Why You’ll Love This Recipe
Brownies are already one of the most beloved desserts, but introducing roasted cherries elevates them into something unforgettable. The tart-sweet flavor of cherries, intensified by roasting, cuts through the richness of chocolate and creates a beautifully balanced bite. As they bake, the cherries melt into the fudgy batter, adding juicy pockets of fruit that make every square unique. I once tried this recipe with dark cocoa and a splash of almond extract — the cherries paired so well with those deeper notes that it tasted like something from a patisserie. Whether you’re serving them warm with ice cream, packing them into lunchboxes, or bringing them to a gathering, roasted cherry brownies are a show-stopper. They look impressive, smell divine, and taste even better than they appear.
Decadent Roasted Cherry Brownies: A Lush Twist on a Classic Treat
- Total Time: 1 hour–1 hour 5 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
Rich, fudgy brownies studded with juicy roasted cherries that add a sweet-tart burst of flavor to every bite.
Ingredients
- 1 cup (150 g) fresh cherries, pitted and halved
- 1 tsp olive oil or melted butter
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) dark chocolate, chopped
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved cherries with olive oil and spread them out on the prepared baking sheet. Roast for 10–12 minutes until softened and slightly caramelized. Remove and let cool.
- Reduce oven temperature to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
- In a heatproof bowl, melt butter and dark chocolate together over a double boiler (or microwave in 30-second bursts, stirring in between) until smooth. Set aside to cool slightly.
- Whisk in granulated sugar and brown sugar until well combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Gently fold dry ingredients into the wet mixture until just combined (do not overmix).
- Fold in the roasted cherries, reserving a few for the top.
- Pour batter into the prepared pan and smooth the top. Scatter reserved cherries over the surface.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow brownies to cool completely in the pan before slicing into squares.
Notes
- For extra decadence, drizzle with melted chocolate or dust with powdered sugar before serving.
- Frozen cherries can be used — thaw and pat dry before roasting.
- Brownies will continue to set as they cool, so don’t overbake.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cherries — Fresh, ripe cherries roasted in the oven develop concentrated sweetness and a touch of caramelization that complements chocolate perfectly.
Unsweetened cocoa powder — Provides the foundation of rich chocolate flavor. Using a high-quality cocoa ensures depth and complexity.
Dark chocolate — Melted into the batter, dark chocolate creates a fudgy base while balancing the sweetness of cherries.
Butter — Adds richness, moisture, and that signature glossy brownie texture. Roasting enhances its nutty undertones when mixed with cocoa.
Granulated sugar — Sweetens the brownies while also contributing to the chewy, crackly top.
Brown sugar — A small amount of brown sugar deepens flavor with its molasses notes and keeps the brownies extra moist.
Eggs — Provide structure and richness. Beating them with sugar adds lightness, ensuring the brownies are dense but not heavy.
All-purpose flour — Just enough to hold the batter together while keeping the brownies tender.
Vanilla extract — Enhances the chocolate and cherry flavors with a subtle warmth.
Salt — Balances sweetness and sharpens all other flavors.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment, spread the cherries in a single layer, and roast for about 15 minutes until softened and slightly caramelized. Set aside to cool slightly. Lower oven temperature to 350°F (175°C) for baking the brownies.
Prepare a square baking tin by greasing it lightly and lining with parchment paper. Melt butter and dark chocolate together in a heatproof bowl set over simmering water or in short bursts in the microwave. Stir until smooth and glossy. Whisk in cocoa powder to intensify the chocolate base.
In a separate bowl, whisk eggs with granulated and brown sugar until pale and slightly thickened. Add vanilla extract and a pinch of salt. Fold in the chocolate-butter mixture gently. Sift in flour and fold only until combined — do not overmix.
Pour half the batter into the prepared tin, spread evenly, then scatter half the roasted cherries over the surface. Cover with remaining batter and finish with the rest of the cherries on top, pressing them lightly into the mixture. Bake for 25–30 minutes until the top is set with a slight crackle, but the center remains fudgy. Cool completely in the tin before slicing into squares.
Servings and timing
This recipe makes about 12 generous squares. Preparation, including roasting cherries, takes around 25 minutes. Baking requires 25–30 minutes, plus at least 30 minutes cooling before slicing. Total time is approximately 1 hour 20 minutes, with hands-on time just under half an hour.
Storage/reheating
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze tightly wrapped brownies for up to 2 months. Thaw overnight in the refrigerator before serving. To revive fudginess, warm a square in the microwave for 10–15 seconds or in a low oven for a few minutes.
Variations and Customizations
Double Chocolate — Add white or milk chocolate chunks to the batter for pockets of creamy sweetness.
Boozy Twist — Soak the roasted cherries in a splash of kirsch, brandy, or amaretto before folding them into the batter.
Nutty Addition — Stir in chopped toasted walnuts, pecans, or almonds for crunch and extra richness.
Almond-Cherry Brownies — Replace vanilla with almond extract for a flavor pairing reminiscent of classic Black Forest cake.
Gluten-Free — Substitute flour with a reliable gluten-free blend designed for baking; the texture remains indulgent.
Vegan Adaptation — Use plant-based butter, a flaxseed egg substitute, and vegan chocolate for a dairy- and egg-free version.
Espresso Infusion — Add a teaspoon of instant espresso powder to the batter for deeper chocolate flavor and a subtle coffee note.
Cheesecake Swirl — Drop dollops of cream cheese mixture over the brownie batter and swirl with a knife before baking for a marbled effect.
Coconut-Cherry Fusion — Sprinkle shredded coconut over the top before baking to add texture and tropical flavor.
Mini Brownie Bites — Bake in a muffin tin for individual brownie cups with a roasted cherry center.
FAQs
Can I use frozen cherries instead of fresh?
Yes, but thaw and drain them well before roasting to prevent excess moisture.
Do I have to roast the cherries?
Roasting is recommended for best flavor, but you can use fresh pitted cherries if short on time.
Can I make these brownies more cake-like?
Increase the flour slightly and bake a few extra minutes for a firmer texture.
How do I know when brownies are done?
The edges should be set and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
Can I substitute cocoa powder with more chocolate?
You can, but cocoa powder adds concentrated chocolate flavor that melted chocolate alone cannot replicate.
What type of chocolate works best?
Dark chocolate with 60–70% cocoa solids balances sweetness and richness.
How should I cut brownies neatly?
Use a sharp knife, wipe it clean after each cut, and chill brownies briefly before slicing for sharp edges.
Can I serve these warm?
Yes, but allow them to cool slightly so they hold shape. They are delicious warm with vanilla ice cream.
Can I double the recipe?
Yes, simply bake in a 9×13-inch pan and adjust baking time by 5–10 minutes.
Do cherries make the brownies soggy?
No, roasting removes excess moisture and concentrates flavor, preventing sogginess.
Conclusion
Roasted cherry brownies are a luxurious upgrade to the traditional chocolate brownie. The fruit’s natural tartness pairs beautifully with rich chocolate, offering a balance that feels both indulgent and refreshing. With their fudgy texture, glossy crackled tops, and pockets of juicy roasted cherries, they are as stunning to look at as they are to eat. Whether you stick to the classic version or experiment with boozy or nutty twists, this recipe provides a versatile foundation for creative baking. Once you try these, it will be difficult to return to plain brownies — cherries transform them into something truly special.