Paleo Chocolate Covered Strawberry Brownies

(Courtesy of www.bakerita.com)

Ingredients:
1/2 c. plus 2 Tbsp. coconut oil
1 1/4 c. coconut sugar
3/4 c. plus 2 Tbsp. unsweetned cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
2 large eggs
1/2 c. almond flour
1 c. dark chocolate chunks (optional)
TOPPING:
1 c. fresh strawberries, diced
1/3 c. coconut oil
1/3 c. cocoa powder
2 Tbsp. maple syrup

Directions:
Preheat oven to 325 degrees.  Line an 8x8 baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.

In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt and heat on high power to melt, about 45 seconds.  Stop to stir, and heat in 10 second bursts until mixture has melted and can be stirred smooth.  Batter will be granular.

Add the vanilla, eggs and stir vigorously until batter is thick and shiny, and well blended.  Add the almond flour and stir until combined.  Pour the batter into the prepared pan and spread evenly.

Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes.  Check with a toothpick- it should come out with moist crumbs attached.  Do not overbake.  Let the brownies cool completely.

Spread the strawberries evenly over the brownies.  In a small bowl, whisk together the coconut oil, cocoa powder and maple syrup.  Pour evenly over the strawberries.  Refrigerate for at least 1 hour before cutting into 16 squares.

Brownies will keep in an airtight container in the refrigerator for up to 3 days.