Everyone’s Favorite Valentine Brownies

Directions

• Preheat oven to 350F. Line an 8×8 inch square pan with parchment, leaving an overhang.
• Mill your flour and set aside.
• Melt the butter in a saucepan or microwave and allow to slightly cool.
• Stir in the sugars, cocoa powder, and salt until smooth and shiny. Let cool 3-5 minutes (this is important, or the next step turns into scrambled eggs).
• Stir in the vanilla and eggs until fully incorporated and the mixture thickens slightly.
• Gently fold in the fresh milled flour until just combined – don’t overmix. Batter will be thick.
• Fold in chocolate chips, if using.
• Spread batter evenly into prepared pan. Bake for 25-35 minutes, until the edges are set and a toothpick inserted 1-2 inches from the edge comes out with moist crumbs.
• Cool completely in the pan.
• For the swirl topping
• Once brownies are fully cooled, being the swirl topping by grinding your freeze dried strawberries to a fine powder (use a blender for this step – DO NOT USE YOUR GRAIN MILL).
• Melt your white chocolate or baking melts. Once melted, add coconut oil and stir until smooth.
• Pouring 3-4 tbsp of the white chocolate mixture into a separate bowl, add your freeze dried strawberry powder until you have reached your desired color, adding more for a darker red or less for a lighter pink. Stir until smooth.
• Pour the white chocolate over your brownies and spread evenly. Then immediately drizzle the pink chocolate, and create swirls using a toothpick or skewer.
• Allow the white chocolate topping to fully harden before cutting.