30 December, 2015
Cherry Ripe Brownies
Cherry Ripe Brownie
Makes: 24 squares
Brownie Ingredients:
- 3 eggs, beaten
- 1/2 cup maple syrup
- 1/4 cup milk
- 1/3 cup butter, melted
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/3 cup coconut flour
- 3 tablespoons cacao powder
Filling Ingredients:
- 300g pitted cherries, drained (fresh, frozen or canned)
- 100g shredded coconut
- 60g chia seeds
- 90g coconut oil, melted
- 2 tablespoons maple syrup
Topping Ingredients:
- 200g dark chocolate
- 1 tablespoon coconut oil
Method:
- Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
- Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
- Mix through the cacao and coconut flour until smooth and well combined
- Pour the batter evenly into the prepared tin
- Bake for 25-30 minutes or until the centre is set
- Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
- To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
- Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
- To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
- Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.
Recipe Notes:
- To increase the vibrancy of the middle layer you can add in a small amount of red food colouring.
- To slice use a sharp blade knife dipping the blade into a jar of boiling water between each slice to easily slide the knife through the slice
- Store in an airtight container in the fridge for a maximum of 7 days (if it lasts that long)
- The brownie base is freezer friendly on its on but it is not suitable for freezing as a complete slice
- To make the brownie base dairy free you can replace the milk with coconut milk and the butter with nuttalex or coconut oil
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.