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Vegan Strawberry Brownies (Gluten-free Grain-free)
5 from 45 votes

Vegan Strawberry Brownies (Gluten-free Grain-free)

These vegan strawberry brownies blend rich cocoa with almond butter and flaxseed for a fudgy texture without grains or gluten. Maple syrup adds natural sweetness, while fresh sliced strawberries folded into and topped on the batter provide bursts of fruity brightness. Semisweet chocolate chips contribute extra chocolatey pockets. Baked in a thin layer, they balance chewiness and tenderness, offering a plant-based treat with a subtle nutty background.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 9
Calories: 214 kcal
Course: Dessert
Cuisine: American, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
  3. Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.
  4. Mix in the almond or cashew butter until well combined. Add 1 tbsp hot water and mix in.
  5. Fold in half the chocolate. fold in some chopped strawberries if you like more strawberry distribution.
  6. 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.
  7. Add strawberry slices on top. Sprinkle remaining chocolate. Bake for 23 to 25 mins.
  8. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 214

% 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.