Roasted Cherry Brownies (Printable)
Fudgy chocolate squares studded with caramelized roasted cherries for a rich, indulgent summer dessert.
# What You 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 extra for greasing pan
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 Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pitted, halved cherries with 1 tbsp sugar and 1 tsp vanilla. Spread on prepared baking sheet. Roast for 12–15 minutes until juicy and slightly caramelized. Cool completely.
03 - Reduce oven temperature to 350°F. Grease an 8-inch square baking pan with butter and line with parchment paper, leaving overhang for easy removal.
04 - Set a heatproof bowl over a saucepan of simmering water. Add butter and chopped chocolate. Stir until completely melted and smooth. Remove from heat and cool slightly.
05 - Whisk granulated and brown sugars into chocolate mixture until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla and salt.
06 - Sift flour and cocoa powder into the batter. Gently fold with a spatula until just combined. Do not overmix.
07 - Fold in most of the roasted cherries, reserving a few pieces for the topping.
08 - Pour batter into prepared pan. Smooth top with spatula. Scatter reserved cherries over surface. Bake for 25–28 minutes until a toothpick inserted in center comes out with moist crumbs. Avoid overbaking.
09 - Cool completely in pan. Lift out using parchment overhang. Cut into 12 squares.
# Expert Suggestions:
01 -
- The roasted cherries become jammy and concentrated, creating little pockets of fruit that cut through the rich chocolate
- These brownies strike that perfect balance between fudgy and cakey, with a crackly top that everyone fights over
02 -
- Overbaking is the enemy of good brownies, they continue cooking as they cool so pull them out sooner than you think
- Roasting the cherries ahead of time concentrates their flavor and prevents them from releasing too much moisture into the batter
03 -
- Room temperature ingredients prevent the melted chocolate from seizing and ensure a smooth, velvety batter
- Tap the pan on the counter before baking to release any air bubbles for an even texture