Roasted Cherry Brownies

Last July, my kitchen smelled like caramelized fruit and melting chocolate for three days straight. Id found myself with an absurd amount of cherries from the farmers market and a sudden, desperate need to bake something that felt like summer but still satisfied my midnight chocolate cravings. These brownies were the happy accident that resulted from that particular fruity bounty. Now theyre the first thing people request when the temperature climbs above eighty degrees.

I made these for a small gathering last summer and watched my friend Sarah literally close her eyes after the first bite. Someone asked if there was coffee in them, which there wasnt, but something about that roasted cherry flavor just makes the chocolate taste more intense. They all disappeared before I could even offer ice cream.

Ingredients

• 1 1/2 cups fresh cherries, pitted and halved: Roasting them concentrates their natural sweetness and creates these incredible jammy pockets throughout the brownies
• 6 oz bittersweet chocolate, chopped: Dont skimp here because the chocolate flavor needs to stand up to those bold roasted cherries
• 1/2 cup unsalted butter: Salted butter works too but you might want to reduce the added salt slightly
• 3/4 cup granulated sugar: This provides the crisp crackly top that everyone fights over
• 1/4 cup light brown sugar: Adds moisture and a subtle caramel note that pairs beautifully with the fruit
• 2 large eggs: Room temperature eggs incorporate better and create that perfect fudgy texture
• 2 tsp vanilla extract: Split between the cherries and the batter for maximum flavor impact
• 2/3 cup all-purpose flour: Too much flour makes cakey brownies and we are definitely not here for cakey brownies
• 2 tbsp unsweetened cocoa powder: Deepens the chocolate flavor without adding extra sweetness
• 1/4 tsp salt: Crucial for balancing all the sugar and letting the cherry flavor shine through

Instructions

Roast the cherries first:

Toss those pitted cherries with a tablespoon of sugar and a teaspoon of vanilla until they are coated then spread them on a parchment lined baking sheet. Let them roast at 400°F for about 12 to 15 minutes until they are bubbling and starting to caramelize at the edges. The smell will be absolutely incredible so try not to eat them all before they make it into the batter.

Melt chocolate and butter together:

Set a heatproof bowl over a pot of simmering water and melt the chopped chocolate and butter together. Stir until the mixture is glossy and completely smooth then set it aside to cool for a few minutes. This gentle melting method prevents the chocolate from seizing and gives you that silky smooth texture.

Whisk in the sugars and eggs:

Whisk both sugars into the warm chocolate mixture until they are mostly dissolved then beat in the eggs one at a time. The mixture should look thick and glossy at this point. Stir in the vanilla and salt.

Fold in the dry ingredients:

Sift the flour and cocoa powder directly into the chocolate mixture. Fold everything together gently until just a few streaks of flour remain visible. Overmixing at this stage will make your brownies tough instead of fudgy.

Add those roasted cherries:

Fold in most of your cooled roasted cherries leaving just a handful for the top. Try to distribute them evenly so every bite gets some fruit. The cherries will be soft and jammy now which is exactly what you want.

Bake until just set:

Pour the batter into your prepared pan and scatter those reserved cherries across the surface. Bake at 350°F for about 25 to 28 minutes until a toothpick comes out with moist crumbs. The center should still feel slightly soft because they will continue to set as they cool.

Save

My sister called me at 11pm the first time she made these, slightly panicked because she thought they were underbaked. I talked her off the ledge and told her to trust the process and wait for them to cool. She texted back an hour later saying she understood everything.

Making Them Your Own

Frozen cherries work perfectly fine here if fresh are not in season but you will want to thaw them completely and drain off any excess liquid before roasting. Sometimes I add a handful of chopped toasted walnuts because that crunch alongside the soft cherries is something special.

The Storage Situation

These actually get better after a day or two in an airtight container as the flavors meld together. They also freeze beautifully so you can bake a double batch and hide half in the freezer for emergency chocolate cravings.

Serving Ideas

Warm them slightly before serving if they have been refrigerated because the chocolate flavor really comes alive at room temperature. A scoop of vanilla bean ice cream melting over the top is never a bad decision.

• Sprinkle a little flaky sea salt over the top before baking for that salted chocolate effect
• Try swapping in raspberries if cherries are not available but roast them for less time
• A dollop of crème fraîche on the side cuts through the richness beautifully

Save

There is something about the combination of roasted fruit and dark chocolate that feels almost sophisticated but these are still just brownies at heart. Hope they become part of your summer rotation too.

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well in this brownie recipe. Thaw them completely and drain thoroughly before roasting to remove excess moisture. Pat them dry with paper towels to prevent making the batter too wet.

→ How do I know when the brownies are done baking?

Insert a toothpick into the center of the pan. It should come out with moist crumbs clinging to it, not completely clean. This ensures the fudgy texture. If it comes out wet with batter, continue baking in 2-minute increments.

→ Why roast the cherries first instead of adding them raw?

Roasting concentrates the natural sugars in cherries and creates a slightly caramelized flavor that pairs beautifully with bittersweet chocolate. It also removes excess moisture, preventing the brownies from becoming soggy.

→ Can I make these brownies ahead of time?

These brownies actually improve after sitting for a day. Store them in an airtight container at room temperature for up to 3 days. The flavors meld and the texture becomes even more fudgy. They can also be frozen for up to 3 months.

→ What type of chocolate works best for this recipe?

Bittersweet chocolate with 60-70% cocoa content creates the best balance. Too dark and the brownies become bitter; too sweet and they lose sophistication. Chop from bars rather than using chips for better melting.

→ Can I add nuts to these brownies?

Absolutely. Walnuts or pecans complement both chocolate and cherry flavors. Add ½ cup chopped nuts when folding in the roasted cherries. Toast them lightly beforehand for enhanced nutty flavor.