Strawberry Brownie


  • 2/3 cup gluten free baking flour
  • 1/3 cup gluten free oats
  • 1 tablespoon chia seeds
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup flax milk
  • 2 ripe medium bananas
  • 5-6 medium frozen strawberries
  • 2 medjool dates (be sure to remove pit)
  • 2 teaspoons vanilla extract

Chocolate Sauce

  • 3/4 cup semi-sweet chocolate chips (dairy, nut and soy free)
  • 2/3 cup flax milk


  • fresh strawberries (as desired)
Recipe and image by Irma Mujkic. 

Recipe and image by Irma Mujkic. 

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Preparation Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line 9”x9” baking pan with parchment paper (with sides hanging out so it’s easier to remove the brownie later) and set aside.
  2. In a medium bowl, add the dry ingredients (flour, oats, chia seeds, flaxseed meal, baking powder, and salt) and mix together.
  3. Place the flax milk, bananas, frozen strawberries and dates in a blender and blend for 1-2 minutes until smooth.
  4. Add the strawberry banana mixture and vanilla extract to dry ingredients and mix together (using fork or wire whisk) until combined.
  5. Pour mixture into baking pan and bake for 25-30 minutes or until toothpick comes out clean.
  6. Let cool on wire rack and cut into hearts (if desired) using cookie cutter or cut into squares.
  7. For the chocolate sauce, place the chocolate chips and flax milk into a double boiler or heatproof mixing bowl set over a pot of gently simmering water and stir gently until the chocolate is completely melted and smooth.
  8. Pour chocolate sauce into a small bowl and dip the hearts or squares until covered. Or fill a spoon with chocolate sauce and drizzle over each brownie (use about half the measurement of chocolate chips and flax milk in this case).
  9. Refrigerate brownies for a couple hours to set, top with sliced strawberries and enjoy! (chocolate shavings optional)
Dan Nehring