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It feels like ages that I've made brownies! (not counting the blondie-brownies (brondies) I made last September). So it was time for another brownie session. And this time, I wanted to incorporate fruits into the batter!
Luckily, we were doing a buffet at work last week, and I was responsible for dessert. Naturally my first thought was that I'd love to make some vegan brownies because they're easy to make, easy to transport and always a winner! (My supervisor was so nice, when she heard that I was vegan she immediately offered to make tofu shashlik, so cute).
So here they are: my cherry chocolate brownies!
Gooey, fruity and super chocolaty.
Gooey, fruity and super chocolaty.
VEGAN DARK CHOCOLATE CHERRY BROWNIES
Preparation time: 1 hour (+ cooling time)
Main ingredients: flour, chocolate, cherries
difficulty level: easy
makes: around 28 brownies
suitable for: vegan, lactose-free, wheat-free, nut-free, soy-free, low-sodium
Ingredients
300g spelt flour (i actually replaced 100g with almond meal)
125g raw cane sugar or brown sugar
50g unsweetened cacao powder
1 package (8g) of vanilla sugar
2 tsp baking powder
a pinch of salt
100g dark vegan chocolate, chopped (i use 50% dark Swiss chocolate)
200g sour cherries, canned
100ml cherry juice
125ml plant-based milk
125ml sunflower oil
125ml maple syrup
50g chocolate + 2 tbsp soy cream OR 2 tbsp margarine (optional)
Preheat oven to 347F (175C).
In a large mixing bowl, combine the flour, baking powder, vanilla sugar, sugar, salt and cacao powder, and stir. Drain the canned cherries, saving the juice. Chop the chocolate if you haven't already.
In a separate bowl, combine cherry juice, plant-based milk, sunflower oil and maple syrup. Add to the flour mix, and mix using an electric whisk.
Add the cherries and the chopped chocolate to the bowl and combine.
Pour the batter onto a greased or parchment lined baking tray. I decided to go the extra mile and add a bit of a marble patterned liquid chocolate centre. For that I carefully melted around 50g of dark chocolate in a small saucepan on very low heat, added around 2 tablespoons of vegan soy cream to that, mixed it together, and using a spoon I sort of drew a chocolaty swirl into the batter.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin completely, then cut into squares.
Store in an airtight container and eat within 3 days. Not that that would be a problem ;)
In a large mixing bowl, combine the flour, baking powder, vanilla sugar, sugar, salt and cacao powder, and stir. Drain the canned cherries, saving the juice. Chop the chocolate if you haven't already.
In a separate bowl, combine cherry juice, plant-based milk, sunflower oil and maple syrup. Add to the flour mix, and mix using an electric whisk.
Add the cherries and the chopped chocolate to the bowl and combine.
Pour the batter onto a greased or parchment lined baking tray. I decided to go the extra mile and add a bit of a marble patterned liquid chocolate centre. For that I carefully melted around 50g of dark chocolate in a small saucepan on very low heat, added around 2 tablespoons of vegan soy cream to that, mixed it together, and using a spoon I sort of drew a chocolaty swirl into the batter.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin completely, then cut into squares.
Store in an airtight container and eat within 3 days. Not that that would be a problem ;)
Dust with cacao powder, and top off with vegan soy whipped cream or fresh fruit.
// Oh my god, massive thanks to Jamie over on Love Bakes Good Cakes who posted this recipe on her facebook – and it got over 6k likes!! There's a giant smile on my face! :) //
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♥
Maisy
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