Roasted Cherry Brownies (Printable View)

Fudgy chocolate brownies loaded with caramelized roasted cherries for a rich, decadent treat.

# 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

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper for roasting the cherries.
02 - Toss pitted and halved cherries with 1 tbsp sugar and 1 tsp vanilla extract. Spread on the prepared baking sheet and roast for 12-15 minutes, until juicy and slightly caramelized. Let cool completely.
03 - Reduce oven temperature to 350°F. Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang for easy removal.
04 - Set a heatproof bowl over a saucepan of simmering water. Melt butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
05 - Whisk granulated and brown sugars into the chocolate mixture. Add eggs one at a time, whisking well after each addition. Stir in vanilla and salt.
06 - Sift flour and cocoa powder into the bowl. Gently fold until just combined, being careful not to overmix.
07 - Fold in most of the roasted cherries, reserving a few for the topping.
08 - Pour batter into the prepared pan and smooth the top. Scatter reserved cherries over the surface. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
09 - Cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve.

# Expert Advice:

01 -
  • The roasted cherries create these little bursts of tart sweetness that cut through all that rich chocolate like nothing else can
  • These brownies strike that perfect balance between fudgy and cakey, with crispy edges and a center that feels almost luxurious
02 -
  • Overbaking is the enemy, remove them from the oven when that toothpick comes out with moist crumbs clinging to it
  • Let these cool completely before cutting, or they will fall apart and you will lose those perfect clean edges
03 -
  • Use a cherry pitter if you have one, but a straw or chopstick works perfectly in a pinch
  • That crackly top forms because of the sugar and eggs beating together, so give that step your full attention

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