For some mysterious reason strawberries and chocolate are always a magical combination, they simply go perfect together. For that reason here there is a wonderful brownies recipe made with fresh strawberries and topped with a super tasty strawberry sauce for double flavor! They are fudgy, delicious, and vegan!
Send some love to occasionallyeggs.com where we found this recipe!
Preheat the oven to 350F/180C and line a baking pan* with parchment paper.
Combine the rye flour, almond flour, cocoa powder, coconut sugar, baking soda, and salt in a large bowl.
In a smaller bowl, whisk together the pureed strawberries, coconut milk, and vanilla. Add this to the flour mixture and stir to combine. Don’t over-mix.
Pour the brownie mixture into the prepared pan and smooth it out with a spatula. Bake for 30-35 minutes or until the centre is set and the edges begin to pull away from the sides of the pan.
Let the brownies cool in the pan for 15 minutes before letting them cool completely on a rack. Place the rack on top of the brownie pan and gently flip them out onto the rack to help keep them from breaking.
Store in the fridge or freezer.
For the strawberry sauce: Coat the strawberries in the coconut sugar and vanilla, and then bake in a high-sided baking dish for about 30 minutes at 400F/200C. The strawberries will be soft and there will be quite a bit of strawberry juice at the bottom of the dish.
Serve warm with the brownies.
Notes:
1. I used an 8×6 inch/20x15cm brownie pan for this recipe. If you use a different size of pan just keep an eye on them to adjust the baking time accordingly.
2. If you’re going to try making these gluten free, my first choices would be buckwheat or oat flour in place of the rye. You can also substitute spelt flour for the rye (not gluten free) if it’s what you have on hand.
3. The brownies will rise significantly in the oven and then fall once you take them out – don’t worry, that’s supposed to happen!
By VeggieSouls
