Easy Black Forest Fudgy Brownies: Surprisingly Gluten Free & Vegan!
Chocolate and cherries are a favorite sweet treat combination. This recipe is a take on a black forest cake with chocolate, cherries, and cream. However, instead of a cakey layer, you get a fudgy brownie... no cake here! This recipe is simple to make with all ingredients combined in a food processor. Easy peasy!
Servings: 9 brownies
Ingredients
- 60 g (¼ cup) coconut oil melted
- 425 g (1-15-oz can) black beans rinsed and drained
- 48 g (½ cup) old-fashioned or quick cooking oats gluten free
- 10 g (2 tbsp) cocoa powder
- 2 g (½ tsp) baking powder
- 1 g (¼ tsp) salt
- 28 g (2 tbsp packed) brown sugar
- 79 ml (⅓ cup) pure maple syrup or honey if not vegan (or combination)
- 2 tsp maraschino cherry juice from maraschino jar or 1 tsp cherry extract
- 1 tsp vanilla extract
- ½-1 tsp almond extract use less if not a fan of almond extract
- 10 oz jar (283 g) whole maraschino cherries in juice divided
- 107 g (⅔ cup) chocolate chips plus more for topping (use dairy free if vegan)
Toppings:
- whipped cream or whipped topping coconut whipped topping, if vegan
- chocolate shavings or chopped chocolate chips dairy free if vegan
- maraschino cherries
Instructions
- Preheat oven to 350°F (177°C). Line an 8-x 8- inch baking dish with parchment paper. Set it aside.TIPS: You can eliminate the parchment paper by only greasing the pan. If you want pretty brownie slices, use parchment paper as the paper makes it easy to remove and cut the brownies. Cut the parchment paper corners down to where it meets the dish and overlap the flaps, so the paper sits flush with the dish.
- In a small bowl, melt the coconut oil in the microwave for 30 seconds or until melted.TIP: I don't recommend an already melted fat like oil, because the fat needs to set up once cooled since these brownies are very fudgy.
- In a food processor, add all ingredients (black beans through almond extract) except maraschino cherries and chocolate chips. Blend until smooth for about 1 minute.TIP: The batter will be thick, much thicker than cake batter. You should see small oat and black bean pieces, but smooth other than that.
- Add the chopped maraschino cherries and chocolate chips. Pulse 5-6 times to mix the chocolate and cherries into the batter. Spoon the mixture in the parchment-lined baking dish.
- Scatter additional chocolate chips or chocolate shavings and chopped (patted dry) maraschino cherries over the top of the batter.
- Bake the brownies for 15-18 minutes. Let them cool for at least 10 minutes before trying to cut into them. If they still look a bit underbaked, they are not, place them in the fridge for several hours to overnight so they will firm. Makes 9-12 brownies.
Video
Notes
Storage Suggestions:
Since these bars do not have flour to absorb liquid or eggs, they will be more of a fudgy consistency than cake-y. Store the brownies in an airtight container in the fridge to maintain their firmness for up to a week. They can be sliced or left in their baking pan. For longer storage, you can place slices in a sealed container in the freezer for up to 3 months. You can eat them frozen or leave them on the counter to thaw for 30 minutes.
Possible Substitutions:
-replace coconut oil with butter or shortening
-eliminate brown sugar and add additional 2 tbsp of maple syrup