why make this recipe
Roasted Chocolate Cherry Brownies are a delightful treat that combines the rich flavor of chocolate with the juicy sweetness of cherries. This recipe is perfect for those who love fruity desserts or want to impress friends and family with something deliciously unique. Not only are these brownies incredibly tasty, but they also provide a beautiful blend of textures that will keep everyone coming back for more.
how to make Roasted Chocolate Cherry Brownies
Ingredients:
- 2 cups Cherries, cut in half, washed, pitted
- Sprinkle of sugar
- 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
Directions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Spread the halved cherries over the parchment paper and sprinkle with sugar. Bake for 10 minutes and let cool.
- Turn the oven down to 325°F. Spray an 8×8 pan with non-stick baking spray and line the bottom and two sides with parchment paper.
- In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
- Melt the butter and let it cool slightly, then add the butter, oil, and vanilla. Mix on low.
- Add the dry ingredients to the wet mixture with a spatula, folding gently to avoid knocking out air.
- Fold in half of the roasted cherries and chocolate chips until combined.
- Pour the batter into the prepared pan and spread it smoothly.
- Bake for 40-50 minutes until the edges are set and the middle is slightly underdone.
- Top with extra chocolate chips and let cool completely in the pan. Freeze for 15 minutes.
- After freezing, remove from the pan, top with the remaining cherries, cut, and serve.
how to serve Roasted Chocolate Cherry Brownies
Serve these brownies warm or at room temperature. Pair them with a scoop of vanilla ice cream for a delicious dessert. You can also dust them with powdered sugar for an added touch of sweetness and presentation.
how to store Roasted Chocolate Cherry Brownies
Store leftovers in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. To enjoy them later, you can freeze the brownies for up to three months.
tips to make Roasted Chocolate Cherry Brownies
- Make sure to pit the cherries properly to avoid any unpleasant bites.
- You can adjust the amount of sugar depending on how sweet you like your brownies.
- Don’t overmix the batter after adding the dry ingredients; this keeps the brownies light and fluffy.
variation
You can try different fruits like raspberries or blueberries instead of cherries for a twist. Adding nuts like walnuts or pecans can also give a nice crunch to the brownies.
FAQs
1. Can I use fresh or frozen cherries?
Yes, you can use either fresh or frozen cherries. If using frozen, there’s no need to thaw them before roasting.
2. How do I know when the brownies are done?
The brownies are done when the edges are set and the center is slightly gooey. A toothpick inserted in the middle should come out with a few moist crumbs, not wet batter.
3. Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.
Roasted Chocolate Cherry Brownies
Ingredients
For the roasted cherries
- 2 cups Cherries, cut in half, washed, pitted Make sure to pit the cherries properly.
- Sprinkle sugar To sweeten the cherries when roasting.
For the brownie batter
- 1 1/3 cups White granulated sugar Adjust according to desired sweetness.
- 2 Large eggs
- 1 large egg yolk
- 5 TBSP Unsalted butter, melted Let it cool slightly before adding.
- 1/3 cup Oil, canola or vegetable
- 1 tsp Pure vanilla extract
- 3/4 cup All-purpose flour Can substitute with gluten-free flour.
- 3/4 cup Dutch process cocoa powder
- 1 TBSP Cornstarch
- 1 tsp Salt
- 1 cup Semi-sweet chocolate chips Top with extra chips if desired.
Instructions
Preparation
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Spread the halved cherries over the parchment paper and sprinkle with sugar. Bake for 10 minutes and let cool.
- Turn the oven down to 325°F. Spray an 8x8 pan with non-stick baking spray and line the bottom and two sides with parchment paper.
Mixing the Batter
- In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside.
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.
- Melt the butter and let it cool slightly, then add the butter, oil, and vanilla. Mix on low.
- Add the dry ingredients to the wet mixture with a spatula, folding gently to avoid knocking out air.
- Fold in half of the roasted cherries and chocolate chips until combined.
Baking
- Pour the batter into the prepared pan and spread it smoothly.
- Bake for 40-50 minutes until the edges are set and the middle is slightly underdone.
- Top with extra chocolate chips and let cool completely in the pan. Freeze for 15 minutes.
- After freezing, remove from the pan, top with the remaining cherries, cut, and serve.