This recipe for dairy free dark chocolate cherry brownies with a tantalizing cherry almond frosting is a true Valentine's Day delight.
Ingredients
For Brownies:
1 Cup Coconut Cream
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
1 tsp. Vanilla
½ Cup Unsweetened Cocoa
1 tsp. Baking Powder
½ tsp. Sea Salt
2 Cups Flour
1 Cup Dark Chocolate Chips
1 Cup Dried Bing Cherries
For Frosting:
3 Cups Powdered Sugar
¼ Cup Coconut Cream
½ tsp. Almond Extract
½ tsp. Sea Salt
1 Tbsp. Cherry Juice (optional)
Red Food Coloring (optional)
Instructions
Preheat oven to 350°.
In a large bowl with a mixer, mix together Coconut Cream and both sugars until creamy. Add eggs one at a time and vanilla. Add cocoa.
In a separate bowl, mix together flour, baking powder, and salt. Slowly add dry mixture to wet mixture until thoroughly mixed.
Add chocolate chips and cherries.
In a parchment-lined 9×13 glass baking dish, spread the brownie mixture evenly. Place in the pre-heated oven for 30-35 minutes. Remove and allow to cool completely on a rack before frosting.
For Frosting:
In a mixing bowl, mix together coconut cream, salt, almond extract, and cherry juice. Slowly add powdered sugar until nice and thickened. For thicker frosting, add more powdered sugar ¼ cup at a time until you reach your desired consistency. Add red food coloring 3 drops at a time until desired color is reached.
To cut these brownies out in heart shapes, I frosted the whole pan first and then put it in the refrigerator to chill for 2 hours. Then, I removed the brownies with the parchment from the pan and using a heart-shaped cookie cutter, I pressed the cookie cutter into the brownie as far as it would go. Because these are very thick and the chocolate chips are hard, I had to use a knife to cut through them all the way using the cookie cutter as a guide.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2014/02/12/dairy-free-dark-chocolate-cherry-brownies/