Description
Delight in these rich and fudgy roasted cherry brownies that combine the deep flavors of Dutch-processed cocoa and semisweet chocolate with sweet, oven-roasted cherries. Perfectly moist with bursts of juicy fruit, these brownies offer a sophisticated twist on a classic favorite, ideal for dessert or a special treat.
Ingredients
Scale
Roasted Cherries
- 2 cups (276 g) sweet cherries, pitted and halved
- 2 teaspoons granulated sugar
Brownie Batter
- 1 ¼ cups (227.5 g) semisweet chocolate chips, divided
- ¾ cup (163.5 g) vegetable oil
- 1 cup (200 g) granulated sugar
- â…” cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
Instructions
- Roast the Cherries: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup. Spread the halved cherries evenly on the sheet and sprinkle 2 teaspoons of granulated sugar over them to enhance their natural sweetness. Roast the cherries in the hot oven for 10 minutes until slightly softened and caramelized. Remove them from the oven and set aside to cool while you prepare the brownies.
- Prepare the Brownie Pan and Oven: Lower the oven temperature to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray to ensure the brownies release easily after baking. Set this dish aside and ready for the batter.
- Melt the Chocolate: In a microwave-safe bowl, combine ½ cup of the semisweet chocolate chips with the vegetable oil. Microwave the mixture in 15-second bursts, stirring thoroughly between each interval, until the chocolate is fully melted and smooth. Set the melted chocolate mixture aside to cool slightly before adding to the batter.
- Mix the Sugars and Eggs: Using a stand mixer fitted with a whisk attachment, beat together the granulated sugar, brown sugar, eggs, and vanilla extract on high speed. Continue mixing for 5 to 6 minutes until the mixture is light in color and has doubled in volume. Be sure to scrape down the bowl sides as needed to incorporate all ingredients evenly.
- Combine Melted Chocolate and Sugar-Egg Mixture: Reduce the mixer speed to low and slowly drizzle in the melted chocolate and oil mixture. Mix just until combined, ensuring you don’t overwork the batter and lose the aeration from beating.
- Incorporate Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and kosher salt. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing gently until everything is just combined. Avoid overmixing to maintain a tender crumb.
- Add Chocolate Chips and Cherries: Fold in the remaining ¾ cup of semisweet chocolate chips along with half of the roasted cherries. This will create delightful pockets of melted chocolate and bursts of fruity flavor throughout the brownies.
- Bake the Brownies: Pour the batter into the prepared 9×9-inch baking dish, spreading it evenly with a spatula. Bake in the preheated 350°F (175°C) oven for 30 to 35 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Add Topping and Cool: Remove the brownies from the oven and immediately scatter the remaining roasted cherries on top. Allow the brownies to cool slightly to set before slicing into 12 squares for serving.
Notes
- Using room temperature eggs helps achieve a better rise and more even mixing.
- Sifting the cocoa powder before mixing can help avoid clumps and yield a smoother batter.
- For extra flavor, consider adding a pinch of cinnamon or espresso powder to the dry ingredients.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To intensify cherry flavor, marinate cherries in a splash of cherry liqueur before roasting.
