Irresistible Vegan Cream Liqueur & Cherry Brownies are the ideal treat for when you fancy something both boozy and chocolatey. These plant based brownies are rich, fudgy and intensely chocolatey.
How to make fudgy brownies
These vegan cream liqueur & cherry brownies are just the right balance of fudgy and cake-like, and with the much sought after cracked, shiny top. Use the following method to get fool proof perfect vegan brownies every time. Melt the dark chocolate, vegan butter and water and leave to cool slightly. Whisk in the sugar until fully dissolved and the mixture is silky and shiny. Then beat in the vegan cream liqueur and vanilla.
Sift the dry ingredients to ensure they are clump free. Sifting also incorporates air into the mixture so you get a slightly lighter bake. Next fold in the dry ingredients into the wet. The mixture should be very thick, to the point where the chocolatey mixture reluctantly drops off the spoon. Pour into the prepared tin and level off. Bake for 45 minutes at 170C/ fan 150C. Allow the brownies to cool completely then spread over the cream liqueur buttercream frosting.
The ingredients
A glass of Bailey’s at Christmas has been a longstanding tradition of my family’s, so I was genuinely sad to give it up when becoming vegan. Thankfully now that veganism is trendy, there are now many cream liqueur alternatives on the market. I’ve used M&S Vegan Chocolate & Coconut Cream Liqueur (not sponsored) in this recipe! It is bloomin’ gorgeous; a creamy and chocolatey drink which you would never guess is dairy free.
I’ve used both dark chocolate and cocoa powder in this brownie recipe so you get an intense chocolate flavour with each bite. A hint of sweetness comes through from the glacé cherries and the smooth cream liqueur. These brownies are honestly a slice of heaven. I’m planning to have these on my New Year’s charcuterie board. It’s a necessity to welcome the New Year in a bit bleary eyed and on a sugar high. Happy New Year to you all, let’s hope 2022 is a bit kinder and more forgiving!
Leave a comment and let me know how you get on making these Vegan Cream Liqueur & Cherry Brownies. I would love to see your creations over on instagram!
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Vegan Cream Liqueur and Cherry Brownies
Ingredients
For the brownies
- 90 g dark chocolate
- 85 g vegan butter
- 130 mls water
- 1/2 tsp coffee granules
- 175 g self raising flour
- 75 g cocoa powder
- 1/2 tsp baking powder
- 230 g caster sugar
- 115 mls vegan cream liqueur
- 1 tsp vanilla bean paste
- 90 g glacé cherries
For the cream liqueur frosting
- 100 g vegan butter softened
- 250 g icing sugar sieved
- 40 g cocoa powder sieved
- 95 mls vegan cream liqueur
- 30g dark chocolate grated
Instructions
- Pre heat the oven to 170C/150C fan. Grease and line a 20cm square brownie tin with baking parchment.
- Add the dark chocolate, vegan butter, water and coffee to a small saucepan over a low heat. Heat for 4-5 minutes or until the butter and chocolate are melted. Remove from the heat and set to one side.
- Sieve the flour, cocoa powder and baking powder into a large mixing bowl.
- Return to the chocolate mixture. Use a balloon whisk to beat the sugar into the chocolate mixture, ensuring the sugar is completely dissolved. Whisk in the vegan cream liqueur and vanilla bean paste.
- Fold the glacé cherries and flour mixture into the melted chocolate. The mixture should be a thick consistency and reluctantly drop off the spoon. Pour out into the prepared tin and level off.
- Bake for 35-40 minutes or until a skewer comes away with moist crumbs. Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.
- Meanwhile prepare the buttercream frosting. Use an electric whisk to beat the vegan butter for 2 minutes or until smooth and lighter in colour. Add the icing sugar in thirds, mixing well between each addition. Then whisk in the cocoa powder and vegan cream liqueur.
- Spread over the brownie sponge and decorate with grated chocolate. Cut into 12 squares and enjoy!