These Roasted Chocolate Cherry Brownies are what dessert dreams are made of—rich, fudgy chocolate meets the sweet-tart intensity of roasted cherries. If you’re a fan of chocolate-covered cherries or simply love a sophisticated twist on classic brownies, this recipe will absolutely win you over.
The cherries are roasted to intensify their natural sweetness and depth, then folded into a decadently chocolatey batter. The result? A gooey, luscious brownie with pockets of jammy fruit and melted chocolate in every bite.
Why You’ll Love These Brownies
- Deep, rich chocolate flavor from Dutch-process cocoa
- Roasted cherries create a jam-like texture and flavor
- Dense, fudgy interior with crackly tops
- Perfect balance of sweetness and tartness
- Ideal for celebrations, potlucks, or a cozy treat
Ingredients (Serves 16)
Roasted Cherries:
- 2 cups fresh cherries, halved, pitted, and washed
- Sprinkle of sugar
Brownie Batter:
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 egg yolk
- 5 tablespoons unsalted butter, melted
- 1/3 cup oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
Step 1: Roast the Cherries
Preheat your oven to 400°F. Line a baking sheet with parchment paper and spread the cherry halves out in a single layer. Sprinkle lightly with sugar. Roast for 10 minutes, then allow to cool. This step concentrates their sweetness and adds a slight caramelized flavor.
Step 2: Prepare the Baking Pan
Reduce the oven temperature to 325°F. Lightly spray an 8×8-inch square pan with baking spray. Line the bottom and two sides with parchment paper, leaving an overhang for easy removal, then spray again.
Step 3: Mix Dry Ingredients
In a bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
Step 4: Whip the Eggs and Sugar
In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the sugar, eggs, and egg yolk on high speed for 5 minutes. This step helps create a light, glossy texture and crackly top.
Step 5: Add the Fats and Flavor
While the eggs are beating, melt the butter and allow it to cool slightly. Add the butter, oil, and vanilla to the egg mixture. Mix on low speed until just incorporated.
Step 6: Fold in the Dry Ingredients
Remove the bowl from the mixer. Gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the airy batter.
Step 7: Add Chocolate and Cherries
Reserve half of the roasted cherries for topping. Gently fold the remaining cherries and chocolate chips into the batter until evenly distributed.
Step 8: Bake
Pour the batter into the prepared pan and spread it evenly. Bake for 40–50 minutes. The edges should be set while the center remains slightly soft—this ensures a fudgy texture. Let cool completely in the pan.
Step 9: Chill and Finish
Once cooled, place the pan in the freezer for 15 minutes. This helps the brownies set and makes slicing easier. Remove from the pan, top with the remaining roasted cherries, slice, and serve.
Pro Tips
- Use high-quality cocoa powder and real vanilla extract for the best flavor.
- Don’t skip the roasting step—roasting the cherries intensifies their flavor and helps prevent excess moisture in the brownies.
- Chill before slicing for cleaner edges and better structure.
- For extra indulgence, serve with vanilla ice cream or a drizzle of melted chocolate.
Storage
- Store at room temperature for up to 2 days in an airtight container.
- Refrigerate for up to 5 days for a firmer texture.
- Freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.
Variations
- Add a splash of cherry liqueur or almond extract for a richer depth of flavor.
- Use frozen cherries if fresh aren’t in season—just thaw and drain well before roasting.
- Replace chocolate chips with chopped dark chocolate for a more intense flavor.
Final Thoughts
These Roasted Chocolate Cherry Brownies are a luxurious take on a classic dessert. With their fudgy texture, dark chocolate flavor, and juicy bursts of cherry, they’re a show-stopping treat you’ll come back to again and again. Whether you’re baking for a dinner party, date night, or just craving something decadent, this recipe hits all the right notes.
Ingredients
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 egg yolk
- 5 tablespoons unsalted butter melted
- 1/3 cup oil canola or vegetable
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
Step 1: Roast the Cherries
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and spread the cherry halves out in a single layer. Sprinkle lightly with sugar. Roast for 10 minutes, then allow to cool. This step concentrates their sweetness and adds a slight caramelized flavor.
Step 2: Prepare the Baking Pan
- Reduce the oven temperature to 325°F. Lightly spray an 8×8-inch square pan with baking spray. Line the bottom and two sides with parchment paper, leaving an overhang for easy removal, then spray again.
Step 3: Mix Dry Ingredients
- In a bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
Step 4: Whip the Eggs and Sugar
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the sugar, eggs, and egg yolk on high speed for 5 minutes. This step helps create a light, glossy texture and crackly top.
Step 5: Add the Fats and Flavor
- While the eggs are beating, melt the butter and allow it to cool slightly. Add the butter, oil, and vanilla to the egg mixture. Mix on low speed until just incorporated.
Step 6: Fold in the Dry Ingredients
- Remove the bowl from the mixer. Gently fold in the dry ingredients with a rubber spatula, being careful not to deflate the airy batter.
Step 7: Add Chocolate and Cherries
- Reserve half of the roasted cherries for topping. Gently fold the remaining cherries and chocolate chips into the batter until evenly distributed.
Step 8: Bake
- Pour the batter into the prepared pan and spread it evenly. Bake for 40–50 minutes. The edges should be set while the center remains slightly soft—this ensures a fudgy texture. Let cool completely in the pan.
Step 9: Chill and Finish
- Once cooled, place the pan in the freezer for 15 minutes. This helps the brownies set and makes slicing easier. Remove from the pan, top with the remaining roasted cherries, slice, and serve.
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