Roasted Cherry Brownies
I bought a lot of cherries. I then had to figure out what to do with said cherries.
So, yeah. This happened.
I hit up Pinterest for a good cherry brownie recipe. I love chocolate-covered cherries at Christmas, so I knew I couldn't go wrong with that combo. To my frustration, all the recipes were for smaller pans. I had a lot of cherries, so I knew I had to go big.
I've made recipes from Annie's Eats before, so I know she's a good source. I took her basic recipe, doubled the amounts, and tweaked some things here and there. The result was awesome, as in one of the best brownies I have ever had.
Now I want to try this with roasted strawberries, too. Yum.
Roasted Cherry Brownies
Adapted from Annie's Eats
For a 9x13 pan
4 cups fresh cherries, pitted and halved
2 1/2 cups white sugar
plus 1/4 cup white sugar
10 ounces semisweet or bitter chocolate, chips or chopped
4 ounces semisweet chocolate, chips or chopped
2 cubes (1 cup) unsalted butter
4 Tablespoons cocoa powder
6 large eggs, room temperature
4 tsp vanilla extract
1 tsp salt
2 cups flour
Directions
1) Preheat the oven to 450-degrees. Combine the cherries and 1/4 cup sugar in a roasting pan and toss well to combine. Roast the cherries for 13-15 minutes, or until they begin to release their juices. Remove the pan from the oven and reduce the oven temperature to 350-degrees.
2) Line a 13 x 9-inch baking pan with foil. Lightly spray the foil with cooking spray.
3) In a double boiler or microwave, carefully melt together the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
4) In a medium bowl, combine the eggs, remaining sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture. Then stir in the flour until just combined. Gently fold in the roasted cherries.
5) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 40-45 minutes. Let cool to room temperature, about 2 hours.
6) Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.
OM NOM NOM.
Feel free to pin my recipe!
Originally posted on Bready or Not: Roasted Cherry Brownies.
So, yeah. This happened.
I hit up Pinterest for a good cherry brownie recipe. I love chocolate-covered cherries at Christmas, so I knew I couldn't go wrong with that combo. To my frustration, all the recipes were for smaller pans. I had a lot of cherries, so I knew I had to go big.
I've made recipes from Annie's Eats before, so I know she's a good source. I took her basic recipe, doubled the amounts, and tweaked some things here and there. The result was awesome, as in one of the best brownies I have ever had.
Now I want to try this with roasted strawberries, too. Yum.
Roasted Cherry Brownies
Adapted from Annie's Eats
For a 9x13 pan
4 cups fresh cherries, pitted and halved
2 1/2 cups white sugar
plus 1/4 cup white sugar
10 ounces semisweet or bitter chocolate, chips or chopped
4 ounces semisweet chocolate, chips or chopped
2 cubes (1 cup) unsalted butter
4 Tablespoons cocoa powder
6 large eggs, room temperature
4 tsp vanilla extract
1 tsp salt
2 cups flour
Directions
1) Preheat the oven to 450-degrees. Combine the cherries and 1/4 cup sugar in a roasting pan and toss well to combine. Roast the cherries for 13-15 minutes, or until they begin to release their juices. Remove the pan from the oven and reduce the oven temperature to 350-degrees.
2) Line a 13 x 9-inch baking pan with foil. Lightly spray the foil with cooking spray.
3) In a double boiler or microwave, carefully melt together the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.
4) In a medium bowl, combine the eggs, remaining sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture. Then stir in the flour until just combined. Gently fold in the roasted cherries.
5) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 40-45 minutes. Let cool to room temperature, about 2 hours.
6) Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.
OM NOM NOM.
Feel free to pin my recipe!
Originally posted on Bready or Not: Roasted Cherry Brownies.