Description
Delight in these Roasted Chocolate Cherry Brownies, combining rich, fudgy chocolate with the bright, tangy flavor of roasted cherries. This recipe features a perfectly moist brownie base studded with semi-sweet chocolate chips and topped with plump roasted cherries for an irresistible dessert treat.
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 TBSP unsalted butter, melted
- 1/3 cup oil (canola or vegetable)
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 TBSP cornstarch
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Roast Cherries: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries evenly on the parchment paper and sprinkle them with sugar. Roast the cherries in the oven for 10 minutes, then remove and let them cool completely.
- Prepare Baking Pan and Dry Ingredients: Lower the oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick baking spray, then line the bottom and two sides with parchment paper and spray again. In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set this mixture aside.
- Mix Sugar and Eggs: Using an electric mixer fitted with a whisk attachment, beat the white sugar, eggs, and egg yolk on high speed for 5 minutes until the mixture is light and fluffy.
- Add Butter, Oil, and Vanilla: While the eggs are mixing, melt the butter and let it cool slightly. Add melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until combined. Stop the mixer.
- Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients with a rubber spatula, being careful to preserve the airiness of the batter.
- Add Cherries and Chocolate Chips: Fold half of the roasted cherries and all of the semi-sweet chocolate chips into the batter until evenly distributed.
- Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until the edges are set and the center remains slightly underbaked. Remove from oven and immediately sprinkle extra chocolate chips over the top. Let the brownies cool completely in the pan.
- Chill and Serve: Freeze the brownies for 15 minutes to firm up. Remove from the pan using the parchment paper, top with the remaining roasted cherries, cut into 16 squares, and serve.
Notes
- Roasting the cherries concentrates their sweetness and adds depth of flavor to the brownies.
- For easier cutting, chill or freeze the brownies before slicing.
- To make this recipe nut-free, ensure chocolate chips and other ingredients are processed in a nut-free facility.
- Use Dutch process cocoa for a richer, less bitter chocolate flavor.
- You can substitute canola oil with vegetable oil or light olive oil.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
