Roasted Chocolate Cherry Brownies
These roasted chocolate cherry brownies are the fudgy, whipped brownies I reach for the moment cherry season shows up at the market. The batter is loaded with chocolate chips, then filled and topped with roasted fresh cherries, so every slice tastes like chocolate and cherry together instead of chocolate with one lonely cherry resting on top.
The recipe grows out of my better than boxed brownies base, the one I have made so many times that I stopped measuring the vanilla over the bowl with a spoon.
It leans on high quality Dutch process cocoa powder and chocolate chips for a deep, full chocolate flavor. The fudgy middle is the part I love most, and the cherries make it even better.
This is also the pan I bake for Valentine’s Day. Brownies that look like they came from a bakery window, glossy and crinkle topped and dotted with deep red cherries, do a lot of work with very little effort. I have carried them to potlucks in the back seat of the car and never brought a single one home.
Roasting the cherries first is the step that holds everything together. I tried plain cherries in the batter once, and the extra liquid turned my brownies into a sunken, sticky puddle. Roasting concentrates the flavor and drives off enough moisture that the batter bakes up fudgy instead of soggy. That single change is why this recipe works.
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Why You Will Love This
You will love these brownies because roasting the cherries first concentrates the flavor and removes extra liquid so the batter bakes perfectly fudgy. That is not a small detail.
When I used regular cherries straight from the bag, they added too much liquid and the brownies simply failed. Roasting marinates the flavor and pulls out some of that water, which is exactly what a fudgy brownie needs.
The texture is the other reason I keep making them. They bake up with a shiny crinkle top and stay ultra fudgy and rich underneath, the kind of brownie that bends instead of crumbling. The whipped eggs are what create that crackly lid, and the cherries tucked inside keep every bite moist.
They are also quick to make, because nothing needs to come to room temperature first. There is no waiting for butter to soften or eggs to warm up on the counter. You roast the cherries, make the batter, and the whole thing is in the oven in about 20 minutes of hands on time.
Topping the finished brownies with extra cherries and chocolate chips takes them from good to special. The fresh fruit on top adds a bright, juicy contrast to the dense chocolate base, and the extra chips melt just enough to look glossy.
The cherries go on after baking, never before. That is the difference between fudgy and soggy.
Ingredients
These notes cover the ingredients for the brownies, and the full list with amounts is below. Fresh sweet cherries are the best choice, ideally when they are in season and firm. If you have to use frozen cherries, thaw them fully and drain them well before roasting.
Both eggs and an extra egg yolk go into the bowl. The fat from that yolk is a big part of what makes these brownies fudgy rather than cakey. I also use a combination of butter and oil. The butter brings flavor and the oil brings that soft, fudgy texture, so neither one is doing the job alone.
Dutch process cocoa powder is the one ingredient I really do not like to swap. It gives a darker color and a smoother chocolate flavor than regular cocoa.
Cornstarch goes in as well, and it works quietly in the background to push the texture toward fudgy. Semisweet chocolate chips are my favorite here, though dark chocolate chips work as an alternative if you like a less sweet brownie.
- 2 cups cherries, cut in half, washed, and pitted
- Sprinkle of sugar, for the cherries
- 1 1/3 cups 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 semisweet chocolate chips
You can substitute regular cocoa powder in a pinch, but expect a lighter color and a slightly different chocolate flavor. Cherry pie filling is not a good swap for this recipe, since the thick syrup changes how the batter sets.
One batch makes 16 brownies. Here is how the source nutrition breaks down per brownie.
| Nutrient | Per brownie |
|---|---|
| Calories | 239 |
| Carbohydrates | 30g |
| Protein | 2g |
| Fat | 13g |
| Saturated fat | 6g |
| Fiber | 2g |
| Sugar | 21g |
| Sodium | 149mg |
| Cholesterol | 22mg |
Step By Step Instructions
You will need a stand mixer or an electric hand mixer for this recipe. Prep time is about 20 minutes, the bake is roughly 45 minutes, and the whole batch comes together in about 1 hour and 5 minutes from start to finish.
STEP 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the cherries, cut in half, over the parchment in a single layer. Sprinkle them with sugar to sweeten them, then bake for 10 minutes. Let them cool while you move on to the batter.
STEP 2. Turn the oven down to 325°F. Spray an 8×8 inch pan with nonstick baking spray, line the bottom and two sides with parchment paper, and spray again. That second spray is what lets you lift the whole slab out later without a fight.
STEP 3. In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt together and set the bowl aside. Sifting is worth the extra ten seconds because it keeps lumps of cocoa out of the finished brownies.
STEP 4. Using a mixer fitted with a whisk attachment, beat the white granulated sugar, the two eggs, and the egg yolk on high for 5 minutes. This is the step that whips air into the eggs, and that air is what creates the crinkle top. While the eggs are whipping, melt the butter and let it cool slightly.
STEP 5. Add the melted butter, oil, and vanilla extract to the bowl and mix on low. Take the bowl off the mixer, add the dry ingredients, and gently fold everything together with a rubber spatula. Be gentle here, because you do not want to knock out the air you just whipped in.
STEP 6. Separate the roasted cherries into two piles. Fold half of the cherries and all of the chocolate chips into the batter until combined. Pour the batter into the prepared pan and spread it until the surface is smooth.
STEP 7. Bake for 40 to 50 minutes at 325°F. The brownies are done when the edges are set but the middle is still slightly underdone. They keep baking in the hot pan while they cool, so a soft center is exactly what you want.
If the middle looks too soft for your taste, bake for 5 more minutes and check again. A toothpick inserted into the center should come out with just a few moist crumbs.
Sprinkle extra chocolate chips over the top and let the brownies cool completely in the pan.
STEP 8. Freeze the pan of brownies for 15 minutes so they firm up for clean cutting. Lift them out of the pan, top with the remaining roasted cherries, then cut and serve. A scoop of vanilla ice cream on the side is the way I serve them most often.
Expert Baking Tips
The whisk attachment is not optional. You cannot make this batter by hand, because the mixer’s power is what whips enough air into the eggs and sugar to build that crackly top. A whisk and a strong arm will not get you there.
Do not add the topping cherries before baking. When I tried that, the extra liquid was too much for the brownies to bake properly. The cherries that go on top are added only after the brownies come out of the oven and firm up in the freezer.
If your brownies sink in the middle, they were too underdone. As long as they are still warm, slide the pan back into the oven and bake a little longer, then check the center again.
Storing and Freezing
Store these brownies at room temperature in an airtight container, where they keep well for up to 3 to 4 days. A layer of parchment between the rows keeps the cherry topping in place.
Freezing
For longer storage, freeze the brownies in an airtight container for up to 30 days.
Let them thaw completely on the counter before eating, and they will taste like the day you baked them.
FAQs
How do you roast cherries for brownies?
To roast cherries for brownies, preheat your oven to 400°F. Place 2 cups of pitted and halved fresh sweet cherries on a parchment-lined baking sheet, sprinkle with a little sugar, and roast for 10 minutes. This concentrates their flavor and removes excess moisture, preventing the brownie batter from becoming too wet.
Can I use frozen cherries in these brownies?
Yes, you can use frozen cherries in this recipe. Thaw them completely first, then drain off any excess liquid before roasting. Cherry pie filling is not recommended as a substitute because its added syrup will alter the brownie's texture and sweetness.
What is the best cocoa powder for fudgy brownies?
Dutch-process cocoa powder is the best choice for these fudgy brownies. It is treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother, more intense chocolate flavor compared to natural cocoa powder. You can substitute regular cocoa powder, but it will change the color and taste.
How do you get a crinkle top on brownies?
To achieve a crinkle top, beat the sugar, eggs, and one extra egg yolk together on high speed for a full 5 minutes using a mixer with a whisk attachment. This whips air into the eggs and dissolves the sugar, creating a meringue-like foam that forms the signature crackly crust as the brownies bake.
Roasted Chocolate Cherry Brownies
Roasted Chocolate Cherry Brownies These roasted chocolate cherry brownies are the fudgy, whipped brownies I reach for the moment cherry season shows up at the market. The batter is loaded with chocolate chips, then filled and topped with roasted fresh cherries, so every slice tastes like chocolate and cherry together instead of chocolate with one lonely cherry resting on top.
- Total Time: 65 min
- Yield: 16 brownies 1x
Ingredients
2 cups cherries, cut in half, washed, pitted
sugar, sprinkle
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: Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.
2-Turn the oven to 325°F: Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
3-In a mixing bowl, sift the flour,: 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.
4-While that is mixing, melt the butter: While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low. Take off the mixer. Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don’t knock out any air.
5-Separate the cherries in half and add: Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into pan and spread until smooth.
6-Bake for 40-50 minutes: Bake for 40-50 minutes. The brownies are done baking when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips. Let it cool in the pan completely.
7-Freeze the brownies for 15 minutes: Freeze the brownies for 15 minutes. Then, take out of the pan. Top with remaining cherries and cut and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 45 min
- Method: bake
Nutrition
- Calories: 239
- Sugar: 21g
- Sodium: 149mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 22mg
