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. 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)
Servings 16 brownies
These fudgy chocolate cherry brownies are have an amazing texture and can easily be made gluten-free, whole wheat or dairy-free.
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.
Nutrition
Calories: 256kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 59mgSodium: 51mgPotassium: 141mgFiber: 2gSugar: 22gVitamin A: 378IUVitamin C: 1mgCalcium: 19mgIron: 1mgNet Carbs: 30
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤
These are so good!! I can’t believe it’s taken me almost 26 years to combine two of my favorites, cherries and chocolate – but I’m so glad I finally tried it :) I hate making your recipe any other way than as written because why mess with perfection, but I somehow didn’t have buckwheat flour on hand – but I saw in the comment section of your “best gluten-free brownies” (I’ve made those tons of times over the past 5 years since you first published them and they’ve always been a hit to whomever I’ve served them to) that you had suggested 1 1/3 c almond flour to one reader who had asked about it, so that’s what I used here and they turned out great. Thank you so much for another amazing recipe!
Hi Emily! I’m so very sorry for just now seeing your comment. It was in spam for some weird reason and I haven’t been diligent with checking that during this mess of a year. :( I’m really glad that you enjoyed the brownies! And the GF brownies, too. I love that you first want to make the recipes as written. If only everyone were like that. ???? Thanks a bunch for your feedback and for following along all these years! Sorry again for my slow reply.
I’m allergic to dairy and gluten, so I’m always on the hunt for something sweet I can eat! These have been on my list for months and I finally got around to trying the recipe.
I made these using 2/3 c gluten free flour mix + 1/3 c almond flour, and substituted a bag of dried cherries for the fresh cherries. I also went the coconut sugar and oil route. They’re PHENOMENAL, especially cold from the fridge. I wish I’d had almond extract on hand because I totally agree almond extract goes in everything.
Thanks for this!!
Haha. Almond extract really does belong in everything! It’s so good. :D I’m so happy that your flour sub worked out well! And I bet dried cherries are awesome in these. Thanks a bunch for your feedback!
Quick question, can frozen cherries be used in place of fresh? i know that frozen can sometimes leak too much liquid so just wondering if you’ve ever tried with frozen before?
So sorry for just now seeing your comment! I’ve never used frozen but I’m thinking you’re right and that they may be too liquidy for these brownies.
I made these for the first time. I doubled the recipe and served them today with homemade whipped cream! Every person that bit into these brownies uttered an approving gutteral sound. They were a hit! I used freshly picked sour cherries, buckwheat flour, coconut oil and coconut sugar. Amazing! Thank you!
So happy you and the others liked them! I bet freshly picked sour cherries are amazing in these. :) Thanks for your feedback!
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.
Haha. So you like the look of them? ;) I hope you get the chance to try them! Thanks for your comment. :)
I love brownies and these look yummy!
Thank you! :)
Erin, just wondering if you have used Bob’s Red Mill 1for 1 flour in your Best Brownie recipe? Trying to cut down on the different flours I have been buying to make everything gluten free. Thank you
Hi there! I haven’t tried it. Just buckwheat, teff and whole wheat flour. But since whole wheat flour works in there and I’ve had good luck with subbing the 1 to 1 flour for whole wheat, I think it’d work. You’re talking about the blue bag, right? If you try it, I’d love to hear how they come out. :)
These brownies looks great, I made zucchini brownies last week and I think next time I’ll try your recipe. Thanks for sharing.
I hope you’ll enjoy them! :)
Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!
I hope you’ll enjoy them! :)
These brownies look so decadent!
They really are! :)
I am such a sucker for chocolate and cherry!
Same here!
Love love love! Brownies are my favorite
One of mine, too!
My mouth is watering just reading this and looking at the pics, this sounds like perfect dessert after a long day.
Thanks! I hope you get the chance to try them out. :)
I love the combination of cherry and chocolate! They looks fantastic!
Thanks, Miranda!
I adore the cherry/chocolate combo! These brownies sound and look fantastic! :)
Thanks, Carrie! And same with me. :)
I love cherries and my husband loves brownies! This is the perfect combination!
I hope you get the chance to try them out! :)
One time a friend of mine made brownie and cherry skewers and they were amazing. After that, I had to eat brownies with my cherries. This just makes it that much easier.
Ooooh! That sounds so delicious. :)
I love that you put cherries in the brownies!
Thanks, Krista!
Just bought some teff flour! Can’t wait to make these!!
Yay! I hope you’ll enjoy them. I’d love to hear how it goes. :)
Gaaaah these look perfect! I’ve never used teff flour so I’m thinking these brownies are the perfect intro to ;) Loving the chocolate-cherry-almond combo! Bring it!
Oooh! You need to get on that! :D
Hi! I was wondering if you can use frozen dark pitted cherries in this recipe? Will all purpose flour work as well?
Check out the most recent comment and my reply. :) And I think AP flour would work well!
The chocolate/cherry combination is SO good! These brownies look amazing! :)
Thank you, Laura!