Vegan Morello Cherry Brownies

Vegan Morello Cherry Brownies


  • 175g self-raising flour
  • ½ tsp salt
  • 3 tbsp cocoa powder
  • 175g golden caster sugar
  • 5 tbsp sunflower oil, plus extra for greasing
  • 225ml sweet soya milk
  • 2 tsp vanilla extract
  • ½ jar Mrs bridges Morello Cherry Preserve

Follow The Recipe

Pre-heat the oven to 180c (160c fan).

Grease and line a rectangular dish with some of the sunflower oil and baking parchment.

Sift flour, salt, cocoa powder and sugar into a bowl.

Add the oil, soya milk and vanilla extract, and stir until fully mixed through.

Pour into the baking dish and bake for about 9 minutes.

Remove from the oven - add dollops of the jam on top.

Return to the oven for another 15 minutes or so, until the brownies are cooked through.

Leave to cool for five minutes, then turn out onto a wire rack and slice to serve.

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