This recipe is an adaptation of Vegan Richa’s Gluten Free Vegan Brownies and Brownie Mix recipe, with some ideas from The Post Punk Kitchen’s Fugdy Wudgy Blueberry Brownie recipe from their Veganomicon cookbook.
Usually I use 1/2 cup of coconut sugar instead of the spreadable fruit, because I prefer these not very sweet at all. But when making them to share with others, the spreadable fruit makes them more suitable to most other people’s palates.
This recipe makes 16 small brownies or 12 normal sized.
3/4 cup oat flour
1/2 cup almonds, ground to a flour
2 tbsp arrowroot
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100g dark chocolate (70% or higher, chopped roughly)
1/3 cup cacao, or cocoa
2 tbsp flax seeds, ground to a powder
1 tsp vanilla powder
1/4 cup coconut sugar (or ordinary brown sugar)
1/2 jar St Dalfour’s Black Cherry 100% spreadable fruit (half a 284g jar)
1/2 cup almond milk
3 tbsp macadamia oil
1/2 cup dried cherries (optional)
additional 50g dark chocolate (70% or higher, chopped roughly or chocolate bits like for cookies)
Heat the oven to 175 Celsius. I have 2 long narrow brownie tins that I line with wax paper (equivalent to a usual sized brownie tin).
Add all the dry ingredients, except 1/3 cup of the chopped chocolate, to a food processor and blitz until well combined.
Then add the wet ingredients (spreadable fruit, almond milk and oil) and blitz until combined.
Then add the final 1/3 cup of chocolate chunks, and dried cherries if using, and blitz quickly to just mix them in.
Pour into the brownie tin(s) and bake in the oven for 25 minutes.
Then remove from the oven and leave to cool in the tins to room temperature.
Sometimes I then move the tins to the fridge to make cutting them easier. They are very moist and squidgy, and the chocolate chunks and dried cherries are partially blended into the mixture to give a varying texture throughout.