These strawberry brownies are gooey, fudgy, and work with fresh or frozen strawberries! No flour needed, these are the perfect dessert recipe that require almost no prep.
Come springtime, I love adding strawberries to tons of desserts.
I love adding strawberries to cake, to banana bread, to cheesecake, and even in oatmeal cookies. When I want something a little chocolatey, I love making strawberry brownies.
Why you’ll love this strawberry brownies recipe
- No flour needed. Like my flourless brownies, these have no grains either!
- Accidentally gluten free. If you are celiac or follow a low gluten diet, these are perfect for you.
- Ready in under 25 minutes. These brownies take less time than something out of a box.
They have all the best parts of a classic brownie- Ooey, gooey in the center, with those gorgeous crackly tops on the outside. They also have a generous burst of fresh strawberries and chocolate chips to take it up a notch.
How to make strawberry brownies
The Ingredients.
- Chocolate chips– I used semi sweet chocolate chips, but dark or milk chocolate chips also work.
- Coconut oil– Choose refined coconut oil so that there is no coconut flavor.
- Eggs– Room temperature eggs.
- Sugar– White sugar is preferred, but raw or brown sugar work too.
- Vanilla extract– Adds a subtle vanilla flavor.
- Cocoa powder– Unsweetened and sifted.
- Tapioca starch– Helps bind the brownies together and give them an extra chew.
- Salt– Just a pinch to balance out the sweet ingredients.
- Strawberries– Finely sliced.
The Instructions.
Start by melting the chocolate with the coconut oil until smooth.
Next, beat together the eggs, sugar, and vanilla extract, then beat in the melted chocolate/coconut mixture. Fold through the remaining ingredients and finally the strawberries.
Now, transfer the batter into a lined pan and bake for 22-25 minutes, or until a skewer comes out mostly clean.
Finally, let the brownies cool in the pan completely before slicing and serving.
Tips for success
- Reserve half the strawberries to distribute on top of the brownies before baking them.
- Be sure to sift the cocoa powder and tapioca starch to ensure there are no clumps throughout.
- Do not over-bake the brownies as they continue to cook as they are cooling down.
Dietary swaps and substitutions
- Make them without eggs. Instead of using eggs, try replacing them with an egg substitute.
- Cut the sugar. Swap the sugar for a substitute, like a brown sugar substitute. Also use sugar free chocolate chips.
- Use butter. If you don’t want to use coconut oil, replace it with equal parts unsalted butter measured in its firm state.
- Add mix-ins. Crush some walnuts, pecans, or even chunks of chocolate and fold them through the batter.
Storing and freezing instructions
- To store: Leftovers can be kept at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Place the cooled brownies in an airtight container and store them in the freezer for up to six months.
More brownie recipes to try
Frequently Asked Questions
Yes, you can add fresh strawberries to any brownie mix. You may need to increase the cooking time slightly to compensate.
You can make a batch of keto brownies and add strawberries to them. Strawberries are low in carbs so are suitable for a keto diet.
There are no grains or wheat needed, so this recipe is suitable for those following a gluten free diet.
You can melt the chocolate chips and coconut oil in a small saucepan or use the double boiler method of melting chocolate.
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Strawberry Brownies (Flourless!)
Ingredients
- 1 1/2 cups chocolate chips divided
- 1/3 cup coconut oil
- 3 large eggs room temperature
- 3/4 cup sugar * See notes
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder sifted
- 3 tablespoons tapioca starch
- 1/2 cup strawberries sliced
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave safe bowl, add one cup of the chocolate chips and coconut oil and microwave in 20-second increments until melted. Whisk together until glossy and smooth.
- Add the eggs, sugar, and vanilla extract and beat together until combined. Slowly add the melted chocolate mix until smooth. Add the cocoa powder and tapioca starch and mix until just combined. Fold through the remaining chocolate chips and strawberries.
- Transfer the batter into the lined pan. Bake the brownies for 20-25 minutes, or until a skewer comes out mostly clean.
- Remove the brownies from the oven and let them cool completely, before slicing and serving.
Notes
Nutrition
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How many eggs are you replacing with the flax/water mix? As I am not vegan, but keto, I would like to up the protein content by putting the eggs in.
Hi Arman, thank you for this fabulous recipe! I loved it! 🙂 I used peanut butter instead of almond, it works fine. Also, I don’t have granulated sweeter or sugar, so I used maple syrup. It wasn’t that sweet, but it’s not a problem for me. The chocolate and strawberry combo is devine! 🙂
Hi…can an 8×8 inch square tin work for this brownie recipe?
Hi please reply?
Absolutely amazing. Made it with raspberry instead of strawberry and was incredible