Fudgy Chocolate Brownie with Sweet Cherry Sauce

The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.
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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 cup white whole-wheat flour, sifted
  • 6 tbsp unsweetened cocoa 
powder, sifted
  • 2 tsp instant espresso powder, 
optional
  • 3/4 cup plus 1 tbsp maple sugar, divided
  • 2 tsp baking powder
  • 1/2 tsp sea salt, divided
  • 1/2 cup 2% or whole milk
  • 3 tbsp plus 1½ tsp grape seed 
or safflower oil
  • 2 tsp pure vanilla extract, divided
  • 1 1/2cups frozen dark sweet pitted cherries, divided
  • 1 tsp arrowroot flour

Preparation

  1. Mist a 1½-quart baking dish with cooking spray. (NOTE: Baking dish should be able to fit inside your slow-cooker insert.) In a medium bowl, whisk together flour, cocoa, espresso (if using), all but 2 tbsp maple sugar, baking powder and 1/4 tsp salt until well combined.
  2. In a second medium bowl, stir together milk, 1/2 cup water, oil and 1 tsp vanilla. Pour milk mixture into flour mixture and stir until a smooth batter forms. Pour into baking dish. Place dish inside slow cooker; cover and cook on high until top of brownie is completely set and a toothpick comes out clean, 2 to 2½ hours.
  3. Meanwhile, in a medium saucepan, add 1 cup cherries plus 1/2 cup water, remaining 2 tbsp maple sugar and remaining 1/4 tsp salt. Bring to a boil on high and cook, mashing with a potato masher or wooden spoon, until most of the cherries have broken down, about 7 minutes.
  4. In a small bowl, whisk together arrowroot and 1 tsp water until well combined. Stir arrowroot mixture, remaining 1/2 cup cherries and 1 tsp vanilla into sauce; boil until thickened, about 2 minutes. Serve in ramekins and top each portion with cherry sauce.

Nutrition Information

  • Serving Size: 1/6 of cake and 2 1/2 tbsp sauce
  • Calories: 257
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 2 mg
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 174 mg
  • Sugar Content: 21 g
  • Trans Fat Content: 5 g