Strawberry Brownies

These strawberry brownies are super fudgy, gooey, and chewy around the edges. My family cannot resist these. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 191kcal

Author Arman Liew

Ingredients

1 1/2 cups chocolate divided
1/3 cup coconut oil
3 large eggs room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder sifted
3 tablespoons tapioca starch or cornstarch
1/2 cup strawberries sliced

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl, add one cup of the chocolate chips and coconut oil and microwave in 20-second increments until melted. Whisk together until glossy and smooth.
Add the eggs, sugar, and vanilla extract and beat together until combined. Slowly add the melted chocolate mix until smooth. Add the cocoa powder and tapioca starch and mix until just combined. Fold through the remaining chocolate chips and strawberries.
Transfer the batter into the lined pan. Bake the brownies for 20-25 minutes, or until a skewer comes out mostly clean.
Remove the brownies from the oven and let them cool completely, before slicing and serving.

Video

Notes

TO STORE: Store leftover brownies in an airtight container in the refrigerator for up to 1 week.

TO FREEZE: Let the brownies cool completely, then wrap them in plastic wrap, store them in a freezer bag, and freeze for up to 3 months.

Nutrition