Roasted Chocolate Cherry Brownies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 brownies (4x4 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
