Roasted Chocolate Cherry Brownies

These roasted chocolate cherry brownies are everything you love about fudgy brownies, but with a juicy, fruity twist.

They’re loaded with melty chocolate chips and sweet roasted cherries, giving you that perfect balance of rich chocolate and tart cherry in every bite.

Whether you’re making them for Valentine’s Day, a special dessert, or just because you deserve something indulgent, these brownies are sure to impress.

Why You’ll Love This Recipe

Roasted cherries add flavor without extra liquid – roasting concentrates their sweetness and prevents the brownies from turning soggy.
Ultra-fudgy brownies – made with cocoa, chocolate chips, and just the right balance of butter and oil for that crinkle-top, gooey center.
Quick to prepare – no need for room-temperature ingredients; just roast your cherries and mix the batter.
Double the chocolate & cherries – the batter is filled with both, and extra toppings make every bite irresistible.
Perfect for special occasions – these brownies look stunning, taste decadent, and pair beautifully with ice cream.

Ingredients

For the Brownies:

2 cups fresh cherries, halved (sweet cherries work best)
1–2 tablespoons sugar (for roasting the cherries)
2 large eggs + 1 egg yolk
½ cup unsalted butter, melted
2 tablespoons neutral oil (like canola or vegetable)
1 cup granulated sugar
½ cup brown sugar
¾ cup Dutch-process cocoa powder (sifted)
½ cup all-purpose flour (sifted)
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
1 cup semisweet chocolate chips (plus extra for topping)

Optional Topping:

Extra roasted cherries
Vanilla ice cream (for serving)

Step-by-Step Instructions

Step 1: Roast the Cherries
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, place halved cherries cut-side up, and sprinkle lightly with sugar. Roast for 10 minutes until softened and syrupy. Set aside to cool.

Step 2: Prepare the Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, cornstarch, and salt. Whisk to combine and remove any lumps.

Step 3: Whip the Eggs and Sugar
Using a stand mixer with a whisk attachment (or a hand mixer), beat eggs, egg yolk, and both sugars on high speed for 5 minutes until pale and thick. This whipped mixture creates the signature crinkle-top.

Step 4: Add Wet Ingredients
Reduce mixer speed to low. Slowly add melted butter, oil, and vanilla extract. Mix until smooth and glossy.

Step 5: Fold in Dry Ingredients
Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 6: Add Cherries and Chocolate
Fold in half of the roasted cherries and all the chocolate chips. Spread the batter evenly into a greased or parchment-lined 8×8-inch baking dish.

Step 7: Bake the Brownies
Bake at 350°F (175°C) for 40–50 minutes, or until a toothpick comes out with just a few moist crumbs. If too soft in the center, bake an additional 5 minutes. Let cool completely on a wire rack.

Step 8: Chill and Top
Place the cooled pan in the freezer for 15 minutes to firm up. Cut into squares, then top with the remaining roasted cherries and extra chocolate chips.

Expert Baking Tips

Use a mixer with a whisk attachment for beating the eggs — this step is crucial for achieving the shiny crinkle top.
Always add cherries after baking if you want them as a topping. Adding before baking adds too much liquid.
Slightly underbake for fudgier brownies — they’ll continue to set as they cool in the pan.
For the cleanest slices, chill the brownies before cutting.

FAQ

Can I use frozen cherries?
Yes, but thaw them first and pat dry. Avoid canned cherry pie filling, as it adds too much liquid.

Can I substitute regular cocoa powder?
You can, but the flavor and color will be lighter. Dutch-process gives the richest chocolate taste.

Why did my brownies sink in the middle?
This happens when they’re too underbaked. If they begin to sink, return them to the oven while still warm and bake a few extra minutes.

Storage & Freezing

Room Temperature: Store brownies in an airtight container for up to 3–4 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.

🍒🍫 These roasted chocolate cherry brownies are pure indulgence — fudgy, fruity, and perfect with a scoop of vanilla ice cream on top.

Bite & Bliss