Ingredients
The following ingredients have 10 Servings
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup milk (I used almond milk)
- 6 Tbsp unsalted butter, at room temperature
- 1/2 cup all-purpose flour
- 1/4 cup brown rice flour (or you can use all-purpose flour)
- 3/4 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar (I used coconut sugar)
- 1/2 cup dried cherries, chopped
- 1/2 cup pecans, chopped
- 1 tsp vanilla extract
- 2 eggs, at room temperature, lightly beaten
Instruction
- Preheat the oven to 350° F. Line a 9" x 9" baking pan with an extra long piece of parchment paper. Coat with cooking spray.
- In a medium bowl, melt the chocolate, milk and butter together on a bain-marie. Stir gently until all the ingredients are dissolved.
- Into a large bowl, sift the flour, cocoa, and baking powder. Add the cinnamon, salt, granulated sugar, brown (or coconut) sugar and stir until well blended.
- Add the cherries and pecans and toss to coat with the flour mixture. This way they won't sink to the bottom while baking.
- Whisk the vanilla into the beaten eggs. Add to the melted chocolate mixture and stir to combine.
- Pour the batter into the pan, pushing the batter to the edges and leveling the top.
- Bake for 35 minutes or until a wooden pick inserted in the center and the edges comes out clean.
- Allow the brownies to cool on a rack before removing them from the pan. Do not turn upside down.
- Leave the brownies in the foil and cut them into squares as needed.
- Serve with salted caramel (or vanilla) icecream, or with nothing else at all.
