Chocolate and cherries make for a fine Valentine’s Day treat, so I thought I’d share with you my Chocolate-Cherry Brownies with a Chocolate-Cherry Sauce recipe that is found in the summer eats, treats & desserts ebook.
Click HERE to pin this recipe!
This recipe is gluten, grain, dairy and soy free. Yet, it’s filled with so much flavor and a (sweet) Valentine’s Day charm.
Of course that starts with the batter.
And with luscious cherries. I realize that this is not “cherry season,” so if you need to grab frozen cherries that’s perfectly okay.
Bake those brownies. {In case you haven’t noticed yet, I love making mini things. This is a mini-brownie pan.}
And blend up your cherry sauce.
Then add the two together.
And you have a perfect Valentine’s Day pair, even if you forego the whip cream and ice cream. (But really, why would you want to not have whip cream and/or ice cream with this? For some great non-dairy whip cream ideas, grab the full summer eats, treats and desserts ebook.)
Chocolate-Cherry Brownies with a Chocolate-Cherry Sauce
- ½ c. coconut oil, melted
- 1 c. cherries, pitted
- ¼ c. coconut sugar
- ½ c. almond flour
- ¼ c. coconut flour
- ½ tsp. salt
- ¼ tsp. baking soda
- 2 eggs, room temperature
- 1.5 tsp. almond extract
- ¼ c. 100% cacao powder, unsweetened
- ⅛ c. 50% cocoa powder
- ½ c. cherries, pitted (for the sauce)
- 1 tsp. 50% cocoa powder (for the sauce)
- 1 tsp. raw cacao nibs ( for the sauce, if desired)
- Preheat oven to 350 degrees
- Lightly brush a mini brownie pan with coconut or olive oil
- Place all dry ingredients in a mixing bowl (I used my Kitchen Aid)
- Pit your cherries and gently mash or grind them (I used a small blender)
- In a small bowl, beat together the cherries,
eggs and almond extract - Add the melted coconut oil to the dry ingredients and blend for about 10 seconds on low
- Add the wet mixture and blend on low until it creates a fudge-like batter
- Fill the brownie pan about ½ way on each
- Bake for about 26-27 minutes
- Allow the brownies to cool, and then take them out of the pan
- Meanwhile, blend together all ingredients for the sauce
- Pour the desired amount of sauce over your brownie, serve and enjoy
Makes 12 brownies. Brownies can be frozen to save for a later date as well.
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Xox,
SKH
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I’ll be right over!!! 😉 YUM!!!!!!!!!!!!!!!!!!!!!!
Do you think this would work with egg substitute?
Hey Beth! Like what kind of egg substitute?
Totally going to have to make these… or I’ll just come over with Baby D! xoxo
Baby S would love!
I seriously love all the graphics you do. They are always so cute 😀 Do you love that mini brownie pan? I always feel like when I make bars or brownies, I botch the photo because I can slice properly 😀
Hey Lee! Thanks:) And yes, I do love it….but I’m a sucker for the “minis,” too!
yes please! with an extra cherry on top!
Chocolate and cherries are a heavenly combo. Yum!