Vegan chocolate brownie with port syrup and sour cherry ice cream

This vegan chocolate brownie recipe is a deeply indulgent, egg-free and dairy-free dessert. Enjoy a fudgy cocoa-dense brownie paired with homemade tart-sweet sour cherry ice cream and sticky ruby port syrup – a sophisticated plant-based dinner party showstopper.

By Matt Tebbutt

From Saturday Kitchen 24Oct26

This recipe scores Nutri-Score E – it is a rich, high-energy dessert best enjoyed in small portions. The vegan formulation removes dietary cholesterol but sugar and fat levels remain high, so serve as an occasional treat.

How the timings work

• Make the ice cream base first – it needs overnight chilling before churning, so start one day ahead.
• Churn and freeze the ice cream while you bake the brownie – the brownie keeps well at room temperature for up to 3 days.
• Prep and bake the brownie in under 1 hour – let it cool completely before cutting for clean, firm edges.
• Make the port syrup just before serving – it takes under 10 minutes and tastes best freshly warmed.
• Assembly takes 5 minutes – plate, scoop and drizzle while the brownie is still slightly warm.

Method

Prepare the sour cherry ice cream base (20 mins + overnight chill)

1. Cook the cherries – put 500g frozen sour cherries, 50g caster sugar and lemon juice in a medium saucepan. Simmer over medium heat for 8–10 minutes until soft and juicy.
2. Purée and strain – blend until smooth, then pass through a fine-mesh sieve to remove skins. Leave to cool completely.
3. Make the cream base – warm 250ml oat cream, 200ml coconut milk, remaining 100g caster sugar, 40g glucose syrup and a pinch of salt in a saucepan until sugar dissolves. Mix 10g cornflour with 1 tsp cold water, whisk in, and cook gently until slightly thickened. Cool.
4. Combine and chill – whisk cherry purée, cream base and 1 tsp vanilla extract together. Cover and chill in the fridge overnight – this improves churning and texture.
5. Churn and freeze – process in your ice-cream machine until thick. Add 150g chopped dried sour cherries in the final moments. Transfer to a freezerproof container and freeze until firm enough to scoop.

Bake the vegan chocolate brownie (15 mins prep + 30–35 mins bake)

1. Prep oven and tin – preheat to 180°C/160°C Fan/Gas 4. Grease and line a 23cm square baking tin with baking parchment.
2. Melt chocolate and fat – place 250g vegan margarine and 250g 70% dark chocolate in a heatproof bowl set over gently simmering water. Stir until smooth. Do not let water touch the bowl base. Remove from heat.
3. Bind the base – soak 20g flaxseed in 90ml cold water for 5 minutes until thick and gelatinous. Blend 200g butterbeans with the flax mixture until completely smooth – no lumps should remain.
4. Combine batter – stir 500g caster sugar and 200g plain flour into the melted chocolate. Fold in the bean and flax purée until evenly mixed – do not overmix.
5. Bake to perfection – pour into the lined tin and smooth the top. Bake for 30–35 minutes. A skewer inserted in the centre should come out clean with just a few moist crumbs attached. Cool completely in the tin before slicing.

Port syrup and serve (10 mins)

1. Simmer the port – bring 200ml ruby port to a gentle simmer in a small saucepan. Do not boil hard or alcohol will vanish too fast.
2. Thicken lightly – mix 2 tsp cornflour with 2 tsp cold water until smooth. Whisk into the port and cook for 2–3 minutes, stirring, until syrupy. It will thicken more as it cools.
3. Plate beautifully – cut brownie into 9 equal squares. Place one on each plate. Add a generous scoop of sour cherry ice cream alongside. Drizzle warm port syrup over the brownie and serve immediately.

Techniques for Success

1. Chill ice cream base fully before churning
   If done wrong – texture is grainy, icy, or takes too long to set. Success – smooth, creamy, thick churn with no ice crystals. The mixture should feel thoroughly cold to the touch before it goes into the machine.
2. Bind properly with flax and butterbeans
   If done wrong – brownie falls apart, crumbly texture, dry mouthfeel. Success – dense fudgy crumb that holds together when sliced. Blend until perfectly smooth; leave no visible bean flecks.
3. Bake to just done – not overdone
   If done wrong – dry, tough, crumbly brownie that lacks richness. Success – firm edges, soft yielding centre that stays moist. Pull from oven the moment skewer shows only moist crumbs.

Tips & Swaps

• Get ahead: Ice cream keeps for up to 1 month in freezer; soften at room temp for 10 mins before serving. Brownie stays fresh wrapped at room temp for 3 days or frozen for up to 3 months.
• Swaps: Use silken tofu instead of butterbeans – reduce water slightly for same texture. Swap port for sweet sherry or pomegranate molasses and red wine syrup.
• Gluten-free: Replace plain flour with a good quality gluten-free flour blend including xanthan gum; add 1 tbsp water if batter feels stiff.
• Ice cream shortcut: Use 500ml good quality vegan vanilla ice cream; soften slightly and stir through 100g chopped dried cherries and 2 tbsp cherry jam before re-freezing.
• Portion control: This is a rich dessert – cut into 12 smaller squares for a lighter finish, or serve with extra fruit compôte to balance sweetness.
• Reheating: Warm individual brownie squares in a microwave for 10–15 seconds or oven at 150°C for 5 minutes – serve warm for maximum fudgy appeal.

Wine Pairing

Recommended by Olly Smith:

Irresistible Pedro Ximénez Sherry, Spain, N/V – Co-op, £8

This luxuriously rich Pedro Ximénez sherry offers intense notes of dried fig, molasses and sticky raisin that mirror the deep chocolate intensity of the brownie. Its natural sweetness balances the tart sour cherry in the ice cream while the sherry’s velvety texture complements the fudgy crumb perfectly. Serve chilled in small glasses alongside or drizzled warm as the recipe directs.

Here are equally good alternatives that pair beautifully with this dish:

• Tesco Finest Pedro Ximénez Sherry – Tesco, £7.75. Bright, fruity and accessible; lighter style that lets the chocolate shine through without overwhelming.
• Morrisons The Best Pedro Ximénez Sherry – Morrisons, £6.50. Exceptional value; concentrated dried fruit sweetness with a clean finish ideal with vegan chocolate desserts.
• Sainsbury’s Taste the Difference 12 Year Old Pedro Ximénez – Sainsbury’s, £9.80. Deeper, aged complexity with notes of coffee and caramel; a luxurious match that elevates the whole experience.

* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Olly Smith.

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