I have to admit, every time I make this Roasted Cherry Brownies Recipe, I feel like I’ve hit dessert heaven. There’s something magical about the combination of fudgy chocolate and sweet, oven-roasted cherries. I love how the cherries add little bursts of flavor and juiciness in every bite.
Making them is simpler than you’d expect, and they’re perfect for sharing—or keeping all to yourself! If you enjoy rich chocolate treats, you might also love making a Mac and Cheese Soup Recipe for a cozy twist on comfort food. Once you try these, I promise they’ll become your go-to indulgent treat.
Ingredients
Here’s everything you need to make these irresistible brownies. I like to explain why each ingredient matters because little tips make a big difference in the final result.
Cherries
- 2 cups (276 g) sweet cherries, pitted and halved – I prefer Bing cherries for their natural sweetness.
- 2 teaspoons granulated sugar – Sprinkled on cherries before roasting to enhance flavor.
Brownies
- 1 ¼ cups (227.5 g) semisweet chocolate chips, divided – Half melts with oil for a moist, fudgy texture; the other half adds bursts of chocolate throughout.
- ¾ cup (163.5 g) vegetable oil – Keeps brownies rich and tender.
- 1 cup (200 g) granulated sugar – Adds sweetness and structure.
- ⅔ cup (133 g) light brown sugar, packed – Gives a subtle caramel flavor.
- 3 large eggs, room temperature – Helps the brownies rise and keeps them soft.
- 2 teaspoons vanilla extract – Enhances the chocolate flavor.
- 1 cup (125 g) all-purpose flour – Provides structure; measure carefully for the best texture.
- 1 cup (118 g) Dutch-processed cocoa powder – For a deep, rich chocolate flavor and dark color.
- ½ teaspoon kosher salt – Balances sweetness and enhances chocolate taste.
Note: Several servings – this recipe makes about 9 brownies depending on size.
Variations
You can customize this recipe to fit your preferences or dietary needs:
- Use dairy-free chocolate chips and coconut oil for a vegan-friendly version.
- Swap granulated sugar with coconut sugar or a sugar substitute for a lower-sugar treat.
- Add chopped nuts like pecans or walnuts for crunch.
- Mix in a teaspoon of espresso powder to intensify the chocolate flavor.
- You can also enjoy similar sliders like Mushroom Swiss Sliders Recipe for a savory snack alongside your dessert.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
- Baking sheet – for roasting cherries.
- Parchment paper – prevents sticking and makes cleanup easier.
- 9×9-inch baking pan – for baking the brownies evenly.
- Microwave-safe bowl – melts chocolate safely.
- Stand mixer or hand mixer – for fluffy, well-combined batter.
- Spatula – to fold in cherries and chocolate chips gently.
How to Make Roasted Cherry Brownies?
Roast the Cherries
Start by preheating the oven to 400°F. Spread halved cherries on a parchment-lined baking sheet and sprinkle with sugar. Roast them for 10 minutes until they are soft and fragrant, then set aside while you prepare the brownies.
Prepare the Brownie Batter
Lower the oven temperature to 350°F and grease your baking pan. Melt half of the chocolate chips with vegetable oil in the microwave, stirring until smooth. This gives the brownies a rich, fudgy texture that I love.
Mix Wet Ingredients
In a mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy. Then, slowly pour in the melted chocolate mixture and mix just until combined. This step makes the brownies tender and rich.
Combine Dry Ingredients
In a separate bowl, whisk flour, cocoa powder, and salt. Gradually fold this into the wet ingredients to make a thick, chocolatey batter. Then gently fold in the remaining chocolate chips and half of your roasted cherries.
Bake the Brownies
Pour the batter into the prepared baking dish and bake for 30–35 minutes. Check doneness by inserting a toothpick; it should come out with a few crumbs but no wet batter. Once baked, top the brownies with the remaining roasted cherries and allow them to cool slightly before cutting.
Additional Tips for Making This Recipe Better
From my experience, these tips make the brownies even more irresistible:
- I always use room temperature eggs—they mix better and give a smoother batter.
- Roasting the cherries really intensifies their sweetness and flavor.
- I like to let brownies cool a little before cutting; they hold together better and the chocolate sets perfectly.
- Don’t overmix the batter once you add flour; it keeps brownies soft and fudgy.
How to Serve Roasted Cherry Brownies?
These brownies are gorgeous on their own, but a few finishing touches make them even more special:
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with melted chocolate or a light dusting of powdered sugar for presentation.
- Garnish with a few fresh cherries on top for a pop of color.
Nutritional Information
Here’s a quick snapshot for each serving:
- Calories: 570 kcal – indulgent and satisfying.
- Protein: 6 g – thanks to eggs and chocolate.
- Carbohydrates: 68 g – sweet and rich, perfect for dessert.
- Fat: 32 g – from oil and chocolate, contributes to fudgy texture.
Make Ahead and Storage
Storing
Let the brownies cool completely before storing. Keep them in an airtight container at room temperature for up to 3–4 days for the best texture.
Freezing
Wrap brownies tightly in plastic wrap or foil and freeze for 2–3 months. Thaw at room temperature or warm slightly in the oven before serving.
Reheating
Warm individual servings in the microwave for 10–15 seconds or in a preheated oven at 300°F for 5–7 minutes. This brings out the gooey chocolate and roasted cherry flavor beautifully.
Why You’ll Love This Recipe?
These brownies are more than just chocolate—they’re an experience. Here’s why:
- Easy to make: With simple steps and ingredients, you can have them ready in under an hour.
- Fudgy and rich: The combination of melted chocolate, cocoa, and oil creates a decadent texture.
- Cherry bursts: Roasted cherries add sweetness and juicy pops in every bite.
- Customizable: You can adjust chocolate type, nuts, or even make it vegan/dairy-free.
- Perfect for any occasion: These brownies impress at parties, holidays, or a simple family dessert night.
These Roasted Cherry Brownies are truly a chocolate lover’s dream with a fruity twist. Every bite is rich, fudgy, and full of sweet cherry goodness—you’ll find yourself making them again and again!
Roasted Cherry Brownies Recipe
Ingredients
Method
- Start by preheating the oven to 400°F. Spread halved cherries on a parchment-lined baking sheet and sprinkle with sugar. Roast them for 10 minutes until they are soft and fragrant, then set aside while you prepare the brownies.
- Lower the oven temperature to 350°F and grease your baking pan. Melt half of the chocolate chips with vegetable oil in the microwave, stirring until smooth. This gives the brownies a rich, fudgy texture that I love.
- In a mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy. Then, slowly pour in the melted chocolate mixture and mix just until combined. This step makes the brownies tender and rich.
- In a separate bowl, whisk flour, cocoa powder, and salt. Gradually fold this into the wet ingredients to make a thick, chocolatey batter. Then gently fold in the remaining chocolate chips and half of your roasted cherries.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes. Check doneness by inserting a toothpick; it should come out with a few crumbs but no wet batter. Once baked, top the brownies with the remaining roasted cherries and allow them to cool slightly before cutting.
Notes
- I always use room temperature eggs—they mix better and give a smoother batter.
- Roasting the cherries really intensifies their sweetness and flavor.
- I like to let brownies cool a little before cutting; they hold together better and the chocolate sets perfectly.
- Don’t overmix the batter once you add flour; it keeps brownies soft and fudgy.