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!
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.
** 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.
This content was originally published here.
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