Heavenly Roasted Chocolate Cherry Brownies Recipe for Bliss

A decadent chocolate cherry brownie that melts memories into pure indulgence.

Intense cocoa meets sweet-tart cherries in this irresistible dessert sensation.

Rich, fudgy layers promise an unforgettable taste experience you’ll adore.

Deep chocolate notes dance with roasted fruit undertones, creating magic in every bite.

Pulling these brownies from the oven, their glossy surface promising pure bliss.

Delicate fruit and robust chocolate combine for a treat that speaks directly to your soul.

Let this recipe transform an ordinary evening into something extraordinary.

What’s So Irresistible About Roasted Chocolate Cherry Brownies

• Intensify Flavor Depth: Roasting cherries caramelizes their natural sugars, creating a deep, rich sweetness that perfectly complements the intense chocolate brownie base.
• Elevate Texture Complexity: The soft, slightly jammy roasted cherries contrast beautifully with the dense, fudgy brownie, creating a mouthwatering interplay of textures in every bite.
• Craft Gourmet Dessert Easily: This recipe transforms simple ingredients into an impressive, restaurant-quality dessert that looks and tastes sophisticated, yet requires minimal culinary skills to prepare.
• Customize for Any Occasion: Whether you're serving a casual family dessert or preparing a special treat for guests, these brownies offer a luxurious twist on a classic favorite that's sure to delight chocolate and fruit lovers alike.

What Goes In Roasted Chocolate Cherry Brownies

• Cherries: Sweet and tangy fruit that caramelizes beautifully when roasted, adding depth to the brownie flavor. Choose fresh, ripe cherries for best results.

• Granulated Sugar, Cocoa Powder, All-Purpose Flour: Essential dry ingredients that provide structure, sweetness, and rich chocolate flavor. Select high-quality cocoa powder for intense chocolate taste.
• Baking Powder, Salt: Leavening agents that help brownies rise and balance overall flavor. Use fresh baking powder for best results.

• Butter, Eggs, Vanilla Extract: Binding ingredients that create moisture, richness, and enhance overall flavor. Use unsalted butter and room temperature eggs for smooth mixing.
• Dark Chocolate Chips: Adds extra chocolate intensity and creates melty pockets within the brownies. Choose high-quality chocolate with at least 60% cocoa content.

Bake Roasted Chocolate Cherry Brownies Like This

Step 1: Caramelize Cherries

Place a baking sheet in the oven and heat to 375F. Cover the sheet with parchment paper. Gently mix cherries with sugar and vanilla extract, spreading them evenly across the surface. Roast the cherries until they transform into soft, glistening jewels with caramelized edges, about 10-12 minutes. Allow cherries to cool completely.

Step 2: Create Chocolate Base

• Melted butter
• Granulated sugar

• Cocoa powder
• Flour
• Salt
• Baking powder

Fold ingredients gently to prevent overmixing. Incorporate dark chocolate chips and half the roasted cherries into the batter.

Step 3: Bake Decadent Brownies

Transfer batter to prepared baking dish, smoothing the surface evenly. Scatter remaining roasted cherries across the top. Slide into the oven and bake until a toothpick reveals moist crumbs, approximately 25-30 minutes.

Step 4: Finalize Delightful Dessert

Allow brownies to cool completely inside the pan. Slice into rich, fudgy squares. Optional: Serve with a scoop of vanilla ice cream for ultimate indulgence.

Tips To Get Roasted Chocolate Cherry Brownies Just Right

• Boost Cherry Flavor: Macerate cherries in a splash of kirsch or cherry liqueur before roasting to intensify their natural sweetness and depth.
• Prevent Chocolate Sinking: Toss chocolate chips in a tablespoon of flour before folding into the batter to help them distribute evenly and prevent sinking.
• Achieve Fudgy Texture: Remove brownies from the oven when a few moist crumbs still cling to the toothpick for the most decadent, gooey consistency.
• Gluten-Free Adaptation: Swap all-purpose flour with almond flour or a gluten-free blend to make these brownies suitable for those with wheat sensitivities.
• Storage Secret: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer, more intense chocolate experience.

How To Save And Warm Roasted Chocolate Cherry Brownies

• Refrigerate: Store cooled brownies in an airtight container in the refrigerator for up to 5 days. Wrap individual pieces in plastic wrap to maintain moisture and prevent them from drying out.
• Freeze: Carefully place brownies in a freezer-safe container or wrap tightly in plastic wrap and aluminum foil. They'll stay fresh for 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm individual brownies in the microwave for 10-15 seconds for a gooey, fresh-from-the-oven texture. Alternatively, warm in a preheated oven at 325F for 5-7 minutes to restore their soft, decadent consistency.
• Serve Chilled: Enjoy brownies straight from the refrigerator for a fudgy, dense treat that highlights the intense chocolate and roasted cherry flavors.

What Goes Great With Roasted Chocolate Cherry Brownies

• Pair with Bold Red Wine: Complement the rich chocolate and roasted cherry flavors with a robust Zinfandel or Cabernet Sauvignon, which will enhance the dessert's deep, intense taste profile.
• Match with Creamy Vanilla Ice Cream: Top the warm brownies with a scoop of cold vanilla ice cream, creating a delightful temperature and texture contrast that melts beautifully against the dense chocolate base.
• Serve with Espresso Martini: The strong coffee notes and slight bitterness of an espresso martini will cut through the sweetness and highlight the complex cherry and chocolate undertones.
• Enjoy with Tart Cherry Liqueur: A small glass of cherry liqueur alongside the brownies will amplify the roasted cherry flavor and provide a sophisticated adult dessert experience.

Make Roasted Chocolate Cherry Brownies Your Own

• Nutty Cherry Crunch: Swap dark chocolate chips with chopped almonds or pecans, adding a satisfying crunch and nutty flavor to the roasted cherry brownies.
• Berry Medley Brownie: Replace cherries with a mix of raspberries and blueberries, creating a vibrant and tangy fruit-packed brownie experience.
• Espresso Cherry Indulgence: Incorporate a tablespoon of instant espresso powder into the batter, enhancing the chocolate's depth and complementing the roasted cherries' sweetness.
• Salted Caramel Cherry Fusion: Drizzle homemade salted caramel sauce over the baked brownies, adding a rich, buttery contrast to the roasted cherry and chocolate base.

Roasted Chocolate Cherry Brownies Questions You Might Have

• Why roast the cherries before adding them to the brownies?

Roasting concentrates the cherries’ natural sweetness and caramelizes their sugars, creating a deeper, more intense flavor that enhances the chocolate brownie’s richness.

• Can I use frozen cherries instead of fresh ones?

Yes, you can use frozen cherries. Just thaw and pat them dry before roasting to prevent excess moisture in the brownies.

• What type of cocoa powder works best for these brownies?

Dutch-processed cocoa powder is ideal as it provides a smoother, more mellow chocolate flavor and helps create a fudgier texture in the brownies.

• How do I know when the brownies are perfectly baked?

Look for a few moist crumbs when you insert a toothpick into the center. The edges should be set, but the middle should still look slightly soft to ensure a fudgy, moist brownie.

Steak And Mashed Potatoes Recipe

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4.9 from 23 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Hearty steak and mashed potatoes bring comfort and satisfaction to dinner tables across North America. Juicy, perfectly seared ribeye nestled beside creamy, buttery potatoes creates a classic meal that satisfies deep hunger and culinary cravings you’ll savor with each delicious bite.

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Ingredients

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Steak:

Main Proteins:

• 24 steaks (ribeye, sirloin, filet mignon, or New York strip)

Cooking Fats and Aromatics:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme (optional)

Seasonings:

• Salt
• Black pepper

Mashed Potatoes:

Main Ingredients:

• 2 pounds (900 grams) Yukon Gold or Russet potatoes, peeled and cubed

Dairy and Creaminess:

• ½ cup (120 milliliters) milk or heavy cream (warmed)
• ¼ cup (60 grams) unsalted butter

Seasonings:

• Salt
• Black pepper

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Instructions

1. Prepare potatoes by peeling and cutting into uniform cubes, ensuring even cooking and texture.
2. Transfer potato cubes into a spacious pot, submerging completely with cold water and introducing a hearty salt sprinkle for enhanced flavor.
3. Position pot on stovetop and escalate heat to medium-high, allowing water to reach a vigorous boil and potatoes to simmer until exceptionally tender, approximately 15-20 minutes.
4. Carefully drain potatoes using a colander, then return them to the original cooking vessel.
5. Incorporate butter and warmed dairy liquid, using a masher or ricer to transform potatoes into a silky, lump-free consistency.
6. Season the mashed potatoes with salt and freshly cracked pepper, adjusting to personal taste preferences.
7. Gently cover the potato mixture to maintain warmth and prevent surface cooling while preparing accompanying elements.

Notes

• Select starchy potatoes like Russet or Yukon Gold for the creamiest, fluffiest mashed potatoes that absorb butter and milk perfectly.
• Warm the milk or cream before adding to potatoes to prevent cooling the mixture and maintain a smooth, velvety texture.
• Use a potato masher or ricer for consistent texture, avoiding overworking the potatoes to prevent a gluey consistency.
• For a dairy-free version, substitute butter with olive oil and milk with vegetable broth or unsweetened plant-based milk.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 450
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 90 mg