You can’t beat a good old fashioned brownie. Unless you soak maraschino cherries in whiskey for a week and add them to the brownie batter along with a bit of Kahlua. Then…ZOW! POP! ZAP!

You bite into what you think is a normal brownie. You anticipate the chocolate. You imagine this will be good. Before you even know what hit you, your taste buds are doing flips on your trampoline-like tongue and your hand is reaching for second helpings before the brain has even processed it.

This is a pretty classic brownie recipe. On its own, it’s unbelievably decadent and moist. But then you add in a glug of Kahlua and boozed-up cherries—picture a cartoon where the eyeballs pop out of the cat’s head. Yup, it’s better than that.

People say the photos don’t do these justice, so my suggestion is you go right to the kitchen and start mixing up your own batch. Then…CRASH! BANG! POW! your friends with this amazing Fat and Happy treat!

Chocolate Kahlua Brownies with Whiskey Soaked Cherries

  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 tablespoons water
  • 4 cups chocolate chips (divided into 2-  cup portions)
  • 2 tablespoons Kahlua
  • 4 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 whiskey soaked cherries

Preheat the oven to 375 degrees. Prepare a baking dish by greasing with butter or Pam.

Melt together the sugar, butter and water in a medium or large saucepan to just boiling. Remove from heat and add in 2 cups of chocolate chips. Stir until melted. Pour in the glug of Kahlua. Stir in one egg at a time.

Sift in the flour, baking soda and salt and stir to combine. Chop the cherries.
Add the chopped cherries and remaining 2 cups of chocolate chips to the batter.

Stir to combine and pour into the pan.
Bake about 30 minutes until the middle just settles.

Whiskey-soaked Maraschino Cherries

  • 12 (roughly) maraschino cherries
  • Whiskey (enough to cover the cherries)

Personally, I just take one whole jar of cherries, pour out most of the cherry juice (reserve for another use) and fill the jar back up with whiskey.

If you don’t want to soak the whole jar of cherries, remove about a dozen cherries with a smidgen of juice and place in a sealable jar or container. Fill with whiskey and let soak until ready to use.

I kept my cherries soaking in the refrigerator for about about 4 days before using. Plan ahead so you can let yours soak for at least a day or two before adding to the brownie.

Fat and Happy Food Blog Tips and Techniques:  After you soak the cherries, take the remaining juice (it will be a mix of whiskey and cherry juice) and a few ice cubes for a simple, slightly sweet, sipping cocktail. Top if off with a little club soda if desired.

For more recipes, go to Monique’s blog:

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