Chocolate Brownies with Strawberry Rhubarb Sauce
I may (but definitely do) have a severe obsession with rhubarb. I grew up with it growing in our yard and there was always an abundance of it. I was devastated when I no longer had it immediately at my finger tips at all times. I also had a really hard time actually buying it at the store when I knew it was so easy to grow for free!! A couple of years ago we bought our first house...with a yard...rhubarb was the very first thing that was planted! My mom totally smuggled a few plants in her suitcase when she flew out to visit! I just harvested my first batch of rhubarb for the year and was excited to try it out with a paleo recipe! Since rhubarb is so tart, it paired perfectly with these super rich paleo brownies!
Ingredients:
- 4 ounces dark chocolate (melted)
- 1/2 cup coconut oil (melted)
- 1/2 cup pure maple syrup
- 3 eggs
- 1/2 cup + 2 Tbsp unsweetened cocoa powder
- 1 Tbsp vanilla
- 4 Tbsp grassfed butter
- 4 Tbsp honey
- 3 cups chopped rhubarb (half inch pieces)
- 1 cup chopped strawberries
Process:
- Preheat oven to 375.
- Combine melted dark chocolate, coconut oil, maple syrup, and eggs.
- Add cocoa powder slowly while stirring. Mix together completely.
- Add vanilla and combine.
- Pour into greased 9x9 brownie pan, or be really cool like me and pour into greased cupcake tin to make individual servings.
- Bake 30 minutes.
- Melt butter and honey in a a sauce pan over medium heat.
- Add rhubarb and simmer for about 10 minutes to soften rhubarb.
- Add strawberries and simmer for an additional 5 minutes.
- Pour sauce over brownies and enjoy!
