16 | November | 2016 | Words and Herbs

Yes, it IS possible to make delicious vegan brownies without eggs and butter!

As promised, here is the recipe in my November ‘World Vegan Month’ series, and it is in fact relatively healthy compared to most other brownie recipes I have tried… relatively. 😉

The twist to these particular brownies is the amarena cherries I used – the sort that come in syrup in a small jar. They are incredibly sweet and have a lovely slightly almondy flavour. If you can’t find them, try using an alternative syrup and ordinary tinned cherries.

Vegan Chocolate Amarena Brownies

(in a heart-shaped tin, just because! 😉

Dry ingredients:

150g (1 1/4 cups) plain flour (I use one third wholemeal)
1 tbsp cocoa powder
3/4 tsp baking powder
50g (1/4 cup) raw cane sugar
pinch of salt
1 tbsp vanilla sugar or 1tsp vanilla essence

Wet ingredients:

2 tbsps syrup from the amarena cherry jar
2 tbsps vegetable oil
150ml (2/3 cup) sparkling mineral water
50g (1 3/4 oz) vegan dark chocolate, melted in a bain marie
About 10-12 amarena cherries

Grease and flour a 15 x 15 cm (6 x 6 inch) baking tin (or a heart-shaped one 😉 )

Preheat the oven to 180°C/350° F.

Mix all the dry ingredients together in a large mixing bowl. Stir the syrup, oil and water together and mix in, whisking lightly with a fork. Fold in the melted chocolate. Pour into the baking tin and spread evenly. Scatter the cherries on the top.

Bake for 20-25 minutes.

Leave in the tin until completely cool, then turn out, sprinkle with a little icing sugar if you like, and slice. Serves 8.

Delicious with vegan whipped cream! 😉