GF Cherry Chip Brownies

These GF Cherry Chip Brownies are thick, rich, and fudgy and are made with almond flour with bright little pops of sweet maraschino cherries. This post is sponsored by Reese Specialty Foods, but as always all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.

Man, are these brownies delicious. They are everything you want in a brownie – thick as a deck of cards, deep rich chocolate flavor, and SO SO fudgy. Listen, if you prefer cakey brownies over fudgy… I’m sorry but we can’t be friends. These GF cherry brownies are made with almond flour so they’re great for all my gluten free friends. And honestly, I bet you’d never guess that they weren’t made with regular ole’ all purpose. And for the literal cherry on top, Reese maraschino cherries are stirred into the batter for a pop of unexpected sweetness. Top them off with a light sprinkle of powdered sugar and you’re good to go.

How to Make GF Cherry Brownies

Preheat the oven to 350 and line an 8″ square pan with parchment paper. Leave and overhang with the parchment so that the brownies are easy to lift out of the pan and slice once they’re cooled. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.

In a double boiler, (or small glass bowl over a sauce pan with a little water) add the butter and 1 C of dark chocolate chips. Heat over medium heat until the butter and chocolate are melted and smooth. Take off the heat and allow to cool slightly. In a separate large bowl, add the eggs, vanilla, and sugar. Whisk quickly for 2-3 minutes. The mixture should become thin and pale in color. While continuing to whisk the egg mixture, slowly pour in the slightly cooled melted chocolate. Whisk until fully combined. Fold in the dry ingredients, don’t over mix.

Drain the cherries and pat them dry with a paper towel. Remove the stems and slice the cherries in half. Save a few back to place on top of the brownies, and add the rest to the brownie batter. Add the mini chocolate chips if using. Fold in until just combined. Spread the batter out into the prepared pan. Top with remaining cherries and extra chocolate chips if desired. Bake at 350 for 35 minutes, or until a toothpick comes out mostly clean. Allow the brownies to cool for 30 minutes before slicing. Enjoy with a sprinkle of powdered sugar or a scoop of cherry ice cream!

Pro Tips on Nailing this (and every) Brownie Recipe

1. Use High Quality Chocolate Not all chocolate is created equal. If you want that rich deep chocolate flavor, you gotta get the good stuff. I like to use 72% or higher.
2. Whisk the Eggs and Sugar A LOT You really wanna go to town when whisking the eggs and sugar. This whips air into the batter and helps the brownies rise and have that nice gooey, but still airy texture.
3. Don’t Over Bake Them Don’t be afraid to take the brownies out of the oven when the middle still looks a little wet. They will continue to cook in the hot pan for a few minutes after you take them out and won’t dry out.

GF Cherry Chip Brownies

• Author: Elizabeth Buuck
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 minutes
• Yield: 16 Brownies 1x

Print Recipe

Pin Recipe

---

Description

Thick, rich, and fudgy brownies made gluten free with pops of sweet cherries and mini chocolate chips.

---

Ingredients

Scale 1x2x3x

• 1 ½ C Almond Flour
• ½ C Dark Cocoa Powder (Dutch Process)
• 1 tsp Baking Soda
• ½ tsp Salt
• ½ C Salted Butter (1 Stick)
• 1 C Dark Chocolate Chips (60-72%)
• 2 Lg Eggs, at room temperature
• 1 C Granulated Sugar
• 1 tsp Vanilla Extract
• 1 Jar Reese Maraschino Cherries
• ½ C Mini Chocolate Chips (optional)

---

Instructions

• Preheat the oven to 350 and line a 8” square pan with parchment paper.
• In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
• In a double boiler, (or small glass bowl over a sauce pan with a little water) add the butter and 1 C of dark chocolate chips. Heat over medium heat until the butter and chocolate are melted and smooth. Take off the heat and allow to cool slightly. 
• In a separate large bowl, add the eggs, vanilla, and sugar. Whisk quickly for 2-3 minutes. The mixture should become thin and pale in color.
• While continuing to whisk the egg mixture, slowly pour in the slightly cooled melted chocolate. Whisk until fully combined.
• Fold in the dry ingredients, don’t over mix.
• Drain the cherries and pat them dry with a paper towel. Remove the stems and slice the cherries in half. Save a few back to place on top of the brownies, and add the rest to the brownie batter. Add the mini chocolate chips if using. Fold in until just combined.
• Spread the batter out into the prepared pan. Top with remaining cherries and extra chocolate chips if desired. Bake at 350 for 35 minutes, or until a toothpick comes out mostly clean. 
• Allow the brownies to cool for 30 minutes before slicing. Enjoy with a sprinkle of powdered sugar or a scoop of cherry ice cream!

---

Keywords: cherry chip brownies, gluten free brownies, cherry brownies, flourless brownies

If you loved this recipe for GF Cherry Brownies, make sure to check out my GF Chocolate Chip Cookie Bars, and my Triple Chocolate Macarons.