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Roasted cherry brownies: Fudgy, chocolate dessert with sweet roasted cherries.
Lady Maria

Roasted Cherry Brownie Perfection

Indulge in the ultimate brownie experience with these Roasted Cherry Brownies, featuring a fudgy center, crackly top, and the irresistible combination of sweet, roasted cherries and rich chocolate. Roasting the cherries intensifies their flavor, creating a delightful contrast to the dense, fudgy brownie. This recipe is perfect for satisfying your sweet cravings and impressing friends and family.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 9
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh cherries, pitted and halved
  • 1 tablespoon granulated sugar
  • 1 teaspoon balsamic vinegar
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup chocolate chips optional
  • Cooking spray or butter for greasing pan

Equipment

  • baking sheet
  • parchment paper
  • 8x8 inch baking pan
  • Mixing bowls
  • whisk
  • Rubber spatula
  • medium saucepan
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss the pitted and halved cherries with 1 tablespoon granulated sugar and 1 teaspoon balsamic vinegar.
  3. Spread the cherries in a single layer on a parchment-lined baking sheet.
  4. Roast for 15-20 minutes, or until the cherries are softened and slightly caramelized. Remove from oven and let cool slightly while you prepare the brownie batter.
  5. Preheat your oven to 350°F (175°C).
  6. Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
  7. In a medium saucepan, melt the butter over low heat. Don't let it boil!
  8. Remove the saucepan from the heat and whisk in 1 1/4 cups granulated sugar, cocoa powder, and salt.
  9. Stir in the vanilla extract.
  10. Add the eggs one at a time, whisking well after each addition. The batter should become smooth and glossy.
  11. Gently fold in the flour until just combined. Be careful not to overmix!
  12. If using, fold in the chocolate chips.
  13. Pour the brownie batter into the prepared pan and spread it evenly.
  14. Gently press the roasted cherries into the brownie batter.
  15. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Slightly underbaking is key!
  16. Let the brownies cool completely in the pan before cutting and serving.

Notes

For best results, use high-quality cocoa powder. Underbaking the brownies slightly will result in a fudgier texture. Cooling completely before cutting is crucial for achieving the perfect fudgy consistency. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can roast the cherries up to 2 days in advance and store them in the refrigerator to save time. For a richer flavor, add a teaspoon of espresso powder to the brownie batter. Consider adding chopped walnuts, pecans, or almonds for a nutty crunch. Drizzle melted white chocolate over the cooled brownies for added decadence.