Chocolate Strawberry Brownies (Wheat-Free)

Earlier this week, I shared our strawberry orchard look on the blog and the story behind our day trip to Larriland Farm! We ended up picking 9 POUNDS of strawberries which, to our surprise, went very quickly; by Thursday that same week - to be exact. Before we realized how quickly they would disappear, we started brainstorming recipes to use the strawberries in (aside from smoothies and general snacking).

Since Sam and I recently cut out wheat from our diets, we felt that jam might not be the best option (I couldn't think of anything but bread to eat it with). Then, we started talking about our favorite thing to pair strawberries with: chocolate. DUH. Fun fact: the very first year that Sam and I started dating, he came over to my house to celebrate the Fourth of July weekend and I made him an appetizer, dinner, and A WHOLE CAKE. Can you tell that it was the first time I had ever really cooked for a boyfriend before? I thought that he might sit down after eating bread, dip, steak, asparagus, and maybe have an entire cake. Seemed reasonable. Boys are hungry savages. The point of this story is that although he didn't eat more than a sliver of this double chocolate, 3-layer cake, we did devour the chocolate covered strawberries surrounding it. Oh yeah, I went alllll out. I think I dipped 10 or 15 strawberries in dark chocolate to decorate the cake. It was crazy. Poor Sam would have been 500 pounds if I made dinner for him that way every night. 

Anyway, we have obviously shifted our eating quite a bit in the past 6 years but, one thing that has remained a favorite (and a cute memory) is chocolate covered strawberries. This is the first time since Sam and I cut out wheat (among other things) from our diets last month that I have baked a dessert. I'll admit, I was very nervous grabbing ingredients off the shelf that were foreign to me in order to substitute them in for this recipe. I am used to baking with extra butter, extra sugar, etc. (aka the southern way). When I brought these brownies into my office for my coworkers to try, I even labeled them "healthy brownies". Is there such a thing? If so, these might meet the mark. 

Despite the fact that these are the "healthiest" brownies I have ever made, they are DEFINITELY the best. No bullshit, you guys. I have never, ever tasted a more decadent, moist, flavorful brownie in my entire life. 

It was the perfect recipe to highlight the freshly picked strawberries from the farm. Sam and I paired these brownies with a scoop of French vanilla ice cream and it literally was like magic in our mouths. I think we both were shocked. Since tasting them, we have already decided that we are for sure making these as "our dish" for the annual Fourth of July party (+ a few blueberries on top for decoration). 


Brownies -

  • ½ cup + 2 tablespoons coconut oil
  • 1¼ cups coconut sugar
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup almond flour
  • 1 cup dark chocolate chunks

Chocolate Strawberry Topping -

  • 10 organic strawberries, quartered
  • 6 oz. milk chocolate premium baking chips
  • 2 tablespoons coconut oil
  • 1 tablespoon unsweetened shredded coconut 


  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. In a medium glass bowl add chocolate chips and coconut oil. Microwave for 1 minute, stir and microwave an additional minute. Remove and stir until smooth.

  6. Pour over brownie and use back of spoon or off set spatula to smooth to the edges.

  7. Sprinkle strawberries evenly over top, followed by sprinkling coconut.

  8. Set brownies in freezer to set chocolate for 15 minutes or until chocolate hardens, or set in refrigerator for 2 hours until set.

  9. Cut into squares and enjoy! Brownies will keep in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from Bakerita and A Healthy Life for Me

How did your Chocolate Strawberry Brownies turn out? Tag me in your finished photo via Instagram or Facebook to be featured!

xo Anna Elizabeth