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Bakerita

Paleo Chocolate-Covered Strawberry Brownies

★★★★★ from 9 reviews

Berries· Brownies· Chocolate· Dairy Free· Desserts· Gluten Free· Paleo· Recipe Index· Refined Sugar Free

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These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won’t believe how delicious this paleo brownie recipe is!

These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won't believe how delicious this paleo brownie recipe is!

I remember when my sister first asked me to try baking healthier for her. When I was first learning how to bake eight years ago, it pretty well coincided with her discovering her intolerance to gluten. She would come into the kitchen and scoff at me putting 2 cups of sugar and a whole bunch of all-purpose flour into something, begging me to please figure out how to make things delicious without all the sugar and gluten that I normally used, that she couldn’t have.

I heavily resisted for a while. I was convinced that nothing without gluten or sugar could possibly taste good, and I held on to that skepticism for a while. Finally, when my dad decided to try going gluten-free, I acquiesced, realizing the majority of my immediate family now wouldn’t eat the gluten-filled items I’d make.

These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won't believe how delicious this paleo brownie recipe is!

My first trials were definitely not successful – it took a lot of trial and error to figure out which flours I preferred to work with and their idiosyncrasies that made them different from traditional gluten flours. Turns out my faves – almond, coconut, and tapioca – are all Paleo friendly too!

As I continued experimenting, I became genuinely surprised by how close I could get the taste of old faves into gluten-free + refined sugar-free versions. These Paleo Chocolate Chip Cookies, Paleo Chocolate Chunk Banana Bread, and Ultimate Gluten-Free Fudge Brownies have become staples that I love to make for my family, but they’re also recipes I can make for a crowd of people who normally eat gluten and not have one person complain (or really even notice) that they “taste healthy.”

These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won't believe how delicious this paleo brownie recipe is!

Even though I know exactly what goes into each of my recipes, sometimes I take a bite of one of these healthier gluten-free/refined sugar free/paleo treats and even I’m surprised. That totally happened with these chocolate-covered strawberry brownies.

After tasting these, I was like for reaaaal?? These have NO gluten or refined sugars AT ALL? I was impressed with myself, to say the least. These brownies don’t even have any chocolate at all, so no need to search for low sugar/high cocoa chocolate – all the chocolate flavor comes from cocoa powder!

These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won't believe how delicious this paleo brownie recipe is!

The brownie recipe uses only 1/2 cup of almond flour and it’s sweetened with coconut sugar. As for that gorgeous chocolate strawberry topping? Diced fresh strawberries are sprinkled over the baked brownies and topped with a mixture of coconut oil, cocoa powder, and maple syrup that firms up to create a deliciously smooth chocolate layer.

You’ve got to try these chocolate-covered strawberry brownies – they’re so fudgy, and the freshness of the strawberries is the perfect thing to cut through the richness of the chocolate. You won’t believe these are gluten-free, refined sugar-free, and Paleo – promise! Enjoy :)

These Paleo Chocolate-Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat. You won't believe how delicious this paleo brownie recipe is!

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These Chocolate Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat - they're gluten-free, refined sugar-free and Paleo!

Chocolate Covered Strawberry Brownies (Paleo)


★★★★★

4.7 from 9 reviews

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies 1x
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Ingredients

Scale
  • ½ cup + 2 tablespoons (130g) coconut oil
  • 1¼ cups (212g) coconut sugar
  • ¾ cups + 2 tablespoons (70g) unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup (48g) blanched almond flour
  • 1 cup (6 ounces) dark chocolate chunks, optional

For the chocolate topping

  • 1 cup fresh strawberries, diced
  • ⅓ cup (67g) coconut oil
  • ⅓ cup (28g) cocoa powder
  • 2 tablespoons (42g) maple syrup

Instructions

  1. Preheat oven to 325ºF. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.
  2. 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.
  3. Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Stir in the chocolate chunks. Pour the batter into the prepared pan and spread evenly.
  4. 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.
  5. 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.
  6. Brownies will keep in an airtight container in the refrigerator for up to 3 days.
  • Category: Dessert

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These Chocolate Covered Strawberry Brownies are a swoon-worthy and surprisingly guilt-free treat - they're gluten-free, refined sugar-free, and Paleo!
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Comments

  1. Sarah @Whole and Heavenly Oven says

    January 22, 2016 at 4:45 am

    Paleo brownies are the BEST! I seriously think I love them even more than regular brownies! And case-in-point here. WHOA! I don’t think I’m gonna be able to stop drooling anytime soon because these gorgeous babies are UNREAL! Love all that strawberry goodness!

    Reply
    • Rachel says

      January 22, 2016 at 7:12 am

      Thanks so much, Sarah!!

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    January 22, 2016 at 6:37 am

    These brownies are GORGEOUS, Rachel! Seriously, I want to reach through my screen and grab some. I’ve never seen a strawberry version quite like this! I absolutely love these! So pretty!!

    Reply
  3. Becky Winkler (A Calculated Whisk) says

    January 22, 2016 at 7:25 am

    These are beautiful, and sound amazingly delicious! I love how the frosting is literally strawberries covered in chocolate.

    Reply
  4. Medha (Whisk and Shout) says

    January 22, 2016 at 11:11 am

    Coconut sugar is just the best! Totally loving these brownies :) Pinning!

    Reply
  5. Lisa @ Chocolate Meets Strawberry says

    January 22, 2016 at 1:02 pm

    Pinned! I absolutely can’t wait to try these, Rachel!!

    Reply
  6. Traci | Vanilla And Bean says

    January 22, 2016 at 1:22 pm

    These are so pretty Rachel; the contrast of the strawberries on the chocolate is fabulous…. I’m thinking Valentine’s day! I want to use coconut sugar more in my baking.. so I’m looking forward to doing a bit of experimenting. Thank you for your motivation my dear!

    Reply
  7. Monica says

    January 22, 2016 at 5:34 pm

    You out-do yourself every single time :)

    ★★★★★

    Reply
  8. Bethany @ Athletic Avocado says

    January 22, 2016 at 6:03 pm

    These brownies are perfect in every way shape and form! They look super fudgey and full of chocolate strawberry goodness! LOVE THEM

    Reply
  9. Kennedy [email protected]'s Creative Corner says

    January 22, 2016 at 6:37 pm

    These look amazing! I LOVE that there’s nothing processed in them, and they look completely and utterly delicious! Keep posting these great recipes! :D

    ★★★★★

    Reply
  10. Claudia | The Brick Kitchen says

    January 22, 2016 at 8:07 pm

    That strawberry and chocolate combination just looks HEAVENLY, Rachel! I can’t believe they are so healthy either – so excited to give them a go (also glad you have done all the experimenting with different flours so I can just get on and make them haha!). Seriously gorgeous <3

    Reply
  11. [email protected] says

    January 22, 2016 at 8:09 pm

    Thanks for introducing me to coconut sugar…I’ve never heard of it. These are so sweet looking, Rachel! A perfect Valentine’s Day treat! I love your dedication to your family, my friend… beautiful!

    ★★★★★

    Reply
  12. Najeeb says

    January 22, 2016 at 10:30 pm

    Wow, that looks simply ridiculous, especially the strawberries on top, they add an amazingly gorgeous touch! Never seen anything like it before. Would like to make that soon.

    One point though, since you are adding coconut sugar, I don’t think you can call it refined sugar free or paleo. If you were adding honey or pure unrefined coconut sap/nectar, sure, but coconut sugar is still a processed industrial product/sugar. People in the paleo era would have used coconut sap if they came across it, but they wouldn’t have made sugar out of it.

    Another counterpoint is that weight by weight, coconut sugar has the same amount of sugar/calories as refined white sugar. Yes, it has some minerals, but only in trace quantities. Actually coconut sugar is analogous to unrefined cane sugar (turbinado, demerara, sucanat), as they are both dried plant juices. And if unrefined cane sugar is *not paleo* and is nutritionally considered a “refined sugar”, so is the case with coconut sugar, maple sugar, or other crystallized plant juices or saps.

    Would appreciate your thoughts.

    Reply
    • Charlie says

      February 7, 2016 at 1:40 am

      You sound like a fun person to have at parties

      Reply
    • Rachel says

      July 3, 2019 at 2:39 pm

      coconut sugar is Paleo, you can look it up.

      Reply
  13. karrie @ Tasty Ever After says

    January 23, 2016 at 12:35 pm

    I need these brownies like yesterday!! I love the combo of chocolate and fresh strawberries and these are healthy so I can eat the whole pan by myself :) Well, I guess I can share since I’ll make them for Valentines Day for me and Hubby.

    ★★★★★

    Reply
  14. Cyndi - My Kitchen Craze says

    January 23, 2016 at 8:04 pm

    Man oh man those brownies look amazing. And you make paleo look so easy. I need to try these asap! Love all that gooey chocolate-ness. Yum!

    Reply
  15. Kelly says

    January 28, 2016 at 3:36 am

    These are SO beautiful, Rachel! I love that your family inspired you to make healthier treats :) My niece & sister-in-law found out they were gluten intolerant 5 years ago and it inspired me to learn more about gf baking then too. These would be a hit with everyone though! I love the strawberries!

    Reply
  16. Liz says

    January 31, 2016 at 1:29 pm

    This looks just amazing. I love a good healthy brownie recipe. Especially ones that look as moist as this one. I will have to get some strawberries and try this.

    Reply
  17. Charlie says

    February 7, 2016 at 1:38 am

    First of all, what the hell is “paleo”. Secondly i’m annoyed that buzzfeed shared this because it looks great, but to make it I’m required to go buy a bunch of weird gluten free ingredients that definitely won’t be at my local store, instead of just using stuff I already have in my cupboard. Guess i’ll have to look elsewhere for something similar.

    ★★

    Reply
    • Rachel says

      February 7, 2016 at 7:59 am

      Hi Charlie, Paleo is a specific type of diet that eliminates grains and refined sugars (as well as a bunch of other stuff, but it get’s complicated so I won’t get into it). If you want to make these brownies in their full chocolatey caloric form, you can use your favorite brownie recipe and just do the strawberry/chocolate topping – you’ll get the same delicious chocolate covered strawberry flavor! I’m leaving my favorite brownie recipe with the chocolate strawberry topping added below in case you want to try that. Enjoy!

      6 oz. dark chocolate, coarsely chopped
      ½ cup (4 oz.) unsalted butter
      ¾ cup (5¼ oz.) granulated sugar
      ¼ cup (2 oz.) light brown sugar
      2 eggs
      1 teaspoon vanilla extract
      ½ teaspoon salt
      1 tablespoon cocoa powder
      ⅔ cup (2¾ oz.) all-purpose flour

      For the chocolate strawberry topping
      1 cup fresh strawberries, diced
      ⅓ cup coconut oil, melted
      ⅓ cup cocoa powder
      2 tablespoons maple syrup

      Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
      In a medium bowl, whisk the flour, salt, and cocoa powder together.
      Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined.
      Add 2 eggs to the chocolate mixture and whisk until smooth. Add the vanilla and stir.
      Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour into the prepared pan.
      Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Let cool.
      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 hour before cutting into 16 squares.

      Reply
      • Miriam says

        January 1, 2017 at 7:40 am

        Can the coconut oil be substituted for any other vegetable oils?

        Reply
        • Rachel says

          January 1, 2017 at 3:23 pm

          Hi Miriam, I’d recommend butter instead of coconut oil if you’re going to substitute – I haven’t tried it with vegetable oil so I’m not sure if it’d work.

          Reply
          • Jamie says

            January 30, 2017 at 1:21 pm

            Yes, I’m curious if anyone has tried butter/trans-fat free margarine. As a dietitian, I cannot hop on board the coconut oil fad since 14 of the 15 grams per serving are saturated and therefore, not heart healthy.

          • Rachel says

            January 30, 2017 at 2:19 pm

            Hi Jamie, you could definitely use butter instead of the coconut oil if you prefer.

      • Lori C says

        October 5, 2019 at 8:29 am

        Ha Charlie is a hoot! I was kind of wondering the same thing. I only wrote down the topping, I figured I would my own brownie mix.
        Rachel, you must have a lot of patience! LOL have a great day.

        Reply
  18. Jessica says

    February 16, 2016 at 10:56 am

    I know this is getting lots of compliments on looks but I tried to make this 2 times with just the paleo ingredients and came out completely different. What did you use to make it rise? The second time I made this it was with baking soda and that has little effect. Both times it came out oily and I didn’t even use the 2 tlbs added to the 1/2 C.

    Reply
    • Rachel says

      February 16, 2016 at 12:59 pm

      Hi Jessica, sorry you’re having trouble! I usually don’t use leaveners in my brownie recipes because it keeps them fudgy. These are definitely fudge brownies, if you’re looking for something cakey these aren’t for you. How did they come out differently each time? Did you use different brands of ingredients? Unfortunately, because I wasn’t in the kitchen with you, it’s hard for my to say why it didn’t work. Feel free to send me an email if you want to discuss further!

      Reply
  19. [email protected] says

    March 7, 2016 at 7:42 am

    Love how the strawberries look on the chocolate. I just had my daughter look over my shoulder saying, “I want these, I want these”!!! So they’re a hit here I guess! :)

    Reply
  20. Gigi says

    March 11, 2016 at 11:32 am

    I’m not sure what I did wrong, but my brownies came out really oily on top? It’s like the coconut oil didn’t completely mix in?? Any help??

    Reply
    • Rachel says

      March 11, 2016 at 12:01 pm

      How odd! Did the oil seem fully incorporated when you mixed it in, or did the batter seem oily? I’ve made these brownies a number of times and haven’t anything similar to that happen. Unfortunately without being there with you, it’s hard to say what went wrong. The oil should have incorporated smoothly into the batter when you mixed in the eggs.

      Reply
      • Carol says

        June 28, 2016 at 9:35 am

        I just made them and mine also came out swimming in the oil. They have cooled now and I have put them in the fridge to solidify further. I think next time I will use less coconut oil and coconut flour instead of almond.

        Reply
        • Rachel says

          July 5, 2016 at 9:09 am

          Hi Carol – sorry to hear you had issues! I’ll do more testing with this recipe to see if I can replicate the problem and see what’s causing it.

          Reply
  21. shapingyourhealth says

    March 13, 2016 at 7:47 pm

    This recipe is amazing, I just made it with my sister earlier this evening. At first she was skeptical to try it because it was gluten-free but the brownies won her over! This will definitely be one of my go-to recipes.

    Asha

    Reply
    • Rachel says

      March 13, 2016 at 8:17 pm

      I’m so glad you enjoyed them!! I love hearing about converts :)

      Reply
  22. Adele M says

    March 15, 2016 at 8:04 pm

    Can you use just coconut flour? I have adverse reactions to almond flour…..

    Reply
    • Rachel says

      March 16, 2016 at 7:57 am

      Hi Adele. Coconut flour is much more absorbent than almond flour and doesn’t substitute well for it. You could use another nut flour or sunflower seed flour in it’s place, or if you want to use coconut flour, I’d recommend finding a brownie recipe that uses coconut flour and just adding the chocolate strawberry topping. I hope this helps!

      Reply
    • Shanelle says

      April 17, 2016 at 3:06 pm

      I used coconut flour and they turned out perfectly! (Same amount)

      Reply
      • Rachel says

        April 17, 2016 at 4:01 pm

        That’s great to know – thanks for sharing, Shanelle!

        Reply
  23. Michelle says

    March 19, 2016 at 7:31 pm

    I made these today and they are awesome!! Very rich and decadent for sure. Everyone loved them :)

    Reply
    • Rachel says

      March 21, 2016 at 6:38 am

      So glad they were a hit, Michelle!

      Reply
  24. Beth says

    April 1, 2016 at 8:29 am

    I love chocolate and strawberry combination. What can you substitute for eggs, coconut and almond items? I am allergic to them all.

    Reply
    • Rachel says

      April 1, 2016 at 11:25 am

      Hi Beth. I haven’t tried making these brownies any way except how the recipe is written, but here’s a few suggestions you could try. In place of the eggs, I would try using flax eggs. For the coconut oil, you can substitute unsalted butter. For the coconut sugar, any granulated sugar would work – if you eat refined sugars, you could do 3/4 cup light brown sugar + 1/2 cup white, or sub in maple or date sugar. For the almond flour, I would recommend another nut flour, like hazelnut. Oat flour might would too. Again, none of these are tested. Good luck! I’d love to hear how they turn out.

      Reply
  25. Kristen says

    May 13, 2016 at 8:49 pm

    Holy fudgy-ness!!! These are so rich being Paleo I needed a glass of milk or water afterwards! These were delicious though! Thank you!!!

    Reply
  26. Robin says

    June 2, 2016 at 7:14 am

    Hi Rachel,

    So I love these brownies, I have been making them without the strawberry topping just as regular brownies, but now I am supposed to only use honey as a sweetener. I was wondering if you could tell me how to sub honey for the coconut sugar, or if you could create a brownie recipe that uses only honey for the sweetener and is similar to this grain free recipe? I am scared to try it on my own and waste ingredients. Almond flour is like gold, lol! Should I sub the honey for the coconut sugar by weight?

    thanks,
    Robin

    Reply
    • Rachel says

      June 4, 2016 at 8:04 am

      Hi Robin. I’m so glad you’re enjoying the brownies! I haven’t tried making these brownies with honey (or just a liquid sweetener) so I can’t confidently give you a recommendation as to how to substitute it and still get the same texture – I do know that subbing 1 1/4 cups of liquid sweetener for a granulated sweetener would definitely mess with the texture though. I can put a honey-sweetened brownie on my recipe to-do list for sure, but I just moved so it might be a little while before I get a recipe perfected. My apologies I can’t be more helpful at the moment!

      Reply
  27. betsy orozco says

    August 1, 2016 at 9:06 pm

    These look amazing! Have you had any success making these with coconut flour? I’m allergic to nuts so almond flour is a no-go for me. I’m curious to find out if you’ve had success. :)

    Reply
    • Rachel says

      August 2, 2016 at 8:04 am

      Hi Betsy – I haven’t tried it, and since coconut flour performs pretty differently than almond flour, I think a unique brownie recipe using coconut flour specifically would be a better bet. I’ll definitely add that to my list of recipes to develop, but in the meantime, you can find a different basic brownie recipe online using coconut flour and use the topping I used here on top! :)

      Reply
  28. Natasha says

    September 13, 2016 at 5:14 pm

    Hi Rachel, I’m having a problem with the sugar dissolving, I know you used cocount sugar, and I’m using orangic sugar. The problem is the sugar isn’t dissolving. Does it matter if the sugar dissolves?

    Reply
    • Rachel says

      September 13, 2016 at 7:32 pm

      Hi Natasha. Do you mean in the brownies themselves? It doesn’t need to be completely dissolved because it will dissolve when the brownies bake, but the batter should come together and be smooth! Hope this helps.

      Reply
  29. Ezra says

    January 19, 2017 at 8:54 pm

    Heavenly! Hubby who is trying to steer of sweets ate half the cake, I found the rest of fam fighting over who had the biggest piece before and who should have the last one…I think I might have had about a corner of it. Awesome recipe! Thank you!

    Reply
    • Rachel says

      January 20, 2017 at 7:13 am

      That’s what I like to hear!! So glad that your whole family enjoyed the brownies so much, Ezra!

      Reply
  30. Caitlin says

    January 20, 2017 at 3:58 pm

    Someone may have already asked this, but do you think I could use rice, tapioca, or coconut flour in place of the almond flour? I have a nut allergy *womp womp* Thank you!

    Reply
    • Rachel says

      January 20, 2017 at 4:06 pm

      Hi Caitlin. I wouldn’t recommend coconut flour since it’s much more absorbent than almond flour. I haven’t worked a lot with rice flour, but from what I know about it, it should work. I wouldn’t recommend all tapioca flour, but you could use part tapioca flour and part rice flour. Because I haven’t tried it, I can’t guarantee the outcome of any of the these changes. Let me know what you end up trying, and how it works. Good luck!

      Reply
  31. Julia says

    February 14, 2017 at 2:08 pm

    These are so yummy! Do you have any idea what the nutrition facts are? Thanks for the recipe!!

    Reply
    • Rachel says

      February 14, 2017 at 2:41 pm

      Hi Julia – so glad you like them! The recipe card has been updated to include the nutritional info.

      Reply
      • Julia says

        February 15, 2017 at 11:02 am

        Thank you!!! You’re quick too!

        Reply
  32. Dana says

    February 15, 2017 at 3:48 pm

    Looks very yummy! Just one question: can you use frozen/thawed strawberries?

    Reply
    • Rachel says

      February 15, 2017 at 4:19 pm

      Hi Dana – it won’t have quite the same texture as fresh strawberries, but thawed strawberries should work. Just make sure your fully thaw and drain them so the brownies don’t get soggy. Enjoy!

      Reply
  33. Laura MR says

    August 15, 2017 at 11:44 pm

    Hi,

    this receipe sounds awesom. I definitely will give them a try next time!!
    Can you recommend how to make these beauties vegan?
    Thx!

    Laura

    Reply
    • Rachel says

      August 16, 2017 at 12:10 am

      Hi Laura, you could use flax eggs here and I think they’d be just fine :) enjoy!

      Reply
  34. Alexis says

    February 8, 2018 at 2:58 pm

    I’m thinking Ghee might be a healthier alternative to either butter or coconut oil. Also have you considered making these with Cacao powder rather than Cocoa powder, it would boost the nutritional benefits.

    Reply
    • Rachel says

      February 8, 2018 at 3:34 pm

      Hi Alexis, cacao and cocoa powder can be used interchangeably, so feel free to use it if that’s what you’d prefer. Ghee could also be used if you like.

      Reply
  35. Lorena says

    February 14, 2019 at 1:56 pm

    Hi Rachel, Can not wait to make them. One question regarding the Nutrition Facts, I guess when you put Serving Size 1 g you mean 1 square of 16 squares of the whole recipe? Only asking because Im counting macros.

    Please advise
    Thank you

    Reply
    • Rachel says

      February 15, 2019 at 11:50 am

      Whoops, yes, the nutrition facts are for 1/16th of the recipe!

      Reply
  36. Sarina says

    June 19, 2019 at 7:02 pm

    Hi! Just made these and they look gorgeous! Only problem is they aren’t thick brownies like the images you have!!! They are very thin like brownie or cookie skillet. Do you know why? I have been baking Paleo for over 5 years now and followed the recipe to the t!. I want thick fudgy brownies!!!

    Reply
    • Rachel says

      June 20, 2019 at 10:51 am

      Hi Sarina, I’m guessing your pan was bigger than the one I used! That’s the only explanation for why the brownies would be a little thinner if you followed the recipe exactly! Id’ try using a smaller pan next time.

      Reply
  37. donny says

    November 28, 2019 at 12:52 am

    Hi, Rachel thank you for this wonderful recipe cant wait to make them ..but could you please tell me the recipe in grams, please.many many thanks from Korea!

    ★★★★★

    Reply
    • Rachel says

      December 1, 2019 at 8:05 pm

      Hi Donny, the recipe has been updated with gram measurements. Hope this helps!

      Reply
  38. Albesa says

    July 16, 2020 at 3:01 am

    This looks amazing but I don’t have any almond flour. Is it okay to use regular flour?

    ★★★★★

    Reply
    • Rachel says

      July 21, 2020 at 11:07 am

      It hasn’t been tested that way, but usually regular flour will work in place of almond flour. Enjoy!!

      Reply
  39. Albesa says

    July 28, 2020 at 11:45 am

    Hi Rachel,

    I tried this recipe and absolutely loved it!
    I want to make it again though and I had 2 questions:
    1) After refrigerating the brownies, I noticed a white layer around the edges of the brownies, I’m assuming this is the frozen coconut oil. Is there any way to avoid this?
    2) Not sure during which step to add the chocolate chunks so that they look like in the photos haha, I couldn’t find this in the recipe. Could you advise?

    Thanks for the amazing recipe <3

    ★★★★★

    Reply
    • Rachel says

      July 28, 2020 at 2:15 pm

      Hi Albesa! So glad you’re loving the recipe. For the coconut oil, I’m guessing the chocolate layer separated a bit. Make sure it’s super well mixed and incorporated together before pouring it over the brownies. Sometimes letting it partially cool on the counter and stirring every so often helps integrate everything, and then pour when it’s lukewarm. Also, I added when to add the chocolate to the recipe!! Hope this helps :D

      Reply
  40. Lynne says

    February 19, 2021 at 1:46 pm

    These have become a crowd favorite over the last few years (with or without the strawberries)! Thank you very much.

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      February 19, 2021 at 1:51 pm

      Wonderful!! So glad you love them, Lynne.

      Reply

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Gluten-Free Vegan Blackberry Pancakes

20+ Vegan Oatmeal Recipes

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

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MAPLE PECAN SCONES ✨ they are so SO tender and d MAPLE PECAN SCONES ✨ they are so SO tender and delicious, full of pecans and maple goodness. I’m working on some other new scone recipes today and it brought me back to THIS goodness!!! they’re GF, paleo + vegan and perfect served with your coffee as a quick breakfast, as a midday snack, OR as dessert (they’re fab with ice cream if you’re into that). 

get the recipe from the link in my bio! https://www.bakerita.com/gluten-free-vegan-maple-pecan-scones/
down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖

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