Star Spangled Brownies
A no-bake, patriotic chocolate treat ready in under an hour—Star Spangled Brownies are the perfect red, white and blue dessert for your Fourth of July feast.
Ingredients
- 1 ½ cups almond flour finely ground
- ¼ cup unsweetened cocoa powder Dutch-process if you like deeper chocolate notes
- ¼ teaspoon sea salt fine
- 6 tablespoons honey or pure maple syrup liquid sweetener
- 2 tablespoons melted coconut oil or swap in unsalted butter
- 1 teaspoon pure vanilla extract Nielsen-Massey if you want that extra pop
- ½ cup full-fat Greek yogurt drained slightly on paper towels for thicker “white” layer
- ½ cup fresh strawberries, sliced for the red stripes
- ½ cup fresh blueberries for the blue corner
- ½ cup whipped cream or coconut whipped cream for the white stripes
- Optional: mini chocolate chips or white chocolate chips for extra decoration
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk almond flour, cocoa powder, and sea salt until thoroughly combined.
- Stir honey (or maple syrup), melted coconut oil, and vanilla into the dry mix until it forms a slightly sticky, crumbly dough.
- Press the mixture firmly into the prepared pan to create a smooth, even surface.
- Dollop the drained Greek yogurt over the brownie base and chill in the fridge for at least 20 minutes.
- Pipe or spoon whipped cream in alternating stripes, then arrange strawberries and blueberries for the flag design.
- Chill for another 25 minutes, then slice into 12-16 bars for serving.
Notes
For clean fruit stripes, pat berries dry before arranging. Using high-quality cocoa powder enhances the chocolate flavor. Store in the fridge for up to 4 days.
Nutrition
Calories: 180kcal
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