Photo by Food With Feeling


  • 1 cup of all purpose flour (can easily be made glutenfree by using THIS 1โ€“1Gluten free flour mix)
  • 1 cup of sugar
  • 1/3 cup of cocoa powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 cup of water
  • 1/2 cup of non dairy butter, melted
  • 1 teaspoon of vanilla extract
  • 1 cup of Coconut whipped cream)
  • strawberries, washed and quartered
  • blueberries, washed


  1. Pre-heat your oven to 350 degrees F and lightly grease or line a muffin pan.
  2. In a large bowl, sift together the flour, sugar, cocoa, salt, and baking powder.
  3. Make a well in the middle and pour in the water, butter, and vanilla extract.
  4. Stir until the mixture is full incorporated. If desired, you could mix in chocolate chips here to make them more chocolaty ๐Ÿ™‚
  5. Pour the batter evenly into the muffin tins. I filled 9 cups up half way but you could make them bigger or smaller if desired.
  6. Bake for 18-25 minutes (depending on size and desired doneness). For more fudgy brownies, cook, check for doneness at around 18 minutes. For more cupcake like brownies, cook for a bit longer.
  7. While the brownies baked, I took this time to make the coconut whipped cream and cut up the strawberries.
  8. Once done, take out of the oven and let cool completely before adding on the whipped cream.
  9. Spoon on the whipped cream to each brownie. Optional: place the brownies in the freezer for 10 minutes to let the whipped cream harden and set.
  10. Top with the strawberries and blueberries and ENJOY!! ๐Ÿ™‚

Recipe by Food With Feeling.