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
