Roasted Cherry Brownies offer a delightful twist on a classic, transforming simple ingredients into intensely flavorful chocolate squares with a burst of sweet, tart, roasted cherry goodness. This recipe is perfect for bakers seeking a step up from basic brownies, delivering an unexpectedly sophisticated yet incredibly easy dessert perfect for any occasion.
Key Ingredients for Roasted Cherry Brownies
- 1 ½ cups (190g) all-purpose flour: The foundational structure for our fudgy brownies.
- ½ teaspoon baking powder: Just a touch to ensure a slight lift without making them cakey.
- ½ teaspoon salt: Enhances the chocolate flavor and balances the sweetness.
- ¾ cup (150g) granulated sugar: For sweetness and moisture.
- ¾ cup (170g) packed light brown sugar: Adds a chewy texture and a hint of caramel depth.
- 1 cup (2 sticks or 226g) unsalted butter, melted: The rich base that brings everything together.
- 2 large eggs, at room temperature: Bind the ingredients and contribute to a fudgy texture.
- 2 teaspoons vanilla extract: Amplifies the chocolate and cherry flavors.
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended): The star of our chocolate show, Dutch-processed offers a smoother, richer flavor.
- 6 ounces (170g) semi-sweet or dark chocolate, chopped: For decadent pockets of melted chocolate throughout.
- 1 ½ cups (about 225g) fresh or frozen cherries, pitted and halved: Our star ingredient! If using frozen, do not thaw them before roasting.
- 1 tablespoon granulated sugar (for cherries): To help caramelize the cherries during roasting.
- 1 teaspoon lemon zest: Brightens up the cherry flavor and adds a subtle citrus note.
How to Make Roasted Cherry Brownies
Whip up these incredibly decadent Roasted Cherry Brownies in under 20 minutes of active prep, boasting a fudgy, intensely chocolatey interior studded with bursts of sweet and tangy roasted cherries. The magic lies in the simple roasting technique for the cherries, which intensifies their natural sweetness and adds a sophisticated touch without any fuss, resulting in a truly satisfying dessert that’s far superior to your average brownie.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Roast the Cherries: In a medium bowl, toss the pitted and halved cherries with 1 tablespoon of granulated sugar and the lemon zest. Spread them in a single layer on a small baking sheet lined with parchment paper. Roast in the preheated oven for 10-12 minutes, or until the cherries have softened slightly and begun to release some of their juices. Remove from the oven and set aside to cool.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and whisk until well combined. Add the eggs one at a time, whisking thoroughly after each addition, until the mixture is smooth and glossy. Stir in the vanilla extract.
- Incorporate Cocoa Powder: Add the unsweetened cocoa powder to the wet ingredients. Whisk until just combined. Be careful not to overmix.
- Fold in Chocolate and Cherries: Gently fold in the chopped chocolate pieces. Then, gently fold in the cooled roasted cherries and their juices. The batter will be thick.
- Spread Batter and Bake: Pour the batter into the prepared baking pan and spread it evenly. The batter will be thick, so use a spatula to distribute it into the corners.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Do not overbake, as this will result in dry brownies.
- Cool and Cut: Let the brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for clean cuts and perfect fudgy texture.
Why You’ll Love This Roasted Cherry Brownies
You’ll adore these Roasted Cherry Brownies for their intensely chocolatey, deeply fudgy texture, elevated by the surprising burst of sweet-tart roasted cherries that add an unexpected layer of complexity, much like a gourmet chocolate lava cake but in a more portable form. Making these at home is incredibly cost-effective, allowing you to enjoy a sophisticated dessert without the bakery price tag, and the homemade touch always feels special. The subtle notes of lemon zest alongside the rich chocolate and plump, juicy cherries create a flavor profile that is both comforting and exciting, making them truly irresistible.
Forget those dry, bland brownies you’ve had before; these Roasted Cherry Brownies are a game-changer that will have your friends and family singing your praises. The richness of the chocolate combined with the bright, caramelized cherry notes is a pairing you won’t soon forget, and they disappear from the pan remarkably fast. So, preheat your oven, gather your ingredients, and get ready to experience brownie perfection – you absolutely must try this recipe!
Storing and Reheating Tips
To store your delicious Roasted Cherry Brownies, ensure they are completely cooled before wrapping them tightly in plastic wrap or placing them in an airtight container. They will stay fresh at room temperature for up to 3 days, making them perfect for snacking throughout the week. For longer storage, refrigerate the brownies in an airtight container for up to a week. They are excellent served chilled directly from the refrigerator, or you can gently reheat individual slices. To reheat, place a brownie on a microwave-safe plate and microwave on 50% power for 10-20 second intervals until warmed through. Be cautious not to overheat, as they can become mushy. If you wish to freeze them, wrap individual brownies or the entire pan tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. They can be frozen for up to 3 months. Thaw frozen brownies overnight in the refrigerator.
Final Thoughts
These Roasted Cherry Brownies are a testament to how simple additions can elevate a classic into something truly spectacular. Encourage everyone to give this recipe a try; the reward of rich, fudgy chocolate interlaced with sweet, roasted cherry goodness is absolutely worth it.
Roasted Cherry Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal later.
- In a medium bowl, toss the pitted and halved cherries with 1 tablespoon of granulated sugar and the lemon zest. Spread them in a single layer on a small baking sheet lined with parchment paper. Roast in the preheated oven for 10-12 minutes, or until the cherries have softened slightly and begun to release some of their juices. Remove from the oven and set aside to cool.1 ½ cups fresh or frozen cherries, pitted and halved, 1 tablespoon granulated sugar (for cherries), 1 teaspoon lemon zest
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted butter and whisk until well combined. Add the eggs one at a time, whisking thoroughly after each addition, until the mixture is smooth and glossy. Stir in the vanilla extract.¾ cup granulated sugar, ¾ cup packed light brown sugar, 1 cup unsalted butter, melted, 2 teaspoons vanilla extract
- Add the unsweetened cocoa powder to the wet ingredients. Whisk until just combined. Be careful not to overmix.¾ cup unsweetened cocoa powder
- Gently fold in the chopped chocolate pieces. Then, gently fold in the cooled roasted cherries and their juices. The batter will be thick.6 ounces semi-sweet or dark chocolate, chopped, 1 ½ cups fresh or frozen cherries, pitted and halved
- Pour the batter into the prepared baking pan and spread it evenly. The batter will be thick, so use a spatula to distribute it into the corners.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Do not overbake, as this will result in dry brownies.
- Let the brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for clean cuts and perfect fudgy texture.