These cherry brownies are soft, fudgy, and rich chocolate brownies with plenty of cherries baked into it! Made with no flour and no grains, these chocolate cherry brownies are made in just one bowl!
When it comes to flourless chocolate desserts, my favorites are a chocolate cake, cinnamon cake, and these delicious cherry brownies.
These cherry brownies have become my new favorite chocolate fix! They are perfect to whip up for a family dessert, dinner party, or something to bring to an office potluck!
The brownies are soft, gooey and fudgy, and loaded with chocolate chips and cherries throughout and on top. They have crispy edges and tops and taste even better with a sprinkling of sea salt.
Unlike traditional chocolate cherry brownies, these are a little different. They are made without butter, without flour, and without sugar, but you’d never tell!
Ingredients for this recipe
How do you make cherry brownies?
Start by lining an 8-inch square pan with parchment paper. Next, in a microwave-safe bowl or in a small saucepan, add your coconut oil with your unsweetened chocolate. On low heat, heat until melted. Whisk together until glossy. Slowly add the sweetener/sugar, followed by the eggs. Finally, add the cocoa and arrowroot powder, and whisk in until no longer grainy. Finally, fold through the cherries and chocolate chips.
Transfer the brownie batter into the lined pan. Bake for 27-30 minutes, or until a skewer comes out mostly clean. Let the brownies cool in the pan completely, before slicing.
Tips to make the best cherry brownies
How to store chocolate cherry brownies
Rich, fudgy and gooey chocolate cherry brownies that taste better than boxed mixes! These cherry brownies need just one bowl and are completely flourless and gluten free!
5 from 10 votes
Preheat the oven to 180C/350F. Line an 8 x 8-inch deep pan or brownie pan with parchment paper and set aside.
In a small saucepan, add your coconut oil and unsweetened chocolate and on low heat, heat together. Stir consistently, until combined and glossy. Remove from the heat.
Add your granulated sweetener of choice and whisk well. Add your 2 eggs (or energ-Y egg replacer) and whisk very well.
Add your cocoa powder and arrowroot powder and whisk very well, until no longer grainy. Fold through your cherries and chocolate chips, reserving a few to top the brownies with.
Transfer the cherry brownie batter into the lined pan and top with extra cherries and chocolate chips. Bake for 28-30 minutes, or until a skewer comes out the center clean.
Remove brownies from the oven and allow to cool in the pan completely, before slicing into 12 pieces.
* Coconut sugar, brown sugar, white sugar, or sugar free subs, like erythritol.
** Can replace the eggs with a formulated egg replacement like Bob’s Red Mill Egg replacer. I have not tested this with flax eggs or chia eggs.
TO STORE: Brownies can be stored at room temperature, in a sealed container. They will keep this way for up to 3 days. t is best to refrigerate chocolate cherry brownies, and they will keep for up to 7 days. Be sure to cover them in plastic or in a container.
TO FREEZE: Wrap the brownies in parchment paper and place it in a ziplock bag. Store in the freezer for up to 6 months.
Serving: 1Brownie | Calories: 196kcal | Carbohydrates: 11g | Protein: 4g | Fat: 19g | Sodium: 17mg | Potassium: 188mg | Fiber: 4g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg | NET CARBS: 7g
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