Name: Roasted Cherry Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup fresh or frozen cherries, pitted; 1 tablespoon granulated sugar; 1/2 teaspoon vanilla extract; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder

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I love making Roasted Cherry Brownies because they add a juicy, caramelized twist to classic fudgy brownies. The roasted cherries bring a natural sweetness and depth of flavor that pairs perfectly with rich chocolate. It’s a decadent treat that feels both rustic and special.

Why I’ll Love This Recipe

I enjoy how roasting the cherries intensifies their flavor and softens their texture, creating pockets of juicy bursts throughout the brownies. The combination of tart cherries with the bittersweet chocolate makes every bite interesting and delicious. Plus, it’s surprisingly easy to prepare and perfect for cherry season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh or frozen cherries, pitted
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions

I preheat the oven to 400°F (200°C).
I toss the cherries with 1 tablespoon of sugar and 1/2 teaspoon vanilla extract, then spread them on a parchment-lined baking sheet.
I roast the cherries for about 10-15 minutes until they start to caramelize and soften, then set them aside to cool.
I lower the oven temperature to 350°F (175°C).
In a mixing bowl, I combine the melted butter and sugar, stirring until smooth.
I beat in the eggs one at a time, then add the vanilla extract.
I sift together the cocoa powder, flour, salt, and baking powder, then fold the dry ingredients into the wet mixture until just combined.
I gently fold in the roasted cherries, saving a few for topping if I want.
I pour the batter into a greased or parchment-lined 8×8-inch baking pan.
I sprinkle the reserved cherries on top and bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
I let the brownies cool completely before cutting into squares.

Servings and Timing

This recipe yields about 9 brownies.
Prep time is 20 minutes, including roasting the cherries, and baking takes about 30 minutes.

Variations

I like to switch it up by:

Adding chopped nuts like walnuts or pecans for crunch.
Swirling cream cheese into the batter for a marbled effect.
Using dark chocolate chunks mixed into the batter for extra richness.
Replacing cherries with raspberries or blueberries if I want a different fruit twist.

Storage / Reheating

I store brownies in an airtight container at room temperature for up to 3 days. To refresh, I warm them slightly in the microwave or oven before serving. For longer storage, I freeze brownies wrapped tightly for up to 2 months and thaw before eating.

Roasted Cherry Brownies

FAQs

1. Can I use frozen cherries?

Yes, I thaw and drain them before roasting to prevent excess moisture.

2. What if I don’t have cocoa powder?

I can substitute with melted chocolate but will adjust the fat and sugar accordingly.

3. How do I know when the brownies are done?

I check by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.

4. Can I make these gluten-free?

Yes, by using a gluten-free flour blend instead of all-purpose flour.

5. Can I add chocolate chips?

Absolutely—I like to add about 1/2 cup chocolate chips for extra gooeyness.

Conclusion

I find Roasted Cherry Brownies to be a deliciously rich and fruity twist on classic brownies. The roasted cherries add a lovely depth of flavor and moist texture that makes them a memorable dessert. I enjoy making them whenever I want a chocolate treat with a fresh fruit surprise inside.