Chocolate Cherry Brownies
1 package of Unsweetened Bakers Chocolate (using 7oz, reserving the remaining square)
1 20oz can of cherry pie filling
3/4 cup of white sugar
3 egg replacers (I used 3 tbsp of ground flax mixed with 9tbsp of water)
1/2 cup of vegan buttery spread, softened
1 cup of flour, sifted
1/8 tsp of baking powder
1/2 tsp of salt
1/4 cup of powdered sugar for dusting (optional)
MELTED CHOCOLATE SAUCE (Optional)
1 square of Baker's Chocolate (remainder left over from brownie batter)
1 tbsp of agave nectar
3 tbsp of non-dairy milk
This is one chewy, FUDGY brownie! I whipped these up for a birthday party last week and they were all gobbled up. The one thing I have to mention is that THESE BROWNIES ARE BEST SERVED WARM! When served cold, these are literally more fudge-like than brownie like. I posted the recipe as I used it, but if you are feeling adventurous, I'd play around with some of the measurements (esp. the flour & "egg") Enjoy!
1.) Preheat the oven to 350 degrees. Lightly grease a 9x13 pan and set aside.
2.) Slowly Melt 7oz of unsweetened Baker's chocolate in a Bain Marie over medium heat. Do not "over melt" the chocolate, as it will change the smoothness/consistency. As soon as the chocolate is melted, add HALF of the cherry pie filling and stir until well combined. Take from heat and set aside.
3.) Whisk together softened butter and sugar. Add to melted chocolate/cherry mixture.
4.)Whisk egg replacers into the chocolate/cherry mixture.
5.) Sift in flour, baking powder and salt. Stir thoroughly until a stiff batter is formed. Pour evenly into greased baking pan.
6.) Spread the remaining cherry pie filling over HALF of the brownie batter. Bake at 350 degrees for 25-30 minutes, checking periodically. Let brownies cool for 10 -15 mins.
7.) Cut brownies into desired portions, and stack a 'plain' brownie on top of a cherry glazed brownie and, voila! Enjoy ooey-gooey, fudgy, brownie goodness!
7.) Optional: Drizzle with melted chocolate sauce (see below) and dust with powdered sugar.
Chocolate Sauce Recipe
1.) Melt one full square of Baker's chocolate (what should be left over from the brownies) in a bain Marie over medium heat.
2.) Once the chocolate is melted, add agave nectar and non-dairy milk. Stir with a wooden spoon until a smooth, syrupy consistency is achieved. Drizzle over brownies.