Triple Chocolate Cherry Brownies with Dutch Cocoa and Espresso
Rich, fudgy brownies featuring three types of chocolate - Dutch-processed cocoa, unsweetened, and bittersweet - combined with fresh cherries and a hint of espresso. The addition of cherry and almond extracts enhances the fruit flavor while creating a sophisticated dessert perfect for entertaining or special occasions. The brownies achieve their intensely moist texture through a combination of melted butter and vegetable oil, while the parchment paper lining ensures easy removal and clean presentation.
Ingredients
- ⅓ cup Dutch-processed cocoa
- 1 ½ teaspoons instant espresso
- ½ cup boiling water, plus 2 tablespoons
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- ½ cup vegetable oil, plus 2 tablespoons
- 2 large eggs
- 2 large egg yolks
- 1 teaspoons vanilla extract
- ½ teaspoon cherry flavoring
- ½ teaspoon almond extract
- 2 ½ cups sugar
- 1 ¾ cups unbleached all-purpose flourgluten-free flour blendsame ratiogluten-freegluten-free
may need extra binding
- 1 teaspoon ground cinnamon
- ¾ teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
- 2 cups fresh cherries, pitted and chopped
Instructions
- 1
Preheat oven to 350F
- 2
Butter a 9x13 inch metal baking pan
- 3
Line with parchment paper in a crosshatch pattern, allowing overhang on all sides
- 4
Butter the parchment
- 5
Whisk cocoa, espresso powder, and boiling water in large bowl until smooth
- 6
Add unsweetened chocolate and whisk until melted
- 7
Whisk in melted butter and oil
- 8
Add eggs, yolks, vanilla, cherry flavoring and almond extract, whisking until smooth
- 9
Whisk in sugar until incorporated
- 10
Add flour, cinnamon and salt, mixing with rubber spatula until combined
- 11
Fold in bittersweet chocolate pieces and chopped cherries
- 12
Scrape batter into prepared pan
- 13
Bake 30 to 35 minutes until toothpick comes out with few moist crumbs
- 14
Transfer to wire rack and cool 1.5 hours
- 15
Lift brownies using parchment overhang
- 16
Cool completely on wire rack about 1 hour
- 17
Cut into 2-inch squares
Tips
Use room temperature eggs for better incorporation into the chocolate mixture
Don't overbake - the toothpick should have a few moist crumbs for the perfect fudgy texture
Let brownies cool completely before cutting to prevent crumbling and ensure clean squares
Good to Know
Store covered at room temperature for up to 3 days
Can be made 1 day ahead, store covered
Serve at room temperature, optionally with vanilla ice cream
Common Mistakes
Use parchment paper overhang to avoid brownies sticking to pan
Don't overmix after adding flour to avoid tough brownies
Cool completely before cutting to avoid crumbling
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra binding
FAQ
Can I use frozen cherries instead of fresh?
Yes, thaw and drain frozen cherries thoroughly, then pat dry with paper towels to remove excess moisture before chopping and folding into batter.
What if I don't have cherry flavoring?
You can omit the cherry flavoring and increase vanilla extract to 1.5 teaspoons, or substitute with 1/4 teaspoon cherry juice concentrate.
How long will these brownies keep?
Store covered at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months for longer storage.