Roasted Chocolate Cherry Brownies

Roasted Chocolate Cherry Brownies bring together fudge-like chocolate richness and the sweetness of roasted cherries in every bite. This recipe is perfect when you want an indulgent homemade treat that feels bakery-worthy but is easy enough for a weeknight. Roasting the cherries intensifies their flavor and juiciness, elevating the classic brownie into something truly special.

These brownies were the talk of our last book club. I made them for a summer picnic and not a crumb was left by the end. The contrast between tangy cherries and deep cocoa had everyone raving.

Ingredients

• Fresh ripe cherries: Choose the darkest and firmest cherries for roasting. Their juiciness shines after roasting and they create pockets of fruity flavor.
• White granulated sugar: Brings sweetness to the cherries and balances the cocoa’s bitterness. Look for fine sugar for smooth mixing.
• Large eggs and extra yolk: The extra yolk adds richness and ensures a fudgy brownie rather than a cakey one. Use room-temperature eggs for even mixing.
• Unsalted butter: Fresh unsalted butter allows you to control the salt balance and adds depth. Melt but do not scorch.
• Oil like canola or vegetable: Gives the brownies moisture and extra fudginess without overpowering other flavors.
• Pure vanilla extract: Rounds out the flavors with fragrant notes. Look for real vanilla for best results.
• All-purpose flour: Standard flour binds the brownies without making them too dense. Sift for softness.
• Dutch process cocoa powder: This variety boosts a dark chocolate taste and smoother texture.
• Cornstarch: For chewiness and a glossy finish. Choose a fresh box for best thickening.
• Salt: Balances the sweet and brings out the chocolate notes.
• Semi-sweet chocolate chips: Adds bursts of melted chocolate in every bite. Use quality chips for richness.

Step-by-Step Instructions

Roast the Cherries:

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment and scatter the halved cherries on top. Sprinkle them evenly with a touch of sugar to help caramelize and sweeten. Bake for 10 minutes until juices start to release and cherries appear slightly shriveled. Set aside to cool completely. This step deepens the cherry flavor and prevents excess moisture in your brownies.

Prepare the Baking Pan:

Reduce oven to 325 degrees Fahrenheit. Lightly coat an eight-inch square pan with non-stick spray. Line the bottom and two sides with parchment paper for easy removal. Spray the top of the parchment as well to keep sticking at bay.

Mix Dry Ingredients:

In a medium bowl sift together all-purpose flour Dutch process cocoa powder cornstarch and salt. Sifting avoids lumps and guarantees a smooth brownie texture.

Beat Eggs and Sugar:

Using a stand mixer or hand mixer beat the granulated sugar eggs and extra yolk on high for five minutes. This introduces air for a crinkly brownie top and fudgy center.

Incorporate Wet Ingredients:

While the eggs and sugar mix melt the butter and let it cool slightly. On low speed mix in the butter oil and vanilla extract just until combined. Remove from mixer.

Fold in Dry Ingredients:

Add the dry mix to wet and gently fold together with a rubber spatula. Be careful to keep the batter airy for a lighter texture but do not overmix.

Add Cherries and Chocolate:

Divide the roasted cherries in half. Fold half the cherries and all of the chocolate chips into the brownie batter being careful not to crush the fruit.

Spread and Bake:

Pour the batter into your prepared pan smoothing the surface evenly. Bake for 40 to 50 minutes. The brownies are done when the edges set but the center is still a little soft for maximum fudginess. Sprinkle extra chocolate chips on top as soon as they come out of the oven.

Cool and Finish:

Let brownies cool completely in the pan to set the texture. Pop the pan in the freezer for 15 minutes to help with clean slicing. Remove from pan top with the remaining roasted cherries and cut into squares.

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When making this recipe I always savor adding the Dutch cocoa. It brings a depth I absolutely love alongside the tang of cherries. My daughter likes to add extra chocolate chips on her slice which always makes us laugh.

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Storage Tips

Let brownies cool fully before storing to avoid condensation in the container. Brownies keep best in an airtight container at room temperature for three days. For longer storage wrap each piece in plastic and place in the freezer up to two months. Thaw at room temperature or microwave for a quick fix of fudgy goodness.

Ingredient Substitutions

If cherries are out of season frozen cherries work as long as you roast them briefly to remove moisture. Dutch process cocoa makes the color and flavor stand out but natural cocoa can be substituted in a pinch. For extra depth use dark chocolate chips instead of semi sweet if you prefer more intense chocolate flavor.

Serving Suggestions

These brownies need little more than a dusting of powdered sugar but a scoop of vanilla ice cream or dollop of whipped cream makes them even more indulgent. If you want a grown up touch add a splash of cherry liqueur to the batter before baking.

Cultural Context

Brownies are a classic American comfort dessert but the addition of roasted fruit nods to European traditions of pairing cocoa with berries or cherries. Roasting fruit before baking is a trick bakers have used for generations to intensify flavors and prevent sogginess in cakes and pastries.

Recipe FAQs

→ Can fresh or frozen cherries be used?

Both fresh and frozen cherries work well. If using frozen, thaw and drain excess juices before roasting for best results.

→ How do I know when the brownies are done baking?

The edges should feel set and the center slightly underdone. A toothpick should come out with moist crumbs, not wet batter.

→ Can these brownies be made in advance?

Yes, prepare them a day ahead and store in an airtight container. The flavor improves as they rest.

→ What type of cocoa powder is recommended?

Dutch process cocoa provides a smooth, deep chocolate flavor and rich color in these brownies.

→ Can I substitute the chocolate chips?

Semi-sweet or dark chocolate chunks both work well. Avoid milk chocolate, as it may be too sweet for this dessert.