Vegan Black Forest Brownies
Prep time
Bake time
Total time
Prepare a ¼ sheet pan with pan grease & parchment paper liner
Preheat the oven to 350°F
Serves: 15 brownies
  • All Purpose Flour 2 cups (250g)
  • Baking Powder ⅔ teaspoon
  • Salt ⅔ teaspoon
  • Granulated Sugar 11oz (311g) *this is about 1½ cups + 1 Tablespoon
  • Vegan Butter 12 Tablespoons (170g)
  • Molasses 4 teaspoons
  • Semi Sweet Vegan Chocolate 3 ounces
  • Cherry Juice from the canned cherries 5½ fluid ounces (162ml)
  • Natural Unsweetened Cocoa Powder 1 cup + 2 Tablespoons (85g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Canned Cherries drained and chopped 1 cup
  • ½ Recipe Ganache for the icing *optional
  1. Bring the vegan butter & molasses to a boil add the chocolate and whisk constantly to melt
  2. Remove from heat
  3. Add the cocoa powder and whisk smooth
  4. Add the cherry juice and then transfer to a large mixing bowl, add the vanilla extract & the sugar
  5. Whisk smooth
  6. Sift the flour, baking powder & salt into the batter and stir just to combine, do not over mix
  7. Add the chopped cherries to the batter
  8. Spread into the greased & parchment lined sheet pan.
  9. Add the other measure of chocolate chunks to the top
  10. Bake in a preheated 350°F oven for 30 minutes
  11. Cool completely in the pan then flip it out carefully onto a cutting board, remove the parchment paper and cool the rest of the way.
  12. Prepare the ganache as per the recipe instructions on that blog post and when it has cooled to spreadable consistency ice the cooled brownie then cut into 15 portions
Vegan Black Forest Brownies can stay at room temperature for one or two days, but for longer storage refrigerate loosely wrapped for up to 10 days
Recipe by Gretchen's Vegan Bakery at