Description
Delicious and moist strawberry brownies made with a blend of spelt and almond flours, rich dark chocolate, and swirled with fresh strawberry jam and slices. These brownies are naturally sweetened with coconut sugar and use coconut oil for a dairy-free twist. Perfect for a unique dessert that combines chocolate and fruity flavors in every bite.
Ingredients
Chocolate Mixture
- 100 grams (½ cup) dark chocolate, roughly chopped, divided
- 60 grams (¼ cup) coconut oil
Wet Ingredients
- 1 large egg (room temperature)
- 200 grams (1 cup) coconut sugar
- 1 teaspoon vanilla paste
- 2 tablespoons non-dairy milk
Dry Ingredients
- 110 grams (¾ cup) light (white) spelt flour
- 100 grams (1 cup) almond flour
- 50 grams (½ cup) cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Toppings
- 110 grams (⅓ cup) strawberry jam
- Handful fresh strawberries, sliced (optional)
Instructions
- Preheat and prepare tin: Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper, setting it aside.
- Melt chocolate and coconut oil: Place 50 grams (¼ cup) of chopped chocolate and the coconut oil into a small saucepan. Gently heat until fully melted and smooth. Remove from heat and allow to cool to room temperature.
- Combine chocolate mixture and egg: Pour the cooled chocolate and oil mixture into a large bowl. Add the egg and whisk thoroughly until completely combined.
- Add sugar and vanilla: Stir in the coconut sugar and vanilla paste, whisking again to incorporate evenly.
- Mix dry ingredients: Add the spelt flour, almond flour, cocoa powder, remaining chopped chocolate, sea salt, and baking soda to the bowl.
- Incorporate dry ingredients and milk: Using a wooden spoon or spatula, mix the dry ingredients into the wet mixture. Add the non-dairy milk once the dry ingredients start blending into the batter. Continue mixing until the mixture is thick but smooth and homogenous.
- Press batter into tin: Transfer and press the brownie batter into the prepared baking tin, spreading it out into an even layer.
- Swirl strawberry jam: Spoon the strawberry jam on top of the brownie batter. Using the back of a spoon, spread and gently swirl the jam over the batter. It will remain layered on top, which is desired.
- Add fresh toppings: Optionally, arrange the sliced fresh strawberries and scatter a few more pieces of chocolate over the jam layer.
- Bake the brownies: Place the tin in the preheated oven and bake for 30-35 minutes. The edges will feel firm to the touch when done, while the center should be slightly soft and fudgy.
- Cool and slice: Remove from oven and allow the brownies to cool in the tin for at least 15 minutes. Then carefully lift them out using the parchment paper. Let cool completely before slicing into approximately 16 squares.
- Store leftovers properly: Store any leftover brownies in an airtight container in the refrigerator to keep the strawberries fresh. These brownies freeze well and can be eaten directly from the freezer.
Notes
- Ensure the egg is at room temperature to help the batter mix smoothly.
- Use dark chocolate with a high cocoa content for a richer chocolate flavor.
- Non-dairy milk can be almond, oat, or coconut milk based on preference.
- Feel free to omit the fresh strawberries on top if unavailable or for storage longevity.
- The batter will be quite thick; this is normal and necessary for fudgy brownies.
- Cooling the brownies fully before slicing helps maintain their structure and clean cuts.
- Refrigerate leftovers promptly to avoid the fresh strawberries spoiling.
- To freeze, wrap brownies individually or in portions in plastic wrap and place in a freezer-safe container.
