Best Chocolate Covered Strawberry Brownies

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.

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 GF 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.”

Best Chocolate Covered Strawberry Brownies
I made these delicious brownies for my sister’s birthday and they were a delight!

Prep Time 15 minutes                                        Resting Time 2 hours       

Cook Time 35 minutes                                      Servings 25 brownies
Total Time 2 hours 50 minutes

Ingredients

Fudgy Brownies

• 7 ounces (200 g) semisweet or bittersweet chocolate, chopped (or about 1 cup plus 2 tablespoons chocolate chips)
• 3 tablespoons (18 g) unsweetened cocoa powder
• 1/2 cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
• 2 teaspoons vanilla extract
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs, room temperature
• 1/2 teaspoon salt
• 1 cup (125 g) unbleached all-purpose flour

Chocolate Ganache Topping

•     2 cups (150 g) fresh strawberries, halved
•     6 tablespoons (90 ml or 3 oz) heavy cream, room temperature
•     2 cups (300 g) semisweet chocolate chips

Instructions

1. Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper and set aside.
2. Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool slightly.
3. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
4. Pour the mixture into the prepared pan, spread into the corners and level with an offset spatula. Bake 30 to 35 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.

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