Chocolate Cherry Vegan Brownies©


  • 7oz-200g vegan butter (room temp)
  • 8.8oz-250g plain flour (sifted)
  • 7oz-200g dark vegan chocolate
  • 2.2oz-65g cocoa powder (sifted)
  • 10.5oz-300g dark brown soft sugar
  • 3.3fl oz-100ml water
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4.9oz-140g tinned cherries
  • 5.5fl oz-165ml cherry juice (from the tinned cherries)
  • 3tbsp cherry & blackcurrant syrup (optional)


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8” square cake tin and set to one side
  2. Start by beating the vegan butter and sugar together in a large mixing bowl using an electric hand whisk, until light and fluffy. Add the flour and cocoa powder and mix again. Follow by adding the baking powder, water and vanilla extract and combine. Set to one side
  3. Melt the dark chocolate using your preferred method. I use a microwaveable bowl, break up the chocolate and pop in the microwave on a medium heat for 1 minute, remove and then stir until smooth. It may need a little longer or less depending on your microwave strength so keep checking and stirring at intervals, so you don’t burn the chocolate. Set the chocolate to one side to cool
  4. Whilst the chocolate is cooling, add the tinned cherry juice and syrup, mix together. When the chocolate has cooled a little, pour into the brownie mixture with a wooden spoon. Fold in a figure of 8 motion gently to keep the air in it but until well combined
  5. Add the tinned cherries (be sure to remove any stones inside if this hasn’t already been done) and combine until the chunks are evenly distributed
  6. Pour the brownie mix into the pre-prepared tin and smooth out evenly. Pop into the oven for 50 minutes or until you can insert a skewer into the center and it comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before removing to cool completely
  7. Cut into squares and serve

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