Chocolate Berry Brownies

Ingredients for 1 servings:

• 130 g almonds, ground
• 90 g coconut blossom sugar or brown sugar
• 50 g cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 90 g coconut oil, melted, cooled
• 1 tsp vanilla extract
• 150 g berries, fresh, e.g. strawberries, blueberries
• 70 g dark chocolate (85% cocoa)
• 50 g coconut oil
• 25 g cocoa powder
• 2 tbsp maple syrup

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Line the baking pan with parchment paper. Preheat oven to 180°C (top and bottom heat). Melt the coconut oil and let it cool. Mix the ground almonds, coconut blossom sugar, cocoa powder, baking soda, and salt in a bowl. In a second bowl, whisk the two eggs and mix them with the cooled, melted coconut oil and vanilla extract. Fold the wet ingredients into the dry ingredients. Spread the batter in the prepared pan. Bake in the preheated oven on the middle rack for about 20-25 minutes. Remove from the oven and let it cool completely in the pan. For the topping, dice the berries (e.g., strawberries). Break the chocolate into small pieces. Carefully melt the coconut oil together with the chocolate. Stir in the cocoa powder and maple syrup. Set aside and let it cool slightly. Spread the berries over the surface of the cooled brownie. Pour the chocolate glaze over the fruit, turning it slightly with a spatula to ensure even coating. Refrigerate for about 1 hour to allow the glaze to set, then cut into square pieces. The chocolate berry brownies can be refrigerated for 2-3 days. Makes approximately 12 servings.