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Chocolate Brownies With Strawberry and Raspberry Jam

Published

6 years ago

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I’ve been thinking about these chocolate brownies for months, and I finally made them this weekend. I was stunned by the delicious flavor and the creaminess of these chocolate brownies.

We couldn’t stop eating them in my family, so I made another batch, can you believe? All ingredients are clean and super healthy, so you can enjoy eating them without feeling guilty.

These chocolate brownies with strawberry and raspberry jam are the perfect treat in summer with your iced coffee, or grab’n go snack when you are in a hurry.

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Chocolate Brownies With Strawberry and Raspberry Jam

Ingredients

Brownie layer:

  • 1 cup almond meal
  • 1 tbsp cocoa powder
  • 1/2 cup medjool dates (or more depending on their creaminess)

Caramel layer:

  • 3/4 cups natural peanut butter
  • 2 tbsp melted coconut oil

Jam layer:

  • 2 cups mixed frozen or fresh fruit (I used strawberries and raspberries)
  • 1 tbsp honey (or maple syrup)
  • 2 tsp agar-agar (or gelatin powder)

Chocolate layer:

  • 3/4 cup dark chocolate (I used dark chocolate chips)
  • 2 tbsp melted coconut oil

Instructions

  • Prepare an 8x8 inch pan lined with parchment paper for the brownies. Set aside.
  • To make the brownie layer, first process your almonds into almond meal texture together with the cocoa powder. Add the medjool dates and process until combined.
  • Add the mixture in the pan and gently press with your hands to make the first layer. Put in the fridge to harden.
  • To make the caramel layer, simply combine the peanut butter and melted coconut oil, give it a good mix and pour on top of the first brownie layer. Store in the freezer to harden faster.
  • For the jam layer, I used frozen fruit so I had to defrost it and get rid of the extra water. Do the same if using frozen fruit because you don'y want your jam to be too liquidy.
  • Add you fruit to the blender together with the honey and blend until smooth. Transfer to a small pot and add 2 tsp of agar-agar and start heating on medium-low, in order to activate the agar-agar.
  • NOTE: If you are using gelatin powder, add 2 tsp of gelatin powder in 70-80 ml water. Mix and wait for 5-10 minutes for the gelatin to absorb all the water. Then, add it to the fruit mixture.
  • Pour the jam mixture on top of the caramel layer and pop in the freezer for another hour.
  • After an hour or more, cut your brownies.
  • You can make a chocolate layer which is totally optional, but I recommend it since it gives the brownies a special chocolate flavor. To make the chocolate layer, combine the dark chocolate and coconut oil and microwave for 2 minutes until completely melted.
  • Cover each brownie in chocolate and set aside to harden. Or, pop in the freezer if you are in a hurry. After 15 minutes or so, they should be ready for serving!

It might look like these chocolate brownies are too complicated because of the many layers, but trust me this recipe is super-easy and worth it!

I challenge you to try them! I’d love to hear your comments!

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