Roasted Cherry Brownies
Decadent brownies with roasted cherries, rich chocolate, and a hint of sweetness.
Equipment
- Baking Sheet
- Stand mixer with whisk attachment
- 9x9 baking dish
Ingredients
- Cherries:
- - 2 cups sweet cherries 276 g, pitted and halved
- - 2 teaspoons granulated sugar
- Brownies:
- - 1 ¼ cups semisweet chocolate chips 227.5 g, divided
- - ¾ cup vegetable oil 163.5 g
- - 1 cup granulated sugar 200 g
- - ⅔ cup packed light brown sugar 133 g
- - 3 large eggs at room temperature
- - 2 teaspoons vanilla extract
- - 1 cup all-purpose flour 125 g
- - 1 cup Dutch-processed cocoa powder 118 g
- - ½ teaspoon kosher salt
Instructions
Cherries:
- - Preheat oven to 400°F. Line baking sheet with parchment paper. Spread halved cherries, sprinkle with sugar, and bake for 10 minutes. Set aside.
Brownies:
- - Reduce oven heat to 350°F. Line 9×9-inch baking dish with parchment paper.
- - In microwave-safe bowl, combine ½ cup chocolate chips and oil. Microwave until melted, stirring between 15-second intervals. Set aside.
- - In stand mixer bowl with whisk attachment, beat granulated sugar, brown sugar, eggs, and vanilla on high speed for 5-6 minutes until lightened and doubled in size.
- - Reduce mixer speed, slowly pour in melted chocolate mixture, mixing until just combined.
- - In small bowl, whisk flour, cocoa powder, and salt. Add to wet ingredients, mix until just combined. Fold in remaining ¾ cup chocolate chips and half of roasted cherries.
- - Pour batter into lined baking dish.
- - Bake for 30-35 minutes until toothpick inserted comes out with crumbs but no wet batter.
- - Top brownies with remaining roasted cherries. Let cool before cutting.
Notes
- Ensure eggs are at room temperature for proper incorporation.
- Watch baking time to avoid overbaking.
- Cool brownies completely before cutting for clean slices.
- Watch baking time to avoid overbaking.
- Cool brownies completely before cutting for clean slices.