Description
These Roasted Chocolate Cherry Brownies are a decadent treat combining the rich flavors of Dutch cocoa and semi-sweet chocolate with roasted cherries for a delightful twist. The cherries are first roasted to intensify their sweetness, then folded into a moist and fudgy brownie batter. The result is a perfect balance of tart and sweet, with a luxurious texture and vibrant cherry bursts in every bite.
Ingredients
For Roasted Cherries
- 2 cups cherries, cut in half (washed, pitted)
- Sprinkle of sugar
For Brownie Batter
- 1 1/3 cups 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 (200°C). Line a baking sheet with parchment paper and arrange the halved cherries evenly over it. Sprinkle lightly with sugar and roast in the oven for 10 minutes. Remove and let them cool completely to enhance their natural sweetness.
- Preheat Oven for Baking: After roasting cherries, reduce the oven temperature to 325°F (165°C). Prepare an 8×8 inch baking pan by spraying it with non-stick baking spray. Line the bottom and two sides with parchment paper and spray again to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Set aside to ensure a smooth, lump-free batter.
- Mix Wet Ingredients and Sugar: Using a mixer fitted with a whisk attachment, beat together the white granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is thick, pale, and fluffy. This aerates the batter for a better texture.
- Add Butter, Oil, and Vanilla: Melt the unsalted butter and allow it to cool slightly to avoid cooking the eggs. Add the melted butter, oil, and vanilla extract to the sugar and eggs, mixing on low speed to combine. Stop the mixer once fully incorporated.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture with a rubber spatula. Use gentle folding motions to preserve the air whipped into the batter, which helps maintain a light texture.
- Incorporate Cherries and Chocolate Chips: Add half of the roasted cherries and all the semi-sweet chocolate chips to the batter. Carefully fold them in to evenly distribute without deflating the batter.
- Transfer to Pan: Pour the brownie batter into the prepared baking pan and spread it out evenly and smoothly using the spatula to ensure uniform baking.
- Bake Brownies: Place the baking pan into the preheated oven and bake for 40 to 50 minutes. The brownies are done when the edges are set but the center is still slightly underdone, ensuring a fudgy texture. Remove from oven and sprinkle extra chocolate chips on top while still warm.
- Cool Brownies: Allow the brownies to cool completely in the pan to set properly and make cutting easier.
- Freeze and Serve: Chill the cooled brownies in the freezer for 15 minutes to firm up for clean slicing. Remove from pan, top with the remaining roasted cherries for garnish, slice into 16 squares, and serve.
Notes
- Roasting the cherries intensifies their sweetness and reduces excess moisture, preventing soggy brownies.
- Using Dutch process cocoa powder gives the brownies a richer chocolate flavor and darker color.
- Folding the dry ingredients gently preserves air in the batter, resulting in moist yet tender brownies.
- Cooling the brownies completely before slicing helps maintain clean edges and a firmer texture.
- Freezing briefly before cutting makes slicing easier and prevents crumbling.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
