Gluten Free Cherry Ripe Brownies

Gluten & Dairy Free Recipes, Recipes, Snacking Suggestions, Weight Loss Help

WOW! These Cherry Ripe Brownies look AMAZING! Thanks Holly for entering your recipe into our Scanpan Baking Competition.
Holly says: “This recipe has no added refined sugars and is also gluten free.  It’s also a healthier alternative to the classic cherry slice recipes that are loaded with butter and condensed milk.  I created this for my inlaws Christmas show and it was a raging hit.”
The competition closes on 15th January so there’s still time to get your entries in and you can see all the details here
Cherry Ripe

Brownie Ingredients:

  • 3 eggs, beaten
  • 1/2 cup maple syrup
  • 1/4 cup milk
  • 1/3 cup butter, melted
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1/3 cup coconut flour
  • 3 tablespoons cacao powder

Filling Ingredients:

  • 300g pitted cherries, drained (fresh, frozen or canned)
  • 100g shredded coconut
  • 60g chia seeds
  • 90g coconut oil, melted
  • 2 tablespoons maple syrup

Topping Ingredients:

  • 200g dark chocolate
  • 1 tablespoon coconut oil

Method:

  • Preheat the oven to 180 degrees and prepare either a brownie tin (18 x 25cm) or a 20cm square tin by greasing and lining with baking paper with an overhang on 2 opposite sides to allow the slice to be easily lifted out once set
  • Whisk together the eggs, maple syrup, milk, butter, baking soda and the vinegar until well combined
  • Mix through the cacao and coconut flour until smooth and well combined
  • Pour the batter evenly into the prepared tin
  • Bake for 25-30 minutes or until the centre is set
  • Remove from the oven, leave the brownie in the tin and sit for at least 15 minutes before preparing the filling.
  • To prepare the filling, place all the ingredients into a food processor and pulse until combined and textured with some small lumps of cherries.
  • Spread the mixture evenly over the brownie base and place in the freezer while you prepare the topping.
  • To prepare the topping, place the dark chocolate and coconut oil in an small heatproof bowl and sit over a saucepan of simmering water stirring with a butter knife until melted
  • Spread the topping evenly over the cherry filling and place on a flat surface in the fridge for a minimum of 3 hours, but preferably overnight to allow to set.

Makes: 24 squares
162 Calories per square

Every month on the 28 Day Weight Loss Challenge, we run a BRAND NEW 28 Day Menu with a different theme so you NEVER get bored!
Next months theme is the ONE POT WINTER WARMER! – Perfect for the chilly winter weather, SUPER easy to whip up and still just as healthy.
If you are curious about the 28 Day Challenge recipes then we have a 28 Day Challenge recipe pack for you to try HERE.1605_THM_BA_FBMREC_JuneChallengeAds2
Find a delicious range of healthy recipes, packed full of energy boosting ingredients and nutrients together with easy to achieve exercise.

About the 28 Day Challenge

A few key things to note are:

  • The Challenge menu is FULLY customisable
  • You have access to over 1700 exclusive recipes
  • You have access to over 300 exercise routines
  • Meals are family friendly and are made in under 10-20 minutes

For a limited time, we are offering you a HUGE DISCOUNT on the lifetime membership discount on the 28 Day Weight Loss Challenge – you can see this awesome offer here.

Here are some INCREDIBLE results from mums on the 28 Day Challenge.

Maddison Milsom lost 25kgs* with the 28 Day Challenges.  
Maddison
“About a month and a half ago (22nd March) I posted my progress pictures in my wedding dress, here is my progress since then. I can’t even believe the change. My one year wedding anniversary is in 40 days! Thank you Lose Baby Weight.” ❤️ 
You won’t regret it!
Join the challenge herelets-do-it