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Roasted Chocolate Cherry Brownies

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Fudgy, rich brownies bursting with the sweet and slightly tart flavor of roasted cherries and melty chocolate chips.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Spread the halved cherries over the parchment paper.
  4. Sprinkle the cherries with sugar.
  5. Bake the cherries for 10 minutes.
  6. Let the roasted cherries cool completely.
  7. Reduce oven temperature to 325°F (160°C).
  8. Spray an 8×8 inch pan with baking non-stick spray.
  9. Line the bottom and two sides of the pan with parchment paper, leaving an overhang.
  10. Spray the parchment paper again.
  11. In a mixing bowl, sift together the flour, cocoa powder, cornstarch, and salt.
  12. Set the dry ingredients aside.
  13. In a separate mixing bowl, using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes.
  14. While the eggs are mixing, melt the butter and allow it to cool slightly.
  15. Add the slightly cooled melted butter, oil, and pure vanilla extract to the egg mixture.
  16. Mix on low speed until combined.
  17. Remove the bowl from the mixer.
  18. Add the sifted dry ingredients to the wet mixture.
  19. Use a rubber spatula to gently fold in the dry ingredients until just combined.
  20. Separate the cooled roasted cherries into two halves.
  21. Add one half of the roasted cherries to the brownie batter.
  22. Add the semi-sweet chocolate chips to the batter.
  23. Fold until all ingredients are just combined.
  24. Pour the brownie batter into the prepared 8×8 inch pan.
  25. Spread the batter until smooth and even.
  26. Bake for 40-50 minutes.
  27. The brownies are done when the edges are set and the middle is slightly underdone.
  28. Remove from the oven and let the brownies cool completely in the pan.
  29. Freeze the cooled brownies for 15 minutes.
  30. Carefully lift the brownies out of the pan using the parchment paper overhang.
  31. Top the brownies with the remaining roasted cherries.
  32. Cut into squares and serve.

Notes

Always use room temperature eggs for better mixing.
Do not overmix the batter once dry ingredients are added.
Cool brownies completely for clean cuts and fudgier texture.
Freezing brownies briefly before cutting helps achieve neat slices.
Good quality cocoa and chocolate chips enhance the flavor significantly.

Find it online: https://theflakytruth.com/roasted-chocolate-cherry-brownies/