Preheat oven to 350.
Makes 24 mini brownies (I used a mini muffin pan). Note: If you use liners, please spend the extra few dollars for quality liners or you risk them sticking to the brownies.
1 cup organic raw cane sugar
1/2 cup organic whole wheat flour
1/3 cup unsweetened cocoa powder
1/4 tsp sea salt
1/4 tsp baking powder
1/2 cup organic coconut oil
1 tsp real vanilla (extract)
Combine in order. Blend by hand. About 6 minutes.
6 large organic strawberries, stems and leaves removed, diced
1 tablespoon organic coconut sugar
Reduce strawberries over medium heat until jam-like. About 6 minutes. Cool to room temperature.
Put half of the brownie mix into each cupcake mold and then a layer of the strawberry filling then top with brownie mix.
Bake for 18-20 minutes. Let cool in pan for 10 minutes then to wire rack.
You can skip the strawberry filling and just bake the brownies in a 9x9 for 20-25 minutes.
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