Brownies with Strawberries
These paleo brownies with strawberries are the best brownies i've ever made! They have chewy edges, fudgy centers, and are topped with coconut whipped cream, fresh strawberries, and flakey sea salt for a gourmet feel. Not only that, but these are super quick and easy to make! Made with almond flour and coconut flour and sweetened with coconut sugar, these are grain free, gluten free, dairy free, and refined sugar free.
Ingredients
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 1/2 tsp baking soda
- 2 eggs, room temp or 2 flax eggs - see notes
- 1/3 cup maple syrup
- 1/2 cup coconut sugar *or monk fruit
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter or almond butter *sunbutter or tahini works as a nut-free option
- 3/4 cup chocolate chips
- 1 tsp vanilla extract
- pinc sea salt
Toppings
- 1 container coconut whipped cream or cool whip *can use homemade whip instead!
- 7-8 large strawberries
Instructions
Brownies
- Preheat oven to 350f.
- In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth. Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain.
- Spread the batter into an 8x8 baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool completely. I like to stick mine in the freezer until completely cooled (about 45 minutes) or in the fridge for an hour - they get even fudgier when chilled!
Toppings
- One chilled, add the tub of coconut whipped cream or cool whip.
- Slice the strawberries into thin slices. Add them on top of the whipped cream. I like to drizzle melted chocolate over top.
- Return to the fridge until ready to eat!
Notes
*flax eggs: mix two tablespoon ground flax seeds with 6 tablespoon water. Let the mixture sit 5-10 minutes to thicken. Then use in the recipe.