Cherry brownies from the tin

Name: Cherry brownies from the tin
Cook time: 1 h
Total time: 1 h
Yield: 56
Ingredients: 7-10 Tbsp some + 1/4 l neutral oil (e.g. sunflower oil); 1 glass (720 ml) Cherries; 200 g Dark chocolate; 600 g Flour; 250 g Sugar; 100 g + some baking cocoa; 2 packages Vanilla sugar; 2 TEASPOONS Baking soda; 2 TEASPOONS Baking Powder; 1/4 l Soy drink; 1/4 l Maple syrup

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 56

7-10 Tbsp some + 1/4 l neutral oil (e.g. sunflower oil)
1 glass (720 ml) Cherries
200 g Dark chocolate
600 g Flour
250 g Sugar
100 g + some baking cocoa
2 packages Vanilla sugar
2 TEASPOONS Baking soda
2 TEASPOONS Baking Powder
1/4 l Soy drink
1/4 l Maple syrup

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Oil a fat pan (approx. 32 x 39 cm; deep baking tray). Drain the cherries in a sieve, collecting the juice.
2
Chopping chocolate. Mix flour, sugar, 100 g cocoa, vanilla sugar, baking soda and baking powder. Mix soy drink, 1⁄4 l oil, syrup and 200 ml cherry juice. Stir into the flour mixture with the whisks of the mixer.
3
Fold in cherries and chocolate.
4
Smooth the dough on the baking tray and bake in a hot oven for about 30 minutes (the dough should still be slightly moist). Take out and let it cool down.
5
Cut the cake into cubes of about 4 cm. Dust with cocoa. Whipped whipped cream (e.g. from Soyatoo) tastes good with it.