Strawberry Rhubarb Brownies

almond flour brownies with fruit and chocolate chips

These strawberry rhubarb brownies are irresistible! They're ultra fudgy, super chocolatey, packed with sweet summer strawberries and tart rhubarb! What's best is that they are made with simple ingredients, and are vegan, gluten-free, and grain-free.

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Course: Dessert

Cuisine: Gluten-Free Dessert, Grain-Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: brownies

Calories: 296kcal

Author: Capri Lilly

Ingredients

1 cup Finely Ground Blanched Almond Flour
1 1/2 tsp Baking Soda
1/3 cup Cacao Powder (or cocoa powder)
3 tbsp Coconut Sugar
1/2 cup Almond Butter (or Peanut Butter)
1/4 cup Non-Dairy Milk of Choice
1/4 cup Unsweetened Applesauce
2 tbsp Maple Syrup
1 tsp Vanilla Extract
1/2 cup Chocolate Chips, of choice
1/2 cup Rhubarb, chopped small
3 Strawberries, chopped plus one for the topping

Instructions

Line an 8x8 baking pan with parchment paper. Preheat the oven to 350° F.
Star by whisking the dry ingredients together in a large bowl. Then, make a pit in the middle, then add all the wet ingredients. Give it a stir and combine until all the ingredients are thoroughly incorporated and form a uniform light brown color. (The batter will be thick)
Fold the 1/4 cup chocolate chips, 1/2 cup chopped rhubarb, and 3 chopped strawberries into the batter.
Scrape the batter into the parchment lined pan. Use a rubber spatula to spread the mixture evenly into the pan. Top with the remaining chocolate chips, a few pieces of chopped rhubarb, and one strawberry sliced thinly.
Bake for 30 minutes, or until a toothpick comes out clean.
Remove from oven and allow the brownies to cool for 10 minutes. Grab the outsides of the parchment paper to remove from the baking dish. Slice and Enjoy!

Notes

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