Description
Delight in these Roasted Chocolate Cherry Brownies, featuring juicy roasted cherries baked into a rich, fudgy chocolate base with melty semi-sweet chocolate chips. Perfect for a decadent dessert or indulgent snack, these brownies combine the tangy sweetness of roasted cherries with deep cocoa flavors in a moist, tender treat.
Ingredients
Scale
Roasted 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 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
- Roast the Cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper, spread the halved cherries evenly, and sprinkle lightly with sugar. Roast cherries for 10 minutes then remove and let them cool completely.
- Prepare Baking Pan and Dry Ingredients: Reduce oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick spray, line the bottom and two sides with parchment paper, and spray the parchment again. In a mixing bowl, sift together flour, Dutch cocoa powder, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: Using a mixer with a whisk attachment, beat sugar, eggs, and egg yolk on high speed for 5 minutes until light and fluffy. While mixing, melt butter and let it cool slightly.
- Combine Wet and Dry Components: Add cooled melted butter, oil, and vanilla extract to the beaten eggs and sugar mixture, mixing on low speed to combine. Remove the bowl from the mixer and gently fold in the dry sifted ingredients using a rubber spatula to preserve airiness.
- Add Cherries and Chocolate Chips: Separate half of the roasted cherries and fold them along with all the semi-sweet chocolate chips into the brownie batter until evenly incorporated. Pour the batter into the prepared pan and smooth the surface evenly.
- Bake the Brownies: Bake at 325°F for 45 minutes, until the edges are set but the center remains slightly underdone for fudgy texture. Remove from oven and immediately sprinkle with extra chocolate chips. Allow brownies to cool completely in the pan.
- Finish and Serve: Freeze the cooled brownies in the pan for 15 minutes, then lift out using the parchment paper. Top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- Roasting the cherries intensifies their natural sweetness and prevents sogginess in the brownies.
- Folding dry ingredients gently helps maintain a light texture.
- Freezing the brownies before slicing ensures clean edges and easier handling.
- Use Dutch process cocoa powder for a deeper chocolate flavor and darker color.
- Non-stick spray and parchment paper prevent sticking and ease removal from the pan.
Nutrition
- Serving Size: 1 brownie
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
