Irresistible Cherry Cola Brownies Decadent SodaInfused GF
Author:asmahane
Total Time:45 minutes
Yield:16 squares 1x
Description
Cherry Cola Brownies sodainfus choc batter tart cherry ribbons crackly top boozy rich ultramoist easy 35 mins prep crowdpleas dessert
Ingredients
Scale
1/2 cup (115g) unsalted butter — melted and slightly cooled (can use coconut oil for dairy-free)
4 oz (115g) bittersweet or semisweet chocolate — chopped or chips (use at least 60% cacao)
1 cup (200g) granulated sugar (swap half for brown sugar for chewier edge)
2 large eggs, room temperature
1 tsp vanilla extract
3/4 cup (180ml) cherry cola — reduce to about 1/3 cup by simmering
3/4 cup (95g) all-purpose flour (for gluten-free: use 1:1 GF flour and add 1/4 tsp xanthan gum if needed)
1/2 cup (50g) unsweetened cocoa powder — sifted
1/2 tsp fine sea salt (plus an optional pinch extra on top before baking)
1/2 tsp baking powder
3/4 cup (115g) chopped cherries (maraschino drained and patted dry, fresh, or thawed frozen)
1/2 cup (90g) chocolate chips or chunks — optional
Instructions
Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal, and lightly grease the pan.
Pour 3/4 cup cherry cola into a small saucepan and simmer over medium-low until reduced to about 1/3 cup (about 5–8 minutes). You want a slightly sticky syrup that smells concentrated.
In a heatproof bowl set over barely simmering water (or briefly in the microwave in 20-second bursts), melt the butter and chopped chocolate together until smooth. Remove from heat and let cool slightly until warm but not hot.
In a mixing bowl, beat the sugar and eggs until glossy and ribbon-like (1–2 minutes by hand or 30–45 seconds with a mixer). Stir in the vanilla, then fold in the melted chocolate mixture until uniform.
Stir the reduced cherry cola into the chocolate-egg mixture in two additions so the batter stays glossy and doesn’t seize. The batter will become darker, thick, and shiny.
Sift or whisk together the flour, cocoa powder, baking powder, and salt. Fold the dry mix into the wet ingredients gently—stop as soon as streaks disappear to avoid overworking.
Gently fold in the chopped cherries and chocolate chips. The batter should be thick but pourable. Spoon into the prepared pan and smooth the top with a spatula. Sprinkle a pinch of flaky sea salt if desired.
Bake at 350°F (175°C) for 22–28 minutes. Aim for set edges and a center that still jiggles slightly; a toothpick should come out with a few moist crumbs. For fudgier brownies, check at 20 minutes; for a more cake-like crumb, add 3–5 minutes.
Let the brownies cool completely in the pan (at least 1 hour) to finish setting. Lift out using the parchment overhang and slice into squares with a sharp knife wiped between cuts for clean edges.
Notes
Dense, fudgy brownies brightened with reduced cherry cola for a subtle cherry lift and glossy crackly top. Simple weeknight bake with options for gluten-free, vegan, and adult variations.
