Description
These Roasted Cherry Brownies combine rich, fudgy chocolate with the sweet tang of roasted cherries, creating a decadent and moist dessert perfect for any chocolate lover. The cherries are roasted to intensify their flavor and incorporated into a luscious brownie batter studded with melty chocolate chips, then topped with more roasted cherries for an irresistible finish.
Ingredients
Scale
Roasted Cherries
- 2 cups (276 g) sweet cherries, pitted and halved
- 2 teaspoons granulated sugar
Brownie Batter
- 1 ¼ cups (227.5 g) semisweet chocolate chips, divided
- ¾ cup (163.5 g) vegetable oil
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
Instructions
- Roast the Cherries: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Spread the halved cherries evenly on the sheet and sprinkle them with 2 teaspoons of granulated sugar. Roast in the oven for 10 minutes to concentrate their flavor, then set aside to cool while you prepare the brownie batter.
- Prepare the Brownie Batter: Lower the oven temperature to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set it aside. In a microwave-safe bowl, combine half (½ cup) the semisweet chocolate chips with the vegetable oil. Microwave in short 15-second bursts, stirring in between, until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Mix Sugars and Eggs: In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, packed light brown sugar, eggs, and vanilla extract. Beat on high speed for 5 to 6 minutes until the mixture lightens in color and roughly doubles in volume, scraping down the sides as needed for an even mix.
- Combine Chocolate and Egg Mixtures: Reduce the mixer speed to low and slowly pour in the melted chocolate and oil mixture. Mix just until incorporated, being careful not to overmix to maintain a tender crumb.
- Incorporate Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt. Gradually add this dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the brownies fudgy.
- Add Chocolate Chips and Roasted Cherries: Fold in the remaining ¾ cup of semisweet chocolate chips along with half of the roasted cherries. This adds bursts of chocolate and cherry flavor throughout the brownies.
- Assemble and Bake: Pour the batter into your prepared baking dish and spread evenly with a spatula. Bake for 30 to 35 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Finish with Roasted Cherries: Remove the brownies from the oven and immediately top with the remaining roasted cherries for a beautiful and flavorful garnish.
- Cool and Serve: Allow the brownies to cool slightly in the pan before slicing into 12 squares. Enjoy warm or at room temperature for the best fudgy texture combined with juicy cherry bursts.
Notes
- For best results, use room temperature eggs to ensure better mixing and texture.
- Don’t overbake to keep the brownies moist and fudgy—check at 30 minutes and adjust time as needed.
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Cherries can be swapped with frozen if fresh are unavailable, just thaw and pat dry before roasting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
