I have said over and over: I do not like fruit in baked goods. I don’t know what it is, but I’m not a fan of finding pockets of baked fruit in my muffins. I like pumpkin and banana because the texture is the same throughout, but I can not stand blueberry muffins. That being said, you might be surprised to hear that I made and loved these brownies.
A couple months ago, when cherries were more at their peak, we got a large container of cherries. I was trying to find ways to use them up, so I caved and baked with them. I thought this recipe was neat as the cherries are roasted before they are added to the brownie, but these brownies can stand on their own. They are super chocolaty and super rich and gooey – my favorite!
Recipe (From Annie’s Eats)
- 2 cups fresh cherries, pitted and halved
- 1 ¼ cups and 2 Tbsp sugar divided
- 5 oz. semisweet chocolate chips
- 2 oz. unsweetened chocolate chopped
- 8 Tbsp butter cut into cubes
- 3 Tbsp cocoa powder
- 3 eggs
- 2 tsp vanilla
- ½ tsp salt
- 1 cup flour
Preheat the oven to 450F. Toss the cherries and 2 tablespoons of the sugar on a baking sheet and roast for 10 minutes until the cherries start to release their juices. Set the cherries aside. Line a 9x9 baking pan with foil, spray with cooking spray. Reset the oven to 350F.
Using a double boiler melt the chocolate and butter. Then whisk in the cocoa powder. In a separate bowl mix the 1 and ¼ cup sugar, eggs, vanilla, and salt until combined. Once the chocolate mixture has cooled a bit, whisk it into the sugar and egg mixture. Stir in the flour until just combined, then add the roasted cherries.
Transfer the batter to the pan and bake about 35 minutes until the toothpick test works (it will have a few crumbs sticking to it with the recipe). Cool for at least 2 hours before cutting and enjoying.