These Roasted Cherry Brownies are thick, soft, and cakey, the strong chocolate flavor complemented by cherries in most every bite.
I looked to two older recipes of mine for inspiration as I came up with a new recipe: Fudgy Chocolate Chunk Brownies and a Roasted Cherry Brownies version I did on the original LiveJournal Bready or Not.
The result of this combo? Lush brownies that are the perfect melding of chocolate and cherry. This may become your new favorite brownie recipe.
Bready or Not Original: Roasted Cherry Brownies
Sugary roasted cherries take these brownies to the next level! These are truly indulgent.
Equipment
- rimmed cookie sheet
- cherry pitter
- 9×13 dish
- aluminum foil
- uneven spatula
Ingredients
Cherries
- 2 cups fresh red cherries
- 3 Tablespoons white sugar
Brownie Batter
- 3/4 cup unsalted butter (1 1/2 sticks)
- 8 ounces dark chocolate
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1/2 teaspoon salt
- 2 cups white sugar
- 6 large eggs room temperature
- 1 1/2 cups semisweet chocolate chips or milk chocolate chips or a mix
Instructions
- Preheat oven at 400 degrees. Wash and pit cherries, then cut them in half. Place on rimmed cookie sheet. Sprinkle with sugar and stir. Roast for 10 minutes then remove from oven. Reduce oven temperature to 325.
- In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
- Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
- Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of the cherries.
- Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and cherries over the top.
- Bake for 55 minutes to 1 hour, until the middle passes the toothpick test. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.
