These fudgy brownies combine the delicious flavors of chocolate and strawberries. They’re easy to make and can be made vegan friendly and gluten-free!
2 tablespoons ground flaxseed
1/3 cup brewed coffee or water
7 tablespoons butter or dairy-free butter
1 1/3 cup semi-sweet or dark chocolate, divided (chopped or chips. Use dairy-free if needed)
3/4 cup granulated sugar (can use 1 cup if you prefer it more sweet)
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour or gluten-free measure for measure flour blend
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup strawberry jam or preserves, optional
4–5 strawberries, hulled and sliced thick
Preheat oven to 350ºF. Line an 8×8″ pan with parchment paper and set aside.
In a microwave safe bowl, combine flaxseed, coffee, butter, and 1 cup of the chocolate. Microwave for 30 seconds and stir. If chocolate isn’t fully melted, microwave in 15 second intervals, stirring in between, until fully melted. Stir until smooth.
Stir in sugar and vanilla, then add flour, baking powder, and salt, mixing until well combined. Fold in strawberry preserves and some of the reserved chocolate chips/chopped chocolate.
Pour batter into prepared pan and smooth the top with a spatula. Sprinkle batter with remaining chocolate chips and top with strawberry slices. Bake for 25–30 minutes, or until center is no longer jiggly. Begin checking on it at 20 minutes for more fudgy brownies. Bake time may vary depending on your pan and oven. Brownies may appear slightly undercooked, but solidify as they cool.
Let cool completely before cutting and serving. Brownies are very delicate right out of the oven. They firm up as they cool. Makes 9 large squares or 16 smaller squares.
Brownies loosely adapted from this Tasty recipe