black-cherry-brownie

Black cherry brownie {gluten-free, lactose-free}

Today, our host is Audrey alias Martine, a young neo-brunswiquoise blogger. She picked a very local product for this cherry brownie recipe as it simply comes from the tree next door. This product, the black cherry – Prunus serotina is typical in Canada and may easily be found in New-Brunswick, Nova-Scotia, Southern Quebec and Ontario forests. Smaller than the common cherries, they’re more sour-tasting. It’s a perfect match for this melting-in-the-mouth dark chocolate brownie recipe. Be aware, the black cherries makes a succulent jam but requires a little bit of patience to prepare (thanks Audrey for having done all the work).

To make the black cherry jam, Audrey takes all the seeds out from the cherries and then cook them for 30 minutes adding one tablespoon of sugar and a drizzle of lemon juice until the jam gets a nice red color.

Black cherry brownie {gluten-free, lactose-free}

Ingredients (6/8 servings)

  • 200 grams dark chocolate 70%
  • 120 grams grapeseed oil
  • 30 grams almond butter
  • 40 grams coconut flour
  • 40 grams rice flour
  • 150 grams of brown sugar
  • 3 eggs
  • 150 grams black cherry jam

The recipe:

Preheat the oven to 155 °F.
Melt the chocolate in a double boiler and add the oil and almond butter.
In a large bowl, beat the eggs and sugar until the mixture whitens. Add the melted chocolate and mix. Then add the flour. Finish by adding the black cherry jam and mix roughly. Pour the brownie preparation in a rectangular mould covered with parchment paper.
Cook for 25 to 30 minutes. Refridgerate for 2 to 3 hours before serving.

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