Two-bite double fudge brownies with heart-shaped berries and ganache drizzle.
Do you love brownie bites? Make them lectin free with extra love in the form of a berry and ganache topper. This is an appreciation post for my fellow Instagram foodie Peyton @choosing_balance . I saw Peyton do a similar treat, and she inspired me to make my own version for Valentine’s Day. Read on the my lectin free version.
I cut my strawberries into heart shapes and used my own Lectin Free Gourmet triple fudge brownies and coconut ganache recipes to complete the treat.
Let's go!
The Recipe
LFG Triple Fudge Brownies
2 oz 72% Cacao Chocolate (I used Trader Joe's Belgian Dark Chocolate Bar)
1/3 Cup Grassfed Ghee (softened)
1/3 Cup Coconut Flour
1/3 Cup Brown Swerve (firmly packed)
1 Tbsp Raw Cacao Powder
1/2 tsp Salt
1 Tbsp Vanilla
2 Pastured Egg Yolks
1 Tbsp Raw Local Honey
1/3 Cup 72% Cacao Chocolate Chips
LFG Coconut Ganache
1/4 Cup 72% Cacao Chocolate Chips
1/4 cup Coconut Cream
Step 1: Mix Brownie Batter
Preheat oven to 350 degrees F. Line an 8"x8" baking dish with a piece of parchment paper large enough to hang over the sides. Melt chocolate in a bowl for 1 minute in the microwave. Stir until creamy smooth. Add ghee, coconut flour, brown Swerve, cacao powder, salt, vanilla, yolks, and honey. Stir until blended. Fold in chocolate chips.
Step 2: Bake Brownies
Pour into the prepared baking dish. Spread brownie batter all the way to the sides and corners. Bake for 18 - 20 minutes at 350 degrees. Cool completely before cutting into 1-inch squares.
Step 3: Prepare Strawberries
Cut whole organic strawberries into heart shapes.
Step 4: Prepare Ganache
Make ganache by melting chocolate chips and cream together in a small pot on the stove over low heat. Then whisk until smooth.
Step 5: Assemble Treats
Spoon a teaspoon of ganache onto each brownie bite. Then top with a strawberry heart. Pipe remaining ganache over the strawberries with a pastry bag fitted with fine tip.
ENJOY!