Roasted Chocolate Cherry Brownies (Print Version)
Fudgy brownies filled with roasted cherries and rich chocolate chips for a decadent, fruity chocolate treat.
# Ingredients:
→ Cherries and Sugar Topping
01 -
2 cups cherries, halved, washed, pitted
02 -
Sprinkle of sugar
→ Base Brownie Batter
03 -
1 1/3 cup white granulated sugar
04 -
2 large eggs
05 -
1 egg yolk
06 -
5 tablespoons unsalted butter, melted
07 -
1/3 cup oil (canola or vegetable)
08 -
1 teaspoon pure vanilla extract
09 -
3/4 cup all-purpose flour
10 -
3/4 cup Dutch process cocoa powder
11 -
1 tablespoon cornstarch
12 -
1 teaspoon salt
13 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries over the parchment and sprinkle with sugar. Roast for 10 minutes and let cool.
02 -
Adjust oven temperature to 325°F. Spray an 8x8 baking pan with non-stick spray and line the bottom and two sides with parchment paper. Spray again.
03 -
In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
04 -
Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes.
05 -
Melt the butter and let cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed. Add the dry ingredients and gently fold them in using a rubber spatula to avoid deflating the batter.
06 -
Fold half of the roasted cherries and the chocolate chips into the brownie batter. Pour the batter into the prepared pan, spreading it evenly.
07 -
Bake for 40-50 minutes, or until the edges are set but the center remains slightly underdone. Sprinkle extra chocolate chips on top if desired. Let the brownies cool completely in the pan.
08 -
Freeze the brownies for 15 minutes, then remove from the pan. Top with the remaining roasted cherries. Cut and serve.
# Notes and Tips:
01 -
Roasting the cherries enhances their natural sweetness and adds depth of flavor to the brownies.