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This recipe! Mmm. Chocolate, cherries and brownies are three of my very favorite things. So, a combination of each is a trifecta I can’t pass up.
I have been trying to cut back on my gluten intake due to my lovely gut issues, but I have a huge sweet tooth. I came across a chocolate brownie recipe and thought it would be awesome to toss in the cherries, and I’m so glad I did. These brownies are good. Real good.
The original recipe called for honey. I changed my version up a bit by making it local raw honey. You can use regular honey, if you wish, but have you ever tried local raw honey? It’s got many health benefits (I mention a few of them here). If you aren’t sure where to find it in your area, there’s a national local raw honey locator you can use.
Tip: Coconut flour tends to be very absorbent; adding 2 tablespoons of the Maraschino cherry juice to the batter will keep it moist.
Did you try the recipe? Leave me a comment below or snap a photo of the gluten-free chocolate cherry brownies and tag @coolbeanliving on Instagram. I’d love to see!
Gluten-Free Chocolate Cherry BrowniesPin Recipe
- 4 eggs large
- 1/4 cup coconut oil melted
- 1/2 cup local raw honey
- 1/4 cup almond milk unsweetened
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup Maraschino cherries chopped
- Place top rack in center position and preheat oven to 350°F. Grease an 8x8 inch
pan with 2 tablespoons melted coconut oil.
- In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond
milk, and vanilla until completely smooth. Set aside.
- In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
Gently fold dry ingredients into the large mixing bowl. Add the cherries.
- Transfer the batter to the prepared pan and place in the oven for 25-30 minutes. Cooking times will vary by oven. The brownies are done when a toothpick inserted into the middle comes out clean.
- Remove from oven and cool to room temperature.