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Preheat oven to 325ºF/160ºC. Line an 8 inchX8 inch (20 cm X 20 cm) baking pan with parchment paper leaving, grease the paper and set aside.
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In a large microwave-safe bowl, combine coconut oil, sugar, cocoa powder, salt, and heat on high power to melt, in 30 seconds intervals, stirring in between, until mixture has melted and smooth.
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Add the vanilla, eggs, and whisk vigorously until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Stir in the chocolate chips.
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Pour the batter into the prepared pan and spread evenly.
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Bake for about 22-25 minutes until a toothpick inserted into the center come out with moist crumbs attached, don't over bake! Let brownies cool completely.
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Spread the strawberries evenly over the brownies. In a small bowl, whisk together the melted coconut oil, cocoa powder, and honey. Pour evenly over the strawberries. Refrigerate for at least 1 hours before cutting into 16 squares.