Roasted Chocolate Cherry Brownies

Roasted chocolate cherry brownies are every chocolate lover’s dream come true dense fudgy chocolate brownies packed with roasted cherries both inside and on top Every bite gives that fresh cherry juice burst and intense cocoa flavor pairing I fell in love with these after making them on a rainy weekend my little one now calls them magical brownies and insists we save a piece for breakfast

The first time I made them I could not believe how much the cherry flavor pops out after baking

Ingredients

• Cherries fresh and halved: brings natural sweetness and juiciness Pick dark sweet cherries and make sure they are firm and plump
• White granulated sugar: sweetens both the batter and the roasted cherries Use fine fresh sugar for even mixing
• Large eggs and an extra yolk: adds structure and deepens the richness Room temperature eggs blend best
• Unsalted butter melted: for moistness and flavor Choose high quality for richer brownies
• Oil either canola or vegetable: makes brownies soft and chewy Neutral oil keeps the chocolate front and center
• Pure vanilla extract: boosts overall flavor Go for real vanilla for best results
• All-purpose flour: binds everything for a classic brownie base Sift for an even crumb
• Dutch process cocoa powder: gives the deepest chocolate flavor Opt for a deep rich color and aroma
• Cornstarch: ensures a tender chewy bite
• Salt: enhances all the chocolate notes Use fine sea salt for even flavor
• Semi-sweet chocolate chips: ultra chocolatey pockets in every bite Select glossy chips that smell rich and chocolatey

Step-by-Step Instructions

Roast the cherries:

Spread halved cherries on a parchment lined baking sheet and sprinkle with a little sugar Roast at four hundred degrees Fahrenheit for ten minutes until the cherries begin to release juices and caramelize Let cool completely before using

Prepare the baking pan:

Lower oven to three hundred twenty five degrees Fahrenheit Spray an eight by eight pan generously with baking nonstick spray Line bottom and two sides with parchment for easy removal then spray again to ensure nothing sticks

Sift and mix dry ingredients:

In a separate bowl sift together flour cocoa powder cornstarch and salt Sifting guards against lumps and gives a fine brownie crumb

Beat eggs and sugar:

In a mixer bowl beat the sugar eggs and egg yolk on high for five minutes until pale and thick This step builds the classic shiny brownie crust

Mix in wet ingredients:

Melt butter and let it cool slightly Pour in melted butter oil and vanilla mixing on low just until combined so the mixture stays airy

Incorporate dry mix:

Remove bowl from mixer Add sifted dry ingredients and fold them in gently by hand with a rubber spatula Gentle folding keeps the batter light

Add cherries and chocolate:

Divide the roasted cherries using half for the batter and reserve half for topping Add half the cherries and all the chocolate chips Fold in until evenly distributed

Bake:

Pour batter into prepared pan and spread until smooth Bake for forty to fifty minutes The brownies are ready when the edges are set but the center still looks a touch soft

Cool and decorate:

Let brownies cool fully in the pan Top with extra chocolate chips for more meltiness Freeze pan for fifteen minutes to set Remove brownies from the pan top with remaining cherries then cut and serve

Save

I cannot get enough of the cherry bursts that come with every bite The first time my daughter bit in she gasped in surprise at the flavor and now asks for these as her special birthday treat

Storage Tips

Keep these brownies in an airtight container at room temperature for up to three days For longer freshness store in the fridge up to one week Let them come to room temperature for the best texture before serving You can freeze for up to two months with parchment between layers

Ingredient Substitutions

You can use frozen cherries if fresh are out of season just thaw and drain well before roasting Swap in coconut oil or a light olive oil for the canola for a slightly different flavor If you only have natural cocoa use it but your brownies will be a bit tangier

Serving Suggestions

Serve these brownies just as they are or with a scoop of vanilla ice cream for decadence Warm them up and top with whipped cream or even a drizzle of cherry syrup They also make incredible picnic or potluck treats because they hold together so well

Cultural Notes

Chocolate and cherries are a beloved classic combination in many European pastries This recipe channels that vintage pairing into a familiar comfort bake The method of roasting cherries echoes old fashioned techniques for intensifying fruit flavor in desserts

Recipe FAQs

→ Why roast the cherries before adding?

Roasting intensifies cherry sweetness and reduces extra moisture, preventing soggy brownies and boosting fruit flavor.

→ Can I use frozen cherries instead of fresh?

Yes. Thaw and pat dry before roasting to ensure the right texture and to avoid extra liquid in the batter.

→ Should brownies be fully cooked in the center?

The edges should be set, but a slightly underdone center keeps the brownies fudgy and moist after cooling.

→ How do I get a shiny crinkle top?

Whisking eggs and sugar on high for several minutes creates the glossy top layer characteristic of bakery-style brownies.

→ How long should brownies cool before cutting?

Let brownies cool completely, then chill in the freezer for 15 minutes to ensure clean, neat slices.