It’s Friday… the 7th of February… which means it’s one week until Valentine’s Day. Whether you’re single and making desserts for friends, family or co-workers, or you’re in a relationship and making something delicious for your significant other, nothing says “Be My Valentine” more than chocolate!
Well maybe when that chocolate comes in a heart shape, it says it a little bit more!
As part of my ongoing partnership with All But Gluten, I used their delicious Mini Brownies to not only make a fantastic Valentine’s Day dessert, but to also make a dessert that is gluten free!
- 1 bag (10 oz) All But Gluten Mini Brownies
- 2 eggs
- 1 cup coconut milk
- 1 tsp vanilla
- 1 tsp cinnamon
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup fresh strawberries (sliced)
- 1 tbsp powdered sugar (for dusting)
Preheat the oven to 375°.
Grease an 8 x 8 square baking pan (or Heart Shaped Pan if you’re feeling romantic and fancy!)
Break the mini brownies in half and place in the dish.
In a small bowl, whisk the eggs. Add the coconut milk and whisk together.
Add the vanilla, cinnamon, brown sugar and white sugar.
Whisk well, then pour the mixture over the brownies.
Top with the sliced strawberries.
Bake for 40-45 minutes.
Dust with the powdered sugar and gooey, chocolate goodness awaits you!
Serve this for Valentine’s Day or on a Tuesday, because it’s delicious and deliciousness is not just for Holidays 🙂
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.
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