Ultra-fudgy whipped chocolate brownies studded and topped with roasted cherries for an irresistible fruity twist. These decadent treats combine the richness of cocoa and chocolate chips with the sweet, tangy burst of roasted cherries—perfect for anyone who loves a bold, fruity dessert that still satisfies a deep chocolate craving.
Why I Love This Recipe
I absolutely love how these brownies strike the perfect balance between chewy, fudgy texture and bright cherry flavor. Roasting the cherries intensifies their sweetness and prevents them from turning the brownies soggy. Whipping the eggs and sugar creates that irresistible crackly top, while folding in rich Dutch-process cocoa and melted butter delivers deep chocolate flavor. It’s an indulgent, bakery-style dessert I can make right in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups fresh cherries, washed, pitted and halved
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Sprinkle of sugar (for cherries)
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1 1/3 cups granulated sugar
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2 large eggs
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1 egg yolk
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5 tablespoons unsalted butter, melted
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1/3 cup oil (canola or vegetable)
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1 teaspoon pure vanilla extract
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3/4 cup all-purpose flour
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3/4 cup Dutch-process cocoa powder
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1 tablespoon cornstarch
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1 teaspoon salt
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1 cup semi‑sweet chocolate chips
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Extra cherries and chocolate chips for topping
Directions
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I start by preheating the oven to 400°F (205°C). Then I line a baking sheet with parchment paper and spread the halved cherries across it. I sprinkle them with sugar and roast for 10 minutes before setting them aside to cool.
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Next, I reduce the oven temperature to 325°F (165°C) and prepare an 8×8-inch pan with non-stick spray and parchment paper.
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In a bowl, I sift together the flour, Dutch-process cocoa powder, cornstarch, and salt.
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Using a mixer with a whisk attachment, I beat the granulated sugar, eggs, and egg yolk on high speed for about 5 minutes until it turns pale and airy.
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I lower the mixer speed and add the melted butter, oil, and vanilla extract, mixing just until incorporated.
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After removing the bowl from the mixer, I gently fold in the dry ingredients using a rubber spatula, careful not to overmix. Then I fold in half of the roasted cherries and all the chocolate chips.
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I spread the batter evenly in the prepared pan and bake for 40–50 minutes. I look for set edges and a slightly underdone center—a toothpick should come out with moist crumbs.
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Once out of the oven, I let the brownies cool completely in the pan.
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To make slicing easier, I pop the pan in the freezer for 15 minutes.
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I remove the brownies, top them with the remaining cherries and extra chocolate chips, slice, and serve.
Servings and Timing
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Yield: 16 brownies
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Prep Time: 20 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 5 minutes
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Serving Size: 1 brownie (approx. 239 kcal)
Variations
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I sometimes add a splash of almond extract to complement the cherries.
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For extra richness, I mix in dark chocolate chunks instead of semi-sweet chips.
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If I want a slightly boozy twist, I soak the cherries in kirsch before roasting.
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I’ve tried this recipe with raspberries instead of cherries, and it works beautifully.
Storage/Reheating
I store these brownies at room temperature in an airtight container for 3–4 days. If I want to keep them longer, I freeze them for up to a month. When I’m ready to enjoy them again, I let them thaw at room temperature. For a warm brownie, I microwave an individual piece for 10–15 seconds.
FAQs
How do I know when the brownies are done?
I look for set edges and a center that’s still slightly soft. A toothpick should come out with a few moist crumbs but no wet batter.
Can I use frozen cherries?
Yes, but I make sure to thaw and drain them well before roasting. Otherwise, they might add too much moisture to the batter.
Why do I need to whip the eggs and sugar?
Whipping the eggs and sugar introduces air, giving the brownies that shiny crinkle top and a light, fudgy texture underneath.
Can I double the recipe?
Definitely. I double all ingredients and bake in a 9×13-inch pan, adjusting the baking time to around 50–60 minutes.
Do I need to refrigerate the brownies?
No, I don’t refrigerate them. Room temperature is perfect for storing them in an airtight container. Chilling can change the texture slightly.
Conclusion
- These fudgy chocolate cherry brownies are a rich, decadent dessert I keep coming back to. With bursts of juicy roasted cherries and deep chocolate flavor in every bite, they’re perfect for sharing—or not! Whether I’m making them for a party or just to satisfy a sweet craving, they never disappoint.
Print
Fudgy Chocolate Cherry Brownies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
- Category: Brownies and Bars
- Method: Roasting / Baking
- Cuisine: Dessert
- Diet: Vegetarian
Description
Ultra-fudgy whipped chocolate brownies studded and topped with roasted cherries for an irresistible fruity twist.
Ingredients
- 2 cups fresh cherries, washed, pitted and halved
- Sprinkle of sugar (for cherries)
- 1 1/3 cups 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
- Extra cherries and chocolate chips for topping
Instructions
- Preheat oven to 400 °F (205 °C). Line a baking sheet with parchment paper. Spread the halved cherries on it, sprinkle sugar over them, then roast for 10 minutes. Let cool.
- Reduce oven temperature to 325 °F (165 °C). Prepare an 8×8‑inch pan by spraying with non‑stick spray and lining bottom and two sides with parchment; spray again.
- In a bowl, sift together flour, Dutch‑process cocoa powder, cornstarch, and salt.
- Using a mixer with a whisk attachment, beat granulated sugar, eggs, and egg yolk on high speed for 5 minutes until the mixture is airy and forms a crinkle top.
- Lower mixer speed and add melted butter, oil, and vanilla extract; mix briefly.
- Remove bowl from mixer. Gently fold in the dry ingredients with a rubber spatula until just combined. Fold in half of the roasted cherries and all of the chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 40–50 minutes, or until edges are set and the center is still slightly underdone—when a toothpick is inserted, it should come out with a few moist crumbs.
- Let the brownies cool completely in the pan.
- Freeze the brownies in the pan for 15 minutes to firm them up, making clean slicing easier.
- Remove from freezer, top with the remaining roasted cherries (and additional chocolate chips, if desired), slice, and serve.
Notes
- Roasting cherries reduces excess moisture while intensifying flavor.
- Whipping eggs and sugar creates the coveted crinkle-top and contributes to the fudgy texture.
- Don’t bake the cherries on top—adding them before baking can introduce too much liquid.
- To cut clean slices, chill the brownies briefly before slicing.
- Store at room temperature in an airtight container for up to 3–4 days, or freeze for up to 30 days; thaw to room temperature before eating.
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 239 kcal
- Sugar: 21 g
- Sodium: 149 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 22 mg
