Roasted Cherry Chocolate Brownies (or Cake)
Total time: 
Serves: 12
  • 1 cup fresh cherries, pitted and quartered, tossed with 1 Tbsp sugar
  • 2½ cups (1 lb/approx 16 oz.) dark or semi-sweet chocolate, roughly chopped
  • ½ cup butter (if it's unsalted butter, add 1 tsp salt to recipe)
  • 4 large eggs
  • ¾ cup sugar (increase to 1 cup if using dark chocolate)
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  1. Preheat oven to 450 degrees.
  2. Combine chopped cherries with 1 Tbsp sugar on a parchment paper-lined baking sheet. Roast for 10 minutes. Remove from baking pan to a small bowl and transfer to the fridge or freezer to cool down.
  3. Meanwhile, lower oven temperature to 350 degrees. Lightly grease a 9" pie plate or cake pan, or an 8x11" baking pan; set aside.
  4. Melt chocolate and butter, stirring, until completely smooth. Let cool slightly.
  5. In medium bowl, whisk together eggs, ¾ - 1 cup sugar, and vanilla until well blended. Add the melted chocolate/butter and mix until incorporated. Fold in flour and baking powder. Stir in roasted cherries.
  6. Pour batter into prepared pan and bake for 28-33 minutes, until brownies no longer jiggle in the center when shaken. (A toothpick will not come out totally want these to be slightly underbaked).
  7. Let cool before slicing, then store in an airtight container at room temperature for up to 5 days. These also freeze well.
Recipe by Hidden Ponies at