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Fudgy Cherry Chocolate Brownies Recipe

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4.3 from 33 reviews

These fudgy cherry chocolate brownies combine rich bittersweet dark chocolate and roasted fresh cherries for a deeply indulgent dessert. With a moist, dense texture and caramelized cherry bursts in every bite, this recipe is perfect for chocolate lovers who want a gourmet twist on classic brownies. Roasting the cherries enhances their sweetness and adds complex flavor, while Dutch-process cocoa powder contributes to the deep chocolate intensity. Easy to make in one bowl and baked to a perfect fudgy consistency, these brownies are an elegant treat for any occasion.

Ingredients

Cherries

  • 300 g fresh cherries (or 210 g (1 ½ cups) thawed frozen pitted cherries, halved)

Wet Ingredients

  • 200 g cane sugar (or granulated sugar)
  • 4 free-range eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt
  • 190 g unsalted butter (melted)

Dry Ingredients

  • 75 g Dutch-process cocoa powder
  • 75 g all-purpose flour

Add-ins

  • 200 g bittersweet dark chocolate (roughly chopped)

Instructions

  1. Prep the cherries: Preheat the oven to 410°F (210°C) with the fan on. Remove stems from fresh cherries, rinse under cold water, and pat dry. Halve and pit. If using thawed frozen cherries, drain thoroughly in a fine-mesh strainer until no liquid drips out.
  2. Roast the cherries: Spread cherries on a baking sheet in a single layer and roast for 10 minutes until lightly caramelized. Set aside to cool slightly.
  3. Whip the wet ingredients: Lower oven temperature to 355°F (180°C), fan on. In a large mixing bowl or stand mixer with whisk attachment, beat sugar, eggs, vanilla, and salt on high speed until pale and fluffy, about 5 minutes. Slowly pour in melted butter and whisk just until combined.
  4. Add the dry ingredients: Sift Dutch-process cocoa powder and flour directly over the batter. Mix gently until smooth and just combined, careful not to overmix.
  5. Fold in the chocolate and cherries: Reserve a small handful of chopped chocolate and some roasted cherries for topping. Fold the rest into the batter evenly with a spatula.
  6. Line the pan: Line a 9-inch (22 cm) square metal baking pan with parchment paper strips laid crosswise to cover bottom and sides, leaving overhang on all edges for easy lifting.
  7. Assemble the brownies: Scrape batter into prepared pan and smooth the top. Scatter reserved chocolate and cherries evenly over the surface.
  8. Bake and cool: Bake for 30 minutes until center is just set and texture is deeply fudgy. Let brownies cool in pan for 5 minutes, then lift out using parchment overhang and transfer to wire rack to cool completely before serving.

Notes

  • Roasting the cherries intensifies their flavor and helps prevent excess moisture in the brownies.
  • Use Dutch-process cocoa powder for a richer and smoother chocolate taste.
  • Do not overmix the batter after adding the dry ingredients to keep the brownies tender.
  • The brownies are best served at room temperature once fully cooled.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: https://justsosavory.com/fudgy-cherry-chocolate-brownies-recipe/