Sour Cherry Carob Brownies
  • 1 cup sugar
  • 1 cup flour
  • 1 cup milk
  • ½ cup sunflower oil
  • 100 grams / 3.5 ounces carob powder
  • 100 grams / 3.5 ounces raisins
  • 400 grams / 14 ounces sour cherries
  • 2 large eggs
  • 2 tablespoons cinnamon
  • 2 tablespoons baking powder
  • pinch of salt
For drizzle
  • 100 grams / 3.5 ounces dark chocolate
  • 1 tablespoon water
  • 4 tablespoons sunflower oil
  • few mixing bowls
  • colander
  • mixer
  • spatula
  • parchment paper
  • brownie pan
  1. Pit the fresh sour cherries, or thaw the frozen cherries few hours before the pie preparation. Put the cherries into the colander, and the colander into one smaller bowl to collect excessive sour cherry juice. Don’t throw the juice out – soak the raisins in it.
  2. Preheat the oven to 180°C / 350°F.
  3. Separate the egg whites into one bigger mixing bowl and beat them well. Set them aside. Put egg yolks into another mixing bowl and whip them together with sugar. Using spatula add milk, oil, flour, cinnamon, carob, salt, and baking powder into the egg yolks sugar mixture.
  4. Transfer sour cherries from colander into a clean bowl, take raisins and drain them in colander (drink the excessive juice – it taste perfect and refreshing ;)), add them in mixture as well. At the end carefully add egg whites.
  5. Take the 9x13 inch / 23x34 cm baking pan (little bit bigger dish will be OK as well), line it with parchment paper and pour the mixture in. Take the sour cherries and arrange them equally on top of the batter.
  6. Bake for 20 to 25 minutes or until a toothpick inserted into the batter comes out clean. Let them cool completely.
  7. Put one tablespoon of water into small cooking pan, let it boil, add the chocolate in and melt it. Take it down from a heat and add sunflower oil. Drizzle cherry brownies with it. Wait additional 15 minutes for the drizzle to cool.
  8. Cut carob brownies and serve with your favorite cup of coffee or a spoonful of vegan vanilla ice cream, if the weather outside is hot enough.
Recipe by JasminCookBook at