Brownies are always a big hit at any occasion. I've always loved the combination of ginger and chocolate, and it goes wonderfully with these moist vegan brownies. The sour cherries give the brownies their juicy texture and perfectly complement the warming ginger. A hug on a plate.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One square springform pan (approx. 23 cm), base and sides lined with baking paper
How it's done
Mix the sugar, flour, cocoa powder and salt in a bowl.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dissolve the coffee in boiling water, add to the dry ingredients along with the chocolate, almond milk, oil and ginger, stir to form a smooth batter. Carefully fold in the sour cherries. Transfer the mixture to the prepared tin, arrange the candied ginger on top.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Cut the brownies into pieces.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth and drizzle over the brownies.
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