Double-Chocolate Cherry Brownies Double-Chocolate Cherry Brownies

Double-Chocolate Cherry Brownies | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

Glacé cherries add a pretty seasonal touch to these fudgy brownies. The batter works especially well in the following four recipes, but feel free to customize your creation by substituting the fillings with ingredients such as candy-coated chocolates, toffee bits or chopped walnuts.

  • Prep time 25 minutes
  • Total time 3 hours
  • Credits : Canadian Living Magazine


Brownie Dough:
White Chocolate Icing:


Brownie Dough: In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in chocolate and almond extract. In separate bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda; stir into butter mixture. Stir in cherries. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 35 to 40 minutes. Let cool completely in pan.

White Chocolate Icing: In bowl, beat butter until light and fluffy; beat in icing sugar, 1/4 cup at a time, until smooth. Beat in chocolate until fluffy and well combined. Spread over brownies. Lift out onto cutting board. Cut into 24 squares; halve each square diagonally to make triangles.

Garnish: Top each with 1 red cherry half and 1 green cherry half. (Make-ahead: Store in airtight container for up to 3 days.)

Tip from The Test Kitchen: To avoid crumbs when slicing your brownies, wipe your knife clean between each cut.

Makes 48 brownies.

Nutritional facts per brownie: about

  • Sodium 109 mg
  • Sugars 21 g
  • Protein 2 g
  • Calories 174.0
  • Total fat 7 g
  • Potassium 56 mg
  • Cholesterol 23 mg
  • Saturated fat 4 g
  • Total carbohydrate 27 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 6.0
  • Vitamin C 2.0
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Baking & Desserts

Double-Chocolate Cherry Brownies