There’s something about brownies that just hits different, right? I remember the first time I experimented with espresso in my baking—I was hooked. Add dark cherries into the mix, and bam, it’s a whole new level of flavor.
These brownies are rich, gluten-free, and pack a nice little caffeine kick, making them perfect for a late afternoon treat or dessert. Plus, cherries bring in a pop of tart sweetness that balances everything out.
Tips & Variations
- Substitute cherries: Can’t find fresh cherries? Use frozen ones (just thaw and drain well) or swap with dried cherries for a chewier texture.
- Nut-free version: Replace almond flour with a gluten-free all-purpose flour blend.
- Extra fudgy brownies: Add an extra egg yolk for a creamier, fudgier texture.
- Espresso boost: If you love a strong coffee flavor, up the espresso powder to 1½ tsp.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. Feeling fancy? Drizzle with a little melted dark chocolate or dust lightly with powdered sugar before serving.
Dark Cherry Espresso Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
Decadent gluten-free brownies with a bold espresso kick and bursts of juicy dark cherries. Perfect for chocolate lovers looking for a unique twist!
Ingredients
For the brownies
- 1 cup dark chocolate chips (60% cacao or higher)
- ½ cup unsalted butter (or coconut oil for dairy-free)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp espresso powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup pitted dark cherries, chopped
Optional Toppings
- A handful of dark chocolate chips
- Fresh cherries for garnish
Instructions
- Melt the chocolate and butter: In a microwave-safe bowl, melt the dark chocolate chips and butter together in 20-second bursts, stirring each time until smooth. Let it cool slightly.
- Mix the wet ingredients: In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy. Slowly pour in the melted chocolate mixture, stirring constantly.
- Combine dry ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, espresso powder, baking powder, and salt. Gradually fold this dry mix into the wet ingredients until just combined.
- Add the cherries: Gently fold in the chopped cherries. The batter will be thick and rich—exactly what you want.
- Bake: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper. Spread the batter evenly into the dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and slice: Let the brownies cool completely in the pan before slicing. Trust me, it’s worth the wait!
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
