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Roasted Chocolate Cherry Brownies are pure comfort for chocolate lovers who crave a twist of fruit in their dessert. This brownie recipe transforms simple cherries and pantry staples into a decadent treat featuring bursts of sweet roasted cherry in every rich bite. The result is an irresistibly fudgy brownie crowned with a deep cherry flavor, perfect for gatherings or a special family movie night.
I started making these brownies during cherry season after a pick-your-own day and now they are always requested for birthdays and holiday treats
Ingredients
- Fresh cherries: Add pockets of juicy fruit flavor; choose the darkest and firmest cherries you can find for best taste
- White granulated sugar: Helps create that signature crackly brownie top; use superfine sugar if possible for the best dissolve
- Large eggs and an extra egg yolk: Give the brownies a chewy rich texture; farm-fresh eggs make the crumb even more golden
- Unsalted butter: Melted for richness and a tender bite; always look for European-style butter if available
- Canola or vegetable oil: Keeps the brownies moist and soft
- Pure vanilla extract: Enhances chocolate and cherry flavors; try to find extract made with real vanilla beans
- All-purpose flour: Gives the brownies structure; measure your flour with a spoon for accuracy
- Dutch process cocoa powder: Delivers deep chocolate color and smooth flavor; opt for high-fat content cocoa for extra luxury
- Cornstarch: Makes the crumb super tender
- Salt: Balances sweetness and intensifies flavors; use fine sea salt for even distribution
- Semi-sweet chocolate chips: Melt for gooey bites and top your brownies with extra for a glossy finish; use chocolate discs or chopped bar for a gourmet touch
Step-by-Step Instructions
- Prepare the Cherries:
- Wash, pit, and cut cherries in half, then arrange on a parchment-lined baking sheet and sprinkle lightly with sugar. Roast in a hot oven at 400 degrees F for about 10 minutes until juicy and vibrant. Allow them to cool completely to lock in their flavor and avoid soggy brownies.
- Prepare the Pan:
- Reduce oven temperature to 325 degrees F. Grease an eight-inch square pan with non-stick spray. Line with parchment up two sides for easy lifting and spray again. This ensures the brownies release beautifully.
- Whip the Eggs and Sugar:
- In a large bowl or with a mixer, whip sugar, eggs, and egg yolk on high speed for five full minutes. The mixture should become pale and frothy, which helps give the brownies a signature brittle top.
- Mix the Dry Ingredients:
- Sift flour, cocoa powder, cornstarch, and salt together. Whisk to evenly combine. Sifting breaks up any lumps and ensures your batter stays silky with no dry patches.
- Combine Wet Ingredients:
- Melt butter and let cool slightly. Stir in oil and vanilla to the melted butter. Pour these into the fluffy egg mixture and blend on low until just barely mixed. Stop mixing to avoid losing the whipped texture.
- Fold Everything Together:
- Sprinkle in your dry mix. Gently use a spatula to fold until just a few flour streaks remain. Avoid overmixing to keep the brownies tender. Fold in half the roasted cherries and all the chocolate chips for even distribution.
- Bake the Brownies:
- Spread batter in prepared pan, topping with extra chocolate chips for an impressive look. Bake for forty to fifty minutes until edges are just set and the middle gives slightly. It should look underbaked in the very center for best fudgy results.
- Cool and Finish:
- Cool brownies completely in the pan, then freeze for fifteen minutes to make nice, clean cuts. Remove from pan, top with the rest of the roasted cherries, slice and enjoy every gooey bite.
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Every time I add the final layer of cherries on top, I think of summer days growing up sneaking cherries off the tree. It brings back sun-soaked memories with every batch.
Storage tips
Once fully cooled, place your brownies in an airtight container lined with parchment. You can layer slices with parchment in between to keep them from sticking. Store at room temperature for up to three days. If you want to keep them fudgy and fresh longer, refrigerate for up to a week. To freeze, wrap tightly in plastic or foil and stow in a freezer-safe bag up to two months. Thaw at room temperature before serving for best texture.
Ingredient substitutions
If cherries are not in season, try using high-quality frozen cherries. Thaw and pat dry before roasting. Fresh berries like raspberries also work for a tart note. Dutch cocoa brings deep color and flavor, but regular cocoa will do in a pinch. For a dairy-free batch, use vegan butter and allergen-free chocolate chips.
Serving suggestions
Serve brownies warm with a scoop of vanilla ice cream for a proper sundae experience. You can also drizzle a bit of cherry syrup or ganache over the top for pure decadence. Sometimes I sprinkle a handful of toasted almonds over the cherries for crunch. This recipe also shines on a dessert buffet since it slices cleanly and impresses with its glossy top.
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Brownies like these have become a birthday tradition in my house. The balance of sweet cherry and rich chocolate always brings everyone together and the memories attached to every batch are truly the best part.
Frequently Asked Questions
- → Why roast the cherries before baking?
Roasting cherries concentrates their sweetness and flavor, adding depth and reducing excess moisture for better texture in brownies.
- → Can I use frozen cherries instead of fresh?
Yes, but thaw and drain them thoroughly before roasting to avoid excess liquid in the batter.
- → What type of cocoa powder works best?
Dutch process cocoa brings a rich, deep chocolate flavor and smooth texture to the brownies.
- → How do I know when brownies are done?
The edges should be set while the center remains slightly underdone for a fudgy texture. Avoid overbaking.
- → Can these brownies be made in advance?
Absolutely. Store them in an airtight container up to three days, or freeze for longer keeping.
- → What’s the best way to serve them?
Let them cool completely, then slice and top with extra roasted cherries for extra flavor.