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Roasted cherries bring juicy depth to these ultra-fudgy chocolate brownies. Every bite is packed with gooey chocolate and bursts of roasted fruit making this treat perfect for summer gatherings or late-night cravings.
I first made these when my neighbor dropped off a bag of cherries from her tree. My family devoured the whole batch before they even cooled.
Ingredients
- fresh cherries sliced in half: look for deep red and firm fruit with no blemishes roasting draws out their sweetness
- granulated white sugar: for sweetness and to help the cherries caramelize choose fine sugar for easier mixing
- large eggs plus an extra egg yolk: eggs add moisture and the extra yolk makes the brownies richer look for free range if possible
- unsalted butter melted: for added richness always use quality butter for best flavor
- neutral oil such as canola or vegetable: keeps brownies moist and soft
- pure vanilla extract: enhances the chocolate choose pure vanilla over imitation for a deeper taste
- all-purpose flour: provides structure sift before using for even texture
- dutch process cocoa powder: for deep color and smooth chocolate notes try to find a high-quality cocoa with a rich aroma
- cornstarch: gives brownies their fudgy center and helps hold moisture
- salt: brings out all flavors use fine sea salt or kosher if possible
- semi-sweet chocolate chips: add melty pockets of chocolate choose a good brand with at least sixty percent cocoa
Step-by-Step Instructions
- Prepare the Cherries:
- Arrange pitted and halved cherries on a parchment-lined baking sheet. Sprinkle with sugar to draw out their juices. Roast at four hundred degrees Fahrenheit for ten minutes until soft and syrupy. Cool completely so the juices do not thin your batter.
- Mix the Wet Ingredients:
- In a mixing bowl using a whisk attachment beat the sugar eggs and yolk on high speed for five minutes. This step helps dissolve the sugar and build a light glossy texture forming the base of your brownie crumb.
- Combine and Fold:
- Melt the unsalted butter then let it cool until just warm. Stir the butter oil and vanilla extract into the egg mixture on low speed. Remove from the mixer to avoid overmixing.
- Mix the Dry Ingredients:
- Sift together flour cocoa powder cornstarch and salt in a separate bowl. Gradually fold dry ingredients into the wet mixture using a rubber spatula. Use gentle strokes in a figure-eight pattern to keep the batter light.
- Add Cherry and Chocolate:
- Reserve half the roasted cherries for topping. Fold the remaining cherries and all the chocolate chips into the brownie batter until just combined so the fruit stays whole and the chips keep their shape.
- Bake to Perfection:
- Spread batter evenly in a parchment-lined eight by eight pan. Top with extra chocolate chips if desired. Bake at three hundred twenty-five degrees Fahrenheit for forty to fifty minutes. The edges should be set and the center still slightly underbaked for a fudgy finish. Cool completely in the pan.
- Finish and Serve:
- Once cooled freeze the pan for fifteen minutes for clean cutting. Remove brownies from pan top with remaining roasted cherries slice and serve.
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Storage Tips
Store brownies in an airtight container in the refrigerator for up to five days. They also freeze beautifully. Slice and wrap individual brownies in plastic or parchment and freeze for up to three months. Defrost overnight for best texture.
Ingredient Substitutions
You can swap frozen cherries if fresh are unavailable. Thaw and blot before roasting to prevent extra moisture. For a nutty twist fold in chopped walnuts or pecans. Dairy-free butter and plant-based chocolate chips work well for a vegan version.
Serving Suggestions
For a decadent dessert serve warm brownies with a scoop of vanilla ice cream or drizzle with extra cherry sauce. These also pair nicely with coffee or served as a sweet bite at a picnic.
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Cultural Context
Brownies trace their roots to early American home bakers who wanted portable chocolate cake. Incorporating roasted cherries brings a modern twist and a nod to summer’s best fruit perfect for highlighting seasonal and local produce.
Frequently Asked Questions
- → Why roast cherries before adding them?
Roasting cherries concentrates their flavor, draws out sweetness, and prevents excess moisture from making brownies soggy.
- → Can I use frozen cherries?
Yes, just thaw and pat dry before roasting to reduce extra moisture and achieve the right texture.
- → What makes these brownies extra fudgy?
A combination of melted butter, oil, and extra egg yolk creates a rich, dense texture in every bite.
- → How do I know when the brownies are baked?
The edges should be set while the middle appears slightly underbaked for the fudgiest results.
- → Can I substitute other chocolate types?
Semi-sweet chocolate chips balance the cherries, but dark or milk chocolate can be used for a different flavor.
- → How should the brownies be stored?
Store in an airtight container at room temperature for 2-3 days or refrigerate for extended freshness.