Amazing Strawberry Brownies! These Decadent Brownies are Vegan Gluten-free Grain-free and have No added oil. So Chocolatey and fudgy. Strawberries add amazing flavor balance. Soyfree Vegan Recipe. Jump to Recipe
Whats better than simple vegan brownies? These Strawberry Brownies! That are flourless, gluten-free and grainfree and have no added oil!
These brownies are so decadent, chocolatey and fudgy. The strawberries add an amazing balance to the intense chocolate. Just a few ingredients like almond butter, almond flour, flax meal, cocoa powder and a short active time. Then a struggle to wait to bake and cool! Husband ranked these OMG dedadent and amazing and make them every week!
You can make them without the strawberries or add other berries of choice. Try these decadent gluten free brownies and serve with whipped coconut cream or vanilla ice cream!
Ingredients for Vegan Strawberry Brownies
- Flaxmeal mixed with water from the binding for these brownies. You an also use chia seed meal.
- A combination of maple syrup and sugar of choice adds sweetness and extra moisture.
- Vanilla extract for flavor. You can omit the extract if you like
- baking soda adds a bit of leavening.
- Almond flour is the main dry ingredient along with optional 1 tbsp tapioca starch which provides binding and hold.
- Almond Butter or Cashew butter adds volume.
- cocoa powder and chocolate chunks or chips help with the intense chocolatey flavor.
- Strawberries on top are a fantastic combination with the chocolate.
- Nut-free: I haven’t tried these without nuts. They might work with 2/3 cup sunflower seed butter and regular flour instead of almond flour. Or try my Grainfree Chickpea Brownies with sunbutter.
How to make Strawberry Brownies with Step Pictures
Mix flax meal with water in a large bowl set aside. Assemble the rest of the ingredients. Chop up the chocolate roughly if using bar or chunks. Preheat the oven to 350 deg F(180 C).
Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.
Mix in the almond or cashew butter until well combined. Add 1 tbsp hot water and mix in.
Fold in half the chocolate. Fold in some chopped strawberries if you like more strawberry distribution. I like the strawberries only on top.
Immediately Transfer the batter to a lined 8 inch in brownie pan, as the batter keeps thickening as it sits. Spread using a spatula. The batter will be thick so spreading will take a few seconds. The thickness of the batter will be thin as the brownies rise and then fall slightly and result in a fudgy brownies with chewy edges. If you bake in a smaller pan for thick brownies, they will be softer and a bit cakey.
Add strawberry slices on top. Sprinkle remaining chocolate.
Bake at 350 for 23 to 25 mins. Let cool for 20 mins before removing from the pan. Then slice and serve with whipped coconut cream or vegan ice cream of choice.
More Chocolate Recipes
- Chickpea Brownies. GF
- No Bake Hazelnut Walnut Brownies. GF
- Vegan Pumpkin Brownies
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips , GF
- Bleuberry Brownies!
- Coconut Flour Brownies GF
Vegan Strawberry Brownies (Gluten-free Grain-free)
Ingredients
- 1.5 tbsp flaxmeal
- 1/4 cup (59.15 ml) water plus 1 tbsp
- 1/4 cup (59.15 ml) maple syrup
- 1 tsp vanilla extract
- 1/4 cup (50 g) sugar such as coconut, light brown sugar, cane or other
- 1/3 cup (37.33 g) almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (28.67 g) cocoa powder (I like dutch processed(alkali processed) cocoa powder but either will work)
- 1 tbsp tapioca starch , optional but helps with less crumbly brownies, or use potato starch
- 1/2 cup (128 g) + 2 tbsp almond butter or cashew butter**
- 1/3 cup (58.33 g) chopped semisweet chocolate or chips
- 1/2 cup (72 g) sliced strawberries
Instructions
- Mix flax meal with water in a large bowl set aside. Preheat the oven to 350 deg F(180 C). Line an 8 inch brownie pan with parchment.
- Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
- Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.
- Mix in the almond or cashew butter until well combined. Add 1 tbsp hot water and mix in.
- Fold in half the chocolate. fold in some chopped strawberries if you like more strawberry distribution.
- Immediately Transfer the batter to a lined 8 inch in brownie pan, as the batter keeps thickening as it sits. Spread using a spatula. The batter will be thick so spreading will take a few seconds. The depth of the batter will be thin for chewier brownies.
- Add strawberry slices on top. Sprinkle remaining chocolate. Bake for 23 to 25 mins.
- Let cool for 20 mins before removing from the pan. The brownies are more delicate when warm. Slice and Serve with whipped coconut cream or ice cream. Store on the counter for the day and refrigerate for upto 5 days.
Notes
- Nut-free: I haven't tried these without nuts. They might work with 2/3 cup sunflower seed butter and regular flour instead of almond flour. Or try my Grainfree Chickpea Brownies with sunbutter.
- Almond flour can be substituted with 1/4 cup regular flour if not making glutenfree.
- ** You can use Peanut butter instead of almond butter. Pb adds a stronger pb flavor.
Colleen N says
July 14, 2019 at 5:46 pmAll day I’ve been thinking about making a sweet treat and then this recipe appeared in my inbox and I knew this was what I’d been waiting for! I subbed peanut butter since I was out of almond and cashew butters. I didn’t have any tapioca starch so I used potato starch instead and, at the last minute discovered my husband finished all the strawberries we’d planned to use. That said, these were terrific! We loved the peanut butter flavor in the brownies and the texture was perfect. Next time I make these I will use one of the recommended butters and some strawberries, but these were ideal for tonight. Quick, easy and versatile.
Richa says
July 14, 2019 at 10:09 pmawesome!! Thanks!!
PamelaB says
July 16, 2019 at 11:36 amI haven’t tried it yet, but am pretty good in looking at & considering recipes + the ingredients and knowing whether it’d be good /I’d like it.
This will definitely be made!!
Richa says
July 16, 2019 at 2:25 pmawesome!
Emily says
July 18, 2019 at 3:50 pmI had everything for these brownies. We had some fresh strawberries too!what a co-incidence. and OMG, you all need to make them!!. They are so decadent and so easy to put together! I gave some to my neighbor and she couldnt believe there was no butter in these.
Richa says
July 18, 2019 at 11:32 pmyay
Shruti says
July 26, 2019 at 11:50 amHey richa…
The brownies are so tempting that I wanted to make them.. but right now I don’t have few elements… can we substitute almond flour with plain flour ??and almond butter with normal butter?? Is it necessary to add maple syrup?? If so please let me know the substitute
Thank you☺️
Richa says
July 26, 2019 at 11:56 amyou can use regular flour for almond flour. Regular butter is not the same as nut butter.Nut butter is a lot of volume. Butter or oil will be liquid at high temp, so it willmake a oily gloopy mess.
You can make your own nut butter by processing nuts like cashews in a processor for 10 mins. Add a tbsp ofoil towards the end to smooth it out.
Or try my other brownies and add strawberries to them veganricha.com/?s=brownie
Shruti says
July 26, 2019 at 12:01 pmThank you for ur response.. Please can you share the ratio for the nut butter .. and is it necessary to use maple syrup???
Richa says
July 26, 2019 at 12:47 pmjust process 1.5 to 2 cups cashews. It will make more than youneed, you can store the remaining or use it to make my other nut butter recipes.
maple syrup adds moisture and binding. You can use more sugar and 3 tbsp non dairy milk instead
Brenda says
August 23, 2019 at 10:46 amDelicious! Just made them. Thank you for the recipe🤩
Richa says
August 23, 2019 at 11:34 amawesome!
Zach says
September 3, 2019 at 8:15 pmWOW so fudgy 😀 I had some strawberry oat ice cream but wanted a more substantial dessert and came across this recipe it was perfect, thanks!
Richa says
September 3, 2019 at 10:14 pmAwesome! Thanks
Tia says
September 4, 2019 at 9:33 amCan I use corn starch instead?
Richa says
September 4, 2019 at 10:17 amyes
Janet says
November 8, 2019 at 10:50 amThanks for that… I will make it for the weekend..
nixter says
November 8, 2019 at 12:30 pmhi Richa
do i have to use the sugar? i dont have an overly sweet tooth can i just use the maple and omit the sugar? and can i use cacao instead of cocoa – if so would quantity be less? thank you !
Richa says
November 8, 2019 at 12:39 pmYes you can omit the sugar
nixter says
November 8, 2019 at 1:14 pmWHAT ABUT USING RAW CACAO INSTEAD OF COCOA POWDER – Would i use less ?
Richa says
November 8, 2019 at 2:25 pmyou can use cacao
Tara says
November 9, 2019 at 4:45 pmDo you think subbing the sugar for dates would work?
Richa says
November 9, 2019 at 5:43 pmyes, just mash them really well and mix intothe nut buttermixture
Jessica says
January 9, 2020 at 1:01 pmFiancé and teenage daughter-approved. 👌🏻 I used raw cacao powder in place of cocoa powder which probably made it more bitter, but it still worked. I also used frozen blueberries in place of strawberries, and that also turned out just fine. Thanks!
Brenda says
February 4, 2020 at 5:23 pmMade them again! This time with strawberries inside and on top. They are so moist and super fudgey! We love them. Thank you again for the best vegan brownie recipe.
Sindhuja says
February 10, 2020 at 8:08 amHello Richa,
Cannot wait to try this recipe out. Can i substitute Maple syrup with Agave?
Richa says
February 10, 2020 at 2:23 pmyes
Lotte says
May 6, 2020 at 9:24 amHI, can we use maïzena (corn starch) instead of tapioca starch?
Kind regards Lotte
Vegan Richa Support says
May 6, 2020 at 11:17 amyes, that would be perfect
kristy says
June 7, 2020 at 4:04 amThis was so so so delicious! So chocolatey and fudgy. You wouldn’t have known it’s GF and vegan.
Vegan Richa Support says
June 7, 2020 at 7:24 pmthanks!!
Jessica says
July 15, 2020 at 5:39 pmMouth watering, fudgy, delicant brownies! This recipe was so rich but not overly sweet! The perfect summer delicacy to fill those chocolate cravings and not feel to guilty! If you have the will power to not eat the whole tray (disclaimer: they are that good).
Vegan Richa Support says
July 16, 2020 at 1:04 pmHooray !! Thank you so much. makes me happy – & it is very easy to eat a whole tray!
Harmeet says
August 30, 2020 at 12:57 pmTried this recipe yesterday, I baked it for 35 mins and they were still mushy not solid enough To cut out in to pieces so we scooped out and it was super delicious and we finished everything 😋 Just the texture was not perfect. I measured out everything and followed the steps. Thank you for the wonderful GF recipe 😊
Richa says
August 30, 2020 at 5:23 pmAwesome! This recipe Is highly dependent on the nut butter certain brand and kind of nut butter changes the texture a little bit here and there. So you might have to play around with the brand. You can also bake a few minutes longer and see if that helps helps.
Sasha says
September 22, 2020 at 6:21 pmI was in the same boat , couldn’t cut it properly as it was so delicate but , it tastes great! Will try baking for longer next time , only did for about 24 mins 🙂 thank you!!
Richa says
September 23, 2020 at 10:04 amThese are super Fudgy brownies. And depending on the nut butter the texture can vary from somewhat set to fudgy. If you let them cool completely and refrigerate for 30 mins of sleep they should be sliceable. Or just scoop and serve under a big scoop of ice cream 🙂
Sasha says
September 23, 2020 at 1:58 pmGreat suggestions Richa , thank you . They were sooo3 delicious , it almost all gone in one night woops !
Thank you 🙂
steffi says
September 26, 2020 at 2:45 pmHello,
i am sure, normally they are super decadent, but mine were not 🙁
I was following the recipe, step for step (the amount of 9 servings) and baked them for 20 minutes. the brownies smelled very bitter and so they tasted very bitter as well :(, but they were not burnt.
i was using unsweetened cocoa, dark chocolate and maybe the amount of 9 servings was too less for the baking pan (although i used the same pan as described).
should I reduce the baking time? and should i replace the dark chocolate with sweeter chocolate??
thank you.
Vegan Richa Support says
September 27, 2020 at 7:46 pmI”M sorry that it turned out bitter. Yes, the recipe calls for chopped semisweet chocolate or chips. Dark is too bitter for this recipe. Thank you for the review! and I hope that the next batch turns out for you
Pamela says
October 18, 2020 at 10:20 amI have made it both with strawberries and without. We love it without the strawberries. I replaced almond flour with all purpose and opted not used starch.
Yummy, thanks!
Richa says
October 18, 2020 at 12:41 pmAwesome