Fudgy Gluten Free Strawberry Brownies
These Gluten Free Fudgy Strawberry Brownies are a rich and delicious take on traditional brownies. They are also gluten free and refined sugar free, topped with strawberry jam and freeze dried strawberries. I love making these for Valentine's Day!
Servings 9 brownies
Ingredients
- ½ cup coconut oil
- 3 oz chocolate chips (about ½ cup) dark or semi-sweet
- scant ⅓ cup cocoa powder
- 2 eggs room temperature
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup strawberry jam
- ¼ cup crushed freeze-dried strawberries
Instructions
- Preheat oven to 350F and line a 9x9 or 8x8 baking dish with parchment paper.
- Melt the coconut oil and chocolate chips together. You can do this over the stove or in 30 second increments in the microwave, mixing regularly.
- Once chocolate mixture is smooth, whisk in the cocoa powder. Set aside to cool slightly.
- In a stand mixer (or with a hand mixer, although this will be a little more labor intensive), beat together the eggs and coconut sugar for 3-5 minutes until the mixture is lighter in color and fluffier.
- Add the chocolate mixture and vanilla extract and beat on low until just combined.
- Fold in the dry ingredients until just mixed. You can fold in some extra chocolate chips at this stage if you would like, as well.
- Pour the batter into your baking dish and smooth out the top.
- Add dollops of the jam on top of the brownie batter. Use a toothpick or chopstick to swirl the jam evenly all over the top of the brownies. Next, sprinkle on your crushed freeze dried strawberries. You can use less/more as desired.
- Bake for 18-22 minutes until a toothpick just comes out clean. Check it at 18 minutes and watch the brownies closely from then. You don't want to over bake brownies.
- Remove and let cool for 10-15 minutes before removing from the baking dish by using the parchment paper.