I made these Roasted Chocolate Cherry Brownies after a very enthusiastic cherry haul that, honestly, got a bit out of hand. You know that moment when the fruit looks too shiny to pass up and you forget you own only two bowls and zero self control. Anyway, I roasted the cherries till jammy, stirred them into the glossiest chocolate batter, and my family went quiet in that good way. A neighbor popped by for a spoon and stayed for a square. Also the birds kept side eyeing the cherry pits like they wanted in on it, which was mildly stressful but also oddly charming.
These brownies are fudgy, with pockets of roasted fruit that taste like cherry pie hiding in chocolate cake, and there is a little syrupy swirl that makes everyone think you worked harder than you did. I mean, there is a bit of roasting, a touch of whisking, but truly no faff. And if a dash of espresso sneaks in, all the better.
Why I keep making these
I make this when the fruit bowl is starting to look a bit sad and needs a proper glow up, or when I want dessert to feel fancier than Tuesday. My people go a little wild for the edges because the cherry bits caramelize just enough to be sticky and lovely. There was a time I skipped roasting the cherries and they leaked into the batter like a tiny fruit flood and I grumbled at myself the whole evening. So, yes, roast them. It takes a minute but it is worth it. Also the house smells like a chocolate shop married a summer market, which is top tier.
Ingredients you actually need
- 450 g cherries, pitted, about 3 cups fresh or frozen work fine
- 1 tablespoon sugar for the cherries, plus a pinch of salt
- 1 teaspoon vanilla for the cherries optional but I adore it
- 170 g unsalted butter about 12 tbsp
- 75 g unsweetened cocoa powder about ¾ cup Dutch or natural both work
- 200 g granulated sugar about 1 cup
- 150 g light brown sugar about ¾ cup
- 2 large eggs plus 1 egg yolk at room temp if you remember
- 1 teaspoon vanilla extract for the batter
- 1 teaspoon instant espresso powder optional but lovely
- 100 g all purpose flour about ¾ cup spooned and leveled
- ½ teaspoon fine sea salt plus a flake or two for the top if you like
- 120 g chopped dark chocolate about a heaped ¾ cup or chips if that is what you have
Substitutions I actually use:
- No fresh cherries A bag of frozen cherries straight form the freezer is fine, just roast a few minutes longer.
- Butter If I am in a rush, I use 150 g neutral oil, but the flavor is not quite the same. Browned butter is ace here.
- Cocoa My grandmother always insisted on her favorite brand, but honestly any decent cocoa works. If you are curious about the difference, this quick primer on cocoa types is helpful.
- Gluten free I swap the flour for a 1 to 1 blend and add a spoonful of cornstarch about 10 g. Works a treat.
Let us bake them already
- Heat the oven to 425 F 220 C. Line a small tray with parchment. Toss the pitted cherries with 1 tablespoon sugar, a pinch of salt, and 1 teaspoon vanilla. Spread in one layer and roast 15 to 20 minutes, until glossy and a bit wrinkly at the edges. Do not worry if some juice pools up, we want that.
- Tip the roasted cherries into a bowl. Pour any juice into a tiny pan and simmer 2 to 4 minutes till syrupy. This is where I usually sneak a taste. Set aside.
- Lower the oven to 350 F 175 C. Line an 8 inch square pan with parchment both directions so you can lift later. Parchment is essential here. Or, well, you can just butter the pan well if parchment is hiding somewhere, it will be fine.
- In a medium saucepan, melt the butter over medium heat and keep going until it turns nutty and amber, 4 to 6 minutes. Swirl the pan to see the brown bits. Remove from heat. Actually, I find it works better if you let it cool 2 minutes before the next step.
- Whisk in the cocoa and espresso powder until smooth and shiny, like chocolate sauce. Add both sugars and whisk again. It will look grainy, that is normal.
- Whisk in the eggs and yolk, one at a time, then the vanilla and salt. Give it a proper 45 second whisk until the batter thickens slightly and turns glossy. This helps that delicate shiny top.
- Fold in the flour with a spatula until a few streaks remain. Stir in the chopped chocolate, then fold through about two thirds of the cherries. Do not overmix. It is brownie batter, not bread dough.
- Scrape into the pan it always tries to escape form the corners, just nudge it back. Dot the top with the remaining cherries, drizzle the cherry syrup in a lazy swirl, and add a pinch of flaky salt if you like that sweet salty thing.
- Bake 24 to 28 minutes, until the edges are set and the center has a slight wobble. A toothpick should come out with damp crumbs, not wet batter. And if it looks a bit weird at this stage, it always does.
- Cool in the pan on a rack. For the cleanest slices, chill 30 minutes first, then lift and cut with a warm knife. Or dive in messy. Your call.
Little notes from my messy notebook
- If your cherries are super sweet, reduce the sugar on the cherries or add a splash of lemon. Brightens everything right up.
- Let the brown butter rest a minute before adding cocoa or it can seize a bit. Not the end of the world, but a small whisk workout follows.
- I think this tastes better the next day, once the cherry flavor settles into the chocolate like it found its favorite chair.
- If cherry juice seems excessive, just simmer it a tad longer till syrupy and luxurious.
Variations I have tried so you do not have to
- Almond vibe Add 1 teaspoon almond extract and a handful of toasted almonds. Cherry and almond are cousins. Tastes fancy.
- Black forest ish Swirl in 2 tablespoon softened cream cheese with a skewer before baking. Looks artsy, tastes lush.
- Hazelnut dream Swap half the chopped chocolate for roasted hazelnuts. Crunch city.
- The one that did not work I tried skipping the roast and stirring in fresh cherries raw. The brownies were wet in the middle and baked unevenly. Learned my lesson.
Gear you need and what to do if you do not have it
- 8 inch square pan A 9 inch pan works, just start checking 3 to 4 minutes earlier.
- parchment and a decent whisk. A fork can do the job in a pinch. A hand mixer is nice but not required, although on second thought it makes the shiny crust easier.
- No cherry pitter A metal straw or a chopstick through the stem end pops the pit out neatly. Here is a quick visual from The Kitchn.
How to store them without nibbling them first
Keep in an airtight tin at room temp for 2 days, or in the fridge up to 5 days. Freeze slices for up to 2 months, well wrapped. Though honestly, in my house it never lasts more than a day. I label the container with broccoli to slow the raids. Mixed success.
How we like to serve them
A warm square with a scoop of vanilla ice cream is the crowd pleaser. I personally love a chilled piece with a spoon of thick Greek yogurt and a dusting of cocoa. On birthdays, we put candles in the pan, sing badly, and pass plates around like a little picnic indoors.
Things I wish I had known sooner
- I once rushed the cooling and tried slicing hot. Regretted it because the center smudged into a delicious but chaotic situation. Patience earns clean corners.
- I added eggs to butter that was still too hot and scrambled the edges, had to start again. Let the butter breathe first; your future self will thank you.
- Overmixing after flour makes cakier brownies. Great for cake, not for this mood.
Questions I get a lot
Can I use frozen cherries
Yes. No need to thaw fully. Roast them a few extra minutes and strain off any puddled juice to reduce on the stove for syrup.
Do I have to roast the cherries
You do not have to, but the flavor is so much deeper and the brownies bake more evenly. Unroasted cherries can make things soggy. If you skip it, blot the cherries very well.
Natural or Dutch cocoa
Either works. Dutch is smoother and a bit darker, natural is brighter. If you want the science chat, I like this guide to cocoa.
How do I get that shiny top
Whisk the sugars with the warm butter cocoa mixture, then whisk in eggs until the batter thickens and looks glossy. It is about dissolving sugar and building emulsion. Also, do not skimp on the chocolate bits.
Can I make these dairy free
Use a good vegan butter or neutral oil. The texture is slightly different, still tasty. For an aromatic boost, brown the plant butter if it allows. This walk through on browning butter from Serious Eats explains the cues really clearly.
What pan size works
8 inch square is my favorite. 9 inch will bake faster and be a tad thinner. A metal pan runs hotter than glass, so start checking earlier.
Can I add liqueur
A tablespoon of kirsch or amaretto in the batter is lovely. Do not overdo it or the center may not set quite right.
Any nut free option
These are nut free as written. If you add nuts, toast them first for better flavor. If not, add extra chocolate instead. No one complains.
When you make these Roasted Chocolate Cherry Brownies, tell me if you saved any for breakfast. I tend to think the second day slice with coffee is peak happiness, though fresh and warm is a close second. Happy baking.