This recipe was found in a magazine.. that I was reading... at the gym. For those who know me, they understand why that sentence is a bit awkward. For starters, I have never been a magazine reader. Okay, I take that back. I used to receive one magazine when I was younger: "Bird Talk." It was about birds. We had a pet cocktail for a period of time and well, I wanted to understand Mr. Sunshine better. He was a very angry bird.
These brownies are the fruits of my gym rat labors! Are they not lovely? I found them in Self Magazine and snapped a picture with my phone for later use. Their health plus is that the cherries and oat flour add fiber to make them extra filling. Plus, the the eggs are rich in protein which helps your body burn calories. Don't be mistaken, these are no substitute for real cherries! We all need a little happy nom though and at least it these brownies have some benefits.
My version has a few alterations. I reduced the all purpose flour and substituted with chia seeds. You don't even know that they're there! Feel free to add more if you so desire just know that it will make the texture have some crumble. I also used some coconut sugar which I love. It has a natural earthy taste that goes great with just about everything. I used instant espresso instead of ground coffee and almond milk over the half and half. Either way you decided to make them, they are win.
In terms of flavor, these bad boys are RICH. My goodness, between the cocoa powder and bittersweet chocolate, you are in for decadent delight. Mike kept putting a heap of vanilla ice cream on his portion. Ours came out thick and moist. The cherries on to pare the stars of the show; their slight tartness really appreciates the chocolate. Make these for sharing or freeze half of the batch! They're meant to be enjoyed slowly.
PS Thanks again for the hella cute cupcake stand Mrs. Sullivan!
Dark Chocolate Chia Cherry Brownies
slightly modified from Self Magazine
1 cup oat flour
2 tablespoons all purpose flour
2 generous tablespoons chia seeds
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
dash of salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup coconut sugar
2 teaspoons finely ground instant espresso or coffee
2 tablespoons milk or almond milk
2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup fresh or frozen cherries, chopped
Heat oven to 350°.
Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, chia seeds, cocoa, baking powder and salt; set aside.
In another bowl, beat butter, sugar and espresso with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add milk, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms.
Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.