Vegan cherry & almond brownies

Vegan cherry & almond brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

Prep: 20 mins Cook: 45 mins


Makes 12

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

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per brownie

  • kcal296
  • fat15g
  • saturates5g
  • carbs36g
  • sugars27g
  • fibre3g
  • protein4g
  • salt0.2g


  • 80g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseed
  • 120g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ½ tsp coffee granules
  • 125g self-raising flour
  • 70g ground almond
  • 50g cocoa powder
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g golden caster sugar
  • 1½ tsp vanilla extract
  • 70g glacé cherry (rinsed and halved)


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Sep, 2016
Fantastic recipe. The texture is gooey with a nice thin crunchy top and the taste is really chocolatey. I didn't have "golden" caster sugar so used regular caster sugar. The flaxseed/water mix is essential as it is the egg replacer and acts as the binder, I left my mix much longer than 5mins which didn't seem to matter even though it became very thick. Finally: check your chocolate is vegan (I used 70% Lindt) and, as noted below, flax=linseed.
28th Jul, 2016
Good recipe but should state vegan dark chocolate as most dark chocolates contain milk
evil_angelwings's picture
13th May, 2016
These are absolutely delicious! I snuck a piece from the pan before it had cooled so it was a little crumbly but I think they'll set up in the fridge.
hendytron's picture
11th Mar, 2016
These are the best brownies, vegan or otherwise. I added some walnuts for a bit of texture, but they are perfectly gooey as long as you do not over cook. The flax gives them an interesting flavour. I took them into the office and everyone enjoyed them :)
4th Oct, 2015
I made these as I had a tub of cream in the fridge and fancied a quick chocolate pudding after a Sunday roast, but had no eggs. Not actually being vegan I used butter and I didn't add the flax seeds (upped the almond to compensate) or cherries as none in the cupboard either, but they were delish regardless! I'd definitely make them again. Also a great pregnancy substitute for an ordinary squishy brownie without having to worry about undercooked eggs!
11th Aug, 2015
I know its not easy to find vegan friendly recipes especially when it comes to desserts and snacks. Those days I am interested in vegan lifestyle and browsing many recipes . I found and tried awesome recipes for vegan friendly cheesecakes. Link will direct you to recipes : sharedPost/1/12384
20th Sep, 2014
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).
22nd May, 2014
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.
18th May, 2014
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?