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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)

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 brownies
Calories 220 kcal
Author Rachel Conners

Ingredients

For the chocolate topping

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. 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.
Nutrition Facts
Chocolate Covered Strawberry Brownies (Paleo)
Amount Per Serving (1 brownie)
Calories 220 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 21g7%
Sugar 17g19%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.