Chocolate Strawberry Brownies

Published by thecollective on

Chocolate Strawberry Brownies

Chocolate Strawberry Brownies

Prep Time 10 mins
Cook Time 30 mins
Course Dessert, Snack
Servings 20 pieces
Calories 490 kcal


  • 2 cups Aussie Frozen Fruit Strawberries
  • 1 cup soft medjool dates with pip removed, chopped into small pieces
  • 1/2 cup sunflower seeds
  • 4 eggs
  • 1 tsp vanilla essence
  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 1 tsp baking powder
  • 4 heaped tsp cocoa powder


  • Preheat oven to fan forced 150°C (or 160°C with no fan). Grease a 30 x 20cm lamington baking tray.
  • Defrost 1½ cups Aussie FrozenStrawberries in the microwave for about one minute until slightly softened. Chop up the remaining ½ cup into bite-sized pieces and set aside.
  • Place the chopped dates and sunflower seeds into a food processor and blitz until a rough pureé has formed. Add the defrosted frozen strawberries (including any juice) and process until combined. Add eggs and vanilla and process again.
  • Mix the remaining dry ingredients in a large bowl. Pour the strawberry mixture into the bowl and mix until well combined. Add the chopped frozen strawberries and gently mix through.
  • Pour mixture into the tin and smooth out the top with the back of a soon.
  • Bake for 30 minutes. Leave in tin to cool completely before cutting into squares.


  • Pitted dried dates can be used instead of medjool. Soak in hot water for 10 minutes before using.
  • These brownies are sweetened naturally from the dates. If you would like extra sweetness, add 1 Tbsp maple syrup or honey when processing the dates and sunflower seeds.
  • Keep brownies in the refrigerator for up to three days.
Keyword Baking, Blueberry


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