It’s Mother’s Day here in the UK this weekend, so I thought I’d share this lovely recipe with you to celebrate. Maybe you’d like to make it for your own mum, or pass the recipe to someone else to make it for you (sometimes they need a very big hint!). Or just make it yourself – probably the best option 🙂
Chocolate and cherry go so well together. They always remind me of those rich Black Forest Gateaus served on dessert trolleys back when I was a child. They always looked huge and my eyes would glitter with glee as it rolled on by in anticipation of being served a large slice. But somehow I rarely seemed to end up with it – maybe it was deemed too ‘grown up’ for a small child with eyes bigger than her belly……
Whatever the reason was, I’ve always had a hankering for the chocolate cherry mix. These brownies may not be as rich and decadent (and certainly not as dairy-laden) as those gateaus of old, but with the vegan salted caramel on top, it’s a definite tastebud delight!
I’ve used glacé cherries in this recipe. They are high in sugar, but I like that sweetness and their texture, so I’ve reduced the amount of coconut sugar to balance the sugar content. I do give them a rinse under a running tap first, just to wash off a little of the sticky sugar coating – not sure if it makes much difference but I feel virtuous doing it 😉
If you don’t want to use those, then frozen cherries (defrosted of course) will work but they will have more fluid in them, so cut down on the amount of soya milk otherwise you may end up with a soggy middle.
These yummy chocolate cherry brownies can be made with gluten free flour if needed; a little extra soya milk might be needed though or it might end up too dry. And if you only have plain flour not self-raising, then add a teaspoon of baking powder to the mix so you get a good rise.
These chocolate cherry brownies will stay fresh for up to 4 days in an air-tight container. But they’ll need to go in the fridge because of the caramel sauce on top. If you want to freeze the brownies, leave them sauce free. Then when you’re ready to eat them, decorate once they’re defrosted.
I hope you enjoy these yummy chocolate cherry brownies with salted caramel drizzle. They are special as a Mother’s Day treat – and every day of the year!
Chocolate cherry brownies with vegan salted caramel drizzle
- large jug
- large mixing bowl
- 22cm square baking tin
- non-stick baking paper
- 370 ml soya milk or other dairy-free milk
- 1 teaspoon lemon juice or cider vinegar
- 80 ml olive oil optional. Use extra soya milk if oil free
- 120 grams coconut sugar or very dark brown sugar
- 1 teaspoon vanilla essence
- 225 grams self-raising flour wholemeal or gluten free
- 75 grams cocoa or cacao powder
- 1 teaspoon baking powder
- pinch salt
- 80 grams glacé cherries roughly chopped if large OR
- 80 grams frozen cherries defrosted and roughly chopped
- 4 tbsp vegan caramel sauce see recipe link in box below
- Pre-heat the oven to 180ºC/350ºF/Gas4. Line baking tin with non-stick baking paper.
- Measure the soya milk into a large jug. Add the lemon juice and leave it to curdle for a few minutes.
- Place the flour, baking powder, cocoa powder and salt together in a large bowl and mix well to combine.
- Add the chopped glacé cherries and stir well again.
- Add the oil (if using), coconut sugar and vanilla essence to the curdled soya milk. Mix well to combine.
- Pour the wet mix into the dry and quickly stir to combine - do not overmix and try to be light-handed but thorough. This should only take 10-12 seconds. Time is of the essence to get the raising agents to work in the oven.
- Pour the mix into the prepared baking tin. Tap the tin on the worktop and place on a shelf in the middle of the oven.
- Bake for 20 minutes then check to see if it's ready. It should be risen and firm but bouncy on top. Test with a tooth pick - if it comes out clean it's ready. If not, pop back in the oven for another couple of minutes.
- Remove from the oven and leave to settle in the tin for a few minutes before turning it out onto a cooling rack. Peel off the baking paper and leave to cool completely.
- Grab a small piping bag or sauce bottle and fill with vegan salted caramel. Pipe a zig zag or design of choice over the top.
- Eat straight away or store in an air-tight container in the fridge for up to 3 days.