Yes, yes, yes! These brownies are simply amazing, and richly flavored with cocoa and fresh strawberries, and oh-so-fudgy good.
They’re completely oil-free, sugar-free, flour-free, and gluten-free, and of course, deliciously vegan. I hope you adore them as much as we do. xo
CHOCOLATE STRAWBERRY BROWNIES
1/2 cup rolled oats
1/2 cup cocoa powder
2 teaspoons baking powder
1 ripe banana
20 Medjool dates, pitted
3 cups fresh strawberries, rinsed, and patted dry, divided
2 teaspoons vanilla
Preheat oven to 375 degrees.
Into the bowl of a food processor (I use a large Cuisinart), add oats, cocoa, and baking powder. Process for a few seconds. Add banana, dates, and 2 cups of the strawberries, and vanilla. (Save the final cup of berries for the top.)
Process until the mixture is well combined.
Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan. (I had enough batter to fill 30 sections, so I needed to use 2 pans.)
Use the remaining cup of berries to dot the top of the brownies. Bake for 15-20 minutes, or until almost completely firm.
Remove from oven and place on cooling rack. Allow to cool, and enjoy!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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