Spoons are essential for eating these decadent and fudgy brownies.
I serve them as a dessert, with dollops of kirsch infused whipped coconut yogurt. Which is the perfect contrast to the rich chocolatiness of the brownies. The cherry compote adds a little tartness, and brings the whole dessert together.
Feel free to omit the Kirsch for an alcohol free version but it does add a little grown up twist and authentic black forest taste.
Equally whipped coconut cream, soya cream or dairy free vanilla ice cream makes a lovely companion. Also few fresh cherries if they are season would add some freshness.
½ cup light oil/coconut oil or vegan butter melted
1 cup of coconut sugar or soft brown sugar
2 flax eggs (2tbs milled flaxseed mixed with 6 tbsp. water)
2 tsp vanilla extract
100g plain flour/buckwheat flour/spelt flour
¼ cup raw cacao powder
1 ½ tsp baking powder
½ tsp sea salt
¾ cup frozen or fresh pitted cherries
250g dark vegan chocolate roughly chopped
1 cup frozen or fresh pitted cherries
¼ cup maple syrup/coconut nectar/agave syrup
2 tbsp. Kirsch (optional)
Whipped coconut yogurt
250g coconut yogurt
2 tbsp. kirsch (optional)
1-2 tbsp. maple syrup
Pre heat the oven to 180°C.
Line a small baking dish equivalent to about 8 inch square, with baking parchment.
Mix the flax eggs together and set aside.
Place a small bowl over a pan of booing water, making sure the bottom of the bowl does not touch the water. And the water is not boiling vigorously, just a light simmer is enough.
Add half the chocolate and reserve the rest. Gently melt the chocolate fully ad set aside.
In another bowl using a hand or free standing mixer, whisk together the oil and sugar until combined. It might look a little like course moon sand but do not worry.
Add the flax eggs and vanilla, whisk again until well combined.
Gradually add the chocolate whisking continuously.
In a separate bowl, sift the flour, baking powder, and salt and cacao powder. Stir to combine.
Fold the flour mix into the wet ingredients being careful not to overwork. Finish by folding in the reserved chocolate chunks and ½ cup of the cherries, reserving a ¼ of a cup to squash into the top.
Pour into the lined baking dish add remaining cherries and place in the pre heated oven for 35-40 minutes.
In a small pan add the compote ingredients and bring to a boil, reduce to a simmer and cook until you have a light syrup around the cherries, about 15 minutes should be more than enough. Set aside to cool and thicken a little.
In a free standing mixer or by hand, whisk the coconut yogurt until light and fluffy, only then do you very gradually add the maple syrup and kirsch, whisking continuously. A free standing mixer makes this a lot easier. Store in the fridge until ready serve. Or prepare just before serving.
Check the brownies after 30 minutes you want a slight wobble to be remaining in the middle. They will continue to cook as they cool. If there is a big wobble keep cooking and checking every 5 minutes until they look done. It could take up to 45minutes.
Allow to cool before cutting, but if you want to serve the warm feel free to cut away, but they will be very gooey.
When you are ready to serve cut into 9-12 squares. Top with dollops of whipped yogurt and a little cherry compote.
Feel free to dust with cacao powder or icing sugar.