Flourless Strawberry Brownies made in one bowl with super simple ingredients! They’re grain-free, oil-free, and refined-sugar-free, so they make a deliciously healthy gluten-free and paleo treat for when those chocolate cravings hit.
I don’t think I’ll ever get tired of photographing brownies.
Or eating them.
Or smelling them.
Or baking them.
Or thinking up new ways to make them.
And I hope you’re not getting tired of them either, because I may or may not have another flourless brownie recipe that I kind of have to share with you. It would be criminal not to, really.
Flourless strawberry brownies. Based on my flourless sweet potato brownies, only with a banana in place of the sweet potato to keep things moist and fudgy, and strawberry jam instead of honey to add a slight berry undertone and make these brownies 100% fruit sweetened as long as you use a jam that doesn’t contain any added sugar and is sweetened by something like fruit juice concentrate. I really love this one.
Of course, you could still use honey if you don’t have any jam on hand or if you don’t want any of that subtle berry flavour, but I definitely recommend giving it a shot at least once because strawberries and chocolate were meant to be together. And if you’re wondering about the flavour, these brownies almost remind me of a black forest cake (sans whipped cream) because of the combination of chocolate and fruit. You could probably even use different flavoured jams like raspberry or cherry just to switch things up a bit.
Another difference between these and my previous flourless brownie recipes is that I mixed them by hand instead of in the blender. I personally prefer the blender method, but I know a lot of people don’t like hauling it out and having to clean it after, and I learned something very interesting about blending bananas while I was working on my cookbook… and that’s that it’s better to mash them up and add them post blending vs blending them with the rest of the ingredients.
I don’t know the exact science behind it, but feelycraft tells me that they just release too much liquid when they go in the blender, and that changes the consistency of the final product quite a bit. So, to save all the hassle, I just mixed these up in one bowl and called it good. The only thing I’d recommend is using a natural almond butter that’s pretty drippy so you don’t have issues with it combining with the other ingredients.
Other than that, all that’s left to say is that these brownies are grain-free, oil-free, refined-sugar-free, and super easy to make. And while I know that adding a melted chocolate “frosting” takes away the whole refined sugar-free thing, I kind of recommend it because it’s pretty amazing.
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- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add the banana to a large mixing bowl and use a fork or potato masher to mash it up. Add the almond butter, jam, egg, and vanilla, mixing until well combined. Add the baking soda and cocoa powder, mixing gently until the batter becomes smooth.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 35 - 40 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
** If you don't want the berry undertones, use 6 tbsp (120 g) of honey instead.
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