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Valentines Chocolate Covered Strawberry Brownies

Valentines Chocolate Covered Strawberry Brownies

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Author Neta

Ingredients

  • For the brownies
  • ½ cup + 2 tablespoons 4.5 oz/ 130 gr coconut oil
  • 1 cup sugar
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder 2.5 oz/70 gr
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup almond flour
  • ½ cup dark chocolate chips
  • For the chocolate topping
  • 1 ½ cup fresh strawberries diced
  • cup melted coconut oil
  • cup cocoa powder
  • 2 tablespoons honey

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared pan and spread evenly.
  5. 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.
  6. 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.

Recipe Notes

Based onthis recipe
Brownies will keep in an airtight container in the refrigerator for up to 3 days.