Cherry Brownies (gluten-free option)
These cherry brownies are rich, fudgy and full of fresh sweet cherries and chocolate chips. They can be made with all-purpose flour, whole wheat flour or several gluten-free flour options, and they’re also easy to make dairy-free. This recipe was originally published in 2016 and updated in July 2026 with new photos and tips, but the recipe remains unchanged.
The cherries add little juicy pockets throughout the brownies without making them taste like cherry pie filling. I originally thought about adding a dark chocolate ganache like in these Brownies with Ganache, but after tasting a corner piece, it was obvious they didn’t need anything else.
These are based on my Gluten-free Brownies, which are one of my go-to brownie recipes because nobody can ever tell they’re gluten-free. I’m actually baking a quadruple batch this weekend for two events (I’ll use two 9″x13″ pans). They’re inexpensive, easy and everyone always loves them.
- Super fudgy – these are dense, rich and chocolatey, not cakey.
- Fresh sweet cherries – no need for sour cherries, canned cherries or cherry pie filling.
- Flexible flour options – teff, buckwheat, whole wheat, all-purpose flour and some gluten-free baking blends all work.
- Dairy-free option – just use refined coconut oil and dairy-free chocolate chips.
- No topping needed – they’re already rich enough without frosting or ganache, but this Chocolate Fudge Frosting is great if you want to make them extra rich.
Ingredients
Please scroll down for the full recipe. These are just notes on key ingredients.
- Flour – you can use teff flour, buckwheat flour, whole wheat flour or all-purpose flour.
- Dutch-process cocoa powder – Dutch-process cocoa gives these brownies a darker color and deeper chocolate flavor. Natural cocoa powder will make them lighter in both color and flavor.
- Butter or refined coconut oil – butter gives the brownies a classic flavor, while refined coconut oil makes them dairy-free without adding coconut flavor. I don’t recommend unrefined coconut oil unless you want the brownies to taste slightly coconutty.
- Sugar – granulated sugar, raw sugar and coconut sugar all work. Coconut sugar gives the brownies a less classic flavor, but it still works well.
- Almond extract – this is optional, but I really recommend it. Almond extract goes so well with cherries, and it makes the cherry flavor stand out more without making the brownies taste like almond.
- Fresh sweet cherries – I don’t recommend frozen cherries because they can release too much liquid and make the brownies soggy around the fruit. They’re much easier to find than sour cherries, which can also be used. If you have frozen cherries you’d like to use up, these Cherry Preserves and Tart Cherry Pie are both great options.
How to Make Them
The full recipe can be found in the recipe card below. This is just an overview.
- Line an 8″x8″ (20×20 cm) pan with parchment paper. Stir together the flour, cocoa powder and salt.
- In another bowl, stir together the melted butter or coconut oil, sugar, almond extract and vanilla.
- Add the eggs one at a time and stir just until combined.
- Add the dry ingredients to the wet ingredients and stir until almost no streaks of flour remain. Fold in the quartered cherries and chocolate chips.
- Spread the batter into the prepared pan.
- Bake until the brownies have formed a thin crust and look set in the middle. Cool completely, then cover and refrigerate before slicing.
- Don’t overmix – once the dry ingredients are added, stir only until almost no streaks of flour remain. Overmixing can make brownies tougher.
- Use the right toothpick test – a toothpick inserted into the center will still come out wet. Check near the sides instead. You want moist crumbs, not totally raw batter.
- Don’t overbake – if you wait until the center toothpick comes out clean, the brownies will be overbaked. They continue to firm up as they cool and chill.
- Chill before slicing – the brownies are easiest to cut cleanly once they’re fully cooled and refrigerated.
Storage
Let the brownies cool completely, then cover and refrigerate them. They’ll firm up as they chill and become even fudgier.
Store the brownies in an airtight container in the refrigerator for up to 5 days.
You can also freeze them for up to 3 months. Wrap them well or place them in a freezer-safe container, then thaw in the refrigerator.
More Brownie Recipes
If you love chocolate and cherries together but want cookies instead, these Cherry Chocolate Cookies are another fun option. Same with these Healthy Chocolate Cherry Muffins. If you’re not in the mood for cherries, I’ve got loads of other brownie options for you!
- Mint Brownies – fudgy brownies topped with a cool mint frosting layer and chocolate topping. They can be made traditionally, gluten-free or dairy-free.
- Baileys Brownies – rich, fudgy brownies with Baileys in both the batter and ganache. They can be made with all-purpose, whole wheat or gluten-free flour, and there’s a dairy-free option.
- Greek Yogurt Brownies – extra gooey eggless brownies made with full-fat Greek yogurt instead of flax eggs, chia eggs or applesauce. They can be made with all-purpose, whole wheat or gluten-free flour.
- Turtle Chocolate Brownies – fudgy brownies topped with caramel, toasted pecans and chocolate ganache. They can be made with all-purpose, whole wheat or gluten-free flour.
- Olive Oil Brownies – ultra-gooey brownies made with olive oil, Dutch-process cocoa and chocolate chips. They’re naturally dairy-free and can be made with all-purpose, whole wheat or gluten-free flour.
If you try these brownies, I’d love to hear your thoughts below in the comments! Thanks. :)
Here’s an old photo for reference.
Cherry Brownies (gluten-free option)
Ingredients
- 1 cup (125-158 grams) flour see notes
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) melted and cooled unsalted butter or refined coconut oil for dairy-free
- 1 1/2 cups (300 grams) granulated sugar or raw sugar, or coconut sugar
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
- 3 large eggs 50 grams each, out of shell, room temperature
- 1 1/4 cups (170 grams) fresh sweet cherries pitted and quartered
- 1/2 cup (85 grams) semi-sweet chocolate chips use dairy-free chocolate chips, if necessary
Instructions
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.1 cup (125-158 grams) flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, almond extract and vanilla extract.3/4 cup + 2 tablespoons (196 grams) melted and cooled unsalted butter, 1 1/2 cups (300 grams) granulated sugar, 1 1/2 teaspoons almond extract, 1 1/2 teaspoons vanilla extract
- Once combined, add the eggs one at a time, and stir just until combined.3 large eggs
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in the cherries and then the chocolate chips.1 1/4 cups (170 grams) fresh sweet cherries, 1/2 cup (85 grams) semi-sweet chocolate chips
- Pour the batter into the prepared pan. If using teff flour, bake for 23-30 minutes or until the brownies have formed a thin crust and appear set in the middle. If using buckwheat or whole wheat, you may only need 21-26 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- For the flour, you can use all-purpose flour or whole wheat flour. For gluten-free, you can use 1 cup (158 grams) teff flour, or 1 cup (125 grams) light gluten-free buckwheat flour or 1 cup (138 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour or 1 cup (125 grams) King Arthur Flour Gluten-free Measure for Measure Flour. I’ve used all of these flours multiple times in this recipe.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-16 brownies. The nutritional info was calculated based on 16 servings.
These are hands down the best gluten free brownies I’ve ever made and I’ve tried allot! I used the buckwheat and did need to cook it 40 minutes to achieve the description, excellent. I will try the teff next time! Thanks so much for sharing this!
You’re welcome! I’m really glad that you enjoyed them. :) I hope that you’ll like the teff version just as much! I’ve also discovered that Bob’s Red Mill Gluten-free 1-to-1 Baking Flour (blue bag) and King Arthur Flour Measure for Measure Gluten-free Flour both work great. Should you ever be out of buckwheat or teff. Thanks for your feedback!
I love these brownies. Made them several ways. The only one that didn’t work was a combination of coconut oil and coconut sugar
I’m glad that you enjoy them! I make them (without cherries) all the time with coconut oil and coconut sugar so I’m not sure what the issue could be. I always use refined coconut oil, as I don’t like the taste. Thanks for your comment!