Fudgy Almond Brownies topped with Cherry Chia Jam

The seasons are changing, and with the temperatures dropping, it is time to embrace the cosiness that only the early days of autumn can bring! And what better way to enjoy it than with a rich, fudgy brownie, the ultimate comfort treat? Today, Elina from the blog Bowls & Flows shares a recipe that feels like an instant hug for the soul!

Fudgy Almond Brownies topped with Cherry Chia Jam

INGREDIENTS (for 12 small brownies)

For the Brownies:

• 150g soft, pitted dates (soaked if dry)
• ½ cup almond butter
• ¼ cup maple syrup
• 1 tsp chai spice
• ¼ cup cocoa powder
• 2–3 tbsp melted coconut oil
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• ¾ cup buckwheat flour
• A pinch of salt
• Optional: a splash of plant milk or plant yoghurt for extra softness
  
  For the Cherry Chia Jam Topping:
• 1 cup pitted cherries (fresh or frozen)
• 1 tbsp coconut sugar
• a splash of water
• a dash of ground vanilla
• 1 tbsp chia seeds

METHOD

1. Preheat your oven to 180°C / 350°F (fan). Line a baking dish with parchment paper.
2. Make the chia jam: In a small pot, simmer the cherries, coconut sugar, vanilla, and a splash of water until soft. Mash gently, stir in chia seeds, and let it thicken while it cools.
3. In a food processor, blend dates, almond butter, maple syrup, coconut oil, flax eggs, chai spice, and cocoa powder until smooth.
4. Fold in the buckwheat flour and salt. Add a splash of plant milk or plant yoghurt if the batter feels too thick.
5. Spread the batter into your prepared dish and top or swirl with the cherry chia jam.
6. Bake for 25 minutes until set and fudgy. Let the brownies cool completely before slicing and enjoying.