I’m not the biggest fan of Valentine’s day, but these vegan chocolate covered strawberry brownies make it the best day now, in my humble opinion. I’m not gonna lie, I worked really hard on these beauties. I had a few, shall we say, fails. These fails were pretty comical, but I finally got them just how I wanted them; nice and fudgy with that good crinkle top. Plus, they are studded with mini chocolate chips!
What You Need For These Super Chocolatey Brownies:
- Vegan Butter: I used Earth Balance.
- Coconut Oil: This goes in the batter and then is used in the chocolate for the topping.
- Organic Cane Sugar: I like to use the cane sugar from Trader Joe’s.
- Apple Sauce and Flax Meal: These are used as egg replacers, and yes, this is my favorite combo.
- Vanilla: For the perfect flavor.
- Flour and Cocoa Powder: These are the dry ingredients for the brownies.
- Strawberries and Dark Chocolate Chips: Chocolate chips for inside the batter and strawberries and chocolate for the top. I like to use Enjoy Life mini chocolate chips.
These vegan chocolate covered strawberry brownies are so fudgy. Sweet and a little salty. The top is glorious and strawberries with chocolate is the best thing ever. They are the perfect treat for your Valentine. The best of two of my favorite desserts! I mean, anyone you give these to will immediately fall in love with you.
Why Should You Make These Brownies?
- They are absolute perfection.
- Super easy and quick to make.
- The perfect treat for your Valentine!
- Adult and kid-approved.
- These brownies are so good, you’ll want to make this exact recipe for all your brownie needs, you can change the topping accordingly.
Vegan Chocolate Covered Strawberry Brownies
Perfectly fudgy and crinkly brownies are studded with chocolate and topped with strawberries and chocolate.
Ingredients
- 1/2 Cup Vegan butter, room temperature
- 2 Tablespoon Coconut oil, divided
- 1 Cup Organic cane sugar
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1/4 Cup Applesauce
- 2 teaspoons Vanilla
- 3/4 Cup All purpose flour
- 1/2 Cup Cocoa powder
- 1/2 teaspoon Salt + more for topping if desired
- 1 Cup Dark chocolate chips, vegan(mini preferably)
- 2 Cups Strawberries, quartered
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, or the bowl of a stand mixer. Add the vegan butter and 1 tablespoon of coconut oil.
- Using a hand mixer or the paddle attachment for the stand mixer. Beat together the vegan butter and coconut oil until combined and fluffy. About 1-2 minutes.
- Then add the sugar and continue to beat together until fully combined.
- Now make a flax egg. Add the flax meal and the water to a small bowl and whisk together. Set aside and let thicken for a few minutes.
- Then add the apple sauce, flax egg and vanilla to the butter/sugar mixture. And continue to beat together until fully combined.
- Now, in a separate mixing bowl, sift together the flour and cocoa powder. Add the salt and stir.
- Next, add the dry mixture to the wet a little at a time until it is all fully incorporated.
- Then, pour 1/2 a cup of chocolate chips into the batter and fold them in.
- Line a 8×8 inch baking pan with parchment paper and then scoop the batter into the pan.
- Smooth the batter out evenly, then bake for 20-25 minutes or until a toothpick comes out clean from the center.
- Let the brownies cool completely.
- Then heat the remaining 1/2 cup of chocolate chips in the microwave in 30 second intervals, stirring after each 30 seconds until the chocolate has melted.
- Add the remaining 1 tablespoon of coconut oil to the melted chocolate and stir until it melts in and is fully incorporated.
- Pour about half the chocolate on top of the brownies and smooth out evenly.
- Place the sliced strawberries on to the chocolate all over the top. Then drizzle with the remaining chocolate. I like to sprinkle extra salt on top of the chocolate, but that is optional.
- Chill and then when ready to serve, cut into squares. Keep chilled when not eating.
Nutrition
Calories: 255kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 79mg | Potassium: 212mg | Fiber: 3g | Sugar: 24g | Vitamin A: 365IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg
Lauren,
As do *ALL* of your recipes, these looks AH-mazing and will be made this week!
THANK YOU for continually inspiring me! I don’t especially love to cook, but I surely love to eat delicious foods, so your recipes are always my “go to”. And, you definitely show the world that eating vegan/plant-based is FAR from boring!! 😉
Gratefully,
Stacey🥰)
These look amazing! Do you think I could use GF flour in place of the AP flour?