These roasted cherry brownies are the ultimate fudgy brownies. They are whipped brownies loaded with chocolate chips. The brownies are filled and topped with roasted cherries. Every bite is full of cherry!
These roasted cherry brownies are filled with cherries and chocolate chips. The brownies are based on my better than boxed brownies. To get them full of chocolate, I use a high quality dutch process cocoa powder and chocolate chips. They are so rich!
Why You Will Love This
- Roasted cherries- I tried these with regular cherries, but there was way too much liquid and the brownies were a fail. When you roast the cherries, it marinates the flavor, and it gets rid of some of the liquid.
- Fudgy brownies- This is my go to brownie recipe. They are a crinkle top, and they are ultra fudgy and rich. You will LOVE these.
- Quick to make!- They are quick to make since you don't have to wait for ingredients to come to room temperature. Just roast the cherries and then make the batter!
- Extra cherries and chocolate chips- These brownies are even better when you top the brownies with extra cherries and chocolate chips.
These are some notes about the ingredients used.
- Cherries- Fresh is best here. I used sweet cherries when they were in season from the grocery store.
- Eggs + Egg Yolk- We need both the eggs and egg yolk because the fat from the egg yolk gives it more a more fudgy texture.
- Butter + Oil- This recipe uses both because I love the flavor of butter, but it still needs a little oil for the fudgy texture.
- Dutch process cocoa powder- This one is my favorite.
- Cornstarch- This also helps to make the brownies fudgy.
Step By Step Instructions
Here are the instructions on how to make these brownies.
STEP 1: First, cut the cherries in half and measure out to 2 cups. Place them on a cookie sheet with parchment paper and sprinkle with sugar. This will sweeten the cherries more. Then, bake for 10 minutes. Let them cool while you make the brownie batter.
STEP 2: Then, mix the dry ingredients. Make sure to sift the flour and cocoa powder to avoid lumps in the batter.
STEP 3: Next, beat the eggs and sugar using a mixer with a whisk attachment. They need to be beaten on high for 5 minutes. The air being whipped into the eggs is what gives it the crinkle top. Add in the butter, oil, and vanilla.
STEP 4: Fold in dry ingredients. Fold gently until fully mixed in. Add in half of the cherries and all of chocolate chips. Pour into an 8X8 pan.
STEP 5: Bake for 40-50 minutes. The brownies need to be slightly underdone because they bake still in the hot pan as they cool. If they look too soft in the middle, bake for 5 more minutes and check again. Let it cool completely.
STEP 6: Freeze for 15 minutes so the brownies are firm enough to cut cleanly. Then, top with the rest of the cherries.
When you mix the eggs and sugar, make sure to use a mixer with a whisk attachment. These can't be made by hand. Especially since we need the power of the mixer to mix in enough air into the eggs.
Don't add the top cherries until after the brownies are done baking. I tried this, and it was too much liquid for the brownies to bake properly.
I have not recipe tested these with frozen cherries. You should be able to let them thaw and then use as normal.
I have not recipe tested these with no eggs. If you make these vegan, let me know!
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch process for a richer chocolate flavor.
This is because they are too underdone, which means it will be too fudgy. If you notice it start to sink, bake again while its still warm.
Storing and Freezing
These roasted cherry brownies need to be stored at room temperature in an air tight container. They will last up to 3-4 days.
Freeze the brownies in an air tight container up to 30 days. Let it thaw on the counter completely before eating.
Other Brownie Recipes To Try
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Roasted Cherry Brownies
- 2 cups Cherries cut in half washed, pitted
- Sprinkle of sugar
- 1 ⅓ cup White granulated sugar
- 2 Large eggs
- 1 Egg yolk
- 5 tablespoon Unsalted butter melted
- ⅓ cup Oil canola or vegetable
- 1 teaspoon Pure vanilla extract
- ¾ cup All-purpose flour
- ¾ cup Dutch process cocoa powder
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the cherries cut in half over parchment paper. Sprinkle with sugar. Bake for 10 minutes. Let it cool.2 cups Cherries cut in half, Sprinkle of sugar
- Turn the oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
- In a mixing bowl, sift the flour, cocoa powder, cornstarch and salt. Set aside. Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high for 5 minutes.2 Large eggs, 1 Egg yolk, ¾ cup All-purpose flour, ¾ cup Dutch process cocoa powder, 1 tablespoon Cornstarch, 1 teaspoon Salt, 1 ⅓ cup White granulated sugar
- While that is mixing, melt the butter so it slightly cools. Then, add the butter, oil, and vanilla and mix on low. Take off the mixer. Add the dry ingredients. Use a rubber spatula to gently fold in the dry ingredients. Be gentle so you don't knock out any air.5 tablespoon Unsalted butter, ⅓ cup Oil, 1 teaspoon Pure vanilla extract
- Separate the cherries in half and add half of the cherries to brownie batter. Add the chocolate chips and fold until combined. Pour brownie batter into pan and spread until smooth.1 cup Semi-sweet chocolate chips
- Bake for 40-50 minutes. The brownies are done baking when the edges are set, but the middle is slightly underdone. Top with extra chocolate chips. Let it cool in the pan completely.
- Freeze the brownies for 15 minutes. Then, take out of the pan. Top with remaining cherries and cut and serve.