Description
Decadently fudgy brownies studded with roasted cherries and melty chocolate chips, offering a perfect balance of fruity sweetness and deep cocoa richness.
Ingredients
2 cups cherries, halved, pitted, and washed
Sprinkle of sugar (for roasting)
1⅓ cups granulated sugar
2 large eggs
1 egg yolk
5 tablespoons unsalted butter, melted
⅓ cup canola or vegetable oil
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
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment, spread cherries in one layer, sprinkle lightly with sugar, and roast 10 minutes. Let cool.
- Reduce oven to 325 °F (165 °C). Prepare an 8×8″ pan: spray, line two sides with parchment, and spray again.
- In a bowl, sift together flour, cocoa powder, cornstarch, and salt.
- In a stand mixer, beat granulated sugar, eggs, and egg yolk on high for 5 minutes until pale and fluffy.
- With mixer on low, add cooled melted butter, oil, and vanilla; mix just to combine.
- Remove bowl, gently fold in dry ingredients until no streaks remain.
- Fold in half the roasted cherries and all the chocolate chips. Pour into the prepared pan and smooth the top.
- Bake 40–50 minutes until edges are set but center is slightly underdone. Optionally press extra chips on top.
- Cool completely in pan, then freeze 15 minutes for clean slicing. Unmold, top with remaining cherries, slice, and serve.
Notes
- Use a gluten-free flour blend in place of AP flour for GF brownies.
- Swirl in cherry preserves before baking for extra fruit ribbon.
- Fold in chopped nuts (pecans or walnuts) with the cherries for crunch.
- Freeze briefly before slicing and wipe your knife between cuts for neat edges.
- Store at room temperature up to 3 days or refrigerate up to 5 days; warm slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
