Guilt-Free Dark Chocolate Cherry Brownies

Categories: Desserts,Featured,Gluten-Free,Recipes,Uncategorized,Welcome,

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I love warmed cherries in my brownies. Is that weird? I’ve been on the biggest cherry kick lately and I couldn’t stop myself from adding them in these absolutely 100%ly guilt-free brownies. They are so guilt-free that not even 0.0001% of these brownies contain guilt. This is because they are bursting with nutritious ingredients and there is not but one ingredient that isn’t good for our bodies in these beauties.

You might be wondering how these brownies were born. If this is the case, I will say that you and I can thank the cherries and berries. It was mostly all of their doing. You see, a bunch of cherries were staring at me and they wanted in the brownie batter. Then blackberries and raspberries found their way into the brownies too because they simply could not help themselves. I’m not really sure why the cherries and berries wanted in because they were about to get hot hot hot in the oven and then enter my happy mouth, but I didn’t inform them of their impending doom. I’m so glad I didn’t say anything because as I type this, I am in a Cherry Berry Brownie food coma. It’s the best type of food coma EVER.

I’ve been working on overdrive lately, so it was super nice to relax and bake. The kitchen is my happy place and cooking my favorite art form. CrEaTivItY RULES.

Ingredients (makes 9-12 brownies):

1 cup black beans, well rinsed and drained
2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
2 large ripe bananas
1 gala apple, cored and sliced
1 cup cocoa powder (the higher quality the better)
1 cup water
1 tablespoon pure vanilla extract
12 soft medjool dates, pitted
1/2 cup unsalted, raw cashew butter
1 cup almond flour or walnut flour
1 ½ cups oat flour or spelt flour
1 tablespoon baking powder
1-2 cups fresh or frozen (defrosted) cherries


Mix first 9 ingredients in a blender and mix the 3 dry ingredients in a large bowl. Combine wet and dry ingredients and mix thoroughly. Add in berries and/or cherries at the end. Pour in 8×8 baking dish and bake at 350 degrees for 30 min. Let cool and drizzle with lots of yummy dark chocolate (I melted an unsweetened dark chocolate bar), nut butter or even top with berry jelly. It’s SOOOO delicious!


  1. Patsy says:

    Can’t wait to try these. They look so delicious. Thanks for sharing all these wonderful recipe’s with the rest of us. We do appreciate you.

  2. Jitka says:

    Can i substitute red beans? I’ve never seen black beans around here 🙁

  3. Hi Jitka, yes you can totally substitute red beans. The recipe will come out the exact same 🙂

  4. Jitka says:

    Thank you – making them today 🙂

  5. Kajal says:

    Can I use a substitute for the walnut/almond flour? We have nut allergies in the house

  6. Stephanie says:

    This looks amazing and definitely something I want to try! My only problem is my oldest daughter ( she is 10) is highly allergic to cashews and walnuts-actually all tree nuts. She is fine with almonds though. Could I sub an organic peanut butter or almond butter for the cashew butter? As for the almond flour- what could I sub in it’s place in case I cannot find one not cross contaminated with other tree nuts? Thank you!

  7. Hi Kajal, you sure can! Try replacing the walnut/almond flour with more oat or spelt flour. The brownies will still be smooth, moist and yummy. Let me know if you make them and if they come out okay for you and your family 🙂

  8. Hi Stephanie, there is a solution for this! You can certainly replace the walnut butter with peanut or almond butter. I’ve made this recipe with peanut butter in the past and I LOVED it. As with the walnut butter, the peanut butter shouldn’t add too much taste, but is simply a source of healthy-fats and adds creaminess to the brownies. As for the almond flour, try replacing it with more oat flour or spelt flour. This should work! Let me know if you make this recipe with the changes and how it works for you. Thanks!!

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