+

Vegan Cherry Chip Brownies

Ingredients (13)

  • 1/2 cup packed pitted dates
  • 1/2 cup packed pitted dried plums
  • 1 cup barley flour
  • 1 cup brown rice flour
  • 1/3 cup carob powder (or cocoa powder)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup maple syrup
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts
  • 1/4 cup vegan carob (or vegan chocolate chips)
  • 1/2 cup dried pitted cherries
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Vegan Cherry Chip Brownies

These are moist, dense, and chewy—just like brownies ought to be—but without the sugar-induced coma of a regular brownie. They are a treat you can feel good about serving often, filled as they are with wholesome dried fruit and omega-3-rich walnuts.

I have the cutest picture of James eating these (without the nuts) in his high chair as a toddler. He is covered with carob all the way up to his ears and is smiling contentedly. Now I feed them to my little two-year-old niece, Summer Irene, who enjoys them as much as her big cousin.

Get The Cookbook

Vegan Lunch Box

130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!

Save
Buy Now

Instructions

  1. 1Place the dates and dried plums into a small saucepan and cover with 1 1/2 cups water. Bring to a boil and simmer for 1 minute, then remove from heat, cover, and let the dried fruit soak while you assemble the rest of the ingredients.
  2. 2Preheat the oven to 350°F. Spray a 9 × 9-inch baking pan with nonstick spray and set aside.
  3. 3Sift or whisk together the barley flour, brown rice flour, carob powder, baking powder, and salt.
  4. 4Place the maple syrup, canola oil, vanilla, and the date, dried plum, and water mixture into a blender. Process until completely smooth. Pour the liquid into the dry ingredients and stir together until well combined. Fold in the walnuts, carob chips, and dried cherries.
  5. 5Spread the mixture out in the baking pan. Smooth the top using a spatula. Bake for 30 minutes, until the surface springs back to the touch.

From the book Vegan Lunch Box by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.

Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...