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Roasted Chocolate Cherry Brownies Recipe

Roasted Chocolate Cherry Brownies Recipe
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★★★★★

4.8 from 8 reviews

Indulge in these decadent Roasted Chocolate Cherry Brownies, featuring a rich and fudgy chocolate base infused with sweet roasted cherries and studded with semi-sweet chocolate chips. Roasting the cherries enhances their natural sweetness and adds depth of flavor, making these brownies an irresistible treat perfect for any chocolate lover.

Ingredients

Scale

Cherries

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

Brownie Batter

  • 1 1/3 cups 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

  1. Roast the cherries: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and spread the halved cherries evenly over it. Sprinkle lightly with sugar. Roast for 10 minutes to release their natural juices and enhance sweetness. Remove from the oven and let cool.
  2. Prepare baking pan: Reduce oven temperature to 325°F (163°C). Spray an 8×8 inch baking pan with non-stick spray, then line the bottom and two sides with parchment paper, spraying the parchment again for easy removal.
  3. Sift dry ingredients: In a medium bowl, sift together the flour, Dutch process cocoa powder, cornstarch, and salt. Set aside.
  4. Beat eggs and sugar: Using a mixer fitted with a whisk attachment, beat the white sugar, eggs, and egg yolk on high speed for 5 minutes until the mixture is thick and pale, creating a light, airy base.
  5. Add fats and vanilla: Melt the butter and allow it to cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and mix on low speed until incorporated. Stop the mixer.
  6. Fold in dry ingredients: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Be careful to fold lightly to preserve air and maintain batter fluffiness.
  7. Add cherries and chocolate chips: Fold half of the roasted cherries into the batter along with the semi-sweet chocolate chips, mixing just until combined to disperse them evenly.
  8. Pour and spread batter: Pour the batter into the prepared pan and smooth the top evenly with a spatula.
  9. Bake the brownies: Bake at 325°F (163°C) for 40-50 minutes. The brownies are done when the edges are set but the center remains slightly underbaked for a fudgy texture. Remove from oven and immediately sprinkle with additional chocolate chips.
  10. Cool and finish: Allow the brownies to cool completely in the pan. Once cooled, freeze the pan for 15 minutes to help with clean slicing.
  11. Serve: Remove brownies from the pan using the parchment paper overhang. Top with the remaining roasted cherries, cut into squares, and serve.

Notes

  • Roasting the cherries intensifies their flavor and reduces moisture, preventing soggy brownies.
  • Using Dutch process cocoa powder gives the brownies a deeper chocolate flavor and richer color.
  • Allow the butter to cool before adding to the eggs to avoid cooking them.
  • Folding gently helps keep the batter light and airy for a fudgy texture.
  • Freezing brownies before cutting helps achieve clean edges.
  • You can substitute fresh cherries with frozen pitted cherries if fresh unavailable; thaw and drain excess liquid before roasting.

Nutrition

Keywords: roasted cherries, chocolate brownies, fudgy brownies, cherry dessert, chocolate cherry brownies, roasted fruit baking

Find it online: https://biteandenjoy.com/roasted-chocolate-cherry-brownies-recipe/