Black Forest Brownies
Ingredients
- All Purpose Flour 2 cups 250g
- Baking Powder 2/3 teaspoon
- Salt 2/3 teaspoon
- Granulated Sugar 11oz 311g *this is about 1½ cups + 1 Tablespoon
- Vegan Butter 12 Tablespoons 170g
- Molasses 4 teaspoons *see notes
- 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 1 teaspoons 5ml
- Cherry Extract 2 teaspoons 10ml
- Fresh frozen or Canned Cherries drained and chopped 1 cup
for the icing
Instructions
- Prepare a ¼ sheet pan with grease & parchment paper liner & preheat the oven to 350°F
- Bring the vegan butter & molasses to a boil add the chocolate and whisk constantly to melt then remove from heat
- Add the cocoa powder and whisk smooth
- Add the cherry juice and then transfer to a large mixing bowl, add the vanilla extract & the sugar
- Whisk smooth
- Sift the flour, baking powder & salt into the batter and stir just to combine, do not over mix
- Add the chopped cherries to the batter
- Spread into the greased & parchment lined sheet pan.
- Bake in a preheated 350°F oven for 30 minutes
- 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.
- 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
Video
Notes
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
Tried this recipe?Let us know how it was!