Chocolate & Cherry Brownies


I apologise in advance for YET another chocolate brownie recipe but these were too good not to tell you about! They’re just so easy to make that when I have people over it’s the easiest thing to rustle up. This time I used some amazing tart montmerency cherries to offset the sweetness of the chocolate. I also made them vegan by using flax eggs instead of actual eggs. You get a more gummy centre with flax which works brilliantly in a brownie.

I made them because my Dad was staying over the Easter hols and he loves a choc/cherry combo. Whilst he was here it got me thinking about the huge generation gap there is nowadays between us clean eating foodies and our parents generation. They don’t know what quinoa is, or what to do with a flax egg, or how to make a smoothie. They don’t know the difference between gluten free and wheat free, vegan and vegetarian, paleo and atkins.  This kind of stuff didn’t exist even when I was a kid. Why is it so prevalent now?

Having said that my Dad and my step Mum were hugely supportive of what I’m doing and how I’m eating and I think my Dad loves reading my blog posts and learning a few things! He’s a great cook but he said that I put him to shame with all my vegetable knowledge! The best thing was that they happily tried everything I was cooking and they kept an incredibly open mind about it all. They’ll probably have gone back home and told all their friends what weird food they were eating mind you but still, at least they tried it!


I find it’s the same nowadays when you eat out. Even four years ago when I was first dabbling with gluten free choices it was incredibly lucky to find a gluten free meal in a restaurant and there was no food product labelling for gluten free or even really for allergies. The food labelling law that came in changed everything in that respect and the fact that restaurants have had to follow suit is such a game changer. No longer do you feel like the weird one asking for gluten free.

We were on holiday over Easter and although admittedly we went to a particularly lovely (and expensive!) holiday resort in Crete, they made me feel like nothing was too much trouble. I could have asked them to cook me whatever I wanted in any of their restaurants and they would have done it. There was a lovely Asian restaurant on site which was mainly gdfree anyway but even their main buffet restaurant offered me plenty of gdfree choices. Here is a little snapshot of some of the delicious meals I had:

The only thing which lets down every single restaurant I have ever eaten at ever is…..lack of dessert options. It’s so frustrating to be offered sorbet or fruit ever time. As proven by the dozens of gdfree baking recipes on my blog alone, there are a ton of different sweet options that can be made allergy friendly. How about a simple flourless chocolate brownie, or a fruit crumble with an oaty topping, or an almond cake, or even just a simple flapjack? It’s not like I’m needing a huge delicious, chocolatey, sticky, oozy, gooey pudding after every meal. Oh wait….yes it is and yes I do!

So how about another chocolate brownie recipe to inspire you? This one is so easy the kids made it so no excuses!

Chocolate Cherry Brownies

  • Servings: 25 small or 16 big
  • Difficulty: easy
  • Print


You will need this:

100g veggie butter (I use Pure sunflower spread)
50g 70% min dark chocolate (check that it has no milk solids in it if dairy free)
1/2tsp vanilla bean paste (or extract)
4tbsp ground flaxseeds mixed with 8tbsp almond milk (leave until it becomes a paste)
1tsp baking powder
1tsp xantham gum
150g brown sugar
100g plain gluten free flour
100g dried cherries
1/2tsp seasalt

You make it like this:

  1. Over a water bath melt the chocolate with the butter and the vanilla
  2. Mix up the flax ‘egg’ paste with the baking powder and the xantham gum
  3. Stir together the sugar, flour, salt & cherries
  4. Mix everything together
  5. Pour into a lined square 8″ tin and bake at 180c for 30mins until the top is set and starting to crack
  6. Leave to cool in the tin before cutting


Soft, gooey, sweet and totally addictive…



11 thoughts on “Chocolate & Cherry Brownies

  1. Hi Abi, these look absolutely yummy! Just one question, I have all the ingredients except for the dark chocolate. What I do have is some organic cacao powder and cacao butter drops. Any ideas on how I can substitute and the amount in grams please!


    1. Hi Lisa, thanks for your comment and very glad to hear you’re going to make the brownies! Well 50g of dark chocolate isn’t actually that much once it’s melted. Having just done a bit of research on typical cocoa butter content of 70% dark chocolate it says the cocoa content is usually made up by around 50% cocoa butter and 50% cocoa solids. So I’m thinking use 25g of the cacao butter drops and 25g of cacao powder? But you may also want to sweeten it a bit more if it seems too bitter because regular dark chocolate would be around 30-40% sugar too. Hope that helps?! Good luck!


    1. They are made by
      All it says on the package is : Certified Organic Coconut Sugar Chocolate Couverture Drops.
      Ingredients : Organic cacao solids – 73%
      Organic coconut sugar – 27.9%


  2. They look great, just googled them, and yes they’ll work perfectly. They are called couverture because professional chocolate makers use them as they temper really well.


    1. Made these yesterday, substituted xanthan gum (used psyllium husk) and brown sugar (used coconut sugar). And they were in my husband’s words – mmmmmmmm! Yummy! Moreish, can I have another one! Thank you for the recipe Abi. 😊
      (Only problem now is I have to buy more flax seeds and more coconut sugar, as I baked a double batch!)

      Liked by 1 person

      1. That’s fab! Coconut sugar is lovely to bake with if you’re looking for that dark sugar tang so I’m glad it worked out. I’ve never got my hands on any psyllium husk but I know it works as a binder as xantham gum does so that’s s good sub too. Clever you!


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