Description
Indulge in these decadent Roasted Chocolate Cherry Brownies, featuring sweet roasted cherries combined with rich chocolate batter for a perfect balance of fruity and chocolaty flavors. The roasting process intensifies the cherries’ natural sweetness, perfectly complementing the fudgy brownie texture studded with semi-sweet chocolate chips. These brownies are a delightful treat for any chocolate lover seeking a unique twist on a classic dessert.
Ingredients
Scale
Roasted Cherries
- 2 cups cherries, cut in half, washed and pitted
- Sprinkle of sugar (about 1 tbsp)
Brownie Batter
Instructions
- Roast the Cherries: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and spread the halved cherries evenly over it. Sprinkle lightly with sugar. Roast the cherries in the oven for 10 minutes until they’ve softened and released their juices. Remove and allow to cool completely.
- Prepare the Baking Pan: Reduce the oven temperature to 325°F (163°C). Lightly spray an 8×8-inch baking pan with non-stick spray. Line the bottom and two sides with parchment paper and spray again to ensure easy removal of brownies.
- Sift Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Set aside for later use.
- Beat Sugar and Eggs: 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 the mixture is thick, pale, and fluffy.
- Add Butter, Oil, and Vanilla: While beating, melt the unsalted butter and allow it to cool slightly. Gradually add the melted butter, oil, and pure vanilla extract into the egg and sugar mixture on low speed. Mix until combined.
- Combine Dry Ingredients: Remove the bowl from the mixer. Using a rubber spatula, gently fold the sifted dry ingredients into the wet mixture. Fold carefully to maintain the airiness of the batter.
- Add Cherries and Chocolate Chips: Gently fold half of the roasted cherries and all of the semi-sweet chocolate chips into the batter until evenly distributed.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it out smoothly. Bake at 325°F for 40-50 minutes. The brownies are done when the edges are set but the center remains slightly underbaked for a fudgy texture.
- Cool and Top: Immediately after baking, top the warm brownies with the remaining semi-sweet chocolate chips and allow them to melt slightly. Let the brownies cool completely in the pan.
- Chill and Serve: Freeze the cooled brownies in the pan for 15 minutes to firm up. Lift them out using the parchment paper edges, top with the remaining roasted cherries, then cut into 16 squares and serve.
Notes
- Roasting the cherries enhances their natural sweetness and prevents excess moisture in the brownie batter.
- Be careful not to overmix the batter once the dry ingredients are added to keep the brownies tender and fluffy.
- Check the brownies near the end of baking time; overbaking will result in dry brownies.
- Freezing the brownies before removing them from the pan makes cutting neat squares easier.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your sweetness preference.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 260 kcal
- Sugar: 23 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
