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Brownies with Strawberry Topping

Brownies with strawberry topping on white counter

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Brownies with strawberries add extra sweetness to this strawberry season! These brownies are gluten-free using almond flour!

Ingredients

Scale

1/2 cup melted butter, unsalted

1 cup granulated sugar

2 large eggs*

1 1/2 teaspoons pure vanilla extract

1/4 cup cocoa powder, unsweetened

1/2 cup almond flour

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/2 cup fresh strawberries, thawed if frozen, sliced

Instructions

Preheat oven to 350 degrees Fahrenheit. Set aside a greased 8 x 8 baking pan.

In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla extract. Set aside.

In a medium mixing bowl, combine the flour, salt, and cocoa powder. Transfer the dry ingredients from the other bowl and stir to combine. Fold in the chocolate chips.

Gently pour the brownie batter evenly into the baking pan.  Place the strawberries on top evenly spreading them.

Bake for 25 to 30 minutes or until a toothpick or knife comes out clean. Let the brownies cool for at least 15-20 minutes. Cut into squares and serve using a spatula. Enjoy!

Notes

*These brownies are extra fudgy and less cakey. If you prefer a cake-like brownie, use 3 large eggs.

No strawberries? No problem! I used raspberries and they were delicious, see photos above.

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