Chewy Chocolate Cherry Brownies adapted from thecozyplum
all-purpose flour |
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dutch processed cocoa powder |
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unsalted butter melted |
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vegetable oil |
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granulated sugar |
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light brown sugar |
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kosher salt |
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large eggs room temperature |
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pitted sweet cherries halved or roughly chopped - see notes |
Instructions
Preheat the oven to 350/177 and line an 8x8-inch baking pan with parchment paper slings (or grease the pan).
Sift together the all purpose flour and cocoa powder into a bowl.
all-purpose flour,56 g dutch processed cocoa powder |
In a large bowl, add the melted butter, vegetable oil, white and brown sugars to the bowl and whisk (or use a hand mixer) to fully combine.
unsalted butter,30 ml vegetable oil, 150g granulated sugar,120g light brown sugar |
Add the salt and whisk in one egg at time to combine. Then, whisk vigorously for three minutes.
kosher salt,3 large eggs |
Add the sifted flour and cocoa powder to the liquid mixture and use a rubber spatula to fold it in until almost no flour remains.
Add the semi-sweet chocolate and chopped cherries and fold it in until evenly dispersed, then pour into the prepared pan.
pitted sweet cherries |
Bake in the center rack for 40-50 minutes. The center should look slightly jiggly and the edges will be set. If the center looks sloshy, continue baking. Check at 35 minutes Remove to a wire rack to cool, then remove the brownies with the parchment paper and cut on a cutting board.
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Note
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2025-05-15 Sugar was reduced from 200g and 150g. May still need more reduction. Original recipe called for 150g of cherries and 4oz of chocolate semi sweet chocolate chips. Chocolate chips unnecessary as it just added additional sweetness and minor texture difference. More cherries would help to cleanse the palate and not make the brownie taste as rich. Try 300g and up to 454g. if necessary (frozen bing cherries used). |