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
Scale
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
- â…” 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.
