Cherry Brownies

These cherry brownies are fluffy, fudgy and a perfect way to use up in season cherries. Using oat flour and fresh store bought cherries, you’ll be surprised at just how easy it is to whip these up for family and friends. 

Can you make this recipe ahead of time?

Yes, store your cherry brownies in a air tight container on the counter for up to 4 days or in the fridge for up to 6 days. You can also freeze these brownies in a air tight freezer bag for up to 30 days. Let them defrost completely prior to serving. 

Benefits of oat flour

These cherry brownies use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these cherry brownies.

Oat Flour: you can substitute oat flour with all-purpose flour 1:1. The texture will be different and not quite as dense. 

Whey Protein Concentrate: this recipe uses one serving of Bob’s Red Mill Whey Protein Concentrate. As has been noted below this recipe has only been tested with this unflavored concentrate as it has almost the identical texture to oat flour. You can substitute this with additional oat flour 1:1. 

Cocoa Powder: I am using Volupta Organic Cocoa Powder. You can substitue with Dutch Process Cocoa powder. 

Butter: this recipes uses butter. You can substitute with melted coconut oil or a 50/50 of the two. 

Eggs: the fat from the eggs provides a more fudgy texture to these brownies. 

Coconut Sugar: using coconut sugar which is a great alternative to plain white sugar or brown sugar. You can substitute half the sugar with Swerve brown sugar replacement. Do note, the replacement sugar does tend to dry out the brownie some. Pull them from the oven a little earlier than the recipe states if you use half and half. 

Cherries: these cherry brownies have only been tested using fresh cherries. I imagine you can use frozen but be sure to thaw first and discard any water from thawing. If you don’t like cherries, try these Crunchy Mint Chocolate Brownies instead. 

How to make these cherry brownies

Step 1: preheat and prep

Preheat the oven to 350 degrees Fahrenheit. Line a 8 x 8 inch baking dish with parchment paper overlapping the sides. This will help remove the brownies from the pan when done baking. 

Prep the cherries but using a knife to cut around the seed and twisting apart the two halves. Remove the seed and quarter the cherries. 

Step 2: mix dry ingredients, wet ingredients and combine

Add the dry ingredients to a bowl. Whisk together oat flour, whey, cocoa powder, salt and baking powder and set aside. 

Melt the butter using either the stove top or microwave. Add all the wet ingredients to a bowl. Whisk together melted butter, eggs, coconut sugar and vanilla until well combined. 

Add the dry ingredients to the wet ingredients and mix with a spatula until well combined. Once combined the consistency should be thinner than cookies but not as thin as cake. 

Step 3: add the cherries

Fold in the cherries and add the batter to the parchment lined pan. 

Step 4: bake

Bake at 350 degrees Fahrenheit for 25-28 minutes until the top is done and a toothpick comes out relatively clean. I do like the toothpick to come out with a smidge of batter to make them extra fudgy. Personal preference. 

If you like this recipe be sure to check out some of our other easy meals!

• Mint Chocolate Brownies
• Baked Oatmeal For One
• Air Fryer Blackened Salmon
• Chili Cheese Enchiladas
• Hot Honey Lemon Pepper Wings