Vegan Cream Liqueur and Cherry Brownies
Irresistible rich cream liqueur brownies. The ideal treat for when you fancy something both boozy and chocolatey.
Servings: 12
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!