If we are being honest, these Roasted Cherry Brownies started because I bought too many cherries at the market and the bowl kept staring at me like, well, do something. So I did. I roasted them till they turned jammy and glossy and then folded the whole lot into my favorite fudgy brownie batter. The first time I brought a pan to a backyard hangout, my friend grabbed a second square before finishing the first. That was the moment I thought, alright then, we are onto something. Also, small confession, I have a tea towel with a cherry stain shaped like a wonky heart and I refuse to treat it because it feels lucky.

Why you will love this, at least I do

I make this when cherries are everywhere and I want something cozy but not fussy. The roasting makes the fruit all concentrated and a bit tart against the chocolate, which my family goes mad for. On busy nights I roast the cherries earlier in the day and stash them in the fridge. When people drop by, brownies happen fast. And if you have ever made brownies that baked up weirdly cakey, I feel you, I did too, until I started melting the butter with chocolate and not over whipping the eggs. It sounds small, it is a big deal. Also, little aside, cherries like to roll right off the counter, so maybe corral them in a bowl, ask me how I know.

Ingredients I actually use most days

These are flexible, promise. I will add notes where I swap things, or when my gran used to insist on something specific even though any brand works fine.

For the roasted cherries

2 cups pitted sweet cherries, about 300 g
1 tablespoon sugar, just enough to help them gloss up
Pinch of fine salt
1 teaspoon lemon zest, optional but lively
1 teaspoon cornstarch, optional if you want the juices thicker

For the brownie batter

115 g unsalted butter, roughly 8 tablespoons
170 g dark chocolate 60 to 70 percent, chopped or chips

I sometimes use 3 tablespoons cocoa plus 3 tablespoons neutral oil when I am out of bars
200 g granulated sugar, about 1 cup
50 g light brown sugar, about 1 fourth cup, optional for a hint of caramel
2 large eggs at room temp
1 teaspoon vanilla extract
80 g all purpose flour, about two thirds cup
25 g cocoa powder, about 1 fourth cup
Half teaspoon fine salt
1 teaspoon instant espresso, optional but I like how it amps the chocolate
A generous half cup chocolate chunks, about 80 g, optional but very good
Flaky sea salt for the top, optional

If you want a quick cherry pitting trick, this guide from Serious Eats is brill: how to pit cherries fast. And for brownie science that makes sense on a sleepy afternoon, I learned loads here: how to make brownies. Lining pans neatly without swearing under your breath is easier with this method too: lining a pan with parchment.

Directions I follow, except when I dont

Heat the oven to 220 C or 425 F. Toss the pitted cherries with the sugar, salt, and lemon zest right on a parchment lined tray. Roast for 12 to 15 minutes until they slump and release syrupy juice. If using cornstarch, sprinkle it over during the last few minutes and stir. Let cool. This is where I usually sneak a taste, chef tax.
Reduce oven to 175 C or 350 F. Line an 8 inch square pan with parchment, leaving little handles to lift later. A light spray helps the corners behave.
In a medium saucepan, melt the butter over low heat, then remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until silky. If you are doing the cocoa plus oil swap, whisk the oil and cocoa into the melted butter instead. It will look thick, do not panic.
Whisk in the granulated and brown sugars until glossy. Add the eggs one at a time and whisk about 30 seconds each. You want it shiny but not airy. Stir in the vanilla and espresso.
In a bowl, whisk flour, cocoa, and salt together. Fold the dry mix into the pot until no dry streaks remain. A few tiny lumps are fine, actually, I find it works better if I stop before it is too smooth.
Fold in half of the roasted cherries and any thickened syrup. Add the chocolate chunks if using. Pour into the pan and smooth the top. Dollop the remaining cherries over the surface and gently swirl with the tip of a knife. It looks messy now, dont worry if it looks a bit weird at this stage, it always does.
Bake 24 to 28 minutes, until the edges are set and the center has a soft wobble. A toothpick should come out with a mix of moist crumbs and a little smudge, not wet batter. If your oven runs hot, start checking at 22 minutes.
Cool in the pan at least 45 minutes. Lift out and cut into 9 large or 16 small squares. If you try to rush this, the cherries can pull away form the pan and things get untidy. Been there.

Notes I wish I knew earlier

Room temp eggs mix in better and help the top get that papery crust, which I love.
Roast the cherries even if you are tempted to toss them in raw. The flavor concentrates and the batter does not get soupy.
Weighing the flour gives consistent results, but cups are fine if that is what you have. On second thought, I do reach for my scale first.
If the cherry syrup looks runny, tip the tray and spoon off a tablespoon or so, save it for drizzling over ice cream later. Trust me.

Variations I tried so you dont have to

Almond vibe: add a teaspoon almond extract and scatter a handful of toasted flaked almonds on top. Classy, a bit cafe.
Cherry plus orange: swap the lemon zest for orange zest in both the cherries and batter. It tastes like a winter sweater in dessert form.
Gluten free test: used a one to one gluten free flour blend at the same weight. Texture was slightly more tender but still proper fudgy.
Coconut oil swap: I tried replacing all the butter with coconut oil. The flavor was nice, but the top did not crack and the crumb felt a touch greasy. I would do half and half next time.

Gear I reach for

8 inch square metal pan for even edges. I call it essential, yet if you only have a 9 inch round, use it and shave a few minutes off baking time.
Small saucepan and a heatproof spatula.
Parchment paper, makes life easier when lifting.
Cherry pitter is lovely, but a sturdy straw or a chopstick works in a pinch, just push the pits out over the sink unless you fancy speckles.
Kitchen scale for accuracy, though measuring cups do the job if that is your lane.

How I stash leftovers, the real life version

Keep the brownies in an airtight tin at room temp for 2 days or in the fridge for up to 5. I think this tastes better the next day after the cherries settle in with the chocolate and everything gets friendly. Freeze well wrapped squares for up to 3 months, thaw on the counter. Though honestly, in my house it never lasts more than a day.

Serving, the fun bit

We do a cheeky scoop of vanilla ice cream on warm slices with a pinch of flaky salt. If I am feeling fancy, a drizzle of any extra cherry syrup and a few shaved chocolate curls. With coffee for adults, cold milk for kids. Sometimes we eat little squares straight from the fridge after dinner, standing by the counter like raccoons, no shame.

Pro tips learned the annoying way

I once tried rushing the cool time and regretted it because the squares tore and the cherries slid. Give it time, have a cuppa, it is worth it.
Over baking makes them dry and the cherries turn chewy. Start checking early, set a timer, then trust your eyes more than the clock.
Whipping the eggs until foamy made mine cakey once, so now I whisk just until combined, no more.
Using a glass pan can lengthen bake time. Metal gives me the best edges. If glass is what you have, lower the oven by a smidge, maybe 10 degrees.

Questions I actually get

Can I use frozen cherries
Yes, do not thaw fully. Toss with sugar and roast straight away, add 2 minutes if needed. They let off a bit more juice, which is lovely.

Do I really need to roast the cherries
You can stir them in raw, but the brownies bake up a touch wetter and the flavor is less concentrated. Roasting gives that jammy pop.

Can I skip the chocolate bar and just use cocoa
You can. Use the cocoa plus oil swap noted above. The texture is slightly less dense but still lush. I do this on weeknights.

How do I know when they are done
Edges set, center soft but not sloshy, and a toothpick with moist crumbs. If the top looks shiny with a few cracks, you are golden.

Pan size questions
A 9 inch square pan will bake thinner, start checking at 18 minutes. In a loaf pan they will be thick, bake longer and check the center carefully.

Dairy free
Use a dairy free butter and a dairy free chocolate. It works, though the top crust can be a bit softer, which is fine by me.

Do I need to temper the eggs
Nope. The melted butter and chocolate should be warm, not hot, and you will be fine. If it looks like it is seizing, pause and stir calmly, it usually smooths out.

Why is my top not shiny
Sugar needs to fully dissolve into the warm butter chocolate mix. If you mix while it is still nicely warm, that glossy top shows up. If not, it still tastes great, promise.

And if a neighbor named Pickle the cat wanders in to sniff the cherries, well, that is just part of the vibe round here.

Roasted Cherry Brownies