Chilli and Cherry Chocolate Fudge Brownies

Brownies need to be fudge-y. That’s a fact.

My mother used to make the most delicious gooey brownies, that were perfectly soft in the centre and had that crisp and cracking top. While I was the cookie master, my mother was the brownie queen.

They were delicious. They were also filled with white sugar, and flour; things that I’m not very keen to use in my baking.

So, in light of craving some healthyfied home-made brownies, these chilli and cherry chocolate fudge brownies were born. I know these would make her proud!

Chilli and Cherry Chocolate Fudge Brownies

These are super fudge-y, rich, and perfectly dense. The centre is super gooey and moist, which, for me, is absolutely essential in a brownie. It is a brownie after all, and not just any chocolate cake!

That brings me to the chocolate part. This chocolate fudge brownie is super chocolatey, as we’re using cacao powder, which is absolutely awesome, and to make it even chocolatey-er (because who doesn’t love chocolate) and decadent we’re also adding some chocolate chunks to the dough.


Chilli and Cherry Chocolate Fudge Brownies

These definitely aren’t your average run-of-the-mill brownies. Oh no. With a kick from chilli flakes and sour cherries s to keep things interesting.

The sour cherries really are a star in this, adding some amazing sweetness and tartness at the same time.

These vegan, gluten free, and paleo brownies feel like an indulgence and are deeply satisfying, while being full of goodness that won’t leave us feeling weighed down and tired. Happy days!

Chilli and Cherry Chocolate Fudge Brownies

Chilli and Cherry Chocolate Fudge Brownies
Super fudge-y brownies, with just a kick from the chilli flakes and an amazing sweet & sour flavour from the dried cherries. It all just works so well together to create a super delicious dessert that won't leave you feeling weighed down!
Recipe type: Vegan, Paleo, Healthy, Gluten Free
Serves: 9
  • 130g almonds
  • 12 medjool dates, pitted
  • 3 tablespoons coconut oil
  • ½ teaspoon chilli flakes
  • 30g raw cacao powder
  • 2 flax eggs*
  • 2 tablespoons rice malt syrup or maple syrup
  • 1 teaspoon vanilla powder or extract
  • 85g sour cherries
  • 60g chopped chocolate**
  1. Preheat your oven to 175ºC/350ºF and line a baking pan with parchment.
  2. In a food processor, blend your almonds until they’ve broken down into a flour. Careful not to overblend, as we don’t want almond butter! Add your dates and coconut oil to the almond flour and blend until a sticky paste has formed and your dates have broken down.
  3. Add the rest of your ingredients, except for the sour cherries and chopped chocolate, and blend again until combined, stopping to scrape down the sides if you have to. You should have a very sticky dough at this point.
  4. Remove the blade from the food processor, add your sour cherries and chopped chocolate, and fold them into your dough. Pour your batter onto your tray, even out the tops with a slightly wet spoon, and bake for 30-40 minutes, or until a knife inserted comes out clean.
  5. Let the cake cool before removing from the tray, giving the top a dusting of raw cacao, and slicing.
*Mix 2 tablespoons ground flax seeds with 6 tablespoons filtered water and place in the fridge for 10 minutes until it gets a gel-like consistency.

**I use good quality raw chocolate bars. Place them in the fridge or freezer and then chop or break down using a food processor. Super easy!
Chilli and Cherry Chocolate Fudge Brownies