Description
These Roasted Cherry Brownies combine rich Dutch process cocoa, semisweet chocolate chips, and sweet roasted cherries. Whipped eggs create a delicate crackly top, while butter, oil, and an extra egg yolk give each brownie a dense, fudgy center.
Ingredients
Scale
- 2 cups fresh cherries, washed, pitted, and halved
- 1 teaspoon granulated sugar, for roasting
- 1 1/3 cups granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon fine salt
- 1 cup semisweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Arrange the halved cherries in one layer and sprinkle them with 1 teaspoon granulated sugar.
- Roast the cherries for 10 minutes, until softened and juicy. Set them aside to cool.
- Reduce the oven temperature to 325°F.
- Spray an 8-by-8-inch metal baking pan with nonstick baking spray. Line the bottom and two sides with parchment paper, leaving an overhang, then spray again.
- Sift the flour, Dutch process cocoa powder, cornstarch, and salt into a medium bowl.
- Divide the cooled roasted cherries into two equal portions. Reserve one portion for topping.
- Beat the granulated sugar, eggs, and egg yolk with a whisk attachment on high speed for 5 minutes, until thick, pale, and airy.
- Reduce the mixer speed to low. Add the melted butter, oil, and vanilla, then mix only until combined.
- Remove the bowl from the mixer. Add the sifted dry ingredients and gently fold them into the batter with a rubber spatula.
- Fold in half of the roasted cherries and the semisweet chocolate chips.
- Spread the brownie batter evenly in the prepared pan and smooth the top.
- Bake for 40 to 50 minutes, until the edges look set and the center remains slightly underdone.
- Scatter additional chocolate chips over the warm brownies.
- Cool the brownies completely in the pan, then freeze them for 15 minutes.
- Lift the brownies from the pan with the parchment paper. Top with the reserved roasted cherries, cut into 16 squares, and serve.
Notes
- Use room-temperature eggs so they whip to their fullest volume.
- Let the roasted cherries and melted butter cool before adding them to the batter.
- Fold the dry ingredients gently to protect the air whipped into the eggs.
- Do not bake until the center looks completely firm. Moist crumbs should cling to a toothpick.
- Drain and blot frozen cherries thoroughly before roasting.
- Chill the brownies briefly for cleaner slices.
- Store topped brownies in the refrigerator for up to 5 days.
- Freeze untopped brownie squares for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 239
- Sugar: 21
- Sodium: 149
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 22