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Roasted Chocolate Cherry Brownies Recipe

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4.3 from 14 reviews

These Roasted Chocolate Cherry Brownies combine the rich, fudgy texture of classic brownies with the vibrant sweetness of roasted cherries. The cherries are first roasted to enhance their flavor, then folded into a luscious batter loaded with semi-sweet chocolate chips. Baked to perfection, these brownies offer a moist interior with a slightly underdone center and a deep chocolate cherry taste that’s irresistible.

Ingredients

Cherries

  • 2 cups cherries, cut in half (washed, pitted)
  • Sprinkle of sugar

Brownie Batter

  • 1 1/3 cups white granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 5 tablespoons unsalted butter, melted
  • 1/3 cup oil (canola or vegetable)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup Dutch process cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Roast Cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries evenly over the parchment paper and sprinkle lightly with sugar. Roast the cherries for 10 minutes until they are softened and slightly caramelized. Remove from the oven and let cool completely.
  2. Prepare Baking Pan: Lower the oven temperature to 325°F. Spray an 8x8-inch baking pan with non-stick baking spray. Line the bottom and two sides of the pan with parchment paper, then spray again to ensure easy removal of the brownies.
  3. Sift Dry Ingredients: In a mixing bowl, sift together the flour, Dutch process cocoa powder, cornstarch, and salt. Set this dry mix aside for later use.
  4. Beat Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture becomes light, frothy, and thickened.
  5. Incorporate Fats and Flavorings: While the eggs are beating, melt the unsalted butter and allow it to cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and beat on low speed just until combined.
  6. Fold Dry Ingredients: Remove the bowl from the mixer. Gently fold the sifted dry ingredients into the wet batter using a rubber spatula, being careful not to deflate the mixture to maintain airiness.
  7. Add Cherries and Chocolate Chips: Take half of the roasted cherries and fold them into the batter along with the semi-sweet chocolate chips until evenly distributed.
  8. Transfer to Pan: Pour the brownie batter into the prepared pan and smooth the top with a spatula to create an even surface.
  9. Bake Brownies: Bake in the preheated 325°F oven for 40 to 50 minutes. The brownies are done when the edges look set and firm, but the center is still slightly underbaked and fudgy. Remove from the oven and immediately sprinkle the top with extra semi-sweet chocolate chips. Allow the brownies to cool completely in the pan.
  10. Freeze and Serve: Place the cooled brownies in the freezer for 15 minutes to firm up for clean cutting. Remove from the pan using the parchment paper. Top with the remaining roasted cherries, cut into 16 squares, and serve.

Notes

  • Roasting cherries enhances their natural sweetness and intensifies flavor, adding depth to the brownies.
  • Folding in the dry ingredients gently preserves air in the batter for a lighter texture.
  • Use Dutch process cocoa powder for a richer, smoother chocolate flavor.
  • Freezing the brownies before cutting helps achieve clean slices without crumbling.
  • If you prefer a less sweet treat, reduce the sugar slightly but keep in mind it affects texture and moisture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbygrace.com/roasted-chocolate-cherry-brownies-recipe/