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Preheat oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper.
In a large bowl, combine melted butter and sugar, mixing until smooth.
Beat in the eggs one at a time, then add vanilla extract.
Sift in cocoa powder, flour, salt, and baking powder. Fold gently until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Let cool completely.
While the brownies cool, melt chocolate chips and coconut oil in a microwave or double boiler, stirring until smooth.
Dip the strawberries in melted chocolate, then place them on a parchment-lined tray. Refrigerate for 15-20 minutes until chocolate sets.
Once brownies are cooled, arrange the chocolate-covered strawberries on top.
Slice and serve chilled or at room temperature.
Serving and storage tips:
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