Roasted Chocolate Cherry Brownies (Print)
Fudgy chocolate brownies swirled with roasted cherries for a deep cocoa and fruit flavor combo.
# What You'll Need:
→ Cherries
01 -
2 cups cherries, halved, washed, and pitted
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Sprinkle of sugar
→ Main ingredients for brownies
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1 1/3 cups white granulated sugar
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2 large eggs
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1 egg yolk
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5 tablespoons unsalted butter, melted
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1/3 cup canola or vegetable oil
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1 teaspoon pure vanilla extract
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3/4 cup all-purpose flour
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3/4 cup Dutch process cocoa powder
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1 tablespoon cornstarch
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1 teaspoon salt
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1 cup semi-sweet chocolate chips
# How to Make It:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries over the paper and sprinkle with sugar. Bake for 10 minutes, then let cool.
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Turn the oven to 325°F. Spray an 8x8-inch baking pan with non-stick spray. Line the bottom and two sides with parchment paper, then spray again.
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In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
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In a mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes.
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While mixing, melt and slightly cool the butter. Add the butter, oil, and vanilla to the egg mixture. Mix on low speed until combined.
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Remove the bowl from the mixer. Using a rubber spatula, gently fold in the dry ingredients to avoid knocking out air.
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Separate the roasted cherries in half. Fold half of the cherries and chocolate chips into the brownie batter until just combined.
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Pour the brownie batter into the prepared pan and spread it evenly. Bake for 40-50 minutes, or until the edges are set and the center is slightly underdone. Top with extra chocolate chips if desired.
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Allow the brownies to cool completely in the pan. Freeze the brownies for 15 minutes for easier cutting. Remove them from the pan, top with the remaining cherries, slice, and serve.
# Additional Notes:
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Cool brownies in the pan to set them before freezing for ease of slicing.