Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the cherry halves on the sheet, sprinkle lightly with sugar, and roast until softened and juicy. Allow them to cool before using.
- Reduce the oven temperature to 325°F. Grease an 8x8-inch baking pan, line it with parchment paper, and lightly grease the parchment.
- Whisk together the flour, cocoa powder, cornstarch, and salt in a mixing bowl until evenly combined.
- Using an electric mixer, beat the sugar, eggs, and egg yolk on high speed until the mixture becomes pale and thick, about 5 minutes.
- Pour in the cooled melted butter, oil, and vanilla extract, then mix on low speed just until blended.
- Fold the dry ingredient mixture into the wet ingredients using a spatula, mixing gently until no dry streaks remain.
- Reserve half of the roasted cherries. Fold the remaining cherries and chocolate chips into the brownie batter until evenly distributed.
- Transfer the batter to the prepared pan and smooth the surface into an even layer.
- Bake until the edges are set and the center remains slightly soft, about 40 to 45 minutes. Sprinkle a few extra chocolate chips over the warm brownies if desired and cool completely in the pan.
- Chill the cooled brownies in the freezer for 15 minutes to make slicing easier.
- Lift the brownies from the pan, scatter the reserved roasted cherries over the top, slice into squares, and serve.
Nutrition
Notes
These brownies are the kind you make once and think about for weeks. The roasted cherries turn jammy and deep, and every bite hits that perfect line between fudgy and just-set. Make them for someone you love — or keep the whole pan for yourself. No judgment here.