These allergy-friendly vegan gluten-free chocolate cherry brownies are fudgy and full of flavor.
Instructions
- Preheat the oven to 350°F. Spray an large baking dish with nonstick spray.
- In a medium sized bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. Add in the vanilla, applesauce, milk, and avocado oil.
- Carefully stir in the cherries.
- Bake the brownies for 20-25 minutes, until the edges are all cooked and the center looks just slightly underdone. Stick a toothpick into the center of the brownies and it should come out without batter sticking to it.
- Let cool for at least 30 minutes before slicing. These brownies store well in the fridge (and tastes great cold) for up to a week, or in the freezer for 6 months.
Nutritional Information
- Calories: 120
- Fat Content: 2.6g
- Cholesterol Content: 0mg
- Sodium Content: 84mg
- Carbohydrate Content: 26.9g
- Fiber Content: 3.7g
- Sugar Content: 15.6g
- Protein Content: 2.7g
Ingredients
1 cup pitted and halved Stemilt cherries
1 cup gluten-free all-purpose flour
1 cup sugar
1 1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1/2 cup soy milk
1/2 cup avocado oil
