Fudgy Boozy-Cherry Bliss Brownie That Feels a Little Fancy

WANT TO SAVE THIS RECIPE?

Imagine biting into a velvety chocolate brownie that’s rich, fudgy, and just the right amount of decadent—then suddenly, you’re hit with a burst of sweet-tart boozy cherries. This is not your average brownie. It’s dessert turned indulgent, with a hint of rebellion and a whole lot of flavor.

Perfect for grown-up gatherings, romantic evenings, or just treating yourself to something a little special, these Fudgy Boozy-Cherry Bliss Brownies are the elevated twist your chocolate cravings have been begging for. With glossy cherry liqueur-soaked cherries nestled into a dense chocolate batter, each bite is an experience.

---

Preparation Phase & Tools to Use

To bring out the best in these brownies, you’ll want the right tools on hand. A heavy-bottomed saucepan is key for melting chocolate evenly without scorching it. A stand mixer or hand mixer ensures your batter turns silky-smooth, incorporating all ingredients thoroughly.

A 9×9 baking pan, preferably metal for even heat distribution, helps achieve that perfect edge-to-center texture contrast. Don’t skip parchment paper—it’s your best friend for easy brownie removal and clean edges. And finally, a sharp knife is crucial for slicing clean squares, especially when juicy cherries are involved.

---

Ingredients for the Fudgy Boozy-Cherry Bliss Brownie

• Unsalted Butter – Adds richness and helps create that signature fudgy texture.
• Dark Chocolate (60-70% cocoa) – The heart of the brownie. It gives deep, luxurious chocolate flavor.
• Granulated Sugar – Balances the bitterness of dark chocolate and helps with the crackly top.
• Eggs – Provide structure and contribute to the chewy interior.
• All-Purpose Flour – Just enough to bind without making the brownies cakey.
• Cocoa Powder – Enhances the depth of chocolate flavor.
• Salt – A small pinch elevates all the sweet elements.
• Cherry Liqueur (Kirsch or Amaretto) – Infuses the cherries and adds a grown-up twist.
• Jarred or Fresh Cherries (pitted) – Sweet and juicy, they burst with flavor inside the brownies.
• Semi-sweet Chocolate Chips – For pockets of melty chocolate in every bite.

---

How To Make the Fudgy Boozy-Cherry Bliss Brownie

Step 1: Soak the Cherries

Place the cherries in a bowl and cover them with cherry liqueur. Let them soak for at least 30 minutes to absorb all that boozy goodness. If you’re prepping ahead, you can soak them overnight for extra flavor.

Step 2: Melt the Chocolate and Butter

In a heavy-bottomed saucepan over low heat, melt the butter and chopped dark chocolate together. Stir until smooth and glossy. Remove from heat and let cool slightly.

Step 3: Whisk Wet Ingredients

In a large bowl, whisk together the sugar and eggs until light and fluffy. This helps get that shiny top on your brownies. Then pour in the cooled chocolate mixture and whisk to combine.

Step 4: Add the Dry Ingredients

Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Be careful not to overmix.

Step 5: Add Cherries and Chocolate Chips

Drain the soaked cherries and gently fold them into the batter, along with the chocolate chips. Spread the batter evenly into your parchment-lined 9×9 pan.

Step 6: Bake to Perfection

Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes. The edges should be set, but the center should still be slightly gooey when tested with a toothpick.

Step 7: Cool and Slice

Let the brownies cool completely in the pan. Then lift them out using the parchment and cut into squares with a sharp knife. Wipe the blade clean between cuts for perfect edges.

---

How to Serve and Store These Brownies

These brownies shine when served slightly warm, maybe even with a scoop of vanilla bean ice cream on top. The boozy cherries and melty chocolate pair beautifully with creaminess.

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. They also freeze well for up to 3 months—wrap individually and thaw before serving.

---

Frequently Asked Questions

What kind of cherries should I use?

Jarred sour cherries or fresh pitted cherries work best. Avoid maraschino cherries—they’re too sweet and lack depth.

Can I make this without alcohol?

Absolutely. Just soak the cherries in cherry juice or use them plain. The flavor will be slightly different but still delicious.

How do I know when the brownies are done?

The edges should be set and a toothpick inserted in the center should come out with moist crumbs, not wet batter.

Can I double the recipe?

Yes! Just bake in a 9×13 pan and increase the bake time by about 10 minutes.

Should I serve them warm or chilled?

Both work! Warm for melty texture, chilled for firmer slices. They’re excellent either way.

Can I use other liqueurs?

Definitely. Try Amaretto, Frangelico, or even bourbon for a deeper flavor profile.

---

Want More Brownie and Bar Ideas?

If you love these fudgy boozy cherry brownies, you might fall for these other crowd-pleasing treats:

• Paula Deen’s 5-Minute Fudge for when you’re short on time but big on craving.
• Apple Enchiladas if you want a cozy, fruity twist.
• Strawberry Crunch Pound Cake with all the nostalgic flavor and a vibrant crunch.
• Brownie Mix Cookies for a faster route to gooey satisfaction.

And for even more sweet ideas, check out my daily dessert inspiration on Pinterest @LifeWithOlivia.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap the liqueur? Try them chilled or warm? Add a dusting of sea salt?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other bake better, one fudgy square at a time.

---

Print

WANT TO SAVE THIS RECIPE?