If you are on the hunt for a dessert that perfectly blends rich chocolate with the bright, summery flavor of cherries, this Roasted Cherry Brownies Recipe is your new best friend in the kitchen. The magic of roasted cherries adds a subtle tartness that beautifully balances the fudgy, cocoa-packed brownie base, creating a sensational bite every time. This recipe is straightforward yet delivers an impressive, irresistible treat that you will want to make again and again.
Ingredients You’ll Need
These ingredients are simple staples and a few carefully chosen extras that come together perfectly to create moist, flavorful brownies with a fresh burst of fruit. Each item plays an essential role: from texture to taste and even that gorgeous color contrast between dark chocolate and vibrant cherries.
- 2 cups sweet cherries, pitted and halved: Roasting these intensifies their natural sweetness and softens their texture, making them a star ingredient.
- 2 teaspoons granulated sugar: Used for roasting, it helps caramelize the cherries and boost their flavor.
- 1 ¼ cups semisweet chocolate chips, divided: Divided use ensures a luscious melted chocolate base and bursts of chocolatey goodness throughout.
- ¾ cup vegetable oil: Adds moisture and keeps the brownies fudgy without heaviness.
- 1 cup granulated sugar: Sweetens the batter, balancing cocoa’s natural bitterness.
- ⅔ cup packed light brown sugar: Contributes to a deep, caramel-like richness and chewy texture.
- 3 large eggs at room temperature: Provides structure and helps in achieving that classic brownie chew.
- 2 teaspoons vanilla extract: Enhances all the chocolate and cherry flavors, giving the brownies a warm, inviting aroma.
- 1 cup all-purpose flour: The base that holds everything together.
- 1 cup Dutch-processed cocoa powder: Gives the brownies their deep chocolate color and smooth chocolate flavor.
- ½ teaspoon kosher salt: Essential to highlight sweetness and balance flavors.
How to Make Roasted Cherry Brownies Recipe
Step 1: Roast the Cherries
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper and spread the halved, pitted cherries in a single layer. Sprinkle with 2 teaspoons of granulated sugar to help them caramelize as they roast. Bake for about 10 minutes until they soften and release their sweet juices. Set these aside while you prepare the brownie batter. Roasting the cherries first really unlocks their potential, providing a concentrated fruity pop you won’t get with raw cherries.
Step 2: Prepare the Baking Dish and Oven Temperature
Turn your oven down to 350°F and get your 9×9-inch baking dish ready by spraying it generously with nonstick cooking spray. This simple prep step ensures your brownies will come out easily after baking.
Step 3: Melt Chocolate and Oil
In a medium microwave-safe bowl, combine half a cup of the semisweet chocolate chips with the vegetable oil. Microwave in short bursts of 15 seconds, stirring between each until completely melted and smooth. This luscious chocolate mixture will be folded into the batter, providing the rich, fudgy base for these brownies.
Step 4: Mix Sugars, Eggs, and Vanilla
Using a stand mixer fitted with the whisk attachment, beat together the granulated sugar, light brown sugar, eggs, and vanilla extract on high speed. After 5 to 6 minutes, the mixture should be pale and doubled in volume, which is perfect for lightening the batter and achieving that delicate brownie crumb.
Step 5: Incorporate Melted Chocolate Mixture
Slowly pour the melted chocolate and oil mixture into the egg and sugar mix while the mixer is running on low. Mix just until combined, carefully folding in the chocolate without deflating the air you’ve incorporated in the previous step.
Step 6: Whisk Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt. Gently add this dry mixture into the wet mixture, stirring until just combined. This is the moment to fold in the remaining chocolate chips and half of your roasted cherries, folding them delicately to evenly distribute those irresistible bursts of flavor.
Step 7: Bake the Brownies
Pour the luscious batter into your prepared baking dish and smooth it out evenly. Bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with moist crumbs but no wet batter. This baking time ensures the perfect fudgy texture with just the right amount of gooeyness.
Step 8: Add Topping and Cool
Once baked, take your brownies out of the oven and immediately top with the remaining roasted cherries for a beautiful, fresh finish. Let the brownies cool in the pan for a bit before slicing to ensure clean cuts and a perfect presentation.
How to Serve Roasted Cherry Brownies Recipe
Garnishes
For an extra touch of elegance and flavor, consider sprinkling the brownies with a light dusting of powdered sugar or a drizzle of melted dark chocolate. Fresh mint leaves or a small scoop of vanilla bean ice cream can elevate the serving experience, creating a stunning balance of warm and cool sensations on your palate.
Side Dishes
These brownies are decadent enough to enjoy on their own, but pairing them with a scoop of creamy ice cream or a simple bowl of fresh berries will take your dessert moment to the next level. For a cozy weekend treat, a glass of cold milk or a cup of robust black coffee complements the richness beautifully.
Creative Ways to Present
Try serving these brownies in rustic wooden bowls or on elegant dessert plates with a small spoon to scoop the cherry topping from the pan. You could even build a brownie parfait layered with whipped cream and extra roasted cherries for a visually stunning presentation. The vibrant red cherries against the dark chocolate are always worthy of being center stage.
Make Ahead and Storage
Storing Leftovers
Keep your extra brownies fresh by storing them in an airtight container at room temperature for up to 3 days. This short window keeps their texture nice and fudgy without drying out. If your kitchen is warm, refrigeration is fine, but allow the brownies to come to room temperature before enjoying for the best flavor and softness.
Freezing
Roasted Cherry Brownies can be frozen to enjoy later. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to indulge, thaw them overnight in the refrigerator or let them sit at room temperature for a few hours.
Reheating
To refresh the brownies’ gooey texture after refrigeration or freezing, warm them slightly in a microwave for 10-15 seconds. Avoid overheating, as this can dry them out. A quick reheat brings back that fresh-from-the-oven feeling and melts the chocolate chips just perfectly.
FAQs
Can I use frozen cherries instead of fresh for this Roasted Cherry Brownies Recipe?
Yes, you can use frozen cherries if fresh aren’t available. Just make sure to thaw and drain them thoroughly before roasting so excess moisture doesn’t affect the batter.
What type of chocolate chips works best?
Semisweet chocolate chips are ideal because they provide a balanced sweetness that complements the tart roasted cherries without overpowering them. However, feel free to experiment with bittersweet or even milk chocolate for a different flavor profile.
How do I know when the brownies are perfectly baked?
Insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter. This means the brownies are fudgy and moist rather than cakey or underbaked.
Can I substitute vegetable oil with butter?
Butter can be used, but it will change the texture slightly, making the brownies a bit denser. If using butter, melt it first and let it cool before mixing with the chocolate to avoid curdling the batter.
Why do we roast the cherries before adding to the brownies?
Roasting cherries intensifies their sweetness and softens them, preventing them from releasing too much water into the batter and ensuring that they add a delicious concentrated burst of flavor inside and on top of the brownies.
Final Thoughts
The Roasted Cherry Brownies Recipe is one of those treasures that you’ll find endlessly irresistible and surprisingly easy to make. Combining rich, fudgy chocolate with the bright, luscious flavor of roasted cherries creates an irresistible treat worth sharing. Whether for a special occasion or a heartfelt weekend indulgence, these brownies bring joy to every bite. Give this recipe a try—you might just discover your new favorite chocolate-cherry dessert.
Print
Roasted Cherry Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Roasted Cherry Brownies combine the rich, fudgy texture of classic chocolate brownies with the bright, juicy sweetness of roasted cherries. The cherries are roasted to bring out their natural sugars and enhance their flavor, then folded into a moist chocolate batter along with semisweet chocolate chips. Baked to perfection, these brownies are topped with extra roasted cherries for a beautiful presentation and an extra burst of fruitiness in every bite. Perfect for dessert lovers looking for a decadent yet fruity treat.
Ingredients
Roasted Cherries
- 2 cups (276 g) sweet cherries, pitted and halved
- 2 teaspoons granulated sugar
Brownie Batter
- 1 ¼ cups (227.5 g) semisweet chocolate chips, divided (½ cup + ¾ cup)
- ¾ cup (163.5 g) vegetable oil
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
Instructions
- Roast Cherries: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and spread the halved cherries evenly over it. Sprinkle 2 teaspoons granulated sugar on top and roast in the oven for 10 minutes. Remove and set aside to cool as you prepare the brownie batter.
- Prepare Baking Dish: Reduce oven temperature to 350°F (177°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set it aside.
- Melt Chocolate and Oil: In a medium microwave-safe bowl, combine ½ cup (about 113.75 g) of semisweet chocolate chips with the vegetable oil. Microwave in 15-second increments, stirring in between, until fully melted and smooth. Set aside to cool slightly.
- Mix Sugars, Eggs, and Vanilla: In the bowl of a stand mixer fitted with the whisk attachment, add granulated sugar, light brown sugar, eggs, and vanilla extract. Beat on high speed for 5 to 6 minutes until the mixture lightens in color and doubles in volume, scraping down the sides of the bowl as needed.
- Incorporate Melted Chocolate Mixture: Lower the mixer speed to low and slowly pour in the melted chocolate and oil mixture. Mix until just combined, being careful not to overmix.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt until evenly mixed.
- Fold Dry Ingredients and Add-ins: Add the flour mixture to the wet ingredients and mix carefully until no dry streaks remain. Gently fold in the remaining ¾ cup (approximately 113.75 g) semisweet chocolate chips and half of the roasted cherries (about 1 cup).
- Pour Batter into Pan: Transfer the batter into the prepared 9×9-inch baking dish, spreading it evenly.
- Bake Brownies: Bake in the preheated oven at 350°F (177°C) for 30 to 35 minutes. Test doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter.
- Top with Remaining Cherries and Cool: Remove brownies from the oven and immediately top with the remaining roasted cherries. Allow the brownies to cool in the pan for at least 30 minutes before slicing and serving to set properly.
Notes
- Room temperature eggs help create a better emulsion and fluffier texture.
- Roasting cherries enhances their natural sweetness and softens their texture, perfectly complementing the fudgy brownies.
- Use Dutch-processed cocoa powder for a richer, less acidic chocolate flavor.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
