Ok, these are unreal. I wanted to make a sweet Valentine’s day treat and these delivered.
Recipe is inspired by If You Give a Blonde a Kitchen with a couple little changes - using an all purpose gluten free flour, coconut sugar, dark chocolate and cacao powder.
This recipe is gluten free and contains a little less sugar but they’re still a sweet treat and every so often that’s just what we need!
Plus, I love the strawberry touch on top :)
1 cup 75% dark chocolate, chopped
1/2 cup unsalted grass fed butter, room temperature
3 tablespoons raw cacao powder
3 eggs, room temperature
1/2 cup raw coconut sugar
2 teaspoons pure vanilla extract
1/2 teaspoon Himalayan sea salt
Chocolate Ganache Topping
2 cups fresh strawberries, halved
2 cups, semisweet chocolate chips
8 tablespoons heavy cream
Preheat oven to 350 F and line a square baking pan with parchment paper.
Melt dark chocolate and butter in a double boiler, then whisk in the cocao.
In a separate bowl, whisk together eggs, coconut sugar, vanilla extract and salt.
Whisk in the warm chocolate and then stir in the flour until well combined.
Pour batter into brownie pan and spread out flat with a spatula. Bake for 30 minutes and let cool before adding strawberries and ganache.
When brownies have cooled, place cut strawberries over the brownies.
Heat heavy cream in a saucepan (do not boil!) and remove from heat. Stir in chocolate chips until melted then pour over the strawberries.
Let rest for a little bit before cutting and serving and store in an air tight container.
~ Happy Valentines day!