Description
Delicious roasted chocolate cherry brownies featuring roasted fresh cherries and rich semi-sweet chocolate chips, delivering a moist, fudgy texture with a hint of cherry sweetness.
Ingredients
Scale
Cherries
- 2 cups cherries cut in half, washed, pitted
- Sprinkle of sugar
Brownie Batter
- 1 1/3 cup white granulated sugar
- 2 large eggs
- 1 egg yolk
- 5 tbsp unsalted butter, melted
- 1/3 cup canola or vegetable oil
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tbsp cornstarch
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Roast the Cherries: Preheat your oven to 400°F. Line a baking sheet with parchment paper and spread the halved cherries evenly over it. Sprinkle them lightly with sugar and roast in the oven for 10 minutes. Once done, remove and let cool completely.
- Prepare the Baking Pan: Lower the oven temperature to 325°F. Spray an 8×8 inch pan with baking non-stick spray, then line the bottom and two sides with parchment paper. Spray the parchment paper lightly to prevent sticking.
- Sift Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt; set aside for later use.
- Mix Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the white granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until pale and fluffy.
- Add Butter, Oil, and Vanilla: Melt the butter and let it cool slightly. Reduce mixer speed to low and add the melted butter, oil, and pure vanilla extract. Mix briefly to combine.
- Combine Dry Ingredients: Remove the bowl from the mixer and gently fold the sifted dry ingredients into the wet mixture using a rubber spatula, being careful to maintain airiness.
- Add Cherries and Chocolate Chips: Fold half of the roasted cherries and all of the semi-sweet chocolate chips into the batter until evenly distributed.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly and smoothing the top. Bake at 325°F for 50 minutes, or until the edges are set and the center is slightly underdone.
- Add Toppings and Cool: Immediately after baking, sprinkle extra chocolate chips over the top and allow the brownies to cool completely in the pan.
- Freeze and Serve: Place the cooled brownies in the freezer for 15 minutes to firm up. Remove from the pan using the parchment paper edges, top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- Roasting cherries intensifies their flavor and reduces moisture for better brownie texture.
- Using parchment paper on two sides of the pan makes it easy to lift brownies out after baking.
- Folding the dry ingredients gently preserves airiness for a lighter final texture.
- Chilling brownies briefly after baking firms them up and makes slicing cleaner.
- Semi-sweet chocolate chips provide a balanced sweetness and rich chocolate flavor.
- You can substitute fresh cherries with frozen, but be sure to thaw and drain excess moisture before roasting.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
