Get the dried cherries and a bottle of Port wine ready now and combine them in a lidded glass jar. Once the cherries have soaked, you’ll have a simple way to turn ordinary brownies into something striking: fudgy, chocolatey brownies dotted with sweet, wine-soaked cherries.
I left a pint jar of cherries soaking on the counter for a couple of weeks the first time I tried this; they were irresistible and I found myself sneaking a few straight from the jar. The Port preserves the cherries and concentrates their flavor, leaving them plump and intensely fruity. You don’t need to wait that long for great results — two days is usually sufficient for good soaking, though overnight will show some improvement.
The finished brownies are slightly underbaked in the best way: gooey and dense, with an intense chocolate flavor and chewy pockets of cherry in every bite. The combination of dark chocolate and sweet-tart cherries is classic and comforting. These brownies work well for casual family dessert or as an elegant small-plate dessert when you want something rich but unfussy.
Recipe Notes
Dried cherries: Soak the dried cherries in Port for at least 24 hours to let them plump up and absorb flavor. Two days is better if you have the time. The longer they sit, the more pronounced the cherry and Port flavor will be.
Pan size and bake time: This recipe is written for a 9 x 9 inch square pan. If you use an 8 x 8 pan, the brownies will be thicker and may need an additional 5 minutes of baking (check at 20 minutes and adjust to 25 minutes total). Ovens and pan materials vary, so begin checking for doneness early to avoid overbaking.
📖 Recipe
Brownies with Port Wine Soaked Cherries
Ingredients
- 1 cup dried cherries
- 1 cup Port wine (or enough to cover cherries)
- ½ cup plus 2 Tbsp all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- 12 Tbsp (6 ounces) unsalted butter, cut into pieces
- 1¼ cups granulated sugar
- 3 large eggs
- ¾ cup Dutch-process cocoa powder
- 1 T vanilla extract
- 1 cup chocolate chips
Instructions
- The night before, or at least 24–48 hours ahead: place the dried cherries in a pint jar and pour the Port wine over them until fully covered. Seal the jar and let it sit at room temperature, turning the jar occasionally so cherries soak evenly. The cherries should plump and absorb the wine.
- Preheat the oven to 360°F (182°C).
- Prepare a 9 x 9 inch pan by greasing the sides and lining the bottom and sides with two pieces of parchment paper that overhang the edges to act as handles.
- Strain the cherries from the Port; reserve the liquid for another use if desired.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium heavy saucepan over medium-low heat, combine the butter and sugar. Stir or whisk frequently until the sugar dissolves and the mixture is glossy and smooth. Do not let it boil or foam.
- Meanwhile, in the bowl of a stand mixer with the whisk attachment (or using a handheld mixer), whisk the eggs, cocoa powder and vanilla together on medium until fully blended and smooth, about 2–3 minutes. Scrape the bowl as needed.
- With the mixer on low, slowly pour the warm butter-and-sugar mixture into the egg-cocoa mixture and continue mixing until fully incorporated. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
- Add the dry ingredients all at once and mix briefly, just until combined. Avoid overmixing.
- Fold in the chocolate chips and the drained Port-soaked cherries gently with a spatula, distributing evenly through the batter.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
- Bake for 20–25 minutes, until the center is just set but still fudgy. Start checking at 20 minutes; you want a slightly underbaked center for the best texture.
- Remove from the oven and cool completely in the pan. Use the parchment overhang to lift the slab out, then slice into squares with a clean knife, wiping the blade between cuts for tidy edges.
Notes
This recipe is adapted to highlight the Port-soaked cherries by reducing sugar and omitting espresso powder or frosting. The cherries bring a bright, wine-infused sweetness that pairs beautifully with dense, fudgy chocolate.
Tips: Use Dutch-process cocoa for a deeper, smoother chocolate flavor. If you prefer a less boozy note, rinse the cherries briefly after soaking and pat dry before folding them in. For firmer cherries, soak longer; for subtler flavor, shorten the soak time.
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If you enjoy these Port wine cherry brownies, try pairing them with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For more cherry and chocolate ideas, look for recipes that combine tart cherries and rich chocolate tart fillings or fruit-studded bars that use brown butter or white chocolate for contrast.
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Raspberry White Chocolate Blondies
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Chocolate Cherry Tart
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Chocolate Olive Oil Bundt Cake
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Cherry Rhubarb Pie
