| Prep Time | 7 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- cooking oil spray
- 150 grams dark chocolate
- 1/2 cup coconut oil
- 2 free-range eggs
- 1/2 cup coconut sugar
- 1/4 tbsp vanilla extract
- 1 cup gluten free all purpose flour
- 2 tbsp cacoa/cocoa powder
- 1 punnet strawberries quartered
Ingredients
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Instructions
- Preheat the oven to 190C, spray a 12 muffin tray with cooking spray.
- Add chocolate and coconut oil to a microwave safe bowl. Microwave for 2-3 minutes or until completely melted, stir to combine and set aside to slightly cool.
- Whisk the eggs in a mixing bowl, then add the melted chocolate and stir through.
- Add the flour, sugar, vanilla extract, and cacao/cocoa powder stirring until combined.
- Gently fold through the strawberries.
- Scoop the mixture into the prepared muffin holes and bake for 10-12 minutes, the middle should still be soft. Remove from the oven and cool in the tin completely.
- Remove from the tin and store leftovers in an airtight container in the fridge for 3-4 days (great reheated in the microwave) or freeze for up to 2 months.
Recipe Notes
One brownie is 298 calories