As I’m writing this I’m thinking…
maybe I should share less chocolate desserts? A few posts ago, I shared the coconut cream pie and I realized that was the first non-chocolate dessert I made in a LONG time. Because in my opinion, all dessert needs a little chocolate. These brownies have a lotta chocolate. Triple the chocolate. Any suggestions for desserts without chocolate you’d like to see??
These start with a brownie base (made with almond flour and you’d never know it!), chopped fresh strawberries, and drizzled with chocolate ganache. These are rich & fudgy brownies, perfect for bite sized brownies!
If you have a favorite brownie recipe (or want to use a box mix) you can use that recipe. Then just add the strawberries & chocolate ganache. Adding the strawberries on top cuts down on the overbearing chocolate. They balance everything out and add a must needed tartness to the brownies. Instead of baking the strawberries in the brownies, they are added last after the brownies cool so the strawberries stay nice and fresh. Since the strawberries are added on top of the brownies & won’t be cooked, the texture will be best with fresh strawberries.
After making the brownies you’ll want to store them in the freezer and wait for everything to set. If you take it out too soon the ganache won’t have time to harden and cutting everything will turn into a gooey mess. I know from experience, oops. I recommend storing them in the freezer until a few minutes before you serve them.
Are you going to make Triple Chocolate Strawberry Brownies? Let me know in the comments and leave any questions or suggestions (for those non chocolate desserts!) below.
Triple Chocolate Strawberry Brownies
https://northcoasteats.com/wp-content/uploads/2019/07/strawberry.brownies.northcoasteats-0241.jpg
| Yield: makes 9 x 9 inch pan |
These start with a brownie base (made with almond flour and you’d never know it!), chopped fresh strawberries, and drizzled with chocolate ganache. These are rich & fudgy brownies, perfect for bite sized brownies!
You'll Need...
- 1/2 cup coconut oil
- 3/4 cup sugar
- 3/4 cup plus 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup almond flour
- 1 cup chocolate chunks
- 1 1/2 cup fresh strawberries, diced
- GANACHE:
- 2 tablespoons honey
- 1/4 cup coconut oil
- 3 ounces chocolate chips
- 1/3 cup cocoa powder
Directions
- Preheat oven to 325 degrees. Line an 8 x 8 inch pan with parchment paper.
- In a medium saucepan over medium heat, melt coconut oil, sugar, cocoa powder, and salt. Stir until sugar is dissolved. Remove from heat.
- Add vanilla and eggs and mix until combined.
- Stir in almond flour and chocolate chunks.
- Bake brownies about 15 - 20 minutes until batter is set. Cool.
- Top with diced strawberries.
- Make the ganache: in a small saucepan, add all ganache ingredients and stir over low heat until everything is melted. Remove from heat and pour on top of strawberries.
- Transfer strawberry brownies to freezer for about 30 minutes, until ganache is set and hard.
- I recommend storing the brownies in the freezer!
Additional Notes
images & text © North Coast Eats
adapted from Bakerita
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