Fudgy Boozy-Cherry Bliss Brownie That Feels a Little Fancy

Save this recipe on:

When rich, gooey chocolate meets the juicy burst of boozy cherries, the result is a brownie that’s decadent, sultry, and just a little indulgent. These Fudgy Boozy-Cherry Bliss Brownies are what happens when classic comfort food gets a grown-up twist. Perfectly dense and chewy with crackly tops, these brownies hide pockets of cherry soaked in liqueur that make every bite feel like a celebration.

Whether you’re planning a dinner party, need a standout dessert for the holidays, or just want something to treat yourself after a long day, this recipe delivers all the flavor without needing hours in the kitchen. The cherries elevate the whole experience, giving the familiar chocolatey richness a bright and tangy contrast.

Why You’ll Love This Fudgy Boozy-Cherry Bliss Brownie

• The texture is everything you want in a brownie: fudgy, chewy, and a bit gooey in the center.
• Bursting with juicy cherries soaked in liqueur for a grown-up flavor twist.
• Just the right balance of sweet, tart, and rich chocolate.
• Easy to make but impressive enough to serve at special occasions.
• Freezes beautifully, making it a great make-ahead dessert.

Can I Use Jarred or Frozen Cherries Instead of Fresh?

Absolutely! While fresh cherries are ideal for a bright and bold flavor, jarred or frozen cherries can work wonderfully too. If using jarred cherries, make sure they are in juice and not syrup, then drain them well. For frozen cherries, let them thaw completely and pat dry to avoid adding extra moisture to your batter. And if you’re in a pinch, even maraschino cherries can be chopped up and stirred in for a sweeter touch.

---

Ingredients for the Fudgy Boozy-Cherry Bliss Brownie

Each ingredient in this recipe plays an essential role in creating the perfect balance of flavor and texture:

• Unsalted Butter – Adds richness and keeps the brownies moist and chewy.
• Dark Chocolate (chopped) – The backbone of the brownie, giving it deep, intense chocolate flavor.
• Granulated Sugar – Sweetens the mix and helps give that iconic crackly brownie top.
• Brown Sugar – Adds a hint of molasses and contributes to a fudgier texture.
• Eggs – Bind the ingredients and add richness.
• Vanilla Extract – Enhances the flavor and deepens the chocolate notes.
• All-Purpose Flour – Provides structure without making the brownie cakey.
• Cocoa Powder – Intensifies the chocolate flavor and deepens the color.
• Salt – Balances the sweetness and highlights the chocolate.
• Boozy Cherries (maraschino or fresh soaked in cherry liqueur or bourbon) – Brings a fruity tang and sophisticated twist.

How To Make the Fudgy Boozy-Cherry Bliss Brownie

Step 1: Prepare the Boozy Cherries

If you’re using fresh or frozen cherries, soak them in cherry liqueur, brandy, or bourbon for at least 1 hour. Drain before folding into batter. For maraschino cherries, simply drain and roughly chop.

Step 2: Melt the Chocolate and Butter

In a medium saucepan over low heat, melt the chopped dark chocolate with butter, stirring constantly until smooth. Let cool slightly.

Step 3: Mix the Sugars and Eggs

In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until thick and glossy. This helps create a fudgy texture and the crackly top.

Step 4: Combine Wet Ingredients

Stir the slightly cooled chocolate mixture and vanilla extract into the egg mixture until fully incorporated.

Step 5: Fold in the Dry Ingredients

Gently fold in the flour, cocoa powder, and salt until just combined. Don’t overmix. Fold in the chopped boozy cherries last.

Step 6: Bake

Preheat oven to 350°F (175°C). Pour the batter into a lined 8×8-inch baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.

Step 7: Cool and Slice

Let brownies cool completely before slicing to ensure clean edges and fudgy centers.

---

How to Serve and Store These Brownies

These brownies serve 9 to 12 people, depending on how generous your slices are. They’re rich enough that a small square goes a long way!

To store, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months. Just be sure to wrap each brownie tightly in plastic wrap and store in a freezer-safe bag.

Warm them slightly before serving for that just-baked gooeyness.

What to Serve With Fudgy Boozy-Cherry Bliss Brownies?

A Scoop of Vanilla Bean Ice Cream

The cold creaminess perfectly contrasts with the rich, warm brownie.

Fresh Whipped Cream

Light and airy, whipped cream balances out the density of the brownies.

Cherry Compote

Bring the cherry flavor full circle with a quick compote made from leftover cherries.

Hot Coffee or Espresso

A bold coffee enhances the deep chocolate tones beautifully.

Glass of Red Wine or Port

The fruity notes of wine complement the boozy cherries for a sophisticated pairing.

---

Frequently Asked Questions

Can I make these brownies alcohol-free?
Yes! Simply replace the cherry liqueur with cherry juice or skip the soaking process and use regular cherries. You’ll still get that fruity burst without the booze.

What type of chocolate is best for this recipe?
High-quality dark chocolate (around 70% cocoa) gives the best depth of flavor. Avoid using chocolate chips as they contain stabilizers and won’t melt as smoothly.

How do I know when the brownies are done baking?
They should be set around the edges with a slightly gooey center. Insert a toothpick—if it comes out with a few moist crumbs, they’re done.

Can I double the recipe for a larger batch?
Absolutely. Double the ingredients and bake in a 9×13-inch pan. You may need to add 5-10 extra minutes of baking time.

Are these brownies freezer-friendly?
Yes! These brownies freeze very well. Just wrap them tightly and store in a sealed container. Thaw at room temperature or microwave briefly.

Looking for more dessert ideas? Try our Lemon Curd Sugar Cookie Bars or go for a comforting Carrot Cake Banana Bread next!

---

Print

Save this recipe on: