It’s not everyday a brownie of this magnitude comes nocking on your coffee break door. That perfect balance of altogether none-button-popping indulgent worth it-ness, while still anomalously upholding key undertone values of healthful credibility. Deeply chocolatey and crusty in all the right places, these chocolate cherry vegan brownies boast ooey gooey pools of warmed cherry preserve, not only gracing the brownie tops, but laced throughout, Bai5 Bubbles, a carbonated cherry beverage packed with antioxidant rich coffeefruit and naturally sweet stevia, inherently satisfying rye flour (making you less likely to reach for a second snack later on), and lower glycemic coconut sugar. A true treat, as they should be, with sneaks of nutrition popped in, I serve my brownies with a piping mug of black coffee or adorned with a heap of coconut vanilla ice cream.
Dark Chocolate Cherry Bubble Brownies
½ cup cherry preserves
10 tablespoons coconut oil, divided
2 tablespoons unsweetened almond milk
1 tablespoon chia seeds
3 tablespoons filtered water
¾ cup dairy free dark chocolate chips
¾ cup coconut sugar
½ cup Bai5 Bubbles Bolivia Black Cherry
1 teaspoon pure vanilla extract
2/3 cup rye flour
In a medium skillet, heat cherry preservers over medium heat until liquid and simmering. Add 2 tablespoons coconut oil and almond milk and beat vigorously for 2-3 minutes, until the mixture has darkened and thickened. Remove from heat and place in the freezer to cool for a minimum of 30 minutes.
Preheat the oven to 350 degrees F, rack in the middle. Lightly coat an 8×8 inch brownie pan with coconut oil, then line with parchment paper. Set aside.
While the cherry preserve mixture is chilling, in a small bowl, stir together chia seeds and filtered water. Set aside for a minimum of 10 minutes, or until mixture has formed a gel consistency.
Meanwhile, place heatproof Pyrex or metal bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the chocolate chips and the remaining ½ cup coconut oil and let them melt, stirring occasionally. Once melted, remove from heat and transfer to a large mixing bowl.
Stir in chia seed gel, coconut sugar, Bai5 Bubbles, and pure vanilla extract until well combined, then stir in rye flour.
Once the cherry preserve mixture has cooled, remove it from the freezer. It will have a jelly-like texture. Stir 1/3 into the brownie mixture and pour brownie mix into parchment-lined pan. Casually spoon the remaining 2/3 over the mixture, making sure to distribute it evenly, and place brownies in oven. Bake for 45 minutes, or until just cooked through, then remove from heat and allow to cool for a minimum of 20 minutes. Slice, serve and enjoy!
Nutritional Information [per brownie]
240 Calories, 16g Fat, 26g Carbohydrates, 2g Fiber, 19g Sugar, 1.6g Protein
Thank you Bai for sponsoring this post and thank you for reading!