Description

These Roasted Cherry Brownies combine the rich, fudgy goodness of chocolate brownies with the bright, tangy flavor of roasted cherries. Roasting the cherries enhances their sweetness and adds a delightful contrast to the intense cocoa in the brownies. Perfectly moist and loaded with chunks of semisweet chocolate and bursting roasted cherries, this recipe is an indulgent dessert that’s sure to impress.

Ingredients

Scale

Cherries

2 cups (276 g) sweet cherries, pitted and halved
2 teaspoons granulated sugar

Brownies

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 (204°C). Line a baking sheet with parchment paper. Spread the halved cherries evenly on the parchment paper, sprinkle them with 2 teaspoons of granulated sugar. Roast cherries in the oven for 10 minutes until they are softened and their sugars caramelize slightly. Remove from oven and set aside.
Prepare the baking dish: Lower oven temperature to 350°F (177°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
Melt chocolate with oil: In a microwave-safe bowl, combine ½ cup of the semisweet chocolate chips with vegetable oil. Microwave in 15-second intervals, stirring in between, until the chocolate is melted and smooth. Set aside to cool slightly.
Beat sugars, eggs, and vanilla: In a stand mixer bowl fitted with the whisk attachment, add granulated sugar, brown sugar, eggs, and vanilla extract. Beat on high speed for 5-6 minutes until the mixture lightens in color and doubles in volume, scraping the sides as needed.
Incorporate the chocolate mixture: Lower mixer speed to low and slowly pour the melted chocolate and oil mixture into the batter, mixing until just combined.
Combine dry ingredients: In a separate small bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, and kosher salt until fully blended.
Mix dry ingredients and fold in chips and cherries: Add the flour mixture to the wet ingredients, folding gently until just combined to avoid overmixing. Fold in the remaining ¾ cup of semisweet chocolate chips and half of the roasted cherries.
Pour batter into pan: Transfer the brownie batter into the prepared 9×9-inch baking dish, spreading evenly.
Bake brownies: Bake in the preheated 350°F oven for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Top with remaining cherries and cool: Remove from oven, scatter the remaining roasted cherries over the top, and allow brownies to cool in the pan before cutting into 9 servings.

Notes

Using Dutch-processed cocoa powder gives the brownies a deeper chocolate flavor.
Roasting cherries brings out their sweetness and adds a unique flavor contrast to the rich brownies.
Be careful not to overbake; brownies should be moist when tested with a toothpick.
Room temperature eggs help create a smooth, airy batter when beaten.
Cooling brownies before cutting helps them set properly and prevents crumbling.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American