Vegan Black Forest Brownie Torte
Why I Love This Recipe
I love chocolate and cherries so what better combination than a rich chocolate brownie and cherries?? The problem is that I'm allergic to eggs which makes brownies very difficult. I developed this recipe as my birthday dessert last year and it was a huge hit! I even worked on a version that was gluten free for a friend of mine.
This is a rich and decadent dessert that is perfect for any occasion. The key to being able to get it out of the pan easily is the Reynold's Parchment Paper round fitted in the bottom of the pan.
Ingredients You'll Need
1/2 cup cherry pie filling - canned or homemade
1/3 cup cocoa
3/4 cup flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup margarine, shortening or oil
1/2 cup brown sugar
1/2 cup semi-sweet chocolate chips, divided
1/2 cup unsweetened applesauce
Additional cherry pie filling
Preheat oven to 350F.
Prepare an 8” round pan by lightly greasing bottom, fitting with a parchment round and lightly greasing parchment. To cut a parchment round to fit pan, take a piece of Reynolds Parchment Paper larger than the pan. Fold in half, then into quarters. Fold two more times by bringing the folded edges together forming somewhat of a triangle. Hold the tip at the center of the pan and snip or tear across the unfolded edge at the edge of the pan. Open up the piece which should be reasonably round and fit your pan.
In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Whisk together well making sure there are no lumps of cocoa.
In a medium saucepan over low heat, melt margarine or shortening, or heat oil. Add brown sugar and stir until melted. Remove from heat. Add 1/4 cup of the chocolate chips and stir until they are melted. Allow to cool for 5 min.
Stir in applesauce until well combined. Add dry ingredients and stir to combine. When almost all the dry goods are incorporated, add remaining chocolate chips and finish stirring to combine. Do not overmix. Fold in cherries to combine.
Scrape batter into prepared pan making sure to get all that chocolaty goodness out of there. Use a spatula to spread the batter evenly in the pan.
Bake at 350F for 18 - 20 minutes. Remove from oven to a cooling rack. Allow to cool for at least 20 minutes in pan. Run a knife around the edge and invert pan onto a plate or cooling rack. Remove parchment. Invert brownie again to be right side up onto a cooling rack and allow to cool completely.
To serve, this can be simple and casual or dressed to the nines. For a simple presentation, dust with powdered sugar and cut into wedges to serve. Optionally, top with additional cherry pie filling and/or whipped topping.
For a more formal presentation, use whipped topping to pipe a border of rosettes or a large shell border. Fill center with cherry pie filling. Dust with powdered sugar mixed with a little cocoa or top with chocolate curls.
You can user butter, margarine, shortening or oil in the recipe depending on your needs and availability. Shortening will produce a drier brownie. For a moister brownie, use any light flavored liquid oil. If using shortening, you may find that shortening the baking time by a couple minutes produces a moister product.
Any type of safe chocolate chips or chunks will work, but I recommend mini chips to give the best texture.
To make brownie gluten free, use the following for the "flour":
1/4 cup white rice or sorghum flour
1/4 cup sweet rice flour
1/4 cup "starch" - use tapioca starch, cornstarch OR a combination of 2 Tbsp potato starch plus 2 Tbsp tapioca starch
1/2 tsp xanthan gum