Description
Indulge in these decadent Roasted Chocolate Cherry Brownies, featuring a luscious blend of roasted cherries and rich semi-sweet chocolate chips baked into a moist, fudgy brownie. The roasting process intensifies the cherries’ sweetness, adding a unique twist to classic chocolate brownies, perfect for any dessert lover.
Ingredients
Scale
Cherries
- 2 cups cherries, cut in half, washed, pitted
- Sprinkle of sugar
Brownie Batter
Instructions
- Roast the cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the halved cherries evenly. Sprinkle them lightly with sugar, then roast for 10 minutes until the cherries are soft and slightly caramelized. Remove from the oven and let cool completely.
- Prepare baking pan: Reduce oven temperature to 325°F. Spray an 8×8-inch baking pan with non-stick spray, line the bottom and two sides with parchment paper, and spray the parchment again to prevent sticking.
- Mix dry ingredients: In a mixing bowl, sift together the flour, Dutch process cocoa powder, cornstarch, and salt. Set aside to keep dry ingredients lump-free and aerated.
- Beat sugar and eggs: Using a mixer with a whisk attachment, beat the white granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until light, fluffy, and doubled in volume.
- Add fats and vanilla: Melt the butter and let it cool slightly. On low speed, add melted butter, oil, and vanilla extract to the egg mixture, mixing until combined. Stop the mixer.
- Fold in dry ingredients: Gently fold the dry sifted ingredients into the wet mixture using a rubber spatula. Be careful to fold gently to retain air and ensure a light texture.
- Add cherries and chocolate chips: Fold half of the roasted cherries and all the semi-sweet chocolate chips into the batter gently until evenly distributed.
- Bake the brownies: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 40 to 50 minutes until the edges are set but the center remains slightly underdone. Immediately top with extra chocolate chips for a melty topping. Allow brownies to cool completely in the pan.
- Chill and serve: Freeze the cooled brownies in the pan for 15 minutes to make cutting easier. Remove from the pan using the parchment paper, top with remaining roasted cherries, slice into 16 brownies, and serve.
Notes
- Roasting cherries intensifies their flavor and reduces moisture for better texture in brownies.
- Be gentle when folding in dry ingredients to maintain batter aeration.
- Check brownies after 40 minutes to avoid overbaking; the center should remain slightly fudgy.
- Freezing brownies before cutting helps achieve clean slices.
- Use Dutch process cocoa powder for a richer chocolate taste and darker color.
- Can substitute vegetable oil with melted coconut oil for a slight flavor twist.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
