- Preheat the oven:
Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper. - Prepare the brownie batter:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. In a separate bowl, combine the vegetable oil, applesauce, vanilla extract, and almond milk. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the dark chocolate chips. - Make the Black Forest filling:
If you’re using fresh or frozen cherries, pit and chop them into bite-sized pieces. In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch (if using). Cook over medium heat, stirring occasionally, until the cherries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool. - Assemble the brownies:
Pour half of the brownie batter into the prepared baking pan and smooth it into an even layer. Spoon the cherry mixture on top of the batter, spreading it out evenly. Pour the remaining brownie batter over the cherries, smoothing it out gently to cover the cherries. - Bake the brownies:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack before cutting into squares. - Prepare the whipped topping:
Open the chilled coconut milk can and scoop out the solidified coconut cream (leave the liquid behind). Whip the coconut cream with a hand mixer or stand mixer until fluffy. Add the powdered sugar and vanilla extract and continue to whip until smooth and creamy. - Serve:
Once the brownies have cooled, top them with a generous dollop of coconut whipped cream and garnish with chocolate shavings or extra cherries, if desired.
Serving and Storage Tips:
continued on next page
