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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.
Dark Chocolate + Strawberries = THE BEST COMBO!
Is there anything better than dark chocolate covered strawberries? Oh yes there is. Dark Chocolate Strawberry Brownies!!!
I am pretty sure February is officially declared the month of chocolate. If not, can we just make it a thing? If you have been a loyal follower of my site, you will realize there is no shortage of chocolate recipes, or brownies. Basically because it’s one of the only desserts I eat! As a nutritionist, I always make sure that when I eat dessert, it’s totally worth every bite. And these brownies, oh yes– worth it!
Don’t get me wrong, I can definitely go for a slice of chocolate cake, or love a really good cookie, but for the most part, I definitely stick with chocolate and more specifically, brownies. Generally speaking, I am also not necessarily a fan of fruit for dessert. But when combined with chocolate, I can be persuaded otherwise!
With Valentine’s Day just around the corner, I have been thinking ALOT about my Raspberry Cheesecake Brownies Bars.
Like, craving them several times a week. Still haven’t made them yet this month, but I’ll change that soon. Instead, I focused on making these dreamy, Dark Chocolate Strawberry Brownies.
How to make Dark Chocolate Strawberry Brownies:
These decadent brownies have double chocolate!! Here is what we’ll do to make them:
- Stir together the dry ingredients: almond flour, cocoa powder, coconut sugar, baking soda, and salt
- Whisk together the wet ingredients: melted coconut oil, eggs, maple syrup, and vanilla extract. Combine the wet ingredients into the dry and whisk into completely incorporated and no dry pockets remain.
- Fold in diced strawberries and chocolate chips (I use dark chocolate chips from Enjoy Life foods)
- Spoon the batter evenly in the baking dish and add additional strawberries on top if you want! Bake for 25 minutes.
The melted chocolate chips adds in that double layer of gooeyness for the perfect treat! Almond flour and coconut oil also give that buttery, moist taste we love when it comes to brownies. They turned out so delicious!
Serving/Storing:
Let these cool completely before serving (I know, I know it’s tough). Cut into 16 even squares.
I store these in the fridge (for up to 1 week) or in the freezer (up to three months).
Bring to room temperature for about 20 minutes to thaw.
Enjoy!
Dark Chocolate Strawberry Brownies
Ingredients
- 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
Instructions
- 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.
Hi Amy, will these work with frozen strawberries?
Sure!
Hmm — would these still taste yummy if I omitted the honey? And possibly decreased the coconut sugar?? Or would it totally throw off the recipe?? Thank you!
They may be more bitter, but you can definitely try! Still yummy with a good texture.