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Roasted Chocolate Cherry Brownies Recipe

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These Roasted Chocolate Cherry Brownies combine rich, fudgy chocolate with the tart sweetness of roasted cherries for a decadent treat. The cherries are first roasted to intensify their flavor, then folded into a luscious chocolate batter speckled with semi-sweet chocolate chips. Baked to perfection, these brownies offer a delightful balance of gooey center and slightly crisp edges, making them an irresistible dessert for chocolate and fruit lovers alike.

Ingredients

Roasted Cherries

  • 2 cups cherries, cut in half (washed, pitted)
  • 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 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

  1. Roast the cherries: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and evenly spread the halved cherries over it. Sprinkle lightly with sugar to enhance caramelization. Roast the cherries for 10 minutes until they are softened and slightly caramelized. Remove and allow to cool.
  2. Prepare the baking pan: Reduce the oven temperature to 325°F (163°C). Spray an 8×8-inch baking pan with non-stick baking spray. Line the bottom and two sides with parchment paper and spray again to ensure easy removal.
  3. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, cornstarch, and salt. Set aside.
  4. Beat sugar and eggs: In a separate large mixing bowl, use a mixer fitted with a whisk attachment to beat the granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is thick and pale, creating a light and airy base.
  5. Add fats and flavorings: Melt the butter and let it cool slightly. Lower the mixer speed to low, then add the melted butter, oil, and vanilla extract to the egg mixture, mixing until just combined.
  6. Combine dry and wet ingredients: Remove the bowl from the mixer. Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Be careful to fold gently to retain the airiness for a light texture.
  7. Incorporate cherries and chocolate chips: Fold half of the roasted cherries and all the semi-sweet chocolate chips into the batter until just combined.
  8. Transfer and bake: Pour the batter into the prepared baking pan and spread it evenly into the corners. Bake in the preheated 325°F oven for 40 to 50 minutes. The brownies are done when the edges are set but the center remains slightly underdone for a fudgy texture.
  9. Cool and garnish: Remove the brownies from the oven and immediately top with the remaining chocolate chips. Let the brownies cool completely in the pan to set.
  10. Freeze and serve: Place the cooled brownies in the freezer for 15 minutes to firm up, then lift them out of the pan using the parchment paper. Top with the remaining roasted cherries, cut into 16 squares, and serve.

Notes

  • Roasting the cherries enhances their natural sweetness and adds a subtle caramel flavor to the brownies.
  • Coating the pan with parchment paper and spray ensures the brownies release easily after baking.
  • Be careful not to overmix once the dry ingredients are added to maintain a tender crumb.
  • The brownies are best served after cooling completely and chilling briefly for easier slicing.
  • Chilling the brownies before cutting helps achieve clean, neat slices.
  • You can substitute canola oil with vegetable oil or a neutral oil of your choice.
  • Using Dutch-process cocoa powder gives a smoother, less acidic chocolate flavor.

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