Description
Delicious roasted chocolate cherry brownies featuring roasted cherries for an intense fruity flavor with rich cocoa and chocolate chips for a fudgy texture. Perfect for dessert or a special treat.
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 tablespoons unsalted butter, melted
- 1/3 cup oil, canola or vegetable
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Roast Cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the halved cherries evenly. Sprinkle them with sugar and bake for 10 minutes. Remove from oven and let cool completely.
- Prepare Pan and Dry Ingredients: Reduce the oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick spray and line the bottom and two sides with parchment paper, then spray the parchment again. In a bowl, sift together the flour, cocoa powder, cornstarch, and salt; set aside.
- Mix Wet Ingredients: Using a mixer with a whisk attachment, beat the granulated sugar, eggs, and egg yolk on high speed for 5 minutes until light and fluffy.
- Add Butter, Oil, and Vanilla: Melt the butter and allow it to cool slightly. With the mixer on low, add melted butter, oil, and vanilla extract to the egg mixture. Stop the mixer.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Be careful to maintain as much air as possible for a light texture.
- Add Cherries and Chocolate Chips: Fold half of the roasted cherries and all of the chocolate chips into the brownie batter until just combined. Pour the batter into the prepared pan and smooth the surface evenly.
- Bake Brownies: 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 from oven and immediately sprinkle with extra chocolate chips on top. Allow the brownies to cool completely in the pan.
- Freeze and Serve: Freeze the cooled brownies for 15 minutes to firm them up. Remove from the pan using the parchment paper lift. Top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- Roasting cherries enhances their natural sweetness and reduces moisture for a better texture in brownies.
- Using Dutch process cocoa powder gives the brownies a deep chocolate flavor and darker color.
- Be gentle when folding the dry ingredients to keep the batter airy and moist.
- Freezing the brownies before slicing helps prevent crumbling and makes cutting easier.
- For a nutty variation, you can add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 22 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: 50 mg
