- 1 ½ cups natural sugar (rapadura or coconut palm)
- 6 tablespoons coconut oil or butter
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ cup cocoa powder
- 3 large eggs
- 1 ½ cups almond flour, lightly packed
- 1 teaspoon baking powder
- ½ cup dried or fresh chopped cherries
Preheat the oven to 350° F. Spray an 8-inch square pan with cooking oil or line with parchment paper. If you prefer less tender muffins, use muffin tins for round brownies!
Place the sugar, oil or butter and salt in a saucepan. Heat over medium heat, stirring with a heatproof spatula, until the butter melts and the mixture lightens in color. (You may also heat a mixing bowl over hot water in a pan on the stove so that you don’t have to dirty 2 pots).
Transfer the mixture to a bowl and let the mixture cool for a couple of minutes. After the mix comes back to room temperature, mix in the vanilla, almond extract and cocoa. Stir in the eggs and mix until shiny.
Blend in the almond flour and baking powder until it is incorporated into the wet mix. Finally, stir in the cherries. Pour the batter into the prepared pan, spreading it to the edges.
Bake the brownies for 33 to 38 minutes, until the top is set and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester. If you are baking in individual muffin tins, bake for 25 to 28 minutes.
Remove the brownies from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.