Fresh cherries just scream summer to me and they are one of my favorite fruits to snack on through the warm months. Brownies are also a favorite of mine so when I came across this recipe I knew I had to try them, and it had to be soon since cherries are only in season for a short time! Chocolate and cherries are a perfect combination and these brownies were no exception! These were everything a brownie should be, rich and moist, very chocolately and the roasted sweet cherries just pop making these extra special!
Roasted Cherry Brownies: (slightly adapted from The Pastry Affair)
- 1 cup fresh cherries, pitted and quarted
- 2 1/2 cups (1 lb.) semi-sweet chocolate chips
- 1/2 cup butter
- 4 eggs
- 1 cup, plus 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 450 degrees F.
In a small roasting pan, combine the fresh cherries and 1 tablespoon sugar. Roast for 10 minutes or until cherries start releasing their juices. Remove cherries from pan, strain the juices, and place in the refrigerator to cool down.
Lower oven temperature to 350 degrees F. Grease a 9x9-inch pan, set aside.
In a double boiler, melt together the semi-sweet chocolate and butter until smooth. Remove from heat.
In a medium bowl, whisk together the eggs, 1 cup of sugar, and vanilla extract until well blended. Add the melted chocolate and mix until incorporated. Gently fold in the flour, baking powder, and salt. Stir in the cooled, roasted cherries. Pour brownie batter into prepared pan and bake for 15-30 minutes (mine took closer to 30 minutes), or until brownies do not jiggle in the center when the pan is shaken.
*Note: It states that even when baked completely, a toothpick may not come out clean. Don't overbake! They are best when slightly under-baked.*