Description
Delight in the rich and indulgent Roasted Chocolate Cherry Brownies, featuring roasted cherries baked to perfection and folded into a fudgy chocolate brownie batter studded with semi-sweet chocolate chips. This recipe balances sweetness and tartness with a velvety cocoa base, perfect for sharing or savoring as a decadent treat.
Ingredients
Scale
Roasted 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 over the parchment paper and sprinkle with sugar. Bake the cherries for 10 minutes, then remove from oven and allow them to cool completely.
- Prepare Pan and Dry Ingredients: Reduce the oven temperature to 325°F. Spray an 8×8 inch pan with non-stick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment paper again lightly. In a mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the white granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until thick and pale.
- Add Fats and Vanilla: While mixing, melt the butter and let it cool slightly. Add the melted butter, oil, and pure vanilla extract to the egg and sugar mixture. Mix on low speed just to combine.
- Incorporate Dry Ingredients: Remove the bowl from the mixer. Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula, taking care to maintain airiness without overmixing.
- Mix Cherries and Chocolate Chips: Fold half of the roasted cherries and all the semi-sweet chocolate chips into the brownie batter until evenly distributed. Pour the batter into the prepared pan and spread it evenly.
- Bake Brownies: Bake in the preheated 325°F oven for 45 minutes. The brownies are done when the edges are set but the center remains slightly underdone. Remove from oven and immediately sprinkle extra chocolate chips on top. Let the brownies cool completely in the pan.
- Chill and Serve: Freeze the cooled brownies in the pan for 15 minutes to firm them up. Remove the brownies from the pan using the parchment paper overhang. Top with the remaining roasted cherries, slice into 16 squares, and serve.
Notes
- Roasting cherries enhances their natural sweetness and intensifies the tart flavor, adding complexity to the brownies.
- Use high-quality Dutch processed cocoa powder for a richer chocolate flavor and darker color.
- Be gentle when folding the dry ingredients into the batter to keep the brownies light and tender.
- If canola or vegetable oil is not available, light olive oil or melted coconut oil can be substituted.
- For easier removal, ensure the parchment paper extends over the sides of the pan.
- Freezing the brownies before slicing helps create clean, neat edges when cutting.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
