This dynamic combo of strawberries and dark chocolate, work fantastically in brownies! You’ll love these grain-free, refined sugar free treats that are perfectly fudge-y and delicious.
3/4 cup blanched almond flour
1/2 cup dark chocolate cocoa powder
1/2 cup coconut sugar
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup melted coconut oil
2 large eggs
2 tbsp real maple syrup or honey
2 tsp vanilla or chocolate extract
3/4 cup diced strawberries
2/3 cup dark chocolate chips
sliced strawberries for extra garnish
Preheat the oven to 350 degrees. Prepare an 8×8 baking dish by creating a sling with parchment paper. Use non-stick spray to coat. Set aside.
In a medium sized bowl, stir together your dry ingredients: almond flour, dark chocolate powder, coconut sugar, baking soda, and salt.
In a larger bowl, whisk together melted coconut oil, eggs, maple syrup, and vanilla extract. Pour dry ingredients into wet, continue to stir until no dry pockets remain. Fold in strawberries and chocolate chips.
Spoon batter into prepared pan, using a rubber spatula when necessary. Smooth out the top of the brownie batter, ensuring it’s equally spread across the pan. Top with additional strawberry slices, if using. Transfer the pan to the oven.
Bake for 25 minutes, or until edges are firm and the center is almost set (may be slightly jiggly in the center). Remove from the oven and let cool completely.
Once cooled cut into squares (approximately 4×4 for a total of 16 brownies). Can be stored at room temperature for 3-4 days, or in the fridge for a week, or freezer.