Roasted Cherry Brownies Recipe

Ben Carraoli

Roasted Cherry Brownies Recipe

I have to admit, every time I make these Roasted Cherry Brownies, 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.

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Prep Time 20

Cook Time 30

Ingredients Method Notes

Ingredients

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.
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.

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.