Roasted Chocolate Cherry Brownies (Print Version)
# Ingredients:
→ Roasted Cherries
01 -
2 cups fresh cherries, halved, washed, and pitted
02 -
Sugar, to sprinkle over cherries
→ Brownie Batter
03 -
1 1/3 cups white granulated sugar
04 -
2 large eggs
05 -
1 large egg yolk
06 -
5 tablespoons unsalted butter, melted
07 -
1/3 cup canola or vegetable oil
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
# Instructions:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper. Evenly arrange the cherry halves on the prepared tray and lightly sprinkle with sugar. Roast for 10 minutes, then set aside to cool.
02 -
Reduce oven temperature to 165°C. Spray an 20x20 cm baking pan with non-stick spray. Line the base and two sides with parchment paper, leaving an overhang for easy removal. Spray the parchment lightly.
03 -
In a large bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside. In a separate mixing bowl fitted with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until pale and thickened.
04 -
While the eggs are mixing, melt the butter and allow it to cool slightly. On low speed, blend in the melted butter, oil, and vanilla extract until just incorporated. Remove from the mixer.
05 -
Add the sifted dry ingredients to the wet mixture. With a rubber spatula, gently fold to combine, preserving as much air as possible.
06 -
Divide the roasted cherries into two portions. Fold half the cherries and all chocolate chips into the batter until evenly combined.
07 -
Transfer the batter to the prepared pan, spreading it smoothly. Bake for 40–50 minutes, or until the edges are set and the centre remains slightly soft. Optionally, scatter extra chocolate chips over the surface during the last 5 minutes of baking. Allow to cool fully in the pan.
08 -
Freeze the cooled brownies in the pan for 15 minutes. Remove from the pan using the parchment overhang. Top with the remaining roasted cherries. Slice and serve.
# Notes:
01 -
Be careful not to overbake; brownies should remain slightly fudgy in the centre.
02 -
Use high-quality Dutch-process cocoa for a richer flavour and colour.