Description
These Roasted Chocolate Cherry Brownies combine the rich intensity of Dutch-process cocoa and semi-sweet chocolate chips with the natural tartness of oven-roasted cherries. The cherries are lightly roasted to enhance their sweetness before being folded into a moist, fudgy brownie batter, creating a decadent dessert with a perfect balance of flavors and textures.
Ingredients
Roasted Cherries
- 2 cups cherries, cut in half, washed and pitted
- Sprinkle of sugar
Brownie Batter
- 1 1/3 cups white granulated sugar
- 2 large eggs
- 1 large egg yolk
- 5 tablespoons unsalted butter, melted
- 1/3 cup oil (canola or vegetable)
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon 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 lightly with sugar. Roast in the preheated oven for 10 minutes to enhance their natural sweetness. Remove from the oven and let the cherries cool completely.
- Prepare Baking Pan: Reduce oven temperature to 325°F. Spray an 8x8-inch baking pan with non-stick baking spray. Line the bottom and two adjacent sides with parchment paper, then spray the parchment paper again to ensure easy removal of the baked 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 Eggs and Sugar: Using a mixer fitted with a whisk attachment, beat the granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is light, fluffy, and pale in color, incorporating air for a tender texture.
- Add Butter, Oil, and Vanilla: While the eggs and sugar are mixing, melt the butter and let it cool slightly. Lower the mixer speed to low and gradually add the melted butter, oil, and vanilla extract. Mix just until combined.
- Fold Dry Ingredients: Remove the mixing bowl from the mixer. Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula, being careful not to deflate the batter to retain air and moisture.
- Incorporate Cherries and Chocolate Chips: Fold half of the roasted cherries along with the semi-sweet chocolate chips into the batter until evenly distributed.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula. Bake in the preheated 325°F oven for 40 to 50 minutes. The brownies are done when the edges are set but the center is still slightly underbaked for a fudgy texture. Immediately after baking, sprinkle the top with extra chocolate chips.
- Cool and Freeze: Allow the brownies to cool completely in the pan. Once cooled, freeze the brownies for 15 minutes to firm them up, which aids in clean cutting.
- Decorate and Serve: Remove the brownies from the pan and peel off the parchment paper. Top with the remaining roasted cherries. Cut into 16 equal squares and serve.
Notes
- Roasting cherries intensifies their flavor and reduces excess moisture, preventing soggy brownies.
- Using Dutch-process cocoa powder gives a deeper chocolate flavor and smooth texture compared to natural cocoa.
- Folding the dry ingredients gently is important to maintain a light and tender brownie crumb.
- Freezing before cutting ensures clean, neat slices without crumbling.
- You can substitute vegetable oil with light olive oil for a slightly different flavor profile.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
