These Roasted Chocolate Cherry Brownies are the ultimate indulgence for chocolate lovers! They’re ultra-fudgy, loaded with melty chocolate chips, and bursting with rich cherry flavor thanks to sweet, oven-roasted fresh cherries. With a shiny, crinkle top and gooey center, every bite delivers the perfect balance of dark chocolate and juicy fruit. They’re the perfect treat for Valentine’s Day, summer cherry season, or anytime you’re craving something decadent.
Why You’ll Love These Brownies
- Roasted Cherries = Intense Flavor: Roasting the cherries brings out their natural sweetness while reducing excess moisture—so your brownies stay perfectly fudgy and not soggy.
- Ultra-Fudgy Texture: These brownies are based on a tried-and-true recipe that’s better than any box mix—complete with a glossy top, chewy edges, and a melt-in-your-mouth center.
- Quick & Easy Prep: No need to wait for ingredients to come to room temp. Just roast the cherries, whip up the batter, and bake.
- Extra Chocolate & Cherry Goodness: You’ll fold roasted cherries into the batter and add even more on top once they’re baked—plus a generous amount of chocolate chips throughout.
Ingredients You’ll Need
For the Cherries:
- 2 cups fresh sweet cherries, halved and pitted
- Sprinkle of sugar
For the Brownie Batter:
- 1⅓ cups granulated sugar
- 2 large eggs + 1 egg yolk
- 5 tbsp unsalted butter, melted
- ⅓ cup oil (canola or vegetable)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1 tbsp cornstarch
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
1. Roast the Cherries
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the halved cherries across it. Lightly sprinkle them with sugar. Roast for 10 minutes, then set aside to cool.
2. Prep Your Pan
Reduce the oven temperature to 325°F (165°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving some overhang for easy removal.
3. Mix Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt.
4. Whip Eggs & Sugar
In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the granulated sugar, eggs, and egg yolk on high speed for 5 full minutes. This step is essential for achieving the crackly, shiny brownie tops.
5. Add Wet Ingredients
While the eggs are beating, melt the butter and let it cool slightly. Once the eggs are whipped, reduce the mixer to low and pour in the melted butter, oil, and vanilla extract. Mix until just combined.
6. Fold in Dry Ingredients
Remove the bowl from the mixer. Use a rubber spatula to gently fold in the dry ingredients, being careful not to deflate the whipped eggs. Fold in half the roasted cherries and all of the chocolate chips.
7. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes. The edges should be set, but the center should still look slightly soft—this helps them stay fudgy as they cool. A toothpick should come out with moist crumbs.
8. Cool, Chill & Top
Let the brownies cool completely in the pan. Then place the pan in the freezer for 15 minutes to firm them up for clean slicing. Top with the remaining roasted cherries before serving.
Expert Baking Tips
- Use a Mixer: Beating the eggs and sugar for 5 minutes is key—don’t skip or shorten this step.
- Don’t Add Cherries on Top Before Baking: They’ll release too much liquid and affect the bake. Always add extra cherries after baking.
- Dutch-Process Cocoa: For the richest chocolate flavor and deepest color, stick with Dutch-process cocoa powder.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing: Freeze sliced brownies in an airtight container for up to 1 month. Let them thaw at room temperature before enjoying.
FAQs
Can I use frozen cherries?
You can use thawed frozen cherries, though fresh cherries give the best flavor and texture. Don’t use cherry pie filling.
Can I use regular cocoa powder?
Yes, but the flavor and color will differ. Dutch-process cocoa gives a darker, richer brownie.
Why did my brownies sink in the middle?
That usually means they were slightly underbaked. Next time, extend the bake time by a few minutes if needed.
Serve With
- A scoop of vanilla ice cream
- Fresh whipped cream
- A dusting of powdered sugar
- A drizzle of melted chocolate
More Brownie Recipes to Love
- Double Chocolate Brownies
- Peanut Butter Swirl Brownies
- Salted Caramel Brownies
- Cheesecake Brownie Bars