Introduction

These roasted chocolate cherry brownies combine rich cocoa, juicy roasted cherries, and melty chocolate chips for an indulgent treat. The roasting enhances the cherries’ natural sweetness, adding a delightful twist to classic brownies. Perfect for dessert or a special snack, they’re sure to satisfy any chocolate lover’s cravings.

The image shows several square brownies placed on crumpled light beige parchment paper over a white marbled surface. Each brownie has one visible thick layer that is dark brown and looks moist and fudgy, with glossy melted chocolate chips scattered on top. There are also halves of dark red cherries, shiny and juicy, embedded into the brownie tops. Around the brownies, whole dark red cherries with stems are placed randomly, adding a fresh and colorful contrast. The brownies have slightly rough edges and a rich texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cherries, cut in half (washed and pitted)
Sprinkle of sugar
1 1/3 cups white granulated sugar
2 large eggs
1 egg yolk
5 tablespoons unsalted butter, melted
1/3 cup oil (canola or vegetable)
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries evenly on the parchment and sprinkle lightly with sugar. Roast for 10 minutes, then let the cherries cool.
Step 2: Reduce the oven temperature to 325°F. Prepare an 8×8-inch baking pan by spraying it with non-stick baking spray. Line the bottom and two sides with parchment paper, then spray the parchment again.
Step 3: In a bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
Step 4: In a mixing bowl, beat the sugar, eggs, and egg yolk on high speed for 5 minutes using a whisk attachment. This will create a light, airy mixture.
Step 5: Melt the butter and let it cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until combined. Stop the mixer.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful to maintain the airiness in the batter by folding rather than stirring vigorously.
Step 7: Add half of the roasted cherries and all of the chocolate chips to the batter. Fold them in gently until evenly incorporated.
Step 8: Pour the brownie batter into the prepared pan and spread it out smoothly. Bake for 40 to 50 minutes. The brownies are done when the edges are set but the center remains slightly underbaked.
Step 9: Remove from oven and sprinkle the top with extra chocolate chips. Allow the brownies to cool completely in the pan.
Step 10: Once cooled, freeze the brownies for 15 minutes to make cutting easier. Then, cut into squares and serve.

Tips & Variations

Use fresh or frozen cherries; just ensure they are well drained before roasting to avoid excess moisture in the batter.
For a richer flavor, substitute half the oil with melted coconut oil.
Add a pinch of espresso powder to the dry ingredients to enhance the chocolate depth.
Swap semi-sweet chocolate chips for dark or white chocolate chips to vary the taste.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Reheat refrigerated or frozen brownies in the microwave for a few seconds to restore softness and melty chocolate.

How to Serve

A stack of three thick, rich chocolate brownies sits on a light brown parchment paper spread over a white marbled surface, the brownies showing a moist texture with scattered chocolate chips inside. On top of the brownies, glossy dark red cherries, some whole and some cut in halves, add a shiny contrast. A woman's hand is holding a bright red cherry by the stem just above the top brownie. Around the stack, there are more brownies topped with cherries and some loose cherries scattered nearby. In the blurred background, two clear glass bottles of milk stand side by side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Just thaw and drain them thoroughly before roasting to prevent extra moisture in the batter.

Why do the brownies need to be slightly underbaked in the center?

Leaving the center a little underdone ensures a fudgy, moist texture that’s characteristic of perfect brownies, especially when cooled.

Roasted Chocolate Cherry Brownies Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

Delight in these decadent Roasted Chocolate Cherry Brownies featuring roasted fresh cherries baked to perfection, combined with rich cocoa and semi-sweet chocolate chips for a fudgy, moist treat. The roasting of cherries intensifies their flavor, adding a deliciously sweet and tangy contrast to the deep chocolate brownies.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 16 brownies (4×4 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Roasted Cherries

2 cups cherries, cut in half (washed and pitted)
Sprinkle of sugar

Brownie Batter

1 1/3 cup white granulated sugar
2 large eggs
1 egg yolk
5 tablespoons unsalted butter, melted
1/3 cup oil (canola or vegetable)
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Roast Cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the halved cherries evenly over the parchment. Sprinkle a little sugar on top and roast the cherries in the oven for 10 minutes to enhance their natural sweetness. Remove and allow to cool.
Prepare Pan: Lower the oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick spray and line the bottom and two sides with parchment paper. Spray the parchment again to ensure easy removal of brownies later.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Set this dry mixture aside.
Beat Sugar and Eggs: Using a mixer fitted with a whisk attachment, beat the granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is thick and pale, incorporating air to create a light texture.
Add Fats and Vanilla: Melt the butter and let it cool slightly. Add the melted butter, oil, and vanilla extract to the egg and sugar mixture, mixing on low speed just until combined.
Fold in Dry Ingredients: Remove the bowl from the mixer. Using a rubber spatula, gently fold the dry ingredient mixture into the wet ingredients. Be careful to maintain the airiness by folding gently, avoiding overmixing.
Incorporate Cherries and Chocolate Chips: Fold half of the roasted cherries and all the semi-sweet chocolate chips into the batter until just combined. This adds bursts of flavor throughout the brownies.
Transfer to Pan: Pour the batter into the prepared pan, smoothing the top evenly with a spatula to ensure even baking.
Bake Brownies: Bake in the preheated 325°F oven for 40 to 50 minutes. The brownies are done when the edges are set but the center remains slightly underbaked, giving a fudgy texture.
Add Topping and Cool: Remove from oven and immediately sprinkle additional chocolate chips on top. Allow the brownies to cool completely in the pan to finish setting.
Freeze for Easier Slicing: Place the cooled brownies in the freezer for 15 minutes. This step firms them up, making slicing cleaner and easier without crumbling.
Slice and Serve: Remove from freezer, lift out brownies using the parchment paper, and cut into squares. Serve and enjoy your roasted chocolate cherry brownies!

Notes

Roasting cherries enhances their sweetness and reduces moisture, preventing soggy brownies.
Using Dutch process cocoa powder gives a richer chocolate flavor compared to natural cocoa.
Folding techniques preserve the airy texture in the batter for soft, tender brownies.
Cooling completely and chilling before slicing helps achieve cleaner cuts.
You can substitute frozen cherries if fresh cherries are out of season, but thaw and drain them well before roasting.
If you prefer a nutty twist, consider adding chopped walnuts or pecans along with the chocolate chips.

Keywords: chocolate cherry brownies, roasted cherries, fudgy brownies, chocolate chip brownies, dessert recipe