Cherry brownies from the tin

Name: Cherry brownies from the tin
Cook time: 1 h
Total time: 1 h
Yield: 56
Ingredients: 1 glass (720 ml) Cherries; 200 g vegan dark chocolate; 600 g Flour; 250 g Sugar; 100 g Cocoa powder; 2 packages Vanillin sugar; 2 TEASPOONS Baking soda; 2 TEASPOONS Baking Powder; 250 ml Soy Milk; 250 ml Sunflower oil; 250 ml Maple syrup; 7-10 Tbsp Cocoa; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 56

1 glass (720 ml) Cherries
200 g vegan dark chocolate
600 g Flour
250 g Sugar
100 g Cocoa powder
2 packages Vanillin sugar
2 TEASPOONS Baking soda
2 TEASPOONS Baking Powder
250 ml Soy Milk
250 ml Sunflower oil
250 ml Maple syrup
7-10 Tbsp Cocoa
7-10 Tbsp Grease

Directions

1
Pour the cherries into a sieve and collect the juice. Finely chop the chocolate. Mix flour, sugar, cocoa, vanillin sugar, baking soda and baking powder. Mix milk, oil, syrup and 200 ml of the cherry juice. Stir liquids into the flour mixture with the whisk of the hand mixer. Stir in cherries and chocolate
2
Put the dough on a greased baking tray, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Remove and let cool on the baking tray. Cut the cake lengthwise into 7 equally sized strips and widthwise into 8 equally sized strips. Dust with cocoa. Whipped vegan cream tastes good with it
3
waiting time approx. 4 hours