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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Tips:
  • 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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