Chocolate Cherry Brownies

close up view of two Chocolate Cherry Brownies wrapped in a purple napkin

Chocolate Cherry Brownies are low carb, grain free, incredibly moist and full of flavor.


large eggs 
2 tablespoons + ¼ cup coconut oil, melted 
½ cup honey, preferably local 
¼ cup almond milk, unsweetened  
1 teaspoon pure vanilla extract 
½ cup coconut flour 
¼ cup cocoa powder 
½ teaspoon baking soda 
½ teaspoon salt 
1 cup pitted cherries, chopped


  1. Place top oven rack in center position and preheat oven to 350°F.
  2. Grease an 8×8 brownie pan with 2 tablespoons melted coconut oil and set aside.
  3. In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.
  4. In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients.
  5.  Add the chopped, pitted cherries and any juices (if using frozen cherries) and fold until combined.
  6. Transfer the batter to the prepared pan and place in the preheated oven to bake until the brownies are set and a toothpick inserted into the middle comes out clean, approximately 25-30 minutes. (Cooking time will vary by oven. Check after 20 minutes and adjust cooking time accordingly).
  7. Remove from oven and cool to room temperature before slicing into squares and serving. Enjoy!