Roasted Chocolate Cherry Brownies
Rich, fudgy brownies packed with roasted cherries and deep chocolate flavor.
Ingredients
Ingredients
- 2 cups fresh cherries washed, pitted, halved, and lightly sprinkled with sugar
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 5 tablespoons unsalted butter melted and slightly warm
- 1/3 cup neutral oil such as canola or vegetable
- 1 teaspoon vanilla bean paste or pure vanilla bean paste
- 3/4 cup all purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon fine salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread the sugared cherry halves in a single layer on the sheet and roast for 10 to 15 minutes, until softened, glossy, and the juices are bubbling. Let the cherries cool completely on the pan.
- Reduce the oven temperature to 350°F. Grease an 8x8 inch baking pan, then line it with parchment paper, leaving an overhang on two sides for easy lifting.
- In a medium bowl, whisk together the flour, Dutch process cocoa powder, cornstarch, and salt until well combined and no streaks remain.
- In a large mixing bowl, combine the granulated sugar, eggs, and egg yolk. Beat with an electric mixer on high speed for about 5 minutes, until the mixture is pale, thick, and ribbons off the beaters.
- With the mixer on low speed, slowly pour in the melted butter, neutral oil, and vanilla bean paste and mix just until smooth and combined.
- Add the dry ingredients to the egg mixture and gently fold with a spatula until just combined and no dry pockets remain. The batter will be thick.
- Fold in the chocolate chips and about half of the cooled roasted cherries, along with some of their thickened juices, being careful not to crush the fruit too much.
- Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
- Bake at 350°F for 25 to 30 minutes, until the edges are set and slightly pulling away from the pan and the center is just set with a slight jiggle when gently shaken.
- Transfer the pan to a wire rack and let the brownies cool completely to room temperature.
- Once cool, chill the pan in the refrigerator for at least 30 minutes to firm up the brownies.
- Just before serving, spoon the remaining roasted cherries and any juices evenly over the top, then lift the brownies from the pan using the parchment and slice into 16 squares.
Notes
- For cleaner slices, use a sharp knife and wipe it clean between cuts.
- Make sure the cherries cool completely before folding into the batter to avoid thinning it and overbaking the brownies.
- Use Dutch process cocoa for the deepest chocolate flavor, but regular unsweetened cocoa will still work if that is what you have.
- Store brownies tightly covered in the refrigerator for up to 5 days, or freeze in an airtight container for up to 2 months.
- Make sure the cherries cool completely before folding into the batter to avoid thinning it and overbaking the brownies.
- Use Dutch process cocoa for the deepest chocolate flavor, but regular unsweetened cocoa will still work if that is what you have.
- Store brownies tightly covered in the refrigerator for up to 5 days, or freeze in an airtight container for up to 2 months.