Roasted Chocolate Cherry Brownies

This decadent roasted cherry brownie recipe transforms ordinary brownies into an extraordinary dessert experience with layers of rich chocolate and juicy roasted cherries. The combination of tart fruit and fudgy chocolate creates perfect balance in every bite, making these brownies impossible to resist for any chocolate lover.

I first made these brownies for a dinner party when fresh cherries were abundant at our local farmers market. The intense aroma of roasting cherries filled my kitchen and everyone asked for the recipe before the night was over.

Ingredients

• Fresh cherries: these get transformed through roasting which concentrates their flavor and creates a jammy texture. Look for plump, firm cherries without bruising
• White granulated sugar: provides sweetness and helps create that perfect crackly brownie top
• Large eggs and egg yolk: contribute to the fudgy texture and richness. Room temperature eggs blend better with other ingredients
• Unsalted butter: adds richness and depth. European style butter with higher fat content works beautifully here
• Oil: creates moisture that lasts for days. Use a neutral oil like canola or vegetable
• Pure vanilla extract: enhances the chocolate flavor. Use real extract not imitation for best results
• All-purpose flour: provides structure while keeping brownies tender
• Dutch process cocoa powder: creates that deep, intense chocolate flavor. The darker variety makes these truly special
• Cornstarch: a secret ingredient that keeps the texture perfectly soft
• Salt: enhances all the flavors especially the chocolate
• Semisweet chocolate chips: melts into pockets of chocolate throughout the brownies. Use quality chocolate for best results

Step-by-Step Instructions

Roast the Cherries:

Preheat oven to 400°F and prepare cherries by washing, pitting and halving them. Arrange on a parchment lined baking sheet and sprinkle lightly with sugar. Roast for exactly 10 minutes until they release their juices but still hold their shape. Allow to cool completely while preparing the brownie batter. This roasting concentrates the cherry flavor and prevents excess moisture in the brownies.

Prepare the Baking Pan:

Reduce oven temperature to 325°F. Thoroughly spray an 8x8 inch baking pan with nonstick spray then line with parchment paper creating overhang on two sides for easy removal later. Spray the parchment again to ensure nothing sticks.

Mix Dry Ingredients:

Sift together the flour, cocoa powder, cornstarch and salt in a separate bowl. Sifting removes any lumps and ensures even distribution of ingredients throughout the batter. Set aside while preparing the wet ingredients.

Whip the Eggs:

In a mixing bowl with whisk attachment, combine sugar, eggs and egg yolk. Beat on high speed for a full 5 minutes without shortening this time. This creates air and structure in the brownies and helps develop that shiny, crackly top that indicates perfect brownies.

Combine Wet Ingredients:

While eggs are whipping, melt the butter and allow it to cool slightly so it won’t cook the eggs. Add the melted butter, oil and vanilla to the whipped egg mixture and mix on low speed just until combined.

Fold in Dry Ingredients:

Remove bowl from mixer stand. Gently add the sifted dry ingredients to the wet mixture. Using a rubber spatula, fold everything together with a light hand to maintain the air incorporated during the egg whipping. This gentle folding is crucial for the perfect texture.

Add Mix-ins:

Divide the roasted cherries in half. Fold half of the cherries and all of the chocolate chips into the batter using just a few strokes to distribute evenly. Pour the thick batter into the prepared pan and smooth the top with your spatula.

Bake to Perfection:

Bake for 40-50 minutes, checking at the 40 minute mark. The brownies are done when the edges are set but the center is still slightly underdone. Sprinkle additional chocolate chips on top while hot if desired. Let cool completely in the pan before attempting to remove.

Final Assembly:

For clean cuts, place the completely cooled brownies in the freezer for 15 minutes. Use the parchment overhang to lift the brownies from the pan. Top with remaining roasted cherries and cut into squares with a sharp knife.

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The Dutch process cocoa powder makes all the difference in this recipe. I once made these with regular cocoa powder in a pinch and while still delicious they lacked that intensely dark chocolate flavor that makes these brownies so special.

Perfect Cherry Selection

The success of these brownies depends significantly on your cherry selection. Choose plump, firm cherries that are dark in color and sweet. Bing cherries work wonderfully here, but any sweet variety will do. If using frozen cherries, thaw and drain them thoroughly before roasting to remove excess moisture. The roasting process concentrates their flavor and prevents the brownies from becoming soggy, so don’t skip this crucial step even if tempted to save time.

Make Ahead And Storage

These brownies actually improve with a day of rest, making them perfect for advance preparation. Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cut brownies individually wrapped in plastic then placed in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving. The roasted cherries on top are best added just before serving if you plan to freeze the brownies.

Serving Suggestions

While these brownies are perfection on their own, they transform into an elegant dessert when served warm with a scoop of vanilla ice cream. The contrast between the warm, fudgy brownie and cold ice cream creates a sensational dessert experience. For a dinner party presentation, place a brownie square on a dessert plate, add a scoop of ice cream, then drizzle with warm chocolate sauce. Garnish with a fresh cherry with the stem for a professional touch that will impress your guests.

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Troubleshooting Tips

If your brownies seem underbaked in the center, remember they continue cooking slightly as they cool. The perfect brownie should be slightly underdone in the center when removed from the oven. If your brownies seem dry, you likely overbaked them. Next time, check earlier and remember that a few moist crumbs on a toothpick indicate perfect doneness. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between cuts.

Frequently Asked Questions

→ Can I use frozen cherries?

Yes, you can use frozen cherries. Just make sure to thaw and drain them before roasting.

→ How do I know the brownies are done?

The edges should be set while the center remains slightly underdone. This ensures a fudgy texture.

→ Can I substitute Dutch process cocoa powder?

Yes, you can use natural cocoa powder, though it may alter the flavor slightly.

→ What can I use instead of canola oil?

You can substitute vegetable oil or melted coconut oil for similar results.

→ How should I store these brownies?

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer shelf life.