Chocolate Covered Strawberry Brownies (Gluten Free + Paleo)

Need a gluten free, paleolithic, lacto ovo vegetarian, and fodmap friendly hor d'oeuvre? Chocolate Covered Strawberry Brownies (Gluten Free + Paleo) could be a tremendous recipe to try. One serving contains 254 calories, 3g of protein, and 19g of fat. For 83 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. valentin day will be even more special with this recipe. This recipe from Bakerita has 101 fans. If you have coconut sugar, eggs, cocoa powder, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 20%, this dish is rather bad. Try Chocolate Covered Cake Doughnut – Paleo, Gluten-Free, Gluten-Free Chocolate Covered Strawberry Cobbler for One, and Chocolate Covered Coconut Stuffed Dates (Raw, Vegan, Gluten-Free, Paleo) for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Whisk for about 30 seconds to help dissolve the coconut sugar into the oil.Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly.Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick - it should come out with moist crumbs attached. Don't over bake! Let brownies cool completely.Spread the strawberries evenly over the brownies. In a small bowl, whisk together the coconut oil, cocoa powder, and maple syrup. Pour evenly over the strawberries. Refrigerate for at least 1 hours before cutting into 16 squares.Brownies will keep in an airtight container in the refrigerator for up to 3 days.

 

Step by step:

1. Preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds).

2. Whisk for about 30 seconds to help dissolve the coconut sugar into the oil.

3. Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended.

4. Add the almond flour and stir until combined.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick - it should come out with moist crumbs attached. Don't over bake!

7. Let brownies cool completely.

8. Spread the strawberries evenly over the brownies. In a small bowl, whisk together the coconut oil, cocoa powder, and maple syrup.

9. Pour evenly over the strawberries. Refrigerate for at least 1 hours before cutting into 16 squares.Brownies will keep in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need