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- 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
- 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.
- 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.
- 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.
- 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.
- 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
- Polyunsaturated Fat Content: 5 g