Strawberry Almond Brownies

So here is a variation on the Apricot Brownies I made.  You can call these brownies if you cut them this way or a cake, the texture is right in the middle but once you taste them you won’t care what you call them but GONE.  Feel free to get creative and change with all the fruit combinations you can imagine.  I hope you enjoy and don’t eat them all, or do if you want :)

3.0 from 1 reviews
Strawberry Almond Brownies
Prep time
Cook time
Total time
Serves: 20
  1. Preheat your oven to 325 degrees fahrenheit
  2. Place all of your ingredients together in a mixing bowl except ¼ cup of your sliced almonds
  3. Use your hand mixer and form your batter
  4. Pour your batter into a greased 9x13 baking dish (grease with coconut oil)
  5. Sprinkle your other ¼ cup of sliced almonds on top of your brownies
  6. Place in the oven and bake for 30-35 minutes or until your brownies pass the toothpick test
  7. Remove from oven, let cool
  8. Cut and Enjoy

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  1. This tasted good! I used Coconut Manna and the texture came out great. Very cake like but I liked it. I had it in the fridge so it didn’t go bad and right out of the fridge it was really hard and seemed stale. After letting a few brownies sit on the counter a bit to warm up, they were back to normal.

  2. Hi there! Someone in my Facebook group shared this site with us so I came to check it out.
    I’m definitely enjoying the information. I’m
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    Fantastic blog and amazing design.

  3. I’m wondering if the problem is coconut cream vs. coconut cream concentrate? Are they two different things?

  4. I had high hopes. It turned out flat and floppy. A bit too much cinnamon and not enough chocolate taste but overall tasted very good. Not sure what I can do to make it better next time but I am not ready to give up on it yet. Maybe baking at 350?

  5. Hi! This sounded so good and the picture looks great, but my brownies didn’t turn out looking anything close to the picture. I followed the recipe, but my brownies were flat and mushy. How can you get the cake-like consistency without any type of “flour” (coconut or almond)? I thought the eggs would make it fluff up, but not the case here. Any suggestions?

      1. The taste was awesome! I hated the thought of throwing it out, so I scraped the concoction out of the pan in gobs and put them in a dish and in the fridge. They solidified ever so slightly in the fridge so that I can take some out and eat it with my fingers. I know that sounds so “primitive”, but it’s so yummy. However, I would like them to be more like brownies so that I can serve them to my family, since they won’t participate in my primitive method. Lol. Next time I’ll add the coconut flour. Using regular honey – not raw – wouldn’t make a difference in the consistency, would it? That really is the only thing different about the ingredients I used. Thanks for the reply!

  6. Oh, holy deliciousness. I’d planned to make the apricot brownie recipe with dried cherries, but then saw this recipe. I didn’t have almonds, so I used macadamia nuts. Otherwise I made the recipe as written. These are wonderful!

  7. Awesome recipe. I messed around with it a bit, because I didn’t have strawberries or almonds. I did frozen raspberries (1/2 cup) and shredded coconut (1/4 cup) and then folded in some more raspberries at the end and sprinkled on some more coconut. Thanks

  8. Is coconut cream the same as conut milk? I don't have or know where to find coconut cream…and want to make these TODAY!

  9. Stephanie you don't have to use anything you don't want to. Feel free to leave the honey out, they will still be semi sweet

  10. Haha awesome, thanks for stopping by to say hi I hope you guys are well :) and definitely get some coconut cream, ITS AMAZING

  11. Ron has made me read the ingredient list for this three times. And now he is mumbling something about concentrated coconut cream! Good one George!

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