Roasted Cherry Brownies with Black Fudge Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
300g fresh black cherries, pitted1 tbsp sugar1/2 cup brown sugar1/3 cup homemade pumpkin / sunflower seed butter (or your favourite nut butter) 3/4 cup cherry juice 1 tsp vanilla2 tsp vinegar (I used raspberry vinegar) 3/4 cup cocoa powder, sifted 1 cup spelt flour 2 tsp ground chia seed1 tsp espresso powder 1/2 tsp baking soda 1/2 tsp salt ---3 tbsp dried black beans (3/4 cup well cooked)1 tbsp dark brown sugar1 tbsp non-hydrogenated shortening or soft coconut oil1/2 tsp vanilla2 tbsp unsweetened cocoa powder1/4 cup dark chocolate chips1/4 cup powdered sugarpinch salt
For brownies:
Preheat oven to 450F and grease a rimmed baking sheet.
Spread the cherries out in one layer and sprinkle with the 1 tbsp sugar.
Roast for 20 minutes, then scrape the mixture (avoid any burnt bits) into a bowl and allow to cool.
Reduce oven to 350F and line a 9" square pan with parchment or foil.
In a bowl mix together brown sugar, seed butter, cherry juice, vanilla and vinegar.
Stir in the cocoa, then gently stir in the flour, chia seed, espresso powder, baking soda and salt.
Fold in the cherries.
Bake 30 minutes, until the centre is set. Cool completely and chill before frosting.
For frosting:
Place beans, brown sugar, shortening, vanilla and cocoa in a food processor and puree.
Melt chocolate and add to the processor, blend in.
Sift in the powdered sugar and add the salt. Run the processor until completely smooth.
Scrape into a bowl and chill. Beat again before spreading on chilled brownies.
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 450F and grease a rimmed baking sheet.
Spread the cherries out in one layer and sprinkle with the 1 tbsp sugar.
Roast for 20 minutes, then scrape the mixture (avoid any burnt bits) into a bowl and allow to cool.
Reduce oven to 350F and line a 9" square pan with parchment or foil.
In a bowl mix together brown sugar, seed butter, cherry juice, vanilla and vinegar.
Stir in the cocoa, then gently stir in the flour, chia seed, espresso powder, baking soda and salt.
Fold in the cherries.
Bake 30 minutes, until the centre is set. Cool completely and chill before frosting.
For frosting:
Place beans, brown sugar, shortening, vanilla and cocoa in a food processor and puree.
Melt chocolate and add to the processor, blend in.
Sift in the powdered sugar and add the salt. Run the processor until completely smooth.
Scrape into a bowl and chill. Beat again before spreading on chilled brownies.
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 33.6 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.0 g
- Protein: 3.3 g
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