Description
These Roasted Cherry Brownies combine the rich, fudgy texture of classic chocolate brownies with the vibrant, caramelized sweetness of roasted cherries. Roasting the cherries intensifies their flavor, which pairs beautifully with the deep cocoa and semisweet chocolate chips, creating an indulgent dessert perfect for cherry lovers.
Ingredients
Scale
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
- 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 the Cherries: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the halved cherries evenly on the sheet and sprinkle with 2 teaspoons of granulated sugar. Roast them for 10 minutes until they release their juices and slightly caramelize. Set the roasted cherries aside to cool while preparing the brownie batter.
- Prepare the Brownie Pan: Lower the oven temperature to 350°F (175°C). Spray a 9×9-inch baking dish with nonstick cooking spray and set it aside.
- Melt Chocolate and Oil: In a microwave-safe bowl, combine ½ cup of the semisweet chocolate chips with the vegetable oil. Microwave in 15-second intervals, stirring between each, until smooth and fully melted. Set aside to cool slightly.
- Mix Sugars, Eggs, and Vanilla: Using a stand mixer fitted with a whisk attachment, beat together the granulated sugar, light brown sugar, eggs, and vanilla extract on high speed for 5 to 6 minutes. The mixture should become pale, fluffy, and double in volume. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Chocolate Mixture: Reduce the mixer speed to low and slowly incorporate the cooled melted chocolate and oil mixture into the egg and sugar mixture, mixing just until combined.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt until fully integrated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Avoid overmixing to keep the brownies tender.
- Add Chocolate Chips and Roasted Cherries: Gently fold in the remaining ¾ cup of semisweet chocolate chips and half of the roasted cherries, ensuring an even distribution without breaking up the cherries too much.
- Pour and Spread Batter: Transfer the brownie batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake the Brownies: Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes. Test the brownies by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
- Add Topping Cherries: Remove the brownies from the oven and immediately scatter the remaining roasted cherries on top, gently pressing them into the surface.
- Cool and Serve: Allow the brownies to cool slightly in the pan before slicing into squares, enhancing the flavors and making them easier to cut.
Notes
- Use fresh, sweet cherries for best flavor; sour cherries can be used but will alter the sweetness.
- Vegetable oil can be substituted with melted coconut oil for a slight flavor twist.
- Make sure the eggs are at room temperature to help achieve a fluffy batter.
- Do not overbake to keep the brownies moist and fudgy.
- Leftover brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
