Vegan cherry & almond brownies

Vegan cherry & almond brownies

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Makes 12

Deeply rich and decadent, this dairy- and egg-free chocolate bake makes an indulgent vegan treat

Nutrition and extra info

Additional info

  • Freezable
  • Dairy-free
  • Egg-free
Nutrition info

Nutrition per brownie

kcalories
296
protein
4g
carbs
36g
fat
15g
saturates
5g
fibre
3g
sugar
27g
salt
0.2g
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Ingredients

  • 80g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseeds
  • 120g dark chocolate
  • ½ tsp coffee granules
  • 125g self-raising flour
  • 70g ground almonds
  • 50g cocoa powder
  • ¼ tsp baking powder
  • 250g golden caster sugar
  • 1½ tsp vanilla extract
  • 70g glacé cherries (rinsed and halved)

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Method

  1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

Recipe from Good Food magazine, May 2014

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Comments

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umabea's picture

These were fabulous! My egg and dairy allergic freind and vegan daughter loved them.... I think you need to be careful not to over cook them or they might dry out (as noted by another reader). Maybe test at 30mins? they seemed to keep pretty well too (unlike most other vegan cakes).

mariabudgen's picture
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I made these to take on a girls weekend away, one of my friends being vegan, and they were really popular - just the right texture and lovely and rich. I sourced the flaxseed at Holland & Barrett as Tesco had sold out (note both shops sell it as linseed) and used mini processor to grind it. Used Divine plain choc as it's Fairtrade, to fit with my ethical friends. Followed recipe with no problem, other than I was lazy and used electric mixer again once halved cherries added, so they ended up more finely chopped than intended! My oven is old and normally needs a little extra on the dial, so I cooked the brownies at GM4 not 3.5, and they were perfectly done in the stated 35mins which is unusual for my oven, so suspect others will find they don't need as long as the recipe suggests.
Being impatient I tried to turn the slab out when only vaguely cool, and it started to crumble, so once totally cool I then put it in the fridge overnight, and then it cut perfectly (I didn't try turning out the whole slab again but cut each slice from the tin). Will definitely make again as very moreish and great that my vegan friend can enjoy too.

RuthieBBB's picture
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I found this to be very dry and crumbly at the end, not a squishy brownie. I used sour dried cherries instead of glacé cherries and I sprinkled some on top before cooking along with a few chocolate pieces. I found it had cooked in 20mins not the 35-45 as it says. was nice but prob won't make this again.

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