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Strawberry & Dark Chocolate Brownies

Course Dessert
Cuisine Egg free, Gluten free, Low FODMAP, Nut free, Sugar free, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Calories 161 kcal


  • 150 g dark chocolate sugar free and dairy free
  • 170 g gluten free self raising flour
  • 4 tbsp cocoa powder
  • 15 g Canderel Sweetness from a Leaf or equivalent stevia to match 180g volume of golden castor sugar
  • 1 pinch salt
  • 5 tbsp coconut/sunflower oil
  • 230 ml dairy free milk I used almond milk
  • 1 tbsp vanilla extract or the seeds from a vanilla pod
  • 150 g strawberries/raspberries
  • 30 g dark chocolate chips / pieces sugar and dairy free variety or 30g of roughly chopped sugar free dark chocolate


  1. Preheat the oven to 180°C, grease and flour a square brownie tin.
  2. Melt the dark chocolate in a heatproof bowl over a saucepan of boiling water.

  3. Sieve the flour and cocoa powder. Add the stevia and pinch of salt, combine.
  4. Add the oil, milk, vanilla and melted chocolate. Stir well to combine and ensure mixed well.
  5. Stir through half the chocolate chips/dark chocolate pieces and 3 to 4 strawberries or half the raspberries.

  6. Pour the mix into the brownie tin and top with the leftover strawberry slices or remaining raspberries and chocolate chips/dark chocolate pieces. It is really effective to reserve 16 slices/raspberries and put a slice/berry on each piece so that everyone will get a slice of strawberry or berry on their brownie.

  7. Bake for 20-25 minutes.
  8. Leave to cool completely or enjoy warm after 10 minutes of cooling.
  9. Consume within 2-3 days.