before cutting into squares.
Notes
Serve warm with vanilla ice cream or whipped cream. Garnish with extra cherries or sea salt for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg