Description
These Roasted Chocolate Cherry Brownies combine the rich flavor of Dutch cocoa with the tangy sweetness of roasted cherries for a delightful treat. The roasting of cherries intensifies their flavor and adds a subtle caramelized note, perfectly complementing the moist, fudgy texture of the brownies.
Ingredients
Scale
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 cherry halves evenly, and sprinkle with sugar. Roast in the oven for 10 minutes to intensify the cherry flavor, then allow them to cool.
- Prepare Baking Pan: Reduce the oven temperature to 325°F. Spray an 8×8-inch pan with non-stick baking spray, line the bottom and two sides with parchment paper, and spray the parchment paper again to ensure easy removal of the brownies.
- Sift Dry Ingredients: In a mixing bowl, sift together the flour, Dutch cocoa powder, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until mixture is thick and pale.
- Combine Butter and Oils: Melt the butter and let it cool slightly. Slowly add the melted butter, oil, and vanilla extract to the egg mixture, mixing on low speed to combine.
- Fold in Dry Ingredients: Remove the bowl from the mixer and gently fold in the sifted dry ingredients using a rubber spatula. Fold carefully to retain air in the batter.
- Add Cherries and Chocolate Chips: Fold in half of the roasted cherries and all the chocolate chips into the batter until evenly distributed.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 45 minutes until the edges are set but the center is slightly underbaked for a fudgy texture. Immediately top the brownies with extra chocolate chips and let cool completely in the pan.
- Freeze and Serve: Freeze the brownies for 15 minutes for easier slicing. Remove from pan, top with the remaining roasted cherries, cut into 16 pieces, and serve.
Notes
- Roasting cherries enhances their flavor and reduces moisture for better brownie texture.
- If pitting cherries is inconvenient, frozen pitted cherries can be used; just thaw and pat dry before roasting.
- Use parchment paper with an overhang on two sides for easy removal of brownies.
- Do not overbake brownies to keep them moist and fudgy in the center.
- For a nutty twist, consider folding in chopped nuts like walnuts or pecans with the chocolate chips.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
