If you are on the hunt for a dessert that beautifully balances rich chocolate and bright, fruity flavors, look no further than this Roasted Cherry Chocolate Brownies Recipe. These brownies are a decadent twist on a classic treat, featuring luscious roasted cherries that add a subtle sweetness and depth that perfectly complements the fudgy, chocolatey base. Each bite offers a delightful contrast of textures and tastes, making this recipe a standout favorite to share with friends and family or indulge in all by yourself.
Ingredients You’ll Need
It’s amazing how just a handful of simple, everyday ingredients come together to create such an indulgent, sophisticated dessert. Each component in this Roasted Cherry Chocolate Brownies Recipe plays a crucial role—from the bursts of roasted cherries to the silky texture brought by the oils and eggs, right down to the rich chocolate and cocoa powder that define the brownie’s classic flavor.
- Sweet cherries (2 cups): Fresh and pitted, these will be roasted to concentrate their natural sweetness and enhance the cherry flavor throughout.
- Granulated sugar (2 teaspoons + 1 cup): The small amount is for roasting cherries, while the larger portion sweetens the batter for that perfect balance with cocoa.
- Semisweet chocolate chips (1 ¼ cups, divided): Half melts into the batter adding glossy richness, and the rest are folded in for bursts of melty chocolate.
- Vegetable oil (¾ cup): Keeps the brownies moist and tender with a subtle neutral flavor.
- Light brown sugar (â…” cup, packed): Adds depth and a hint of caramel that blends beautifully with the cherries and chocolate.
- Large eggs (3, room temperature): These provide structure and contribute to the smooth, fudgy texture.
- Vanilla extract (2 teaspoons): Elevates all the flavors with its warm aromatic notes.
- All-purpose flour (1 cup): Forms the sturdy base for these rich brownies without weighing them down.
- Dutch-processed cocoa powder (1 cup): Delivers that deep chocolate intensity and velvety color.
- Kosher salt (½ teaspoon): Enhances sweetness and balances the flavor complexity perfectly.
How to Make Roasted Cherry Chocolate Brownies Recipe
Step 1: Roast the Cherries
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread out the halved, pitted cherries. Sprinkle the 2 teaspoons of granulated sugar evenly on top. Roasting the cherries concentrates their natural sugars, making them juicier and adding an irresistible caramelized flavor that will deepen the taste of your brownies. Roast for about 10 minutes, then set them aside to cool while you prepare the batter.
Step 2: Prepare the Brownie Batter
Lower your oven temperature to 350°F (175°C) and grease a 9×9-inch baking dish. In a microwave-safe bowl, combine half a cup of chocolate chips with the vegetable oil. Microwave in 15-second bursts, stirring well each time until smooth and melted. This creates a rich, glossy chocolate mixture that makes these brownies extra decadent.
Step 3: Whip the Sugars and Eggs
Using a stand mixer fitted with a whisk attachment, beat the granulated sugar, brown sugar, eggs, and vanilla extract on high for about 5 to 6 minutes. This process aerates the mixture, lightening its color and helping to create a tender, yet fudgy brownie crumb. Don’t forget to scrape down the sides for an even mix!
Step 4: Combine Wet and Dry Ingredients
Switch the mixer to low speed and gradually pour in the melted chocolate and oil mixture, mixing just until combined. In a separate bowl, whisk together flour, cocoa powder, and salt before slowly adding this to the wet ingredients. Mix gently just until the batter comes together to keep the brownies from becoming tough.
Step 5: Fold in Chocolate Chips and Roasted Cherries
Fold in the remaining ¾ cup of chocolate chips and half of the roasted cherries carefully by hand. This adds bursts of flavor and texture throughout the brownies, making their every bite a delightful experience with molten chocolate pockets and sweet, roasted fruit surprises.
Step 6: Bake the Brownies
Pour the batter into your prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Immediately after removing from the oven, scatter the remaining roasted cherries on top for a pretty, glossy finish and a punch of fresh cherry flavor.
Step 7: Cool and Serve
Allow the brownies to cool slightly to set before slicing into squares. This resting time helps the chocolate firm up a bit and lets all those wonderful roasted cherry flavors meld perfectly with the rich brownie base.
How to Serve Roasted Cherry Chocolate Brownies Recipe
Garnishes
When it comes to garnishing, less is often more. A light dusting of powdered sugar or a simple drizzle of melted dark chocolate can enhance the visual appeal without overwhelming the flavor. For a fresh touch, a few whole roasted cherries placed artfully on each brownie square make an elegant statement.
Side Dishes
These brownies are decadently rich, so pairing them with a scoop of creamy vanilla ice cream or a dollop of whipped cream creates a dreamy balance. If you’re feeling adventurous, a small serving of mascarpone cheese infused with a hint of honey complements the fruity chocolate notes beautifully.
Creative Ways to Present
For parties or special occasions, try serving your Roasted Cherry Chocolate Brownies Recipe as mini brownie bites on decorative skewers topped with cherries. You can also arrange squares on a dessert platter layered with fresh mint leaves and edible flowers for a stunning presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover brownies in an airtight container at room temperature for up to three days to keep them moist and fudgy. If your kitchen is warm, refrigeration is fine too but allow them to come to room temperature before enjoying so the flavors and texture shine through.
Freezing
These brownies freeze beautifully. Wrap them tightly in plastic wrap and then foil before placing them in a freezer bag to avoid freezer burn. They’ll keep well for up to three months, ready to thaw overnight in the fridge whenever a chocolate-cherry craving strikes.
Reheating
To enjoy brownies freshly warmed, heat individual squares in the microwave for about 15 seconds or until just warm. This brings out the gooey chocolate centers and intensifies the roasted cherry aroma, keeping the dessert feeling freshly baked.
FAQs
Can I use frozen cherries instead of fresh for this Roasted Cherry Chocolate Brownies Recipe?
Absolutely! Frozen cherries can be a convenient substitute. Thaw and drain them well before roasting to prevent excess moisture from affecting the brownie texture.
What if I don’t have Dutch-processed cocoa powder?
You can use natural cocoa powder instead but keep in mind the flavor might be slightly more acidic and less mellow. Consider adding a pinch of baking soda to balance the acidity.
Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free blend, ideally one that already contains xanthan gum for structure, to achieve a similar texture.
How important is the roasting step for the cherries?
Roasting is key because it intensifies the cherries’ natural sweetness and adds a subtle caramelized flavor that really sets these brownies apart from regular chocolate ones.
Can I replace vegetable oil with butter?
You can, but the texture might be a bit different—brownies made with butter are often richer and slightly denser. If you decide to use butter, melt it and allow it to cool before mixing it in for best results.
Final Thoughts
This Roasted Cherry Chocolate Brownies Recipe is truly a gem that remembers all the little details that make brownies extraordinary—from the luscious roasted cherries to the perfectly fudgy chocolate base. If you want to impress with a dessert that’s easy to make yet incredible to taste, this recipe is a must-try. I can’t wait for you to give it a go and experience the sweet magic of roasted cherries and silky chocolate together!
Print
Roasted Cherry Chocolate Brownies Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Roasted Cherry Brownies combine the rich, fudgy texture of classic chocolate brownies with the vibrant sweetness of roasted cherries. Perfect for cherry lovers seeking a decadent dessert with a unique twist, this recipe features a smooth blend of melted semisweet chocolate and Dutch-processed cocoa powder, complemented by juicy cherries roasted to intensify their flavor. Easy to prepare and wonderfully moist, these brownies are ideal for any occasion.
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
- 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, pitted cherries evenly on the sheet and sprinkle them with 2 teaspoons of granulated sugar. Roast the cherries for 10 minutes until they soften and their sweetness intensifies. Remove from the oven and set aside to cool while preparing the brownie batter.
- Prepare the Brownie Pan and Melt Chocolate: Lower the oven temperature to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray to prevent sticking. In a microwave-safe bowl, combine ½ cup of the semisweet chocolate chips with the vegetable oil. Microwave in 15-second bursts, stirring between each, until the chocolate is fully melted and smooth. Set this chocolate mixture aside.
- Mix Sugars, Eggs, and Vanilla: In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat on high speed for 5 to 6 minutes until the batter lightens in color and doubles in volume, scraping down the sides as needed to ensure even mixing.
- Combine Wet Ingredients: With the mixer running on low, gradually pour the melted chocolate and oil mixture into the sugar and egg mixture. Mix only until just combined to maintain the batter’s airy texture.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just incorporated, ensuring a smooth batter without overworking it.
- Add Remaining Chocolate Chips and Roasted Cherries: Fold in the remaining ¾ cup of chocolate chips along with half of the cooled roasted cherries carefully to distribute them evenly throughout the batter.
- Fill the Baking Dish: Pour the brownie batter into the prepared 9×9-inch baking dish and spread it evenly with a spatula to ensure uniform baking.
- Bake the Brownies: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. This ensures the brownies remain fudgy and moist.
- Add Cherry Topping and Cool: Remove the brownies from the oven. Immediately scatter the remaining roasted cherries over the top to add a fruity burst of flavor. Allow the brownies to cool slightly before cutting them into 12 equal squares for serving.
Notes
- Ensure the cherries are pitted and halved evenly for consistent roasting.
- Do not overmix the batter once the dry ingredients are added to maintain the brownies’ tender texture.
- The microwave melting step can be done using a double boiler if preferred; just melt the chocolate and oil gently over simmering water.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and better color in your brownies.
- Allow brownies to cool before slicing to prevent crumbling.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
