These brownies with strawberries are insanely fudgy and delicious! They have chewy edges, fudgy centers, and are topped with coconut whipped cream, fresh strawberries, and flakey sea salt for a gourmet feel. Not only that, but these are super quick and easy to make! Made with almond flour and coconut flour and sweetened with coconut sugar, these are grain free, gluten free, dairy free, and refined sugar free (paleo friendly!)
Most strawberry brownie recipes are made with strawberry cake mix. They turn out bright pink and don’t resemble what a TRUE brownie (in my opinion at least) should be. When I think of strawberries with blondies, I think of a gooey, rich chocolate brownie with chunks of fresh, tangy strawberries – the perfect combo! So we are ditching the box of strawberry cake mix and making real brownies to truly cure any chocolate craving!
I love a good brownie, but they can be hard to get just right. I want chewy edges, fudgy centers, chocolate chunks, and a dense texture – no cakey brownies around here. This brownie recipe has been my go-to for years now and I make them every Valentines day for Thomas.
Why this recipe is so good
- These brownies are SO quick and easy to make.
- Serve strawberry brownies with whipped cream for the ultimate treat!
- The whipped cream and strawberries add a refreshingly sweet component to the recipe!
- Using both cacao powder and chocolate chips add an extra chocolatey richness to the brownies!
- This recipe is gluten free, diary free, refined sugar free, and grain free, so it is a much healthier option than most brownies and those with dietary restrictions can hopefully enjoy!
Everything you need to make brownies with strawberries
- Cacao powder: Raw cacao powder adds the richest flavor!
- Almond flour: Almond flour helps create the fudgiest brownie! The only 1:1 sub for almond flour in this recipe, would be cashew flour.
- Chocolate chips: Nothing better than double chocolate! I like to use Hu Kitchen (Danishealthyeats is my discount code!)
- Almond butter or cashew butter
- Eggs: You can substitute flax eggs. There are notes in the recipe card on how to do this!
- Coconut sugar: You can also use monk fruit if you want a sugar-free option. Any granulated sugar will work.
- Coconut whipped topping: You can use homemade or store-bought. Cool whip also works.
- Vanilla & sea salt
- Strawberries: You can use any berries or a mix of them!
Baking equipment
Tips for making the best brownies with strawberries
- Let the brownies chill. I like to let them chill in the fridge for an hour or so before topping them with whipped cream. These brownies get EXTRA fudgy after being chilled.
- Don’t over-bake them! The brownies are done when the center is firm to touch. You don’t want to over-bake them as they won’t turn out as fudgy.
- Make sure your eggs are room-temp. If your eggs are straight from the fridge, it’ll seize the oil and chocolate and cause them to harden and become chunky.
Variations
There are so many ways to you can spice up these brownies with strawberries. A couple ways to make them even better..
- Add nuts: I love cashews and macadamia nuts with strawberries. Walnuts or brazil nuts are also great!
- Swirl strawberry jam in the tops of the brownies!
- Add some cute sprinkles!
- Add chocolate chips or cacao nibs: Stir chocolate chips into the batter before baking or sprinkle them on top!
- Top them with ice cream or frozen yogurt!
Storing leftover strawberry brownies
Store leftover brownies in an air-tight container in the fridge. You can also freeze the brownies, but I like to freeze them without the strawberries and rather add them on top when eating again.
Faq’s
- Can I use different fruits? Yes, definitely! I’d stick to the berry family. Raspberry brownies, blackberry brownies, and blueberry brownies are all amazing!
- Do I have to let the brownies cool completely? Yes! Giving them this time is what helps them become so fudgy!
- How to make these vegan brownies: To make these brownies vegan, simply substitute the eggs for flax eggs. To make flax eggs, mix together 2 tablespoons of ground flax seeds with 6 tablespoons of water. Let the mixture sit for 5-10 minutes until it thickens. Then, use it in the recipe as you would the eggs.
- What is the best cacao powder for brownies? I recommend using a high quality powder, as this will give the brownies a better flavor. I like using raw cacao powder as it’s packed with antioxidants and nutritional benefits!
- What makes a fudgy brownie? Simply put, fat! The combination of cacao (chocolate), coconut oil, and cashew butter add to the richness and fudginess of the brownies.
- How to cut perfect brownie slices: These brownies are super easy to cut because they are chilled after baking. This reduces mess, as the brownies are firmed up. Running a knife under hot water can also help create clean cuts!
Brownies with strawberries recipe video
More healthier, easy dessert Recipes
- Fudgy vegan mint brownies
- Snickers protein brownies
- No bake superfood brownies
- Vegan cosmic brownies
- Healthy brownie batter dip
- Strawberry yogurt bites
- Vegan strawberry cheesecake yogurt parfait
- Vegan & Paleo strawberry icebox cake
If you make this recipe, it’d mean the world to me if you left a review below or tagged me on socials @danishealthyeats! x
Brownies with Strawberries
Ingredients
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 1/2 tsp baking soda
- 2 eggs, room temp or 2 flax eggs – see notes
- 1/3 cup maple syrup
- 1/2 cup coconut sugar *or monk fruit
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter or almond butter *sunbutter or tahini works as a nut-free option
- 3/4 cup chocolate chips
- 1 tsp vanilla extract
- pinc sea salt
Toppings
- 1 container coconut whipped cream or cool whip *can use homemade whip instead!
- 7-8 large strawberries
Instructions
Brownies
- Preheat oven to 350f.
- In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth. Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain.
- Spread the batter into an 8×8 baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool completely. I like to stick mine in the freezer until completely cooled (about 45 minutes) or in the fridge for an hour – they get even fudgier when chilled!
Toppings
- One chilled, add the tub of coconut whipped cream or cool whip.
- Slice the strawberries into thin slices. Add them on top of the whipped cream. I like to drizzle melted chocolate over top.
- Return to the fridge until ready to eat!
These look delicious and want to make– I did notice, though, in the description you mention almond and coconut flour but in the actual recipe only almond flour is listed. Just checking to make sure coconut flour is not needed. Thanks!
I’m so sorry, that was my mistake. It’s just almond flour!
These were SO good! We made them for Valentine’s Day! 💘
Do you happen to know the macros or nutritional information by chance?
Hi Courtney! Aw, i’m so happy you liked them! and feel honored you made them for vday!
I personally don’t track macros (and don’t share them to be mindful to those who may be triggered by numbers) but always recommend plugging the recipe into my fitness pal with the exact brands you use for the most accurate numbers! (: