Vegan Strawberry Brownies (Gluten-free Grain-free)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
9
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Calories
214 kcal
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Course
Dessert
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Cuisine
American, Vegan, gluten-free
Vegan Strawberry Brownies (Gluten-free Grain-free)
Description
Vegan Strawberry Brownies combine flaxseed as an egg substitute with almond flour and almond butter to create a moist, dense texture. Cocoa powder and chocolate chips bring a deep chocolate flavor that complements the natural sweetness from maple syrup and sugar. Sliced strawberries add freshness and fruity contrast throughout the batter and on top, enhancing both flavor and visual appeal. Baking at 350 degrees F in an 8-inch pan ensures a chewy and slightly delicate crumb.
These brownies suit anyone avoiding gluten and grains while still seeking a rich, chocolatey snack or dessert. Though vegan and grain-free, the recipe retains a classic brownie appeal with a moist bite from the combined nut butters and flax seed gel. The strawberries provide an interesting twist that brightens the dense cocoa base.
Variations include omitting berries for plain brownies or adding a nut butter swirl top. The recipe is flexible with nut butters like cashew or peanut and can substitute almond flour with regular flour for non-gluten-free versions. Tapioca starch helps reduce crumbliness but is optional.
Ingredients
- 1.5 tbsp flaxseed meal
- 1/4 cup water plus 1 tbsp
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup sugar such as coconut, light brown sugar, cane or other
- 1/3 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup 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 almond butter or cashew butter, + 2 tbsp
- 1/3 cup semisweet chocolate chips chopped
- 1/2 cup strawberries sliced
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
- You can omit strawberries for plain gluten- and grain-free brownies or substitute other berries.
- A swirl of nut butter on top adds richness and visual appeal.
- Almond flour can be replaced with regular flour if gluten is not a concern.
- Peanut butter may be used instead of almond butter for a stronger flavor.
- Sunflower seed butter and regular flour might work for nut-free versions, though not tested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 110mg | 5% |
| Potassium | 241mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 97mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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