Vegan brownies with strawberries

A square photo of a brownie with strawberries on top and chocolate drizzle.

Vegan brownies with strawberries

Amazing vegan brownies with strawberries recipe! Fudgy chocolate strawberry brownies made with fresh strawberry and topped with sea salt. Decadent and delicious!

Course Dessert

Cuisine American

Keyword chocolate, dairy free, vegan, vegetarian

Prep Time 10

Cook Time 25

rest time 45

Total Time 1 20

Servings brownies

Calories 380kcal

Author Chad Sarno, Derek Sarno, and David Joachim

Ingredients

2 Tablespoons golden flax meal
3 Tablespoons water
1 ½ cups unbleached all-purpose flour
¾ teaspoon baking soda
½ cup dutch process cocoa powder
1 cup organic cane sugar
¼ cup + 2 Tablespoons plant based butter (sticks, not whipped margarine), melted
¼ cup almond butter
½ cup nondairy milk
½ Tablespoon vanilla extract
1 teaspoon fine sea salt
4 ounces dark chocolate bar, chopped or shaved
½ cup finely chopped fresh strawberries
½ teaspoon flake salt, for finishing
vegan chocolate syrup for serving (optional)

Instructions

Preheat the oven to 350 degrees F. Line an 8-inch square nonstick pan with parchment paper or lightly coat with spray oil.
Use a fork to stir the flax meal and water in the bowl of an electric mixer or in a mixing bowl, stirring well. Let sit for a few minutes so the flax can absorb the water and thicken up. The consistency will be similar to blended eggs.
2 Tablespoons golden flax meal, 3 Tablespoons water
Meanwhile, whisk together the flour, baking soda, cocoa powder, and sugar in a small bowl.
1 ½ cups unbleached all-purpose flour, ¾ teaspoon baking soda, ½ cup dutch process cocoa powder, 1 cup organic cane sugar
To the mixing bowl with the flax, add the melted butter, almond butter, nondairy milk, vanilla, and salt. Mix on medium-low speed or stir by hand until thoroughly mixed. Stop the mixer, remove the bowl, and fold in the chopped chocolate. When mixed, fold in the four mixture and strawberries until the batter is smooth and thick.
¼ cup + 2 Tablespoons plant based butter (sticks, not whipped margarine), melted, ¼ cup almond butter, ½ cup nondairy milk, ½ Tablespoon vanilla extract, 1 teaspoon fine sea salt, 4 ounces dark chocolate bar, chopped or shaved, ½ cup finely chopped fresh strawberries
Scrape the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles, then scatter the flake salt evenly over the top. Bake until the brownies just start to pull away from the sides of the pan and a knife inserted in the center comes out mostly clean but not quite, about 25 minutes.
½ teaspoon flake salt, for finishing
Let cool for at least 45 minutes if you can. Then cut into squares and serve. Drizzle chocolate syrup over the brownies if desired.
vegan chocolate syrup for serving (optional)

Notes

The original recipe calls for freeze dried strawberries, but I used fresh. Feel free to use either, they are both amazing!
You can swap out the strawberries for fresh raspberries or blueberries.
The recipe as written will create fudgy, dense brownies. You can swap the baking soda for baking powder for more cake like brownies if you prefer.
The chocolate drizzle in the photos is optional. It's simply Hershey's syrup drizzled over the brownies.
You can swap chocolate chips for the dark chocolate if that's what you have. However, the brownies will not be as fudgy. They will be more cake like with chocolate chips in them.
If you can't find golden flax meal, you can make a chia egg instead. Here's a great tutorial for making chia eggs.

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