Description
These Roasted Chocolate Cherry Brownies combine the rich, fudgy texture of chocolate brownies with the natural sweetness and tartness of roasted cherries, creating a decadent and flavorful dessert perfect for any chocolate lover.
Ingredients
Scale
Cherries
- 2 cups cherries, cut in half, washed, pitted
- Sprinkle of sugar
Brownie Batter
- 1 1/3 cup white granulated sugar
- 2 large eggs
- 1 egg yolk
- 5 tbsp unsalted butter, melted
- 1/3 cup oil (canola or vegetable)
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tbsp cornstarch
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Roast the cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half evenly over the parchment paper and sprinkle with sugar. Roast the cherries for 10 minutes, then remove and let cool.
- Prepare the pan and dry ingredients: Reduce the oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick spray. Line the bottom and two sides with parchment paper and spray the parchment again. In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
- Mix wet ingredients and sugar: Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until light and fluffy.
- Add melted butter and oil: While mixing, melt the butter and let it cool slightly. Add the melted butter, oil, and vanilla extract to the sugar and egg mixture, mixing on low speed to combine. Remove from mixer.
- Incorporate dry ingredients: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Fold carefully to avoid knocking out air and maintain the batter’s lightness.
- Add cherries and chocolate chips: Fold half of the roasted cherries into the brownie batter along with the semi-sweet chocolate chips until just combined.
- Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated 325°F oven for 45 minutes. The brownies are done when the edges are set but the center is still slightly underdone. Remove the pan from oven and sprinkle extra chocolate chips on top. Let the brownies cool completely in the pan.
- Freeze and serve: Place the cooled brownies in the freezer for 15 minutes to firm up. Remove from the pan using the parchment overhang, top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- If cherries are not in season, frozen pitted cherries can be used but ensure they are well drained to avoid excess moisture.
- For extra fudgy brownies, avoid overbaking and remove when the center is slightly underdone.
- Substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Butter and oil can be replaced with all butter or all oil, but a combination provides moistness and richness.
- Use Dutch process cocoa powder for a richer chocolate flavor; natural cocoa powder can be used but may alter taste slightly.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
