Serving Details
- Yields: 12 brownies
- Serving Size: 1 brownie per person
- Best served fresh or within 3 days
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup almond butter (or peanut butter)
- 1/2 cup maple syrup or agave syrup
- 1/2 cup dairy-free milk (almond or oat milk)
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries, chopped
- 1/4 cup slivered almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
- In a medium-sized bowl, combine the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the almond butter, maple syrup, dairy-free milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the chopped cherries and slivered almonds.
- Pour the batter into the prepared baking pan and smooth it out evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Nutritional Information (per serving)
- Calories: 180 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 9g
- Sugars: 12g
- Fiber: 3g
FAQs
Can I substitute the almond butter?
Yes, you can use peanut butter or cashew butter as an alternative to almond butter.
Can I make these brownies gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
How should I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
