Roasted Cherry Brownies
These roasted cherry brownies are packed with rich chocolate flavor and sweet, juicy cherries. Roasting the cherries first intensifies their flavor and keeps excess liquid out of the brownie batter. The result is a batch of fudgy chocolate brownies with a crinkly top and delicious cherries in every bite.
Servings: 16
Calories: 252kcal
Ingredients
- 2 cups fresh cherries washed, pitted, and cut in half
- 1 tbsp granulated sugar for roasting the cherries
- 1 1/3 cups granulated sugar for the brownie batter
- 2 large eggs
- 1 large egg yolk
- 5 tbsp unsalted butter melted and slightly cooled
- 1/3 cup canola or vegetable oil
- 1 tsp 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 divided
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Spread the halved cherries on the prepared baking sheet and sprinkle them with 1 tablespoon of granulated sugar. Roast for 10 minutes, then set aside to cool.
- Reduce the oven temperature to 325°F. Spray an 8-inch square baking pan with nonstick cooking spray, line the bottom and two sides with parchment paper, and spray again.
- Sift the flour, cocoa powder, cornstarch, and salt into a large mixing bowl. Stir to combine and set aside.
- Add 1 1/3 cups granulated sugar, eggs, and egg yolk to the bowl of a stand mixer. Beat with the whisk attachment on high speed for 5 minutes.
- Pour in the melted butter, oil, and vanilla extract. Mix on low speed just until combined.
- Remove the bowl from the mixer. Gently fold the dry ingredients into the wet ingredients with a rubber spatula.
- Set aside half of the roasted cherries for topping. Fold the remaining cherries and most of the chocolate chips into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Sprinkle the reserved chocolate chips over the warm brownies and let them cool completely. Freeze for 15 minutes, remove from the pan, top with the remaining roasted cherries, and cut into 16 squares.
Notes
- Beat the eggs and sugar for the full 5 minutes to help create the brownies’ shiny, crinkly top.
- Add the reserved roasted cherries after baking so their moisture does not make the brownies too wet.
Nutrition
Calories: 252kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 149mg | Potassium: 173mg | Fiber: 3g | Sugar: 24g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg