Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 16 brownies | Difficulty: Easy
These ultra-fudgy roasted cherry brownies are pure chocolate bliss with bursts of sweet, caramelized cherry flavor in every bite. The secret? Roasting fresh cherries concentrates their natural sweetness while removing excess moisture, creating the perfect jammy texture that melts into rich, decadent brownie batter. With a signature crinkle top, intensely fudgy center, and pockets of melted chocolate chips throughout, these brownies deliver restaurant-quality results right from your home kitchen. Whether you’re celebrating Valentine’s Day, using up summer cherries, or simply craving the ultimate chocolate dessert, this easy recipe transforms simple ingredients into an unforgettable treat that disappears faster than you can say “just one more piece!”
Table of Contents
Essential Ingredients for Perfect Fudgy Cherry Brownies
For the Roasted Cherries:
- 2 cups fresh sweet cherries – halved and pitted (Bing or Rainier cherries work beautifully)
- 2 tablespoons granulated sugar – for sprinkling over cherries before roasting
For the Ultimate Fudgy Brownie Batter:
- 1⅓ cups granulated white sugar – creates the signature crinkle top
- 2 large eggs – at room temperature for best incorporation
- 1 extra large egg yolk – adds richness and contributes to that fudgy texture
- 5 tablespoons unsalted butter – melted and slightly cooled (about half a stick)
- ⅓ cup vegetable or canola oil – keeps brownies moist and fudgy for days
- 1 teaspoon pure vanilla extract – use real vanilla for best flavor
- ¾ cup all-purpose flour – sifted to avoid lumps
- ¾ cup Dutch-process cocoa powder – sifted for ultra-smooth batter (Droste or Guittard recommended)
- 1 tablespoon cornstarch – secret ingredient for extra fudgy texture
- 1 teaspoon fine sea salt – enhances chocolate flavor
- 1 cup semi-sweet chocolate chips – divided (reserve some for topping)
Special Equipment:
- 8×8-inch square baking pan
- Parchment paper
- Stand mixer or electric hand mixer with whisk attachment
- Rubber spatula
Ultimate Fudgy Roasted Cherry Brownies
Equipment
- 8×8 inch square baking pan
- Stand mixer or electric hand mixer with whisk attachment
- Rimmed baking sheet
- Parchment paper
- Fine-mesh sieve for sifting
- Rubber spatula
- Wire cooling rack
Ingredients
For the Roasted Cherries
- 2 cups fresh sweet cherries halved and pitted – Bing or Rainier cherries recommended
- 2 tablespoons granulated sugar for sprinkling on cherries before roasting
For the Brownie Batter
- 1⅓ cups granulated white sugar creates the signature crinkle top when whipped with eggs
- 2 large eggs at room temperature for best incorporation
- 1 large egg yolk extra yolk adds richness and fudgy texture
- 5 tablespoons unsalted butter melted and slightly cooled – about half a stick
- ⅓ cup vegetable or canola oil keeps brownies moist and fudgy for days
- 1 teaspoon pure vanilla extract use real vanilla for best flavor
- ¾ cup all-purpose flour must be sifted to avoid lumps in batter
- ¾ cup Dutch-process cocoa powder sifted – Droste or Guittard brand recommended for richest flavor
- 1 tablespoon cornstarch secret ingredient for extra fudgy texture
- 1 teaspoon fine sea salt enhances chocolate flavor
- 1 cup semi-sweet chocolate chips divided – reserve ¼ cup for topping after baking
Instructions
- Roast the Cherries: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread halved, pitted cherries in a single layer and sprinkle evenly with 2 tablespoons sugar. Roast for 10 minutes until cherries release juice and begin to caramelize. Remove and let cool completely.
- Prepare Baking Pan: Reduce oven temperature to 325°F. Generously spray an 8×8-inch baking pan with non-stick spray. Line bottom and two opposite sides with parchment paper, leaving overhang. Spray parchment paper as well.
- Mix Dry Ingredients: In a medium bowl, sift together flour, Dutch-process cocoa powder, cornstarch, and salt. Use a fine-mesh sieve and sift twice for smoothest texture. Set aside.
- Whip Eggs and Sugar: In stand mixer bowl with whisk attachment (or large bowl with hand mixer), combine sugar, 2 whole eggs, and 1 egg yolk. Beat on high speed for 5 minutes without stopping until mixture is pale, thick, and ribbony. This creates the crinkle top!
- Add Fats and Vanilla: Melt butter and let cool slightly. With mixer on low speed, slowly drizzle in melted butter, oil, and vanilla extract. Mix just until combined, about 30 seconds.
- Fold in Dry Ingredients: Remove bowl from mixer. Add all sifted dry ingredients at once. Using rubber spatula, gently fold dry ingredients into wet mixture with broad sweeping motions. Fold just until no flour streaks remain. Be gentle to preserve air in batter.
- Add Cherries and Chocolate: Reserve half the roasted cherries for topping. Fold remaining cherries and ¾ cup chocolate chips into batter until evenly distributed. Pour into prepared pan and spread evenly.
- Bake: Bake at 325°F for 40-50 minutes. Brownies are done when edges are set but center still jiggles slightly. Toothpick inserted 1 inch from edge should have just a few moist crumbs. Remove from oven and immediately sprinkle remaining chocolate chips on top.
- Cool and Top: Let cool in pan on wire rack for at least 2 hours until completely cool. For easiest cutting, freeze for 15 minutes to firm up. Lift out using parchment overhang. Top with reserved roasted cherries. Cut into 16 squares, wiping knife between cuts.
Notes
Step-by-Step Guide to Creating Show-Stopping Cherry Brownies
Step 1: Roast the Cherries to Perfection (15 minutes)
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread the halved, pitted cherries in a single layer across the prepared baking sheet, cut side up. Sprinkle evenly with 2 tablespoons of sugar. Roast for 10 minutes until the cherries release some juice and begin to caramelize slightly around the edges. Remove from oven and let cool completely while you prepare the brownie batter. (This roasting step is crucial—it concentrates the cherry flavor and reduces excess moisture that would make brownies soggy!)
Step 2: Prepare Your Baking Pan (3 minutes)
Reduce oven temperature to 325°F. Generously spray an 8×8-inch baking pan with non-stick baking spray. Line the bottom and two opposite sides with parchment paper, leaving an overhang for easy removal. Spray the parchment paper as well to ensure nothing sticks.
Step 3: Combine the Dry Ingredients (5 minutes)
In a medium mixing bowl, sift together the all-purpose flour, Dutch-process cocoa powder, cornstarch, and salt. Use a fine-mesh sieve to sift twice if possible—this ensures no lumps and creates a silky brownie texture. Set aside.
Step 4: Whip the Eggs and Sugar for Maximum Fudginess (7 minutes)
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer in a large bowl), combine the granulated sugar, 2 whole eggs, and 1 egg yolk. Beat on high speed for a full 5 minutes without stopping. The mixture should become pale, thick, and ribbony—when you lift the whisk, the batter should fall in thick ribbons that hold their shape for a few seconds. (This whipping process incorporates air that creates the beautiful crinkle top!)
Step 5: Add the Fats and Vanilla (2 minutes)
While the eggs are whipping, melt the butter and let it cool slightly—it should be liquid but not hot. Once eggs are fully whipped, reduce mixer speed to low. Slowly drizzle in the melted butter, oil, and vanilla extract. Mix on low speed just until combined, about 30 seconds.
Step 6: Gently Fold in Dry Ingredients (3 minutes)
Remove the bowl from the mixer. Add all the sifted dry ingredients at once. Using a rubber spatula, gently fold the dry ingredients into the wet mixture using broad, sweeping motions from the bottom of the bowl up and over. Fold just until no flour streaks remain—be gentle to preserve the air you whipped into the eggs. The batter should be thick, glossy, and smooth.
Step 7: Add Cherries and Chocolate (2 minutes)
Reserve half of the roasted cherries for topping. Fold the remaining cherries and ¾ cup of chocolate chips into the brownie batter until evenly distributed. Pour the batter into your prepared 8×8-inch pan and spread into an even layer using an offset spatula or the back of a spoon.
Step 8: Bake to Fudgy Perfection (45-50 minutes)
Bake at 325°F for 40-50 minutes. The brownies are done when the edges are set and pulling slightly away from the pan, but the center still jiggles very slightly when gently shaken. A toothpick inserted 1 inch from the edge should come out with just a few moist crumbs—never completely clean! (Remember: slightly underdone is perfect because they continue baking in the hot pan as they cool.) Remove from oven and immediately sprinkle the remaining chocolate chips over the hot surface—they’ll melt slightly and create a beautiful finish.
Step 9: Cool Completely and Top with Reserved Cherries (2+ hours)
Let the brownies cool in the pan on a wire rack for at least 2 hours, or until completely cool to the touch. For easiest cutting, transfer the entire pan to the freezer for 15 minutes to firm up. Use the parchment overhang to lift the brownies out of the pan onto a cutting board. Top with the reserved roasted cherries, arranging them decoratively across the surface. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for the cleanest edges.
Pro Tips for Bakery-Quality Cherry Brownies Every Time
Why These Brownies Are Incredibly Fudgy:
The combination of butter AND oil creates the ultimate texture—butter provides rich flavor while oil keeps them moist. The extra egg yolk adds fat without excess liquid, and the cornstarch binds moisture for that dense, fudgy center everyone craves.
The Roasting Makes All the Difference:
Never skip roasting the cherries! Fresh cherries contain too much liquid and will make your brownies soggy and prevent proper baking. Roasting caramelizes the natural sugars and evaporates excess moisture, concentrating that incredible cherry flavor.
Achieving the Signature Crinkle Top:
The key is whipping the eggs and sugar for the full 5 minutes on high speed. This incorporates enough air to create those beautiful cracks on top as the brownies bake. Don’t rush this step!
Can I Use Frozen Cherries?
Yes! Thaw frozen cherries completely, then pat them very dry with paper towels before roasting. You may need to roast them a few minutes longer to remove the extra moisture.
What About Cherry Pie Filling?
Not recommended for this recipe. Canned cherry pie filling contains too much liquid and added thickeners that will affect the brownie texture. Fresh or frozen cherries only!
Substitutions:
- Cocoa powder: While you can use natural cocoa powder, Dutch-process creates a darker color and richer, less acidic chocolate flavor
- Oil: Light olive oil works, though vegetable or canola oil has a more neutral flavor
- Chocolate chips: Dark chocolate chips work beautifully for a more sophisticated flavor
Similar to our beloved fudgy chocolate brownie cookies, these brownies deliver intense chocolate flavor in every bite!
Storage, Serving, and Leftover Tips for Maximum Enjoyment
Storing Your Brownies:
Store brownies in an airtight container at room temperature for up to 4 days. Layer parchment paper between stacked brownies to prevent sticking. The brownies actually taste even better on day two as the flavors meld together!
Freezing Instructions:
These brownies freeze beautifully! Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
Serving Suggestions:
- Warm slightly and serve with a scoop of vanilla ice cream for the ultimate dessert
- Dust with powdered sugar for an elegant presentation
- Pair with a glass of cold milk or hot coffee
- Serve alongside our cream cheese chocolate truffles for a chocolate lover’s dream platter
Perfect for Every Occasion:
These cherry brownies shine at Valentine’s Day celebrations, summer potlucks when cherries are in season, holiday cookie exchanges, or simply as a special weeknight treat. Package them in decorative boxes with our chocolate cherry cookies for an impressive homemade gift!
If you love the combination of fruit and chocolate, you’ll also adore our homemade cherry amaretto jam – perfect for spreading on toast or swirling into brownies!
The combination of ultra-fudgy brownies with jammy roasted cherries creates a dessert that’s both comforting and elegant—one bite and you’ll understand why these disappear so quickly!
Follow us on Pinterest for more irresistible chocolate and cherry creations!
FAQ About Roasted Cherry Brownies
Can I Use Frozen Cherries Instead of Fresh?
Yes! Frozen cherries work wonderfully for this recipe. Thaw them completely at room temperature, then pat them very dry with paper towels to remove excess moisture. You may need to roast them for 12-15 minutes instead of 10 to ensure all the liquid evaporates. Don’t skip the roasting step—it’s essential for concentrating the cherry flavor and preventing soggy brownies. Frozen cherries from Costco or your local grocery store work just as well as fresh when properly prepared!
Why Do My Brownies Sink in the Middle After Baking?
If your brownies sink after baking, they’re likely underdone in the center. While we want fudgy brownies, they still need enough structure to hold their shape. If you notice sinking while the brownies are still warm, immediately return them to the 325°F oven for another 5-7 minutes. The perfect brownie should jiggle slightly when gently shaken, but not look wet or liquid in the center. A toothpick inserted 1 inch from the edge should come out with a few moist crumbs, not raw batter. Remember, they continue baking as they cool in the hot pan!
Can I Make These Brownies in a 9×13 Pan Instead?
Absolutely! To make these brownies in a 9×13-inch pan, simply double the entire recipe. Keep the oven temperature at 325°F but reduce the baking time to 30-35 minutes since the batter will be spread thinner. Check for doneness at 30 minutes—the edges should be set and pulling away slightly, while the center jiggles just a bit. This larger batch makes 24-32 brownies, perfect for parties, potlucks, or holiday gatherings! Store them the same way, and they’ll stay fresh for up to 4 days at room temperature.