Chocolate Cherry Brownies

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Are you craving chocolate and cherries and everything delicious? This is literally my life, all the time. And if you’re like me, you’re going to love these Chocolate Cherry Brownies. Not only are the brownies amazing on their own, but when you add in those sweet, sweet cherries, it takes them to a whole other level of amazing.

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Make certain that you also check out our RED VELVET BROWNIE BITES as well. Because you can never EVER have too many brownies in your belly. 

 

Chocolate Cherry Brownies

There’s nothing quite like a warm and chewy brownie after a long cold, winter day. In fact, this might be one of my top favorite brownie recipes, ever. I love the combination of flavors that the coconut oil and honey bring. And did you know that these brownies are Paleo-friendly, too?

Who says you have to wreck your diet and hard work this holiday season when you can, in fact, make a dessert that helps you stay on track with your healthy eating efforts?!

Ingredients needed to make Chocolate Brownies with Cherries

• 4 large eggs
• 2 Tablespoons + ¼ cup of coconut oil, melted
• ½ cup of honey
• ¼ cup of almond milk, unsweetened
• 1 teaspoon of pure vanilla extract
• ½ cup of coconut flour
• ¼ cup of cocoa powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 cup of chopped, pitted cherries

How to make Chocolate Cherry Brownies

Place top oven rack in the center position and preheat oven to 350°F. Grease an 8×8-inch brownie pan with 2 tablespoons melted coconut oil and set aside.

In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.

In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients.

Add the chopped, pitted cherries and any juices (if using frozen cherries) and fold until combined. Transfer the batter to the prepared pan and place in the pre-heated oven to bake until the brownies are set and a toothpick inserted into the middle comes out clean, approximately 25-30 minutes. (Cooking time will vary by oven. Check after 20 minutes and adjust cooking time accordingly).

Remove from oven and cool to room temperature before slicing into squares and serving. Enjoy!

What can I substitute for the coconut flour?

If you don’t have the coconut flour, you can use regular flour as well just know that this will no longer make these brownies paleo-friendly. 

Do you use Coconut Oil?

I have tried incorporating it more and getting in the habit of grabbing it for recipes.  I don’t fry many foods, but a favorite is boneless chicken strips dipped in Panko Bread Crumbs then fried in a little Coconut Oil.  A great flavor is added to the crunch.

How do I know the brownies are done baking?

The easiest way to test the brownies for doneness is to use the toothpick test. Just take a clean toothpick, stick it in the middle of the brownie pan and pull it back out. If it comes out clean, the brownies are done baking and should be taken out of the oven.

If you’re ready to make these brownies, just gather up the list of ingredients and you’ll be well on your way. You’re going to love how delicious these are! 

More Brownie Recipes

• Chocolate Peanut Butter Brownie
• Red Velvet Brownie Bites Made With Buttermilk
• Christmas Tree Brownies

How many of you are ordering online more?  Me, for sure.  I think that’s a habit most will continue to live with.  Here’s a few links for some of the ingredients which are great to keep on hand.  Any my favorites.

COCONUT FLOUR

COCONUT OIL

 

8 X 8 PAN

 

PURE VANILLA

 

Using the best ingredients, such as Pure Vanilla Extract will make such a difference in your baking.  

 

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