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Vegan Choc Cherry Brownies


  • 2 tablespoons Ground Flaxseed MD008
  • 80g Sunflower Spread MA053
  • 120g Dark Chocolate ZX498
  • ½ teaspoon Coffee granules
  • 125g Self Raising Flour FG070
  • 70g Ground Almonds NU387
  • 50g cocoa powder LJ189
  • ½ teaspoon Baking Powder
  • 250g Caster Sugar LJ190
  • 1 ½ teaspoon Vanilla Extract LJ334
  • 70g Glace Cherries DR868

Serves 12


  1. Pre-heat the oven to 170C, or 150C for fan ovens. Grease a 20cm square baking tin and line with parchment paper
  2. Drain and rinse the glace cherries and leave to one side
  3. In a jug mix the flaxseed and 6 tablespoons of water, stirring well. Leave for at least 5 minutes
  4. In a saucepan, melt the margarine with the chocolate and coffee granules on a low heat, adding 60ml of water. Allow this to cool slightly
  5. Combine the flour, almonds, cocoa powder and baking powder with ¼ teaspoon of salt in a big bowl. Mix well ensuring there are no lumps
  6. Stir the sugar into the melted chocolate mixture, beating well until you get a smooth glossy texture, and all the sugar is dissolved
  7. Add the flaxseed mix to the flour mixture, along with the cherries and vanilla extract
  8. Finally add the melted mixture to the large bowl and stir everything together until combined
  9. You should have a rather thick mixture now, spoon this into your prepared tin and bake for 35-40 minutes, until a skewer inserted in the middle comes out clean
  10. Allow to cool in the tin completely, and then cut into squares and serve.