Roasted Cherry Brownies (Printable)
Fudgy chocolate squares loaded with caramelized roasted cherries for a rich, indulgent dessert experience.
# What You'll Need:
→ Roasted Cherries
01 - 1 1/2 cups fresh cherries, pitted and halved
02 - 1 tbsp granulated sugar
03 - 1 tsp vanilla extract
→ Brownie Batter
04 - 1/2 cup unsalted butter, plus more for greasing
05 - 6 oz bittersweet chocolate, chopped
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/4 tsp salt
11 - 2/3 cup all-purpose flour
12 - 2 tbsp unsweetened cocoa powder
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pitted and halved cherries with 1 tbsp sugar and 1 tsp vanilla extract. Spread on prepared baking sheet and roast for 12–15 minutes until juicy and slightly caramelized. Let cool.
03 - Reduce oven temperature to 350°F. Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
04 - In a heatproof bowl set over a saucepan of simmering water, melt butter and chopped chocolate, stirring until smooth. Remove from heat and cool slightly.
05 - Whisk in granulated and brown sugars, followed by eggs one at a time. Stir in vanilla and salt.
06 - Sift in flour and cocoa powder, and gently fold until just combined.
07 - Fold in most of the roasted cherries, reserving a few for topping.
08 - Pour batter into prepared pan and smooth top. Scatter reserved cherries over surface. Bake for 25–28 minutes until a toothpick inserted in center comes out with moist crumbs.
09 - Cool completely in pan before cutting into squares.
# Expert Hints:
01 -
- The roasted cherries become little pockets of jammy sweetness that cut through the rich chocolate
- They stay incredibly fudgy for days, if they last that long
02 -
- Overbaking is the enemy, so pull them out when a toothpick shows moist crumbs
- Letting the roasted cherries cool completely prevents them from cooking further in the batter
03 -
- If using frozen cherries, thaw them completely and pat them dry before roasting
- Line your pan with parchment hanging over the sides for easy removal