Description
Delight in these Roasted Chocolate Cherry Brownies, combining rich cocoa with sweet roasted cherries for a moist, decadent treat perfect for chocolate lovers and cherry enthusiasts alike.
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 your oven to 400°F. Line a baking sheet with parchment paper, then spread the cherries cut in half evenly on top. Sprinkle with sugar and roast for 10 minutes. Remove and allow the cherries to cool.
- Prepare Baking Pan and Dry Ingredients: Reduce 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, spraying again to ensure easy removal. In a mixing bowl, sift together flour, cocoa powder, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until light and fluffy.
- Add Butter and Oil: 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. Remove the bowl from mixer.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture using a rubber spatula, taking care not to deflate the batter. Fold in half of the roasted cherries and all the chocolate chips until just combined.
- Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the oven for 40 to 50 minutes. The brownies are done when the edges are set but the center is still slightly soft. Remove from oven and sprinkle extra chocolate chips on top. Allow the brownies to cool completely in the pan.
- Finish and Serve: Once cooled, freeze the brownies for 15 minutes to firm up, then lift them out using the parchment paper. Top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- Ensure the melted butter is cooled slightly before adding to avoid cooking the eggs.
- Gently folding the dry ingredients helps maintain a light texture in the brownies.
- Roasting the cherries adds a deep, enhanced flavor and reduces excess moisture.
- Freezing the brownies briefly before slicing helps create cleaner cuts.
- For a nuttier variation, add chopped nuts like walnuts or pecans along with the chocolate chips.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
