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Cherry Chocolate Brownies Recipe

Faith Gorsky · anediblemosaic.com · 2025 · 16 servings

Against 1,221 brownie recipes

More cocoa than 99% of recipes and more fat than 99%.

See how all 1,221 brownie recipes compare →

Get the method at anediblemosaic.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.

  • More cocoa than 99% of recipes: 168% of the flour weight against the typical recipe's 18%, about 9.5 times as much.
  • More fat than 99% of recipes: 405% of the flour weight against the typical recipe's 136%, about 3 times as much.
  • More sugar than 99% of recipes: 815% of the flour weight against the typical recipe's 224%, about 3.5 times as much.
  • More salt than 98% of recipes: 6.1% of the flour weight against the typical recipe's 1.2%, about 5 times as much.
Chocolate: 136%, 48th percentileCocoa: 168%, 99th percentileFat: 405%, 99th percentileSugar: 815%, 100th percentileEgg: 160%, 71st percentileLeavening: 0%, 30th percentileSalt: 6.1%, 99th percentileChocolateCocoaFatSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (25)

  • 1/2 cup unsalted butter≈ 114 g
  • 1/4 cup vegetable oil (or any mild or neutral-flavored oil you have on hand)≈ 55 g
  • 1 cup granulated white sugar≈ 200 g
  • 1/4 cup light brown sugar (lightly packed)≈ 55 g
  • 1/2 tablespoon pure vanilla extract≈ 6 g
  • 2 large eggs≈ 100 g
  • 14 tablespoons unsweetened cocoa powder (14 tablespoons is 3/4 cup + 2 tablespoons)≈ 105 g
  • 1/2 cup all-purpose flour≈ 63 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 teaspoon instant espresso powder (optional)≈ 1.2 g
  • 3 ounces dark chocolate (chopped)85 g
  • 3/4 cup fresh cherries (pitted and quartered)≈ 178 g
  • 6 tablespoons unsalted butter≈ 85 g
  • 1 1/4 teaspoons vanilla bean paste≈ 5 g
  • 1/4 teaspoon almond extract≈ 1.1 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 30 tablespoons powdered sugar (30 tablespoons is 1 3/4 cup + 2 tablespoons)≈ 255 g
  • 2 tablespoons heavy whipping cream≈ 30 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup fresh cherries (pitted and quartered)≈ 237 g
  • 2 tablespoons water≈ 30 g
  • 2 tablespoons granulated white sugar≈ 25 g
  • 1 pinch salt≈ 0.4 g
  • 1 teaspoon cornstarch (dissolved in 1 tablespoon cold water to form a slurry)≈ 2.7 g
  • 16 fresh whole cherries (for garnish (optional))n/a
  • 2 tablespoons finely chopped dark chocolate (for garnish (optional))≈ 20 g

flour 63 gbatter 1341 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.

  • Chocolate136% · 48th percentile
  • Cocoa168% · 99th percentile
  • Fat405% · 99th percentile
  • Sugar815% · 100th percentile
  • Egg160% · 71st percentile
  • Leavening0% · 30th percentile
  • Salt6.1% · 99th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 minutes
median 30 minutes

Keep exploring

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