Healthy Chocolate Covered Strawberry Brownies
Last weekend I went strawberry picking. It was a lot of fun, but then I came home and realized I had a whoooole lotta berries to use.
Your girl can only drink so many smoothies…
So to get some inspiration, I turned to one of my favourite platforms, Pinterest! I found this recipe for Chocolate Covered Strawberry Brownies and thought they looked really good. But you guys know me…I had to make them healthy!
I baked double fudge zucchini brownies for the base and combined coconut cream (instead of heavy cream) with chocolate for the top.
For the Brownies
1/2 Cup Nut Butter (I used Sea Salted Natural Peanut Butter)
1/4 Cup Cocoa Powder
1/4 Cup Honey
1 Large Egg
1 Mashed Banana
1 Cup Grated Zucchini (try to squeeze as much water out of the zucchini as possible)
1/2 Tsp Baking Soda
1/4 Cup Dark Chocolate Chips
1 Tbsp Coconut Oil (to grease the pan)
For the Frosting
1/2 Cup Coconut Cream
3/4 Cup Semi-Sweet Compound Chocolate Wafers (from Bulk Barn)
1/4 Cup Dark Chocolate Chips
1. Preheat the oven to 350 degrees.
2. Grease a 9×9 baking dish or brownie tin, making sure to get each corner.
3. Throw all ingredients into a bowl and stir until smooth.
Tip: you could also combine the ingredients in a blender. I just used a spoon, but found it difficult to smooth out some lumps of peanut butter. It didn’t ruin the outcome of the brownies, but some of them have more globs of peanut butter than others. Another solution could be to melt the peanut butter slightly first. But be careful not to make it too hot or it could cook the egg and ruin the texture of the batter.
4. Fold in the grated zucchini and chocolate chips.
5. Pour into prepared baking pan. If you’re using a brownie tin like I did, only fill each pocket 1/4 of the way. This recipe made 10 individual brownies using a brownie tin.
6. Bake on the middle rack for 20-25 minutes, or until a toothpick can be inserted in the middle and removed clean.
Fun fact: I used a chop stick to test all of my baking!
7. Let cool completely before laying slices of strawberries over the top.
8. Melt the coconut cream and chocolate over a double boiler until smooth.
9. Pour over the strawberries.
10. Place in the fridge until the chocolate sets.
11. Remove from baking tin and enjoy!
Mine turned out to be fairly gooey on top. Like a delicious fudge-y frosting!!
Now, I chose to bake mine in an individual brownie tin (which is like a muffin tin but with square pockets). I realized this was not the brightest idea when trying to remove my Healthy Chocolate Covered Strawberry Brownies from the pan. It was a bit of a struggle and several got destroyed. Next time I would use a square pan and create one large brownie that could be cut into smaller squares.
Either way, they still tasted AAAHHHH-MAZING! Food always goes down the same way, no matter what it looks like, right?
I shared mine with a couple of neighbours and they couldn’t believe that they were healthy and that there was a sneaky vegetable hidden inside. One even said – and I quote – “this is better than sex.” Which is a true sign that the recipe is a hit.
Which is good, because it barely made a dent in my basket of strawberries, and I think I’ll probably have to make another batch.