Empty My Fridge
Strawberry Brownies
Ingredients
- Flaxmeal1 ½ tbsp
- Maple syrup¼ cups
- Vanilla1 tsp
- Sugar¼ cups
- Almond flour⅓ cups
- Baking soda¼ tsp
- Salt¼ tsp
- Cocoa powder⅓ cups
- Tapioca starch1 tbsp
- Almond butter½ cups + 2 tbsp
- Chocolate · chopped⅓ cups
- Strawberry · sliced½ cups
Instructions
- Mix the flaxmeal with the 1/4 cup water in a large bowl and set aside. Preheat the oven to 350°F (180°C). Line an 8-inch brownie pan with parchment.
- Add the maple syrup, vanilla and sugar to the bowl and mix well.
- Mix in the almond flour, baking soda, salt, cocoa powder and tapioca starch (if using) until well combined.
- Mix in the almond or cashew butter, then add 1 tablespoon hot water and mix again.
- Fold in half the chocolate. If you want more strawberry throughout, fold in some chopped strawberries too.
- Quickly transfer the batter to the lined 8-inch pan, since it thickens as it sits. Spread it with a spatula; it will be thick. Keep it thin for chewier brownies.
- Arrange the strawberry slices on top and sprinkle with the remaining chocolate. Bake for 23 to 25 minutes.
- Cool for 20 minutes before lifting out of the pan. Slice and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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