Roasted Cherry Brownies

Using fresh fruit in baking, as I have mentioned previously, can be really difficult. It’s cherry season, and I really wanted to get some cherries. I am never a big fan of pitting cherries, but it’s not that bad if the quantity isn’t too much. I bought cherries, but with some other baking I didn’t get the cherries pitted and the brownies made for a couple of days. 

I got the cherries roasted, which wasn’t difficult. I’m not sure how much that changes the nature of the cherries, but it felt like it was an important step. You don’t use all of the roasted cherries in the brownie, as you top the brownies with additional cherries. Of course I forgot to do that, but the brownies were fine. That’s what I get when I have ten minutes to cut and photograph the brownies!

You could make this recipe by hand, but it’s a lot easier to use the mixer. You do have to be careful not to deflate the whipped up batter when you add the roasted cherries and chocolate chips. There is a little bit of deflation of the brownie batter, but not a lot. These brownies, as you bake them until they are still a little undone in the middle, are very fudgy. They aren’t over-the-top sweet, but you do get bites of chocolate chips that add a nice sweetness. I like the addition of cherries, and I am curious how I can incorporate other fruit in my baking. 

Roasted Cherry Brownies
2 cups cherries: washed, pitted and cut in half
Sugar

1 1/3 cup sugar
2 eggs + 1 yolk
5 tablespoons butter, melted
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup flour
3/4 cup Dutch cocoa powder
1 tablespoon cornstarch
1 teaspoon salt
1 cup chocolate chips

Heat the oven to 400 degrees. Spread the cut cherries over a parchment-lined baking sheet. Sprinkle with some sugar. Bake for 10 minutes and then allow the cherries to cool.

Reduce the oven temperature to 325 degrees. Line an 8” pan with foil and spray the foil with nonstick cooking spray.

In a large mixer bowl, beat the sugar, eggs and egg yolk on high for 5 minutes. Add the slightly cooled butter, then the vegetable oil and vanilla. Stir until the mixture comes together.

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Gently fold the dry ingredients into the sugar mixture. Fold in 1 cup of the roasted cherries. Spread the brownie batter into the prepared pan.

Bake for 40-50 minutes, until set but may be slightly soft in the center. Cool completely. Top the brownies with additional cherries then freeze for 15 minutes before cutting into bars.

Recipe from Stephanie’s Sweet Treats