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2.12.20

Chocolate Covered Cherry Fudge Brownies {Paleo, Vegan}

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Vegan Egg Free

These rich and fudgy paleo and vegan brownies are filled with gooey sweet cherries and topped with lots of dark chocolate for a show stopping dessert!  Go all out and top with coconut vanilla ice cream for a chocolate cherry brownie sundae!  Dairy free, gluten free, refined sugar free, egg free.

I think these brownies speak for themselves!  The perfect marriage between the fudgiest dark chocolate brownies and chocolate covered cherries!

And yes of course – made with better for you ingredients!  Insane, right?!  I could not keep myself away from these brownies and neither could my family members.

It just doesn’t get more delicious.  Unless you put a big scoop of ice cream on them to make a chocolate covered cherry fudge brownie sundae.  Then it get a WHOLE lot better.

What You Need to Make Chocolate Covered Cherry Fudge Brownies

If you’re into paleo baking already, you probably already have everything you need on hand, maybe with the exception of the cherries!  Get all these ingredients on your list:

  • pitted cherries (frozen is fine)
  • coconut sugar or maple sugar
  • tapioca flour or arrowroot
  • fresh lemon juice 
  • fine sea salt
  • flaxseed meal
  • blanched almond flour
  • raw cacao powder
  • baking soda
  • unsweetened baking chocolate
  • almond butter
  • pure maple syrup
  • coconut oil
  • pure vanilla extract
  • dark chocolate, or Hu Kitchen gems

How to Make Chocolate Covered Cherry Vegan Brownies

First, prepare the cherry filling.  Place the cherries, sugar, tapioca and lemon juice in a medium saucepan and set heat to medium. Bring to a boil, stirring to avoid burning.

Once boiling, lower heat to a simmer and continue to cook and stir 3-5 more minutes until thick and syrupy.  Remove from heat to partially cool.  While the cherries cool, make the brownie batter.

Prepare the flax eggs – mix 2 tablespoons flaxseed meal with 6 tablespoons water and allow the mixture to sit about 10 minutes.  Preheat your oven to 350 degrees and line an 8 x 8 baking pan with parchment paper.

In a medium bowl, combine the almond flour, cacao powder, coconut sugar, baking soda and sea salt and set aside.

In a large microwave safe bowl, melt the chocolate in the microwave in increments of 30 seconds stirring between each one until melted. Add the almond butter and whisk to combine, then stir in the maple syrup, coconut oil, flax eggs, and vanilla extract until smooth.

Add the dry ingredients to the wet mixture and stir well until a thick batter forms. Transfer 2/3 of the batter to the prepared baking pan and spread evenly (it will be thick.  Top with the cherry mixture, then the drop the remaining brownie batter all over the top, spreading gently to smooth it without covering the cherries completely.

Bake in the preheated oven for 23-27 minutes or until set in the center. After removing from oven, immediately sprinkle chopped chocolate over the top to melt.

Allow the brownies to cool to room temp before cutting into squares.

Tips for the Fudgiest Paleo Brownies

Getting the fudgiest texture is partially about the recipe, but more about the baking and cooling.

As with all brownies, underbaking just a bit is always better than overbaking.  The brownies will be super soft coming out of the oven, but, as long as the center is set, they’re done.

Once you remove from the oven, they need to set COMPLETELY before cutting.  Yes, this means waiting longer, but I always prefer to chill the brownies in the fridge or freezer even after they cool to room temperature to bring out a fudgy texture.

Chilling makes them SO much easier to cut into neat squares as well.  You can easily make these the day before serving and keep them refrigerated overnight.  Cut and serve them the next day.  They taste even better the day after, in my opinion!

I hope you’re ready for chocolate covered cherry HEAVEN with these incredible vegan and paleo fudge brownies!  Grab your cherries, preheat your oven and let’s go bake these insanely delicious, downright magical brownies 🙂

Chocolate Covered Cherry Fudge Brownies {Paleo, Vegan}

Chocolate Covered Cherry Fudge Brownies

These rich and fudgy paleo and vegan brownies are filled with gooey sweet cherries and topped with lots of dark chocolate for a show stopping dessert! Go all out and top with coconut vanilla ice cream for a chocolate cherry brownie sundae! Dairy-free, refined sugar free, egg free.
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 3 hrs
Course: Baking/Dessert
Cuisine: Paleo, Vegan
Keyword: brownies, cherries, chocolate, dessert, gluten free, paleo, vegan
Servings: 16 brownies
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Did you make this recipe?
Leave a review
4.17 from 6 votes

Ingredients

Cherry filling:

  • 2 cups sweet pitted cherries (frozen is fine)
  • 3 Tbsp coconut sugar or maple sugar
  • 2 tsp tapioca flour or arrowroot
  • 1 1/2 Tbsp fresh lemon juice
  • Pinch fine sea salt

Brownie Batter:

  • 2 Flax Eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, allowed to sit for 10 mins)
  • 2/3 cup blanched almond flour
  • 1/3 cup raw cacao powder or unsweetened cocoa powder
  • 2/3 cup coconut sugar or maple sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 oz baking chocolate unsweetened, cut into pieces
  • 1/3 cup almond butter smooth
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil refined
  • 1 tsp pure vanilla extract
  • 2 oz dark chocolate chopped, or Hu kitchen gems

Instructions

Prepare the Cherry Filling:

  1. Place the cherries, sugar, tapioca and lemon juice in a medium saucepan and set heat to medium. Bring to a boil, stirring to avoid burning.
  2. Once boiling, lower heat to a simmer and continue to cook and stir 3-5 more minutes until thick and syrupy. Remove from heat to partially cool.

Prepare the Brownie Batter:

  1. Prepare the flax eggs as described above.  Preheat your oven to 350 degrees and line an 8 x 8 baking pan with parchment paper. In a medium bowl, combine the almond flour, cacao powder, coconut sugar, baking soda and sea salt. Set aside.
  2. In a large microwave safe bowl, melt the chocolate in the microwave in increments of 30 seconds stirring between each one until melted. Add the almond butter and whisk to combine, then stir in the maple syrup, coconut oil, flax eggs, and vanilla extract until smooth.
  3. Add the dry ingredients to the wet mixture and stir well until a thick brownie batter forms. Transfer 2/3 of the batter to the prepared baking pan and spread evenly (it will be thick. Top with the cherry mixture, then the drop the remaining brownie batter all over the top, spreading gently to smooth it without covering the cherries completely.

  4. 

Bake in the preheated oven for 23-27 minutes or until set in the center. After removing from oven, immediately sprinkle the chopped chocolate or gems over the top.

  5. Allow to cool to room temp before cutting into squares. Chilling in the fridge or freezer will bring out a fudgy texture and make them easier to cut as well. Enjoy!

Recipe Notes

Add a scoop of coconut vanilla ice cream to serve for the BEST brownie sundae!

Nutrition

Calories: 215kcal
Carbohydrates: 23g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 1mg
Sodium: 92mg
Potassium: 214mg
Fiber: 4g
Sugar: 14g
Vitamin A: 11IU
Vitamin C: 2mg
Calcium: 53mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo + Vegan Dessert Recipes?  Try one of These!

Double Chocolate Chip Cookies 

Raspberry Fudge Brownies 

Espresso Chocolate Chip Cheesecake

Best Chewy Chocolate Chip Cookies

Double Chocolate Cheesecake 

Chocolate Chip Cookie Dough Truffles 

Double Dark Chocolate Truffles

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Tanya Goff says

    February 12, 2020 at 10:21 am

    Hi,
    I love your recipes and would love to try them with my son, however, he cannot have any almond products. Thoughts on a good substitute? He has to avoid any dairy, gluten, legumes, and tree nuts excluding coconut.

    Reply
    • Michele Rosen says

      February 12, 2020 at 2:12 pm

      I can’t say for sure, but I think GF oat flour could work for this recipe, perhaps a touch less. For the almond butter, you can sub in any creamy seed butter that works for you, like sunflower butter.

      Reply
  2. Kristyn says

    February 12, 2020 at 11:46 am

    Hi! Can we use regular eggs? So excited to try!!

    Reply
    • Wynona Marleau says

      February 13, 2020 at 9:24 pm

      I’m wondering this too!

      Reply
  3. Lucy says

    February 12, 2020 at 1:51 pm

    Any thoughts on replacing the almond flour and almond butter (nut allergy home) we are ok with dairy! Thanks!

    Reply
  4. Pamela Shorland says

    February 13, 2020 at 1:58 am

    Hi Michele, I love many of your recipes though have recently converted to Keto which is helping with my weight loss.
    I can substitute the coconut sugar for monkfruit and thicken the fruit with chia instead of tapioca though seek your suggestion for suitable maple syrup alternative.
    Wondering whether I could just increase the sweetness with more monkfruit or whether you chose the syrup for it’s texture. I do have Lo Han Honey Though this would make it ridiculously expensive. Thank you.

    Reply
  5. Melissa says

    February 16, 2020 at 2:08 pm

    5 stars
    Thanks for sharing this recipe. I made it for Valentine’s Day & my family loved it! They said it tasted so good they wouldn’t have guessed it was good for you too.

    Reply
  6. Debbie Murray says

    February 24, 2020 at 10:34 am

    Can I use regular eggs instead of flaxseed ? If so how many eggs ?

    Reply
  7. Debbie Murray says

    February 24, 2020 at 10:34 am

    Can I use regular eggs instead of flaxseed? If so Home any for this recipe ?

    Reply
  8. Wynona says

    March 2, 2020 at 11:53 am

    1 star
    Unfortunately the taste of the flax was so overwhelming that we couldn’t eat them. I’ll try them again with chicken eggs.

    Reply
  9. AVNI says

    April 11, 2020 at 7:53 am

    WOW

    Reply
  10. fnaf world says

    April 25, 2020 at 12:45 am

    This is my favorite cake. I will save the recipe to learn how to make this cake.

    Reply
  11. Rory Stacey says

    August 3, 2020 at 8:21 am

    Can I use regular eggs instead of flaxseed?

    Reply
  12. Paula henao says

    January 3, 2021 at 8:03 pm

    If I don’t have arrowroot or tapioca can use cornstarch?

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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