Rich, fudgy and gooey flourless brownies with cherries added to them! Made without sugar and without flour, these eggless chocolate cherry brownies are a quick and easy recipe ready in minutes! Keto, Low Carb, Paleo, Vegan, and Gluten-Free, Nut Free.
Chocolate Cherry Brownies Recipe
This chocolate cherry brownie recipe has become my new favorite chocolate fix! They are perfect to whip up for a family dessert, dinner party or something to bring to an office potluck!
The brownies are soft, gooey and fudgy, and loaded with chocolate chips and cherries throughout and on top. They have crispy edges and tops and taste even better with a sprinkling of sea salt.
Unlike traditional chocolate cherry brownies, these are a little different. They are made without butter, without flour, and without sugar, but you’d never tell! While they are keto and low carb, no one will be able to tell!
These brownies are also eggless, making them completely vegan, paleo AND gluten-free!
Chocolate Cherry Brownies Ingredients
- Coconut Oil- Neutral tasting and mixes well with the chocolate. I don’t recommend substituting it for another oil. You CAN replace it with butter.
- Unsweetened Chocolate- Make sure your chocolate is 100% unsweetened. If you use sweetened baking chocolate, you will have extremely sweet brownies.
- Granulated Sweetener of choice- Monk fruit sweetener is preferred, but you can use any granulated sweetener of choice (NOT stevia).
- Eggs- To keep it vegan, I’ve only tested it with Energ-G egg replacer. I cannot vouch for flax eggs, chia eggs or similar.
- Arrowroot Powder- The amount of carbs in arrowroot powder (once distributed amongst all the brownies) is minimal, and still keto-friendly. You can replace arrowroot with cornstarch.
- Cocoa Powder- Use dark cocoa powder for an even richer flavor.
- Chocolate Chips- Any chocolate chips of choice can be used, I used stevia-sweetened ones, to keep them sugar free.
- Cherries- Fresh or frozen cherries can be used. Be sure to remove the pips from them.
How to make chocolate brownies with cherries
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave-safe bowl or in a small saucepan, add your coconut oil with your unsweetened chocolate. On low heat, heat until melted. Whisk together until glossy.
- Slowly, add the granulated sweetener and mix well. Add your eggs and whisk until fully incorporated.
- Add your cocoa powder and arrowroot powder and whisk very well, until no longer grainy.
- Add your cherries and chocolate chips, reserving a few to top the brownies with.
- Transfer your chocolate cherry brownie batter into the lined pan. Top with extra cherries and chocolate chips and bake for 27-30 minutes, or until set in the center.
- Remove from the oven and allow to cool in the pan completely, before slicing into pieces.
Can I use dried cherries in a brownie recipe?
You can use dried cherries instead of fresh cherries, but it would be more like adding dried fruit into the brownies, not juicy and tender.
Storing Chocolate Cherry Brownies
Flourless Chocolate Cherry Brownies can be stored at room temperature, in a sealed container. They will keep this way for up to 3 days.
It is best to refrigerate chocolate cherry brownies, and they will keep for up to 7 days. Be sure to cover them in plastic or in a container.
Chocolate cherry brownies are freezer friendly and can be stored in the freezer. Wrap the brownies in parchment paper and place in a ziplock bag.
To enjoy brownies from the freezer, allow thawing at room temperature. Frozen brownies will keep for up to 6 months.
Tips and Tricks for PERFECT Flourless Chocolate Cherry Brownies
- Try to heat your coconut oil and unsweetened baking chocolate in a saucepan, instead of a microwave. It will be easier to not over-heat and you can achieve the perfect glossy texture.
- Do NOT overbake the brownies- They will continue to cook while they cool down.
- To achieve the crackly glossy tops, you MUST use the ingredients used. I can’t vouch for any substitutions.
- Sift the arrowroot powder/cornstarch to avoid any clumps
More Healthy Chocolate Dessert Recipes
- Brownie Cookies
- Almond Flour Chocolate Mug Cake
- No Bake Chocolate Cookies
- Chocolate Hazelnut Cookies
- Homemade Mars Bars
Chocolate Cherry Brownies Recipe
- 6 tbsp coconut oil Can substitute for butter
- 8 oz 100% baking chocolate 225 grams
- 3/4 cup granulated sweetener of choice
- 2 large eggs Use energ-y egg replacer to make it vegan
- 3 tbsp arrowroot powder can substitute for cornstarch
- 1 tbsp cocoa powder
- 1/2 cup cherries
- 1/4 cup chocolate chips of choice Optional
- Preheat the oven to 180C/350F. Line an 8 x 8-inch deep pan or brownie pan with parchment paper and set aside.
- In a small saucepan, add your coconut oil and unsweetened chocolate and on low heat, heat together. Stir consistently, until combined and glossy. Remove from the heat.
- Add your granulated sweetener of choice and whisk well. Add your 2 eggs (or energ-Y egg replacer) and whisk very well.
- Add your cocoa powder and arrowroot powder and whisk very well, until no longer grainy. Fold through your cherries and chocolate chips, reserving a few to top the brownies with.
- Transfer the cherry brownie batter into the lined pan and top with extra cherries and chocolate chips. Bake for 28-30 minutes, or until a skewer comes out the center clean.
- Remove brownies from the oven and allow to cool in the pan completely, before slicing into 12 pieces.