Roasted Chocolate Cherry Brownies
Indulge in these rich and fruity brownies, combining chocolate and juicy cherries for a delightful dessert that impresses everyone.
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.
Notes
Serve brownies warm or at room temperature with a scoop of vanilla ice cream or dusted with powdered sugar. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze the brownies for up to three months.