Seasonally fruity gluten free Cherry Brownies with added chopped pecan nuts. Super-gooey and delicious. Dappled with juicy bites of cherry and earthy, crunchy nuts. Optional dairy free.
Originally posted 5th August 2016. Post updated 30th June 2022
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Seasonal Gluten Free Cherry Brownies with Pecans
I adore cherry season and it’s always a great excuse to make a batch (or two) of gluten free Cherry Brownies. Super-gooey… Fruity with little bursts of juicy fresh honey-sweet cherry… And dappled with the earthy crunch of nutty Pecans.
But this year, I have completely revamped my Cherry Brownie recipe. And I love it even more. The brownie ‘fudge’ literally melts around the cherries and nuts with each bite. They’re not over-sweet, but they are super-chocolatey. And they’re so gooey that they make the perfect dessert served with extra thick double cream.
These brownies are not just any old gluten free brownies. God no! These are Gluten Free Alchemist perfectly gooey, very decadent Cherry Pecan Brownies.
All things gluten free and cherry
In the UK, we are treated to some of the best cherries in the world. The climate is perfect and the fruit fat and juicy. And I count myself very lucky to live right in the heart of the Garden of England which is packed with beautiful cherry orchards… often selling straight from the field.
With gorgeous cherries in abundance, it would be a shame not to use them in as many ways as possible… gluten free Cherry Brownies included. So, if you’re looking for inspiration, we have lots of ways to creatively celebrate this most perfect of fruits. Here are a few of our divine cherry creations:
- Iconic Black Forest Gateau Cake
- Perfect and very sophisticated Black Forest Trifle
- Wonderful dessert Cherry Upside Down Cakes
- Seasonal Courgette and Cherry Cupcakes
- Favourite Cherry Frangipane Tart
- Homemade Glacé (Candied) Cherries
- Rich and creamy Cherry Ice Cream with Dark Chocolate & Mascarpone
- Incredible Cherry Chocolate Brownie Ice Cream
- Very British Cherry Bakewell Scones
- Vegan Cherry-Almond Coconut Milk Ice Cream
- Random Real Cherry Pancakes
- Thick and fruity Cherry Sauce to pour over Chocolate Torte
Do I have to use fresh cherries for this recipe?
No. If you can’t find fresh cherries (or they’re out of season), then use frozen cherries instead. They are available in most supermarkets and are just as good as fresh ones when it comes to baking. I always recommend that you drain off any excess liquid first.
So… whether it’s brownies or any other gorgeously gluten free cherry recipe picked from the list above, you’ll be able to enjoy it any time.
Top Tip: Buy LOADS of fresh cherries when in season and cheaper. Prepare them by de-stoning using a cherry stoner (this is the one I have)… Fast freeze on trays or straight in a freezer-safe sealed bag and enjoy all year!
Is this Chocolate Cherry Brownie Recipe made with chocolate or cocoa?
Now here’s the thing… I’m not a massive fan of brownies made with cocoa powder. They’re good… But I hands-down go weak at the knees over brownies made with REAL chocolate. Why? Because (for me) they always take the ‘gluten free brownie’ away from bog standard ‘we can get these anywhere’ and into the realms of ‘now that’s a brownie I would come back for again and again’.
So absolutely. THESE Chocolate Cherry Brownies are made with real chocolate. Specifically deep and slightly bitter DARK chocolate… Because there’s nothing worse than a brownie that’s over-sweet and so packed with sugar that you almost forget it’s supposed to be chocolate. Or is the sugar there to hide the fact that the brownie is sub-standard in the first place.
Although the dark chocolate you use is flexible, if you bake with chocolate often, I would absolutely recommend splashing out on a big bag of Callebaut Dark Chocolate Callets. They honestly work out good value when you compare gram for gram against a reasonable bar… And they last for ages, melt perfectly and are incredibly versatile.
What flour can I use to make Cherry Brownies?
Because I made my Cherry Brownies gluten free, I used my Gluten Free Alchemist flour Blend A (that can be found at the bottom of my Flours and Flour Blending Page). However, if you want to make them also rice-free, my Flour Blend B (found in the same place) will work well… As will other reasonable gluten free flour blends, such as Doves Freee Plain White Flour.
Just make sure you use a gluten free flour BLEND and not a single origin gluten free flour (such as buckwheat or rice flour). Individual gluten free flours do not act in the same as wheat flour and (for most recipes) need to be combined to work effectively.
If you’re not gluten free, this recipe can also be made with wheat flour.
Is this Cherry Brownie safe for people with Coeliac Disease?
Yes. Providing the recipe is made with a gluten free flour blend, then it’s completely safe for people with Coeliac Disease (Celiac Disease). However, as always, make absolutely sure to check all ingredient labels for potential risk from either ‘hidden’ gluten or ‘May Contain’ warnings. The most likely ‘risk’ ingredients in this recipe are the baking powder (which can sometimes have added wheat flour/starch) and the chocolate (which could contain barley malt).
Can I make the recipe dairy free?
Yes. Providing the butter is switched for a good dairy free block alternative (such as Stork or Flora baking block) and the chocolate used is also dairy free, then the recipe as a whole will be safe for anyone who is avoiding dairy too.
Tips for making the perfect Cherry Brownies
- To ensure a paper-thin shiny crackly brownie top – WHISK the eggs and sugar together until light and airy and then put the whisk away! ALL other ingredients should be beaten in with a spoon.
- Melt the butter with the chocolate SLOWLY, to be sure the chocolate doesn’t seize.
- Don’t bake too hot
- The bake time may vary from oven to oven. Ovens vary from make to make and getting the perfect brownie sometimes comes down to knowing your oven. However… If unsure, check the brownie by sticking a skewer or toothpick into the centre. It should come out with some very moist crumbs attached when ready.
- Cool the brownie completely in the tin.
- Chill the brownie in the fridge before cutting. This brownie is super-gooey and benefits from refrigeration to cut well.
How to store gooey gluten free Cherry Brownies
Cherry Brownies can be stored at room temperature in an airtight container for up to 3 days. However, because climates vary and because they contain fresh fruit, I would advise storing them in the fridge (also in an airtight container). Refrigerated, the brownies will keep for about a week. The cold temperature will cause them to become firmer. However, if you want to enjoy them soft and extra gooey, take your brownie from the fridge and stand at room temperature for 15 minutes or so and they will soften.
Can I freeze Cherry Brownies?
Yes. To freeze Cherry Brownies, place in an airtight container, layered with baking (parchment) paper. Freeze for 3 to 4 months. Take out and defrost either at room temperature or ‘zap’ in the microwave for a few seconds (medium setting) as and when you wish.
Ready to make Cherry Brownies?
The recipe for my Cherry Brownies is just below. I hope you find some fabulous seasonal cherries to make them. But if not, don’t forget that frozen cherries work just as well.
Do let me know what you think and shout if you need anything. You can contact me by email, leave a comment or grab me via social media. The best places to find me are on Facebook, Instagram, Pinterest and Twitter.
For lots of other Brownie inspiration, we also have a dedicated Traybakes and Brownies Index. And for everything else, put your feet up and browse our huge Gluten Free Recipe Index. It’s packed with hundreds of tried and tested recipes that are guaranteed to remind you what real food should taste like.
All shared for FREE with my love
A selection of other inspired fruit and veg brownies at Gluten Free Alchemist
Cherry Brownies with Pecans
- microwave or hob and saucepan
- 150 g unsalted butter or dairy free block alternative
- 170 g good quality dark chocolate dairy free as required
- 120 g plain gluten free flour mix I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp xanthan gum
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 110 g caster sugar (super-fine sugar)
- 110 g soft light brown sugar
- 1 tsp vanilla extract
- 130 g fresh or frozen cherries de-stoned and rough chopped (de-stoned weight). If using frozen cherries, drain off the excess juice.
- 65 g pecan nuts rough chopped
- De-stone the cherries (if not already de-stoned).
- Rough-chop the cherries and pecan nuts and set aside.
- Line a 20 cm/8 inch square loose-based non-stick baking tin with baking paper.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Melt the butter and chocolate together in a Pyrex (heatproof glass) bowl placed over a saucepan of simmering water, or in the microwave on 30 second bursts (medium setting), stirring frequently until completely melted and fully blended. Set aside to cool slightly.
- Weigh and mix the flour, baking powder, salt and xanthan gum in a separate medium bowl and set aside. Make sure the mix is well blended and that any lumps are completely broken down.
- Break the eggs into a large bowl, with the sugars and vanilla extract and gently whisk until blended and lightly frothy.
- Add the chocolate mixture and beat with a wooden spoon until evenly-blended.
- Add the dry ingredients and continue to beat until the batter is smooth and glossy
- Add the chopped cherries and pecans and beat through with the spoon until evenly distributed.
- Pour the batter into the prepared baking tin, spread to the edges and smooth the top evenly.
- Bake for about 30 to 40 minutes until the top is shiny and lightly puffed and the centre just ‘gives’ if gently pressed. A skewer inserted into the centre will come out with very moist crumbs attached.
- Remove from the oven and leave to cool completely in the tin.
- Once cold, chill in the fridge for a while to firm, before cutting into squares.
- Store at room temperature in an airtight container for up to 3 days. OR (preferred method) in the fridge for up to a week.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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Thu phuong says
Amazing recipe! I just wonder what it is like to not put the xantham gum in the recipe? It is quite expensive (and difficult to buy) xanthan gum in my place!
Thank you so much.
I suspect that the recipe will be fine without the xanthan gum. There’s so little in it and given that brownies are designed to be a little gooey, they tend to be baked in such a way that they’ll still hold together well.
I would say give them a try! xx
Sisley White says
These were so tasty and gooey! I loved them
Thanks Sisley. I have to admit, they are rather delicious x
Rebecca - Glutarama says
Wowzers! Chocolate, cherries and pecans – deliciousness overload! Another brilliant recipe Kate.
Thanks lovely x
Jo Keohane says
Love cherries and pecans in baking so you’ve got me for sure! These look great, can’t wait to try.
Thanks Jo. They are a real treat xx
Oh my! As you know I’m a big fan of brownies and I love love love your inclusion of fresh cherries. Thinking I might have to go on a cherry hunt now.
Thanks Choclette. I LOVE adding fresh fruit to brownies. So much better than those ridiculously sweet brownies topped with mountains of sweets xx
Miz Helen says
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
You’re welcome Helen. Thanks for hosting xx
These look gorgeous, but I always have a problem. I can’t eat cherries! Should I just skip them and double the pecans or substitute the cherries with something I can eat. Maybe strawberries? I know, they’re not the same. I am really sorry I always seem to have a problem with ingredients. My digestion is not the best lately. Thank you.
Thank you Alene.
If you can’t eat cherries that’s fine. You can sub with other fruit… Blueberries, raspberries, maybe strawberries (although you may need to increase the flour by 10g to so to compensate for extra liquid with strawberries (or bake for a little longer)). I would add raspberries to the mix frozen as they will break down on stirring through otherwise.
OR… Just leave out the fruit altogether. They should work fine regardless
There’s no need to apologise. We have to listen to our bodies xx