Introduction

These roasted chocolate cherry brownies combine rich cocoa and sweet roasted cherries for a fudgy, irresistible treat. Roasting the cherries enhances their natural flavor and adds a lovely depth to each bite. Perfect for chocolate lovers looking for a twist on classic brownies.

Nine square pieces of rich dark chocolate brownies are arranged in a 3 by 3 grid on crumpled brown parchment paper, placed atop a wooden board with a round hole in its handle. Each brownie piece shows a cracked, slightly shiny surface dotted with melted chocolate chips and glossy, deep red cherry halves. Around the board, bright fresh whole cherries with stems are scattered casually on a white marbled surface. A round white bowl filled with cherries sits at the bottom right, and a glass of milk is partially visible on the top left. The overall image captures a luscious, tempting dessert setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cherries, cut in half, washed, pitted
Sprinkle of sugar (for roasting cherries)
1 1/3 cups white granulated sugar
2 large eggs
1 egg yolk
5 tablespoons unsalted butter, melted
1/3 cup oil (canola or vegetable)
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries evenly over the parchment and sprinkle with sugar. Roast for 10 minutes, then let them cool.
Step 2: Lower oven temperature to 325°F. Spray an 8×8-inch pan with non-stick baking spray. Line the bottom and two sides with parchment paper and spray again for easy removal.
Step 3: In a bowl, sift together flour, cocoa powder, cornstarch, and salt; set aside.
Step 4: Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until pale and fluffy.
Step 5: Melt the butter and let it cool slightly. Add melted butter, oil, and vanilla extract to the egg mixture and mix on low speed. Remove the bowl from the mixer and gently fold in the dry ingredients using a rubber spatula, taking care not to deflate the batter.
Step 6: Fold half of the roasted cherries and all of the chocolate chips into the batter until just combined. Pour the batter into the prepared pan and smooth the top evenly.
Step 7: Bake for 40 to 50 minutes. The brownies are done when the edges are set but the center is still slightly underdone. Sprinkle extra chocolate chips on top and let cool completely in the pan.
Step 8: Once cooled, freeze the brownies in the pan for 15 minutes to firm up. Remove from the pan using the parchment paper, top with the remaining roasted cherries, cut into squares, and serve.

Tips & Variations

For a deeper chocolate flavor, use espresso powder blended with the cocoa powder.
You can substitute cherries with raspberries or blueberries if preferred.
Use salted butter and omit the added salt for a slightly different flavor profile.
Chill the batter briefly before baking for a fudgier texture.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. Thaw at room temperature and reheat slightly in the microwave if desired for a soft, melty treat.

How to Serve

The image shows three stacked thick rectangular slices of rich, dark chocolate cherry brownie arranged vertically. Each brownie has a dense, moist texture with visible chunks of melted dark chocolate inside, creating shiny patches in the deep brown crumb. The top brownie slice has a few whole dark red cherries embedded near the edges, some with glossy juice seeping out. Surrounding the brownies are whole fresh cherries with deep red skins and green stems glowing on a white marbled surface, adding a fresh contrast to the dark baked squares. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used. Thaw and drain them well before roasting to avoid excess moisture in the batter.

What makes these brownies different from regular brownies?

Roasting the cherries intensifies their sweetness and adds a unique flavor that pairs beautifully with the rich chocolate. The addition of oil with butter also makes these brownies especially moist and tender.

Roasted Chocolate Cherry Brownies Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

These Roasted Chocolate Cherry Brownies combine the rich, fudgy texture of classic chocolate brownies with the vibrant tartness of roasted cherries. Cherries are roasted first to intensify their sweet and tart flavors, then folded into a decadent chocolate batter with semi-sweet chips for added richness. Baked to a perfect balance of fudgy center and set edges, these brownies make an irresistible dessert perfect for cherry lovers and chocolate enthusiasts alike.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings (8×8 inch pan) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cherries

2 cups cherries, cut in half, washed, pitted
Sprinkle of sugar

Brownie Batter

1 1/3 cup white granulated sugar
2 large eggs
1 egg yolk
5 tablespoons unsalted butter, melted
1/3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
3/4 cup Dutch process cocoa powder
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Roast Cherries: Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread the halved cherries evenly over the parchment and sprinkle lightly with sugar. Roast in the oven for 10 minutes until slightly caramelized. Remove and let cool.
Prepare Baking Pan: Reduce oven temperature to 325°F. Spray an 8×8 inch baking pan with non-stick spray. Line the bottom and two sides with parchment paper and spray again to prevent sticking.
Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Set aside.
Mix Wet Ingredients: Using a mixer fitted with a whisk attachment, beat the granulated sugar, eggs, and egg yolk on high speed for 5 minutes until light and fluffy.
Add Butter and Oil: Melt the butter and allow it to cool slightly. With the mixer running on low, gradually add the melted butter, canola or vegetable oil, and vanilla extract, mixing just to combine.
Combine Dry and Wet Mixtures: Remove the mixer. Using a rubber spatula, gently fold the sifted dry ingredients into the wet mixture. Fold carefully to retain air and maintain a light batter.
Add Roasted Cherries and Chocolate Chips: Separate the roasted cherries in half. Fold half of the cherries and all of the semi-sweet chocolate chips into the batter until evenly distributed.
Bake Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 40 to 50 minutes, until the edges are set but the center remains slightly underdone for a fudgy texture. When done, top with extra chocolate chips and allow brownies to cool completely in the pan.
Chill and Serve: Freeze the cooled brownies in the pan for 15 minutes to firm up for easy slicing. Remove from pan, top with the remaining roasted cherries, slice, and serve.

Notes

Roasting cherries intensifies their flavor and reduces excess moisture, preventing soggy brownies.
Do not overmix the batter once flour is added to keep brownies tender and fudgy.
Cooling brownies completely before freezing helps them slice cleanly without crumbling.
Using Dutch process cocoa powder provides a deeper chocolate flavor and richer color.
Freezing is optional but recommended for easier cutting and firmer texture.

Keywords: chocolate cherry brownies, roasted cherries, fudgy brownies, chocolate dessert, homemade brownies