Roasted Chocolate Cherry Brownies: A Decadent Dessert You Need to Try

ByEmma

If you’re a fan of rich, fudgy brownies but want to take them to the next level, this Roasted Chocolate Cherry Brownies recipe is your golden ticket. Imagine the deep, bittersweet flavor of dark chocolate mingling with the juicy tartness of roasted cherries—each bite is pure bliss.

I stumbled upon this idea after tasting a chocolate-cherry dessert at a fancy bakery and knew I had to recreate it at home. After some tweaking (and maybe a few slightly overcooked batches), I landed on this foolproof recipe. Trust me, it’s worth every sticky finger.

Contents

Why This Recipe Works

Most brownie recipes are good, but adding roasted cherries transforms them into something extraordinary. Roasting cherries intensifies their natural sweetness while adding a subtle caramelized depth. Paired with high-quality dark chocolate, the result is a brownie that’s:

  • Fudgy, not cakey
  • Bold in chocolate flavor
  • Balanced with a fruity tang

Pro Tip: Don’t skip roasting the cherries! It’s the secret step that prevents soggy brownies and ensures the cherries don’t just disappear into the batter.

Ingredients You’ll Need

For the Roasted Cherries:

  • 1 cup fresh cherries, pitted and halved
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice

For the Brownies:

  • ½ cup unsalted butter
  • 1 cup dark chocolate (70% cocoa), chopped
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp salt

Step-by-Step Instructions

1. Roast the Cherries

Preheat your oven to 375°F (190°C). Toss the cherries with sugar and lemon juice, then spread them on a parchment-lined baking sheet. Roast for 15–20 minutes until they’re soft and slightly syrupy. Let them cool while you prepare the brownie batter.

Pro Tip: Save the cherry syrup! Drizzle it over the baked brownies for an extra punch of flavor.

2. Melt the Chocolate & Butter

In a heatproof bowl, melt the butter and dark chocolate together (I use a double boiler, but a microwave in 30-second bursts works too). Stir until smooth, then let it cool slightly.

3. Mix the Batter

Whisk in the sugar, eggs, and vanilla. Gently fold in the flour, cocoa powder, and salt—don’t overmix! A few streaks of flour are fine. Fold in half the roasted cherries, reserving the rest for the top.

4. Bake to Perfection

Pour the batter into a lined 8×8-inch pan. Scatter the remaining cherries on top. Bake at 350°F (175°C) for 25–30 minutes until the edges are set but the center is still slightly gooey.

Pro Tip: Underbake slightly! A toothpick should have a few moist crumbs—clean means overdone.

Serving Suggestions

Let the brownies cool completely (the hardest part, I know) before slicing. Serve with:

  • A dusting of powdered sugar
  • A scoop of vanilla ice cream
  • An extra drizzle of reserved cherry syrup

Final Thoughts

These brownies are dangerously good—chewy, chocolaty, and studded with bursts of roasted cherry goodness. They’re perfect for impressing guests or treating yourself after a long day.

Got leftovers? (Unlikely.) Store them in an airtight container for up to 3 days… if they last that long.

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