These fudgy paleo brownies with strawberries are the best brownies i’ve ever made! 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.
Why this recipe is so good
I love a good brownie, but they can be hard to get just right. I want chewy edges, fudgy centers, and a dense texture – not cakey. This brownie recipe has been my go-to for years now and I make them every Valentines day for Thomas! We love them!
Brownies with whipped cream has always been my favorite dessert. There is something about mixing a warm dessert with a chilled component. The strawberries and add a little zing that is extra delicious!
- These brownies are SO quick and easy to make.
- 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 fudgy paleo 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!
Tips for making the best fudgy paleo 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.
- How to store leftover 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.
- 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!
Fudy Paleo Brownies with strawberries recipe video
If you love strawberries and/or brownies.. try these 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
Fudgy Paleo Brownies with Strawberries and Whipped Cream
- 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
- 1 container coconut whipped cream or cool whip *can use homemade whip instead!
- 7-8 large strawberries
- 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!
- 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!