by Chef Kendall Huff
Native Foods Cafe
For the latest Cooking Demos in June, we did a Rock ‘n’ Roll
theme… and it was freakin’ awesome!
For the dessert, I decided to make a super a delicious chocolatey
brownie in honor of the Runaways Cherry Bomb!
Cherry Bomb Brownies
¾ cup organic, unbleached flour
½ cup vegan chocolate chips,
½ cup organic cocoa powder
½ cup organic cane sugar
½ cup chopped walnuts
1/3 cup vegan butter
3 TBSP non-dairy milk
1 cup chopped cherries
(fresh- pitted or canned-rinsed)
4 tsp cherry juice
1 tsp vanilla extract
½ tsp baking powder
¼ tsp sea salt
3 tsp Ener-G Egg Replacer
2 oz warm water
2 ½ cups organic powdered sugar
½ cup vegan butter
3 TBSP cherry juice (for
1. Preheat the oven to 350
2. Is a small bowl, whisk the
Egg replacer and the water together until fluffy, about 1 minute.
3. Place the butter and sugar
in the mixer. Using the whisk attachment beat them together until light and
fluffy. Then add the “egg” mix, vanilla extract, melted chocolate and cherry
4. In a large mixing bowl,
sift the flour, cocoa powder, salt, and baking soda. Then add ½ cup at a time
of the dry mix to the wet mix. The batter will be thick!
5. Fold in the cherries and
the walnuts. Also mix in the milk. This will help thin it out.
6. Transfer the batter into a
greased pan and bake for 35 to 40 minutes or until the brownies set. Allow them
to cool completely before frosting.
7. Place the butter in the
mixer with a whisk and beat until fluffy. Add the cherry juice and powdered
sugar and continue to beat until the frosting is lump free. Or you can beat by hand…
8. Frost the brownies and enjoy!