15-Minute Vanilla Pecan Pralines: Irresistibly Sweet Bliss

I still remember the first time I bit into one of these chocolate covered cherry brownies at my aunt’s holiday party – the rich fudgy base, that burst of cherry flavor, and the smooth chocolate ganache just melted together perfectly. It was love at first bite! I begged her for the recipe right then and there, and now it’s my go-to when I need a showstopping dessert that’s actually simple to make. The secret? Using real CherryMan maraschino cherries – their syrup makes the icing sing – and letting the brownies chill properly before adding that luscious ganache layer. I swear, these taste like they came from a fancy bakery, not your home oven! And while we’re talking decadent treats, if you love these, you’ve got to try my vanilla pecan pralines next – they’ve got that same perfect balance of sweet and rich that makes desserts unforgettable.

Why You’ll Love These Chocolate Covered Cherry Brownies

These brownies aren’t just good—they’re the kind of dessert people beg you to make again. Here’s why:

• Rich, fudgy perfection: That cocoa-brownie base is dense enough to hold up to the icing and ganache, but still melts in your mouth.
• Cherry bliss: The almond-kissed icing packed with real maraschino cherries tastes like the inside of a chocolate cordial—but better.
• No fancy skills needed: If you can stir batter and spread icing, you’re golden. The ganache? Just microwave and pour.
• Instant crowd-pleaser: Take these to a potluck, and I promise you’ll leave with an empty tray and recipe requests.

Ingredients for Chocolate Covered Cherry Brownies

Alright, here’s where the magic starts! Gather these goodies (and yes, I’m very particular about some of these details—trust me, it matters). Pro tip: measure everything before you start mixing—it saves so much frantic scrambling later!

For the Brownie Base

• 1 2/3 cups granulated sugar (pack it lightly if substituting brown sugar for a caramel vibe)
• 3/4 to 1 1/2 sticks unsalted butter, melted (use the higher amount for extra fudginess—no judgment here)
• 2 tablespoons water (room temp, please—cold water makes the butter seize up)
• 2 large eggs (room temperature! Take them out an hour early, or float them in warm water for 5 minutes)
• 2 teaspoons pure vanilla extract (none of that “imitation” stuff—splurge on the good bottle)
• 1 1/3 cups all-purpose flour (spoon it into the measuring cup, don’t scoop!)
• 3/4 cup Dutch-process cocoa powder (this is non-negotiable for that deep chocolate flavor)
• 1/2 teaspoon baking powder (freshness-check: it should fizz when you sprinkle it in water)
• 1/4 teaspoon fine sea salt (or table salt—just no chunky kosher here)
• 3/4 cup semi-sweet chocolate chips (or chop up a bar if you’re feeling fancy)

For the Cherry Icing

• 1 (12-ounce) jar CherryMan maraschino cherries (drained and finely chopped—save that glorious juice!)
• 3/4 cup unsalted butter, softened (leave it on the counter for 30 minutes—poke it to test)
• 3 cups powdered sugar (sift if it’s lumpy, unless you enjoy sugar explosions)
• 1 1/2 tablespoons half-and-half or whole milk (heavy cream works too in a pinch)
• 1 1/2 tablespoons reserved maraschino cherry juice (this is liquid gold—don’t skip it!)
• 1 1/2 teaspoons almond extract (this + cherry = flavor fireworks)

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips (or high-quality bar chocolate, chopped)
• 4 tablespoons unsalted butter (cut into chunks—it’ll melt faster)

Equipment note: Use a microwave-safe bowl for the ganache—glass or ceramic, no metal! And have your rubber spatula ready for spreading.

How to Make Chocolate Covered Cherry Brownies

Okay, let’s dive in! I’ll walk you through each step—just like I do when I’m baking with my niece (who, by the way, licks the bowl every time). Follow along, and don’t skip the chilling steps—they’re the secret to those picture-perfect layers!

Preparing the Brownie Batter

First things first: preheat that oven to 350°F (175°C). Grab your 13×9-inch pan and line it with foil, leaving some overhang on the sides—this’ll make lifting the brownies out later a breeze. Give it a quick spritz of cooking spray (get into the corners!).

Now, in a big bowl, whisk together the melted butter, sugar, and water until it looks like glossy lava. Crack in those room-temp eggs one at a time, whisking after each, then splash in the vanilla. In another bowl, sift together the flour, cocoa, baking powder, and salt. Slowly add the dry stuff to the wet, mixing just until combined—no overmixing, or you’ll get tough brownies! Fold in those chocolate chips last (save a handful to sprinkle on top if you’re extra like me).

Baking and Cooling

Pour that gorgeous batter into your prepared pan, smoothing it into the corners. Pop it in the oven for 20–25 minutes. You’ll know they’re done when the edges pull away slightly and a toothpick comes out with a few moist crumbs (not wet batter—big difference!).

Here’s the hard part: let them cool completely. Like, walk-away-for-an-hour completely. I know, I know—the smell is torture. But if you ice warm brownies? Disaster. The icing will melt into a sad puddle. (Voice of experience here.)

Making the Cherry Icing

While the brownies cool, drain those cherries (save the juice!), and chop them finely—nobody wants a giant cherry chunk messing up your perfect bite. In a mixing bowl, beat the softened butter until it’s fluffy, then gradually add the powdered sugar. Splash in the half-and-half, cherry juice, and almond extract, and beat until smooth. Fold in the chopped cherries last.

Pro tip: If the icing’s too thick, add a teaspoon more cherry juice. Too thin? More powdered sugar. You want it spreadable but not runny.

Assembling with Ganache

Spread that cherry icing over the cooled brownies, then chill them for at least 30 minutes—this keeps the layers distinct. For the ganache, microwave the chocolate chips and butter in 30-second bursts, stirring between each, until it’s silky smooth. Pour it over the chilled icing and tilt the pan to spread it evenly. Let it set (about 15 minutes) before slicing. Warning: You’ll need willpower to not eat the entire pan in one sitting.

Tips for Perfect Chocolate Covered Cherry Brownies

Listen, I’ve made these more times than I can count, and here’s what I’ve learned the hard way so you don’t have to! First, always chill before cutting—it keeps those layers sharp and stops the ganache from smearing. (Fridge for 30 minutes or freezer for 10—your call.)

Second, splurge on good cocoa powder. The cheap stuff tastes flat, and these brownies deserve better. I like Dutch-process for that deep, rich flavor. And if your icing’s too sweet? Cut back on powdered sugar and add a pinch of salt—it balances everything beautifully.

Last tip: use a hot knife for clean slices. Run it under hot water, dry it quick, and slice. Wipe between cuts, and boom—professional-looking brownies every time. (Your friends will think you’re a pastry chef. Let them!)

Variations and Substitutions

Oh, the fun part! Here’s where you can make these brownies truly your own. I’ve tried all sorts of twists over the years—some intentional, some born from pantry emergencies (who hasn’t been there?). Here are my favorite ways to tweak this recipe when you’re feeling adventurous or need to work with what you’ve got.

Chocolate Swaps for Different Tastes

Dark chocolate lovers, this one’s for you! Swap the semi-sweet chips for 70% dark chocolate in both the batter and ganache—it cuts the sweetness beautifully. For a real treat, try chopped chocolate bars instead of chips—they melt into luxurious pockets throughout. And if you’re out of chocolate chips? A tablespoon of cocoa powder plus a tablespoon of butter equals roughly one ounce of chocolate in a pinch (my midnight baking hack!).

Nutty or Gluten-Free Options

Add some crunch with toasted pecans or walnuts folded into the batter—about 1/2 cup does the trick. For gluten-free friends, substitute the flour with 1:1 gluten-free baking flour (I like Bob’s Red Mill), and double-check that your cocoa’s GF too. Almond flour works in a bind, but you’ll need 1 1/4 cups almond flour + 2 tablespoons cornstarch to replace the regular flour—the texture’ll be denser but still delicious.

Cherry Alternatives and Dairy Swaps

No maraschino cherries? Dried tart cherries (soaked in warm water for 10 minutes) or even jarred morello cherries make great stand-ins. For dairy-free, use coconut oil instead of butter in the brownies and ganache (measure it solid, then melt), and vegan butter in the icing. The ganache still sets beautifully with full-fat coconut milk instead of dairy butter—just add a pinch of salt to balance the flavor.

One last tip: However you tweak it, write your changes on the recipe card! I’ve lost count of brilliant variations I’ve forgotten to recreate. Your future self (and anyone you share the recipe with) will thank you.

Storing and Serving Suggestions

Okay, let’s talk about keeping these beauties fresh and serving them like a pro! First rule: always store them in an airtight container—I’m partial to glass containers with snap lids, but even a well-sealed plastic container works. They’ll stay perfect at room temperature for 2 days, or refrigerated for up to 5 days (if they last that long!).

For longer storage, you can freeze them too! Just wrap individual squares in parchment paper, then pop them in a freezer bag for up to 3 months. Thaw overnight in the fridge—or if you’re impatient like me, microwave one for 15 seconds and pretend it’s fresh from the oven.

Now, serving? Let refrigerated brownies come to room temp for 30 minutes before serving—that ganache needs to soften up to its silky best. I love arranging them on a vintage cake stand with a few extra cherries on top for color. Pro hostess tip: cut them into smaller squares than you think—they’re rich!—and serve with coffee or cold milk to balance the sweetness.

One warning: If it’s a hot day, keep them in the fridge until right before serving. That ganache can get melty, and while delicious, nobody wants chocolate fingerprints on their party clothes!

Nutritional Information

Okay, let’s be real—these brownies are a treat, not health food! But if you’re curious (or tracking), here’s the breakdown per brownie, based on cutting the batch into 24 squares. Remember, these are estimates—your actual numbers might vary depending on ingredient brands and how generous you are with that ganache!

• Calories: 280 (worth every single one)
• Total Fat: 14g (8g saturated—blame the glorious butter)
• Cholesterol: 45mg (thank those happy eggs)
• Sodium: 120mg (surprisingly not bad for a dessert!)
• Total Carbs: 38g (25g sugars—mostly from the cherries and chocolate)
• Fiber: 2g (thank you, cocoa!)
• Protein: 3g (a nice little bonus)

Important note: These values can change if you tweak ingredients—like using almond flour, swapping sugar alternatives, or adjusting the cherry amount. And hey, if you’re sharing, maybe just don’t mention the numbers and enjoy the moment!

Frequently Asked Questions

Alright, here are answers to the questions I get all the time about these brownies. (And yes, I’ve made every mistake possible so you don’t have to!)

Can I use fresh cherries instead of maraschino?
Technically? Yes. But—and this is a big but—fresh cherries release way more liquid when baked, which can make your brownies soggy. If you go this route, toss pitted, chopped cherries with a tablespoon of flour first to absorb extra juice. That said, the maraschino cherry syrup in the jar adds that signature flavor and color you just can’t replicate!

Why did my ganache crack when I cut the brownies?
Oh honey, I feel your pain. This usually means your ganache got too cold or set too fast. To prevent it: 1) Let the ganache cool until just warm (not hot) before pouring, and 2) Use a hot knife (run it under hot water, dry it) when slicing. If it does crack? Dust with powdered sugar—no one will know!

Can I make these ahead and freeze them?
Absolutely! Freeze them without the ganache first—just the iced brownies. Wrap tightly in plastic, then foil. Thaw overnight in the fridge, then add the ganache the day you’re serving. The icing stays perfect, but ganache can “sweat” if frozen and thawed.

Help! My icing is too runny/thick. How do I fix it?
Been there! If it’s runny: chill the bowl for 10 minutes, then beat in more powdered sugar (1/4 cup at a time). Too thick? Add more cherry juice (1 teaspoon at a time)—or if you’re out, a splash of milk or even a tiny bit of cherry liqueur if you’re feeling fancy!

Why Dutch-process cocoa? What if I only have natural cocoa?
Dutch-process gives that deep, mellow chocolate flavor, while natural cocoa is more acidic and tangy. In a pinch, you can use natural cocoa, but reduce the baking powder to 1/4 teaspoon and add 1/4 teaspoon baking soda to balance the acidity. Your brownies will still be delicious—just a tad different!

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