I am not much into desserts. Kind of silly saying that at the outset of a very obviously sweet dessert recipe. I make desserts for Levi and for you guys. Because I know that most people do like sweets. My favorite part of this recipe are the frozen cherries. Now that’s what I call a sweet treat. Seriously, if I’m getting one of those rare sweet cravings a couple frozen cherries as a snack totally satisfies that craving.
So while you’re all enjoying this super dark and decadent brownie, you can find me in the corner eating a couple leftover frozen cherries gleefully.
Some important notes about the ingredients.
You can buy gluten-free oat flour. Only Oats has oat flour. Or, you could grind your own gluten-free oats to make oat flour. Whichever you choose, make sure that it is finely ground and no large chunks of oats remain. It should be as fine as your brown rice flour. If you grind your own flours (and honestly, even if you buy your flours) I highly recommend sifting them always.
I use a Dutch-processed unsweetened cocoa powder. The brand I use is from Rodelle (bought at Costco) and it’s been really decent in my baking.
You can use regular (vegan) granulated sugar in place of the organic coconut sugar if you like. I chose to use the organic coconut sugar in this recipe. I haven’t tested this recipe using any of the other common sweetener options for gluten-free vegans out there. If you experiment with any of them, I’d love it if you’d comment and share your results with me and everyone else.
Make sure the coconut oil is not melted when you use it. You kind of want to have the coconut oil whip up sort of fluffy like it would if you were using real butter. I mean, it won’t be exactly the same obviously but you get what I’m going for.
The chia seeds add a tiny bit of crunch throughout the brownies. If you find that texture a bit unpleasant you can omit the chia seeds and water, it’s probably not essential to this recipe because the banana acts as an egg replacer too.
For non-dairy milk, I used plain unsweetened almond milk. You can use any non-dairy milk of your choice, just make sure it’s unsweetened.
The dark chocolate component of this brownie recipe is kind of important. Don’t be tempted to use a lighter semi-sweet chocolate instead. You really want that bite from the dark chocolate. I ended up using chopped up 90% dark chocolate.
Finally, finding frozen cherries are pretty commonplace in grocery stores now. For a while I could only find berry blends with some frozen cherries thrown in, but now finding just frozen cherries is fairly easy. I haven’t tried this recipe using fresh cherries. I’m not really sure if they would work just as good as frozen.
- 1 cup finely ground gluten-free oat flour
- ¼ cup coconut flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 6 tablespoons coconut oil
- 1 cup organic coconut sugar
- 2 teaspoons finely ground coffee
- 1 very ripe banana, mashed
- 1 tablespoon chia seeds + 3 tablespoons warm water, combined and set aside
- 2 tablespoons unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- ½ cup high quality dark chocolate, cut into small pieces
- ¾ cup frozen pitted cherries, chopped
- Preheat oven to 350F. Grease an 8×8 baking dish.
- In a medium bowl sift together oat flour, coconut flour, cocoa powder, baking powder and salt.
- In the work bowl of a mixer fitted with a beater attachment (or a large bowl if mixing with a hand mixer) combine coconut oil, coconut sugar and coffee grounds. Mix well on high until well combined.
- Add ripe banana and mix on high until fully combined.
- Add chia and water mixture. Mix on high until combined.
- Add non-dairy milk, vanilla and dark chocolate. Mix.
- Add the dry ingredients to the wet ingredients and mix until combined. The batter will be quite stiff.
- Fold in chopped cherries until evenly distributed.
- Turn out mixture into greased baking pan. Spread evenly and press down firmly.
- Bake in preheated oven for 25-30 minutes. Let sit 30 minutes before cutting and serving.