These brownies are gluten free, fudgy, rich, and a total treat! The cherries provide a very subtle undertone of flavor but they also keep these brownies super moist. If you don’t love dark chocolate as much as I do (looking at you, mom) then feel free to swap out milk chocolate chips or a combination of 1/2 dark chocolate and 1/2 milk chocolate chips. We like Enjoy Life chocolate chips the best but feel free to use whatever bag you prefer.
Happy Cooking!
Also, these are my nieces and I think they are just the cutest! They were so excited to be my recipe testers for this one and thought it’d be so cool to have their picture on the blog 🙂
Dark Chocolate Cherry Brownies
These gluten free beauties are incredibly decadent, moist, and a surefire way to satisfy any sweet tooth. The cherries provide a subtle undertone of flavor and help give these chocolate bombs a more fudgy center.
Servings 15
Calories 132kcal
Ingredients
- 1 cup frozen dark cherries, pitted + 1 TBSP of the rendered cherry juices
- 1/2 cup coconut sugar
- 2 large eggs
- 1/2 cup butter
- 1 TBSP creamy almond butter can also use creamy peanut butter
- 1 10 oz package dark chocolate chips, divided can sub milk chocolate chips. See note below
- 2 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Instructions
- preheat oven to 350. Line a 9X13" baking pan with parchment paper. Optional, spray parchment paper with cooking spray to make for the easiest removal.
- Add the cherries to a small sauce pan and heat over medium-low until cherries soften and can easily be broken into small pieces with a wooden spoon, roughly 8-10 minutes. Stir occasionally to prevent any burning. Allow to cool while you work through the rest of the steps
- Add the sugar and eggs to the bowl of a stand mixer (can also use an electric hand mixer) and beat on medium-high for 10 minutes
- Meanwhile, melt butter, almond butter, and 1/2 cup of chocolate chips together in a saucepan or in the microwave. Stir every 30 seconds until melted. Allow to cool a bit while the sugar and eggs are mixing
- Once the eggs and sugar are done, beat in the melted mixture, vanilla extract, and 1 TBSP of the juice from the cherries. Beat about 1-2 minutes until combined
- Mix in the almond flour, cocoa powder, salt, and baking soda. Beat for 2 minutes until fully combined
- Using a spatula, fold in the cherries and remaining chocolate chip
- Pour into the baking pan and spread out evenly
- Bake for 20-25 minutes. If you like a fudgier center then check at 18-22 minutes. The toothpick will come out with chocolate on it but the brownies should be set and firm to the touch.
- Allow to cool then enjoy!
Notes
A note on these brownies, the dark chocolate makes them very decadent and rich. If you don’t love dark chocolate then feel free to sub out milk chocolate chips or a mixture of 1/2 dark chocolate and 1/2 milk chocolate chips.
Nutrition
Serving: 1brownie | Calories: 132kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Glad to see Jazzed Kitchen fully engaged again! Thanks for making life a bit brighter. We need it!
Thanks Dan! We are back doing what we love 🙂