Vegan cherry and ginger brownies

Vegan Baking sweet bake
Total: 50 min. | Active: 20 min.
vegan, lactose-free

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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 10 pieces

Dry ingredients
250 g sugar
175 g white flour
25 g cocoa powder
½ tsp salt
Wet ingredients
250 g vegan dark chocolate, finely chopped
1 tsp instant coffee
1 tbsp water, boiling
3 dl almond drink
1 dl sunflower oil
25 g ginger, finely grated
1 glass morello cherry (sour cherry) (approx. 340 g), rinsed, drained
30 g candied ginger, finely chopped
Topping
50 g vegan dark chocolate, finely chopped

How it's done

Dry ingredients

Mix the sugar, flour, cocoa powder and salt in a bowl.

Wet ingredients

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.

To bake

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.

Topping

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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