Bittersweet Cherry Brownies

gluten free bittersweet chocolate dried cherry brownies

Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious--just like love! If you’re feeling experimental, try our new favorite trick: whisk a tablespoon of gluten-free red miso paste in with the eggs for a deep malty flavor.

Makes 16

 
  • 34cup unsalted butter (6 ounces), plus more for pan
  • 6tablespoons high quality cocoa powder (1.4 ounces), plus more for pan
  • 6tablespoons dried cherries (2.25 ounces), finely chopped
  • 3tablespoons dark rum or bourbon
  • 9tablespoons coconut flour (2.5 ounces
  • 6tablespoons all purpose gluten-free flour mix (2 ounces)
  • 34teaspoon fine sea salt
  • 112teaspoons instant espresso powder
  • 9ounces bittersweet chocolate (about 1.5 cups chocolate chips)
  • 3large eggs, beaten
  • 112cups sugar (10.5 ounces)
    1
  • Line an 8-inch square brownie pan with heavy weight aluminum foil, butter foil, dust with cocoa powder, knock out excess cocoa. Set aside. Heat oven to 350 degrees.
  • 2
  • Place the cherries in a small bowl with the rum, cover and set aside. Melt the chocolate and butter together in a medium bowl set over a pot of simmering water. Whisk until the mixture is melted and uniform. Remove from heat, let cool slightly.
  • 3
  • In a large bowl, whisk together cocoa, coconut flour, gluten-free flour, salt, and espresso powder until evenly combined, set aside.
  • 4
  • In a medium bowl, whisk together the eggs, sugar, and miso paste (if using) until the mixture is evenly combined. Slowly whisk the egg mixture into the melted chocolate until the batter is smooth. Whisk in the cocoa mixture until well combined. Drain the sour cherries and stir them into the batter.
  • 5
  • Pour the batter into the prepared pan. Bake for 50-55 minutes, rotating pan halfway through baking. Brownies are done when the top is dry looking and the center is set. Remove from oven, let cool completely before lifting the brownies in their foil from the pan and slicing. These will keep for up to 1 week, tightly wrapped in the fridge.