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When you need a dessert that is as luxurious as it is homey, these roasted chocolate cherry brownies deliver an ultra-fudgy chocolate treat crowned with jewel-like roasted cherries. The brownies are deeply chocolaty and almost gooey in the middle while the roasted cherries add tangy moisture and a hint of drama. This is my favorite brownie recipe for summertime or any time I find good cherries at the market.
When I first made this for my book club I was worried the roasted cherries would be too messy but everyone loved how the sweet fruit balanced the rich chocolate. Now I bring these whenever someone asks for my best homemade dessert.
Ingredients
- Fresh or frozen cherries: chopped and pitted the key is to use ripe fruit for the juiciest flavor roasted cherries take this recipe over the top
- White granulated sugar: for sweetness and batter structure use a fine grain for even dissolving
- Large eggs and an extra yolk: for richness and fudgy texture always select fresh eggs with uncracked shells
- Unsalted butter, melted: for depth of flavor quality butter makes a difference look for a sweet cream butter
- Canola or vegetable oil: ensures super moist brownies use a neutral oil for best chocolate flavor
- Pure vanilla extract: rounds out flavor choose real vanilla for the best aroma
- All-purpose flour: gives body to the brownies measure your flour by spoon and level for accurate results
- Dutch process cocoa powder: provides deep chocolate color and taste opt for high-fat cocoa for extra fudginess
- Cornstarch: makes the interior extra tender a little goes a long way
- Salt: sharpens all the chocolate and cherry flavors use fine sea salt or kosher salt if possible
- Semi-sweet chocolate chips: create melty pockets choose high-quality chips with a glossy finish
Step-by-Step Instructions
- Roast the Cherries:
- Spread halved pitted cherries over parchment lined baking sheet and sprinkle a little sugar over the top. Roast in a hot oven until juicy and lightly caramelized. Cool completely to avoid soggy brownies.
- Mix the Dry Ingredients:
- Sift flour cocoa powder cornstarch and salt into a large bowl. This removes lumps and blends everything for even texture.
- Whip the Wet Ingredients:
- In a stand mixer or with a hand mixer combine granulated sugar eggs and egg yolk on high speed for a full five minutes. The batter should turn pale and increase in volume which creates a shiny top and chewy texture.
- Incorporate Fats and Flavorings:
- Slowly pour in slightly cooled melted butter oil and vanilla while mixing on low so the batter stays light. Remove from mixer once just combined.
- Combine the Wet and Dry Ingredients:
- Add the flour mixture into the egg mixture and gently fold together with a rubber spatula. Be careful not to overmix so the brownies stay tender.
- Mix in Cherries and Chocolate Chips:
- Add half the roasted cherries and all the chocolate chips. Fold gently so fruit stays mostly whole.
- Bake the Brownies:
- Spread brownie batter evenly into a parchment lined pan. Bake until the edges are set but the center still looks just a bit underdone for ultimate fudginess.
- Finish and Serve:
- Top with extra chocolate chips while hot and let cool completely in the pan. Chill briefly to cleanly slice then finish with remaining cherries for a glossy fruity finish.
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The Dutch process cocoa is a game changer here. Its deep smooth flavor makes the brownies truly decadent. I still remember the look on my mom’s face when she took her first bite cherry and all and could not believe these came from my kitchen.
Storage tips
Store the brownies airtight at room temperature for up to three days. If your kitchen is warm it is best to refrigerate them to preserve freshness and keep the cherries from weeping. For longer storage freeze individual squares wrapped tightly and thaw at room temperature. The flavor actually deepens after a day or two.
Ingredient substitutions
No fresh cherries Use frozen pitted cherries direct from the freezer but roast them just a little longer. For the chocolate you can swap the semi-sweet chips for dark or milk chocolate depending on your taste. If you do not have Dutch process cocoa use natural cocoa but expect a lighter color and a slightly tangier taste.
Serving suggestions
Serve these brownies slightly chilled for clean cuts and a firmer texture. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch sprinkle with slivered almonds or a bit of shaved chocolate just before serving.
Cultural and historical context
Classic American brownies date to the late nineteenth century and have always been about convenient chocolate comfort. The addition of cherries is inspired by Black Forest flavors which marry chocolate and cherries in many European desserts. Roasting the fruit is my own spin to make sure every bite is packed with juicy cherry flavor.
Recipe Questions
- → Why roast the cherries before adding them?
Roasting cherries concentrates their flavor and removes excess moisture, preventing the brownies from becoming soggy while adding a deep, caramelized sweetness.
- → Can frozen or canned cherries be used?
Frozen cherries can be substituted but should be thawed and patted dry first. Canned cherries work if well-drained and free of syrup.
- → What type of cocoa powder yields the best flavor?
Dutch process cocoa gives a smoother, richer chocolate taste and darker color in these brownies.
- → How do I achieve a fudgy texture?
Beating eggs and sugar well, using melted butter and oil, and avoiding overbaking help ensure a moist and fudgy result.
- → What is the best way to store leftover brownies?
Store them in an airtight container at room temperature for up to three days, or refrigerate for up to a week.