Roasted Chocolate Cherry Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups fresh cherries, halved, washed, and pitted
02 -
Sprinkle of granulated sugar
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1 1/3 cups white granulated sugar
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2 large eggs
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1 egg yolk
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5 tablespoons unsalted butter, melted
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1/3 cup canola oil or vegetable oil
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1 teaspoon pure vanilla extract
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3/4 cup all-purpose flour
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3/4 cup Dutch process cocoa powder
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1 tablespoon cornstarch
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1 teaspoon salt
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1 cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the halved cherries across the sheet and sprinkle lightly with sugar. Roast for 10 minutes. Allow to cool after roasting.
02 -
Reduce oven temperature to 325°F (160°C). Spray an 8x8 inch baking pan with non-stick baking spray. Line the bottom and two sides with parchment paper and spray again.
03 -
In a mixing bowl, sift together flour, cocoa powder, cornstarch, and salt. Set aside.
04 -
Using a mixer with a whisk attachment, beat granulated sugar, eggs, and egg yolk on high speed for 5 minutes until pale and fluffy.
05 -
Melt the butter and let it cool slightly. Add melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until combined. Remove bowl from mixer.
06 -
Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to deflate the mixture.
07 -
Separate the roasted cherries into two portions. Fold half of the roasted cherries and the chocolate chips into the batter until just combined.
08 -
Pour the batter into the prepared baking pan and spread evenly. Bake for 40–50 minutes, until the edges are set but the center remains slightly underdone. Sprinkle extra chocolate chips on top, if desired. Let brownies cool completely in the pan.
09 -
Freeze the cooled brownies for 15 minutes to firm up. Carefully remove from the pan, top with the remaining roasted cherries, slice, and serve.
# Notes:
01 -
Gently fold the ingredients together to maintain the light texture of the brownies.
02 -
Using Dutch process cocoa results in a richer chocolate flavor.