These flourless double chocolate cherry brownies are naturally gluten-free and made without beans, avocado, dates, or any other alternative ingredients. Just a double shot of chocolatey goodness paired with the tantalizing taste of cherries. The perfect treat for any chocolate lover!
You know you’ve got yourself a winning recipe when your guinea pigs taste testers can’t tell you what they think about it because they’re too busy making inappropriate noises behind a mouthful of food. Thankfully, actions speak louder than words. And so do pictures.
Sorry for bombarding you with ALL the pictures just now, but I suspect there are worse things in life than eyeing up a batch of flourless chocolate cherry brownies.
Things like eyeing up a batch of flourless chocolate cherry brownies and not being able to reach through the screen and grab one. But that’s entirely not my fault. Maybe one day we’ll have the technology to share things through a computer screen, but until that day comes, I’m afraid the best I can do is tease you with mouthwatering pictures…
So. These brownies. These brownies. Thin crackly tops. Soft, rich, fudgy, melt-in-your-mouth interiors. And a double dose of chocolate paired with the tantalizing taste of cherries — a combo that [I hope] makes everyone weak in the knees.
I really wish I could say that I meant for this to be a seasonal summer recipe that’d help you make use of some of those fresh cherries that are so amazing at this time of the year, but I cheated and used store-bought jam. I know, I know. On the plus side, that just means you can whip up a batch without having to worry about the availability of seasonal produce. Or you can swap out the flavour of jam you use and come up with an entirely new combo. Chocolate raspberry, maybe? Chocolate strawberry? The possibilities are endless… and ooey, gooey, delicious…
The batter is flourless and grain-free, but made without beans, avocado, dates, or any of the other alternative ingredients that are often found in flourless brownies. Not that I have anything against brownies made with beans, but… okay, that’s not entirely true — I kind of do. But that’s probably because the only batch I’ve ever made was back in my overly-restrictive days, when I tried to healthify everything too much and usually ended up with baked goods that even my dog wouldn’t touch. Live and learn.
These brownies, though? You’ll have a hard time keeping them from disappearing. Guaranteed.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Chocolate Cherry Brownies
- Total Time: 40 mins
- Yield: 12 – 16 brownies 1x
Ingredients
- 6 Tbsp. coconut oil*
- 6 oz. (170g) semisweet or dark chocolate chips
- 2 large eggs, room temperature
- 2/3 cup coconut sugar**
- 2 tsp. vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 Tbsp. arrowroot powder***
- 1/4 tsp. salt
- 1/2 cup dried cherries (optional)
- 1/3 cup cherry jam
Instructions
- Preheat oven to 350F and prepare an 8×8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
- Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and continue mixing until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, salt, and dried cherries (if using) mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
- Pour batter into prepared pan, spreading it evenly with a greased spatula. Drop small spoonfuls of jam on top of the batter and use a knife to swirl it around, making sure it’s not too thickly concentrated in any area.
- Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
Notes
* Can sub with butter. ** Can sub with granulated sugar. *** Can sub with cornstarch.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more flourless chocolate recipes? Try one of these!
Flourless Double Chocolate Brownies
Flourless Chocolate Zucchini Muffins
Double Chocolate Greek Yogurt Muffins
No Bake Brownie Batter Truffles
Flourless Chocolate Banana Bread
I just made these. They look and smell amazing!! Haven’t tried them yet… they’re still cooling.
I was wondering if you had a nutritional break down of them?
Thank you. The aroma in my house right now from these is incredible !!!!
These look AMAZING! I will definitely be trying these out!
Claudia xx
http://www.claudiawright.com
OMG. Cherries and chocolate are my favorite combo ever. Cherry chocolate brownies? Pretty much the key to my heart. I’m going to try these with stevia chips and see how they turn out!! I’m seriously so excited right now.
Yeah, these would have me moaning too! They look amazing! I love the chocolate cherry combo!
It’s funny because we were just talking about chocolate and cherries. These look delicious. I don’t really think there is more to say other than I would love some asap.
Had I been there during the photoshoot, I would have purposely knocked them over to have a bite….or ten.
Krofters…if it’s the jam with the bear on it, it’s love.
More like lust 😛
Wow. Chocolate and cherries are always such a delicious combo, I can’t believe you made them into brownies too! I’m going to have to try this recipe ASAP.
Oh my goodness these look DELICIOUS! Any idea how they might fare with flax eggs instead of chicken eggs?
I really need to know this too!
Eggs are actually the food highest on my list of inflammatory foods according to my recent blood test.
So many of your recipes look amazing. Thanks!
I haven’t tried it personally, Ella, but you could try applesauce or yogurt. Use 1/3 of applesauce for 1 egg (so 2/3 cup total) or 1/4 cup of yogurt for 1 egg (so 1/2 cup total). The brownies might not have exactly the same texture, but they should still be delicious!
woohoo! Thanks so much! I’ll try it out and let you know 😉
the fact that you made these grain free and without beans and oh so decadent.. um, they need to be DROOL worthy chocolate brownies. not double. Okay that too!
In case my comment ends up weird and all over the place that’s because those brownies took over my brain ;). Seriously, I don’t think I’ve ever been tempted by a baked good just looking at a picture that much before. Well done, Amanda, well done.
No worries — chocolate has that effect on me too 😉
These look unbelievable, and I love that they use jam! I also really appreciate that you provide substitutes for more common kitchen ingredients!
These look amazing! I love that I don’t need a food processor for these. So many flourless recipes require nuts or beans that have to be processed and I’m always so scared of breaking my ninja! Thanks 🙂
I am a major fan as you know of your flourless fudge brownies so I know I would love these too 🙂 I don’t mind playing around with odd ingredients but I much prefer the real deal.
I’m a huge fan of your double chocolate flourless brownies so I know I’ll like these even better because you added a fruit twist.
Also please sign me up for the role of taste tester. K, thanks.
Would you be willing to relocate for the position? 😛
Um, amazing? I’m in the car right now on the way to cape cod after doing 17 miles and these look mighty tasty to me right now! I’m secretly not a fan of odd ingredient substitutes so this is perfect 🙂 I’m so into cherries now too!