Vegan Cherry Brownies

Rich and fudgy vegan cherry brownies made with fresh cherries and dark chocolate, the perfect summer dessert.

Vegan | Gluten-free* | Soy-free

The slow transition of summer to fall always inspires me to create desserts that highlight seasonal fruits, and cherries are one of my absolute favorites. There is something about the sweetness of ripe cherries paired with the richness of chocolate that feels like the ultimate indulgence. These vegan cherry brownies are the kind of treat you can bring to a picnic, enjoy at one of those last few remaining barbecues, or simply savor on a warm evening with a scoop of vegan ice cream.

What makes this recipe even better is how simple it is to put together. Using basic pantry staples and fresh cherries, you can whip up a batch of brownies that are both fudgy and moist, with little bursts of cherry flavor in every bite. Whether you’re a fan of classic chocolate brownies or want something with a fruity twist, these brownies check all the boxes for a summer dessert.

The making of: Vegan Cherry Brownies

To make these brownies, I start by preparing a flax egg, which gives the structure and binding that keeps the brownies soft yet firm. Proceed to mix all of the wet ingredients (brown sugar, plant-based milk, olive oil, vanilla, and a dash of cinnamon) to create a rich base with deep flavor. Once the dry ingredients like cacao powder, flour, and salt are sifted in, the batter turns thick and glossy, just as a proper brownie batter should.

Before baking, I top the brownies with cherries and a generous handful of dairy-free chocolate chips. The result is a decadent brownie that bakes beautifully, with gooey chocolate and pockets of sweet cherry in every slice. The combination of fruit and chocolate makes these brownies not only delicious but also a little more refreshing for summer. They are the perfect dessert to impress friends and family while still being completely plant-based.

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Vegan Cherry Brownies

Rating: 5.0/5

( 1 voted )

Serves: 6-12 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

WET: 

• 1 ½ cups ground brown sugar 
• ½ cup plant-based milk of choice, unsweetened 
• FLAX EGG: 2 tablespoons ground flaxseed + 5 tablespoons water 
• ½ cup olive oil 
• 1 tbsp vanilla extract 
• Dash of cinnamon 

DRY: 

• ¾ cup cacao powder, sifted 
• 1 ½ cups all-purpose flour, sifted (*gluten-free: all-purpose gluten-free flour) 
• ½ tsp salt 
• ½ cup non-dairy chocolate chips 

TOPPINGS: 

• ¼ cup non-dairy chocolate chips 
• 15+ dark cherries, pitted and sliced in half

Procedure

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the brownies out later.
2. In a small bowl, make the flax egg by mixing the ground flaxseed with water. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, whisk together the brown sugar, plant-based milk, olive oil, vanilla, cinnamon, and the prepared flax egg until smooth.
4. Sift in the cacao powder, flour, and salt. Gently fold everything together until just combined; avoid overmixing to keep the brownies fudgy.
5. Stir in ½ cup chocolate chips, then spread the batter evenly into the prepared pan. Top with the halved cherries and the remaining ¼ cup of chocolate chips.
6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan for at least 20 minutes before lifting them out and slicing into squares. For neater slices, refrigerate briefly before cutting.
8. Eat on its own or serve with a scoop of non-dairy Cherry Garcia and ENJOY!

Notes

-For a gluten-free version, substitute the all-purpose flour with an all-purpose gluten-free flour blend. -Store leftovers in an airtight container in the fridge for up to 5 days. -For longer storage, freeze the brownies (well wrapped) for up to 2 months. Thaw at room temperature before serving.

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