Roasted Chocolate Cherry Brownies (Print Version)
# Ingredients:
→ Brownie Mix
01 -
2 cups cherries, cut in half, washed, pitted
02 -
Sprinkle of sugar
03 -
1 ⅓ cups white granulated sugar
04 -
2 large eggs
05 -
1 egg yolk
06 -
5 tablespoons unsalted butter, melted
07 -
⅓ cup canola or vegetable oil
08 -
1 teaspoon pure vanilla extract
09 -
¾ cup all-purpose flour
10 -
¾ cup Dutch-process cocoa powder
11 -
1 tablespoon cornstarch
12 -
1 teaspoon salt
13 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over the parchment paper and sprinkle with sugar. Bake for 10 minutes. Let it cool.
02 -
Turn the oven to 325°F. Spray an 8x8 pan with baking non-stick spray. Line the bottom and two sides with parchment paper. Spray again.
03 -
In a mixing bowl, sift together flour, cocoa powder, cornstarch, and salt. Set aside.
04 -
Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes. While mixing, melt the butter until slightly cooled. Add the butter, oil, and vanilla extract to the mixture; mix on low.
05 -
Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold in the dry ingredients, being careful not to knock out the air.
06 -
Separate the roasted cherries in half. Add half of the cherries and all the chocolate chips to the brownie batter. Fold until combined. Pour the batter into the prepared pan and smooth the surface.
07 -
Bake for 40-50 minutes. The edges should be set, but the center slightly underdone. Top with extra chocolate chips and let it cool completely in the pan.
08 -
Freeze the brownies for 15 minutes. Remove from the pan, top with the remaining cherries, cut into squares, and serve.
# Notes:
01 -
Use fresh, ripe cherries for the best flavor.
02 -
Be gentle while folding to maintain the air in the batter for a fudgy texture.