Choc Cherry Brownies – Rebellious Style!

Rebecca made these at work and they went down a treat so we thought it would be nice to share them with you. Plus they have brain superfood flax in them too so are healthy. For the hard to find ingredients you could check out Suma for your nearest stockist.

·       2 tablespoons ground flaxseed
·       80g sunflower spread
·       120g dark chocolate
·       ½ teaspoon coffee granules
·       125g self raising flour
·       70g ground almonds
·       50g cocoa powder
·       ½ teaspoon baking powder
·       250g caster sugar
·       1 ½ teaspoon vanilla extract
·       70g glace cherries


  1. Pre-heat the oven to 170C, or 150C for fan ovens. Grease a 20cm square baking tin and line with parchment paper
  2. Drain and rinse the glace cherries and leave to one side
  3. In a jug mix the flaxseed and 6 tablespoons of water, stirring well. Leave for at least 5 minutes
  4. In a saucepan, melt the margarine with the chocolate and coffee granules on a low heat, adding 60ml of water. Allow this to cool slightly
  5. Combine the flour, almonds, cocoa powder and baking powder with ¼ teaspoon of salt in a big bowl. Mix well ensuring there are no lumps
  6. Stir the sugar into the melted chocolate mixture, beating well until you get a smooth glossy texture, and all the sugar is dissolved
  7. Add the flaxseed mix to the flour mixture, along with the cherries and vanilla extract
  8. Finally add the melted mixture to the large bowl and stir everything together until combined
  9. You should have a rather thick mixture now, spoon this into your prepared tin and bake for 35-40 minutes, until a skewer inserted in the middle comes out clean

Allow to cool in the tin completely, and then cut into squares and serve. Sorry we don’t have any photos, they went before we had chance to take any!

Christmas Delivery


If you want your order to be delivered by Christmas Day you must order by the end of Saturday, December 16th.

Any orders submitted after that will be delivered between Christmas and New Year.

Thanks for the continued support.

Lynda Kinnard.