Roasted Chocolate Cherry Brownies – Rich, Fudgy, and Bursting with Flavor.

Brownies are always a good idea. But when you fold in roasted cherries and deep, dark chocolate, they become something truly special. These Roasted Chocolate Cherry Brownies have a fudgy center, crisp edges, and pockets of jammy roasted cherries that make every bite layered with flavor.

This recipe came about one summer when I had a bowl of ripe cherries that were just a day or two away from overripe. Rather than turning them into jam, I tossed them on a sheet pan and roasted them until their juices thickened and their flavor concentrated. When I folded them into a batch of rich chocolate brownie batter, the result was a dessert that felt both rustic and elegant — like a bakery treat made for a dinner party.

The roasted cherries bring a natural sweetness and a hint of tartness that cuts through the richness of the chocolate, making these brownies feel balanced rather than heavy. They’re just as perfect served warm with a scoop of ice cream as they are cut into neat squares for a potluck or holiday platter.

Ingredients

For the Roasted Cherries

2 cups fresh cherries, pitted and halved
1 tbsp granulated sugar
1 tsp lemon juice

For the Brownie Batter

½ cup (1 stick) unsalted butter
6 oz (170 g) dark chocolate (60–70%), chopped
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
2 tbsp unsweetened cocoa powder
½ tsp salt

Optional Toppings

Extra chopped chocolate or chocolate chips for the top
Flaky sea salt for finishing

Instructions

Step 1: Roast the Cherries

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the pitted and halved cherries on the sheet, sprinkle with sugar and lemon juice, and toss gently to coat.

Roast for 15–20 minutes, stirring once halfway through, until the cherries are soft, juicy, and slightly caramelized around the edges. Set aside to cool while you make the batter. Don’t discard the juices — they’ll swirl beautifully into the brownies.

Step 2: Melt the Chocolate and Butter

Lower the oven temperature to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth and glossy. Remove from heat and let it cool slightly for a few minutes — this prevents the eggs from scrambling when added.

Step 3: Whisk in the Sugar and Eggs

Whisk the granulated sugar and brown sugar into the warm chocolate mixture until well combined. Add the eggs one at a time, whisking vigorously after each, until the batter is thick and shiny. Stir in the vanilla extract.

Step 4: Add the Dry Ingredients

Sift in the flour, cocoa powder, and salt. Fold the mixture gently with a spatula until just combined. Avoid overmixing — this keeps the brownies tender and fudgy rather than cakey.

Step 5: Fold in the Roasted Cherries

Gently fold the roasted cherries and their juices into the batter, being careful not to crush them too much. You want streaks of cherry juice running through the chocolate, not a uniform pink batter.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Sprinkle extra chopped chocolate or chocolate chips over the surface if you like a glossy, melty top.

Bake for 28–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If you prefer fudgier brownies, lean toward the shorter baking time.

Step 7: Cool and Slice

Let the brownies cool completely in the pan. This helps them set and makes slicing clean squares much easier. For extra neat edges, chill the pan in the fridge for 30 minutes before cutting.

Flavor & Texture Notes

These brownies are deeply chocolatey with a glossy, crackly top and a dense, fudgy middle. The roasted cherries provide little bursts of juicy, almost jam-like flavor throughout the brownie. Because the cherries are roasted first, their sweetness intensifies, and their juices thicken rather than turning the batter soggy.

The combination of bittersweet chocolate and roasted fruit is unexpectedly complex — you get richness from the chocolate, brightness from the cherries, and a subtle tang from the lemon that ties it all together. A sprinkle of flaky sea salt on top makes every flavor pop even more.

Tips & Variations

Fresh vs. Frozen Cherries: Fresh cherries work best, but you can use frozen cherries if they’re well-drained and patted dry before roasting.
Make it Extra Chocolatey: Stir in chocolate chunks or chips directly into the batter for gooier pockets of melted chocolate.
Boozy Twist: Toss the cherries with a splash of kirsch, red wine, or amaretto before roasting for a sophisticated flavor.
Nutty Variation: Add ½ cup toasted walnuts or pecans to the batter for crunch and contrast.
Gluten-Free Option: Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour.
Sweeter Version: If you prefer a sweeter brownie, use semi-sweet chocolate instead of dark.

Storage & Make-Ahead

Room Temperature: Store cut brownies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Fridge: They keep well in the refrigerator for up to 5 days, and the flavors deepen over time.
Freezer: Freeze cooled, cut brownies (without toppings) for up to 2 months. Wrap tightly and thaw overnight in the fridge.
Make-Ahead Tip: You can roast the cherries a day in advance and store them covered in the fridge until you’re ready to bake.

Serving Suggestions

With Ice Cream: A warm brownie topped with a scoop of vanilla or cherry ice cream is a classic for a reason.
As a Dessert Platter: Cut into small squares and sprinkle with sea salt for an elegant addition to any dessert spread.
Topped with Whipped Cream: Lightly sweetened whipped cream balances the intensity of the chocolate beautifully.
Paired with Coffee or Red Wine: The deep chocolate flavor and roasted cherries pair surprisingly well with a strong espresso or a glass of cabernet.

FAQ

Can I use canned cherries?

Canned cherries are usually too wet for this recipe and won’t roast properly. Stick to fresh or well-drained frozen cherries for the best texture.

Do I need to pit the cherries before roasting?

Yes, always pit cherries first. A cherry pitter makes this quick work, but a sturdy straw or chopstick can do the job in a pinch.

Can I double the recipe?

Absolutely. Bake in a 9×13-inch pan and increase the baking time to around 40–45 minutes, checking for doneness as you go.

How do I get the crackly top on brownies?

Whisking the sugar into the warm chocolate mixture thoroughly and beating in the eggs well helps create that signature shiny, crackly top.

Can I make these brownies less rich?

You can use milk chocolate or reduce the amount of chocolate slightly, but keep in mind that the fudgy texture relies on a good balance of fat and sugar.

Conclusion

These Roasted Chocolate Cherry Brownies are a beautiful way to elevate a classic dessert. The roasted cherries bring a sophisticated twist, balancing the deep chocolate flavor with brightness and a touch of tartness. Whether you’re baking for a special occasion or just because you love a good brownie, this recipe is one you’ll want to keep on repeat.

They’re rich without being overwhelming, elegant without being fussy — and they taste just as amazing on day two (if they last that long).