Strawberry Swirl Brownies



I already knew I wanted to make some sort of strawberry-swirled brownie. I chose hers for a base because I liked the portion sizes. She makes desserts for two! As in, I wouldn’t have a bunch of extra dessert sitting around for days on end and possibly getting moldy (which has, unfortunately, happened).



Strawberry Swirl Brownies

I already knew I wanted to make some sort of strawberry-swirled brownie. I chose to use Christina's brownies for a base because I liked the portion sizes. She makes desserts for two! That means, I wouldn’t have a bunch of extra dessert sitting around for days on end and possibly getting moldy (which has, unfortunately, happened).

That said, I had to vegan-ize it.
6 strawberries, fresh or frozen, pureed
1 Tbsp. chia seeds
4 Tbsp. margarine
1/3 c. cocoa powder
1/4 c. stevia-sugar blend
3 Tbsp. aquafaba (chickpea brine), or another vegan egg-replacer
¼ c. flour

1. Preheat oven to 325 degrees Fahrenheit. (Or, don’t. I often forget this step. As long as the oven gets turned on at some point, the food will cook eventually.)
2. In a bowl, stir together pureed strawberries and chia seeds. Set aside at least 5 minutes.
3. In a microwave safe bowl, mix together margarine, cocoa powder, and stevia-sugar blend. Microwave for 30 seconds. Stir in aquafaba and flour.
4. Grease a loaf pan. Pour in brownie batter.
5. Pour chia-strawberry mixture on top of brownie batter. Using a spoon or spatula, swirl strawberry mixture into brownie batter.
6. Place pan in oven. Bake about 20 minutes. 
7. Remove from oven and let cool. (I usually skip this step, but I found that the jam swirl was extremely hot and burnt my mouth. So, this may not be a good time to skip it.)

Because it’s vegan, you don’t have to worry about raw eggs and whether or not the egg has cooked fully. Yay!
Before Baking
After Baking

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