If you’re craving a dessert that feels indulgent but is made with better-for-you ingredients, these Cherry Fudge Brownies are the perfect treat. Rich, fudgy, and deeply chocolatey, they melt in your mouth with bursts of sweet cherry in every bite. You truly wouldn’t guess that they’re naturally sweetened and lower in carbs—no dry texture or “healthy dessert” taste here.

These Cherry Fudge Brownies are one of my favorite go-to recipes when a chocolate craving hits but I still want something made from scratch with real ingredients. They come together easily and disappear even faster, so be sure to set a few aside for yourself. Once others get a taste, they won’t last long.

Prep Time

20 minutes

bake Time

30 minutes

Serves

9

Ingredients

  • Cherry Filling:
  • 2 c. sweet cherries, pitted (frozen is fine)
  • 3 tbsp. coconut sugar
  • 2 tsp. tapioca flour or arrowroot powder
  • 1 1/2 tbsp. fresh lemon juice
  • Brownie Batter:
  • 2 flax eggs (2 tbsp. ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
  • 2/3 c. blanched almond flour
  • 1/3 c. unsweetened cocoa powder
  • 2/3 c. coconut sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. pink himalayan sea salt
  • 4 oz. chocolate chips
  • 1/3 c. smooth almond butter
  • 1/3 c. pure maple syrup or raw honey
  • 1/4 c. unrefined coconut oil
  • 1 tsp. pure vanilla extract
  • Additional 2 oz. chocolate chips for topping

Steps

  1. In a medium sauce pan, prepare the cherry filling by combining the cherries, lemon juice, tapioca flour, and coconut sugar. Cook over medium heat, stirring occasionally, until the filling has thickened and resembles a pie filling, about 8 minutes. Set aside to cool.
    • (2 c. sweet cherries, 3 tbsp. coconut sugar, 2 tsp. tapioca or arrowroot powder, 1 1/2 tbsp. lemon juice)
  2. Preheat oven to 350 degrees Fahrenheit. Prepare an 9 inch square baking pan by lining with parchment paper. Allow parchment paper to run up the sides for easy lifting.
  3. In a large microwave safe bowl, add the 4 oz. of chocolate chips and microwave for 30 seconds. Stir the chocolate chips, then continue to melt in 15 second intervals, stirring after each interval, until completely melted.
  4. Once the chocolate chips are completely melted, add the almond butter, maple syrup, coconut oil, and vanilla extract. Whisk until completely smooth.
    • (1/3 c. almond butter, 1/3 c. maple syrup, 1/4 c. coconut oil, 1 tsp. vanilla extract)
  5. Add in the blanched almond flour, cocoa powder, flax eggs, coconut sugar, baking soda, and salt. Whisk until completely combined.
    • (2/3 c. almond flour, 1/3 c. cocoa powder, 2/3 c. coconut sugar, 1/2 tsp. baking soda, 1/4 tsp. salt)
  6. Spread 2/3 of the batter evenly into your prepared baking pan lined with parchment paper. Spread the cherry filling over the top. Then spoon the remaining 1/3 of the batter evenly over the top of the cherry filling, and smooth out with the back of your spoon to evenly coat the top. Top with the additional 2 oz. chocolate chips.
  7. Bake in the oven for 25-30 minutes, until a toothpick in the center comes out clean.
  8. Allow to cool for at least one hour before cutting into. I prefer to let mine sit in the fridge for at least 3 hours before cutting to prevent them from falling apart. You can remove the whole brownie out of the pan by lifting up the parchment paper. Transfer to a large cutting board for easy cutting, and cut into 9 pieces.

Notes:

  •  You may replace the 2 flax eggs with 2 beaten eggs.
  • I prefer to use either date sweetened chocolate chips, or Hu’s Chocolate chips that are sweetened with coconut sugar for a natural sweetener option.

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