A luscious brownie topped with sweet and slightly spiced strawberries.
Ingredients
For the Chocolate Brownie:
- 175g butter
- 50g dried mango + pineapple (or any dried fruit), chopped into smaller pieces
- 100g coconut flour
- 2 Eggs
- 100ml milk
- 100g cocoa powder
- 100g dark muscovado sugar
For the Grilled Strawberries:
- 4-5 strawberries per person
- Caster sugar
- Black pepper
Method
For the Chocolate Brownie:
- Melt the butter and add in the dried fruit to rehydrate.
- Add the sugar to the butter and fruit mix, stir and leave the butter to cool completely.
- Whisk in the eggs
- Sieve in the flour and the cocoa powder and fold to combine
- Add the milk.
- Lightly Butter the bottom of 2 small cast iron skillets or an oven proof pan.
- Pour the ingredients into the skillets and shake to flatten down.
- Cook over a medium heat with the lid on for about 35 mins or until a toothpick inserted into the middle of the brownie comes out clean.
For the Grilled Strawberries:
- Cover in caster sugar and sprinkle with black pepper.
- Thread onto skewers and cook over indirect heat, turning frequently until slightly charred (approx. 10-12mins).
- Dust with icing sugar and serve.
