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Vegan cherry and ginger brownies
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 22g
  • Carbohydrates about 55g
  • Protein about 5g
This is needed
This is needed for 10 pieces
Dry ingredients
  • 250 g sugar
  • 175 g white flour
  • 25 g cocoa powder
  • 0.5 tsp salt
Wet ingredients
  • 250 g vegan, dark chocolate, finely chopped
  • 1 tsp instant coffee
  • 1 tbsp water, boiling
  • 1 dl sunflower oil
  • 3 dl almond drink
  • 25 g ginger, finely grated
  • 1 glass morello cherry (sour cherry) (approx. 340 g), rinsed, drained
  • 30 g candied ginger, finely chopped
Topping
  • 50 g vegan, dark chocolate, finely chopped
Tools
  • One square springform pan (approx. 23 cm), base and sides lined with baking paper
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And that's how it's done
And that's how it's done
Dry ingredients
Mix the sugar, flour, cocoa powder and salt in a bowl.
Wet ingredients
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dissolve the coffee in boiling water, add to the dry ingredients along with the chocolate, almond milk, oil and ginger, stir to form a smooth batter. Carefully fold in the sour cherries. Transfer the mixture to the prepared tin, arrange the candied ginger on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Cut the brownies into pieces.
Topping
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth and drizzle over the brownies.