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

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
¾ cup (163.5 g) vegetable oil
1 cup (200 g) granulated sugar
⅔ 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

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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.