Mocha Cherry Dark Chocolate Brownies

Well the sudden rain put a damper on our plans to have a fire in the backyard with the kids tonight!  Lately the weather man has been wrong ALOT when he calls for rain and thunderstorms but today he redeemed himself I suppose.  Too bad we stopped believing him long ago!  Oh well, another excuse to make a delicious and grain free version of everyone’s favorite; brownies!  And because I don’t want to bore you, I thought I might add a few other flavor bursts in there, in the form of cherries and coffee!  Enjoy!

Mocha Cherry Dark Chocolate Brownies

2 cups almond butter
3 eggs
8 oz frozen dark sweet cherries (Costco!)
1 Tbsp vanilla
1/2 cup raw honey or pure maple syrup
3 heaping Tbsp instant coffee (dark roast is best!)
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 cup dark chocolate, roughly chopped

Optional: cherry or other fruit preserves for topping

Instructions

In a saucepan on medium heat, bring cherries, honey, vanilla, coffee, and cocoa powder to a low boil.  Simmer 5-10 minutes or until thickened.

Remove from heat and let cool to room temperature.  Blend until smooth with hand immersion blender or transfer to a blender. In a separate bowl, mix together almond butter, eggs, baking powder and baking soda.

 Add the two mixtures together and blend on low.  Fold in chopped dark chocolate.

Spread batter into two 9×9 non stick or parchment lined pans.

Cook for 15-20 minutes.  Let cool and serve topped with preserves if desired.

The Mad Radish says:  This recipe freezes well.  Cut into squares, remove from pan and place in freezer safe container.

The Snobby Wasabi says: Chocolate, cherries AND coffee?  Are you kidding me?  I would eat the whole pan to myself!  Sigh… If only someone would come and share them with me.