These Gluten Free Strawberry Brownies are a rich, fudgy chocolate brownies, swirled with strawberry jam and topped with freeze dried strawberries. They are also dairy free and refined sugar free for a healthier Valentine's Day dessert that still tastes indulgent.
Strawberry and chocolate is not only a classic combo, but a classic Valentine's combo, so these gluten free brownies are the ultimate holiday treat for Valentine’s Day or any time you’re craving chocolate strawberry brownies. I love making them for the holiday with simple ingredients and lots of love.
Why You'll Love These Gluten Free Strawberry Brownies
- Allergy friendly: these brownie are gluten free, dairy free, nut free, corn free, and soy free. You don't need to worry about getting your Valentine sick!
- Refined sugar free: made with coconut sugar, this strawberry brownie recipe is refined sugar free with less sugar than a traditional brownie recipe.
- Rich and fudgy: these strawberry brownies are very rich and lean fudgy. So, if you love fudgy gluten free brownies, you'll love this recipe. I use dark chocolate to make them extra rich, but you can always use a different variety of chocolate so they aren't so intense.
- No fresh strawberries required: using jam and freeze-dried strawberries avoids soggy brownies and gives consistent results year-round.
What Makes These Strawberry Brownies Fudgy?
- High fat:flour ratio: using more fat and less flour keeps the brownies fudgy versus puffing up like cake.
- Very little leavening agent: some fudgy brownie recipes leave out leavening agents altogether, but I found adding just a little in this recipe helps the overall texture.
- Melted chocolate: a mix of melted chocolate with cocoa powder provides that richness.
- Jam: adds moisture without excess liquid, similar to adding more fat than flour. This keeps the brownies more dense and fudgy instead of cakey.
- Not over baking: this one is key! Under baking slightly leave you with those gooey middles.
Fudgy Gluten Free Strawberry Brownie Ingredients
- Coconut oil: the base fat in this recipe is coconut oil to keep these brownies dairy free and fudgier.
- Chocolate chips or bar: I use dark chocolate for rich brownies, but semi-sweet will also work. Be sure to pick a refined sugar free variety (like HU Chocolate brand) to keep this recipe refined sugar free.
- Cocoa powder: amps up the chocolate flavor when used along with chocolate chips.
- Eggs: 2 large eggs provide structure and fat for a gooey texture!
- Coconut sugar: a refined sugar free and lower glycemic sweetener.
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour mix with xanthan gum for best results.
- Tapioca starch: adding a couple tablespoons of starch to gluten free baked goods helps with texture and crumb.
- Baking powder, vanilla extract, salt: we only use a small amount of baking powder in this recipe to achieve fudgy brownies vs cakey ones.
- Strawberry jam and freeze-dried strawberries: the jam and freeze dried strawberries achieve the strawberry flavor without the unpredictability of baking with fresh fruit. The jam infuses strawberry flavor and increases the dense fudginess of these gluten free brownies. The freeze-dried strawberries are for extra flavor and aesthetics!
How to Make Gluten Free Fudgy Strawberry Brownies
- Preheat oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper.
- Melt the coconut oil and chocolate chips together on the stove in a saucepan or in 30 second increments in the microwave in a heatproof bowl, mixing regularly.
- Once chocolate mixture is smooth, whisk in the cocoa powder. Set aside to cool slightly.
- In a stand mixer (or with a hand mixer, although this will be a little more labor intensive), beat together the eggs and coconut sugar for 3-5 minutes until the mixture is lighter in color and fluffier.
- Add the chocolate mixture and vanilla extract and beat on low until just combined.
- Fold in the dry ingredients until just mixed. You can fold in some extra chocolate chips at this stage if you would like, as well.
- Pour the batter into the prepared pan and smooth out the top.
- Add dollops of strawberry jam on top of the brownie batter. Use a toothpick or chopstick to swirl the jam evenly all over the top of the brownies. Next, sprinkle on your crushed freeze dried strawberries.
- Bake for 18-22 minutes until edges are set but center looks slightly underdone for fudgy gluten free brownies. A toothpick should come out with some crumbs on it. Check it at 18 minutes and watch the brownies closely from then. You don't want to over bake brownies!
- Let brownies cool for 10-15 minutes before removing from the baking dish by using the edges of the parchment paper to finish cooling on a wire rack.
Substitutions and Variations
- Coconut oil: you can use butter or dairy free butter instead of the coconut oil if desired.
- Chocolate chips: I use dark chocolate because I love a rich chocolate flavor. If that is too intense, you can use semi-sweet chocolate chips instead. Chocolate chips or a chocolate bar will work.
- Coconut sugar: I have not tested this recipe with any other sugar. White sugar should work, but is not refined sugar free.
- Strawberries: Raspberry jam and freeze dried raspberries would be a great alternative in this fudgy gluten free brownie recipe if strawberries aren't your thing.
- Variations: skip the freeze dried strawberries before baking and add a strawberry buttercream or my glorious chocolate ganache icing then sprinkle the freeze dried strawberries on top! Add some white chocolate chips to the batter mix to pair with the strawberries.
How to Serve and Store Gluten Free Brownies
In my humble opinion, the best way to serve brownies is warmed up so you they get all melty and gooey then add a scoop of vanilla ice cream.
Keep leftover strawberry brownies stored in an airtight container at room temperature or in the fridge for up to 5 days.
These strawberry swirl brownies also freeze well! Slice and freeze in a freezer safe bag or container for up to 3 months. They taste great straight from the freezer, thawed, or even warmed in the microwave.
Brownie Shortcuts
You can use your favorite gluten free brownie mix from a box to make these strawberry brownies. Just follow the box directions and add the strawberry jam and freeze dried strawberries like my recipe calls for.
FAQ
I stuck to jam and freeze dried strawberries for two reasons. The jam helps infuse the strawberry flavor throughout the brownies and freeze dried strawberries can be easier to access in the winter (during Valentine's Day). You could certainly try using fresh strawberries on top in place of the freeze dried though. I would not suggest using frozen strawberries as they will release a lot of liquid when baked.
I have not tested a vegan version of this recipe. The eggs are important in this recipe for the final texture and look, so I would find a vegan specific brownie recipe to use instead.
Dark chocolate or semi-sweet chocolate is best. Dark chocolate provides a very rich flavor that's slightly less sweet, but intense. Semi-sweet will taste more traditional. You can use chocolate chips or a chopped chocolate bar of your favorite variety.
That is up to you! Stick a refined sugar free jam to keep this recipe refined sugar free, make your own, or try a strawberry compote. All of these will work to make these strawberry swirl brownies.
Natural or Dutch processed will work in this recipe, but Dutch processed provides a deeper, richer flavor.
Yes, bake them the day before and store, covered, at room temperature or in the fridge overnight. Bring to room temperature before serving or warm slightly in the microwave.
More Gluten Free Valentine's Day Desserts
Paleo Heart Thumbprint Cookies
Gluten Free Raspberry Chocolate Chip Cookies
Raspberry Swirl Cheesecake Bars with Brownie Crust
Raspberry Vanilla Cake with Healthy Chocolate Frosting
If you try these fudgy gluten free strawberry brownies, please leave a rating and review below! Don't forget to tag me on social media if make them.
Fudgy Gluten Free Strawberry Brownies
Ingredients
- ½ cup coconut oil
- 3 oz chocolate chips (about ½ cup) dark or semi-sweet
- scant ⅓ cup cocoa powder
- 2 eggs room temperature
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup strawberry jam
- ¼ cup crushed freeze-dried strawberries
Instructions
- Preheat oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper.
- Melt the coconut oil and chocolate chips together. You can do this over the stove or in 30 second increments in the microwave, mixing regularly.
- Once chocolate mixture is smooth, whisk in the cocoa powder. Set aside to cool slightly.
- In a stand mixer (or with a hand mixer, although this will be a little more labor intensive), beat together the eggs and coconut sugar for 3-5 minutes until the mixture is lighter in color and fluffier.
- Add the chocolate mixture and vanilla extract and beat on low until just combined.
- Fold in the dry ingredients until just mixed. You can fold in some extra chocolate chips at this stage if you would like, as well.
- Pour the batter into your baking dish and smooth out the top.
- Add dollops of the jam on top of the brownie batter. Use a toothpick or chopstick to swirl the jam evenly all over the top of the brownies. Next, sprinkle on your crushed freeze dried strawberries. You can use less/more as desired.
- Bake for 18-22 minutes until a toothpick just comes out clean. Check it at 18 minutes and watch the brownies closely from then. You don't want to over bake brownies.
- Remove and let cool for 10-15 minutes before removing from the baking dish by using the parchment paper.
Leave a Reply