Triple C Brownies (Coconut-Cherry-Choc)

Servings: 32 portions
This fantastically dietary-friendly batter is infinitely useful, whether you’re baking a brownie slab or individual choc-cherry-coconut cakes. That’s why I call them my Triple Cs! Gluten free, dairy free, nut free, AND vegan, the magical lift comes from whipped aquafaba, which you’ll find when you drain a tin of chickpeas. The bitterness of the coffee and tang of dried cherries cut through the rich dark chocolate flavour, with textural coconut hitting peak Cherry Ripe. Finish with a glacé, maraschino, or even fresh cherry to serve. Ace!
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Ingredients 

  • 250 g aquafaba drained from 2 tins chickpeas
  • 600 g raw caster sugar
  • 40 g pure vanilla paste
  • 5 g instant coffee
  • 300 g dark chocolate (70-85%) chopped
  • 250 g Nuttelex- Buttery
  • 100 g extra-virgin full flavour coconut oil
  • 360 g gluten-free plain flour
  • 10 g gluten-free baking powder
  • 150 g freshly opened packet desiccated coconut
  • 100 g Dutch cocoa powder
  • 10 g fine sea salt
  • 125 g dried cherries
  • 100 g glacé cherries halved

Instructions 

  • Preheat the oven to 180°C conventional. Grease and line a 20cm x 30cm brownie tin with baking paper, or prepare some silicon moulds.
  • Place the aquafaba and raw caster sugar in the bowl of a stand mixer and whip with the balloon whisk on high for 7ish minutes until thick, pale, foamy and triple the volume.
  • Add the vanilla paste and instant coffee to the whipped aquafaba mixture and continue mixing for another minute.
  • Meanwhile combine the dark chocolate, Nuttelex, and coconut oil in a heatproof bowl. Melt over a saucepan of simmering water, stirring until melted and smooth. Then allow the mixture to cool slightly.
  • Slowly pour the cooled melted chocolate mixture into the whipped aquafaba mixture, gently folding with a spatula to keep as much air as possible. (Please don’t use the stand mixer).
  • Sift the gluten-free flour, baking powder, cocoa powder, and salt together. Add them to the bowl along with the desiccated coconut and continue to fold until just combined.
  • Lastly add the dried cherries and glacé cherries, folding gently through the batter.
  • Spread the mixture evenly into the prepared tin or silicon moulds. Bake for 35-40 minutes or until the top is puffed and set and a skewer inserted in the centre comes out with moist brownie. It will sink and have the shiny cracked classic brownie top.
  • Allow the brownies to cool completely in the tin, then chill.
  • Cut into squares or fingers and serve with some plump fresh cherries with stems attached. (or 1 cherry on top!)

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