Valentine’s Day is a special day to celebrate love and show appreciation for one another. Whether you’re in a relationship or single, this is a great opportunity to show your friends and family how much you love and appreciate them.

This year, we wanted to share our love with a recipe that you can feel good about. Whether it's through nutrition, exercise, or self-care, let this Valentine’s Day be an opportunity to indulge without guilt.

Treat your loved ones to this delicious brownie recipe* ! Our Organic Cacao Powder is a plant-based superfood from the Amazonian rainforest, full of flavonoids and antioxidants to help support the immune system, and our Organic Freeze-Dried Strawberries and Raspberries are free of additives and a great source of vitamin C. Together, they create a flavor combination that you'll love!

Brownies with Freeze-Dried Berries 

Ingredients

For the brownie

• ¾ cup Natierra Freeze-Dried Strawberries
• ¾ cup Natierra Freeze-Dried Raspberries
• ½ cup butter
• 1 cup semi-sweet chocolate
• 1 cup granulated sugar
• 3 large eggs
• 1tsp vanilla extract
• 2/3 cup all-purpose flour
• 2 tbsp Natierra Organic Cacao Powder (Tip: for an energy boost try using our Organic Cacao Powder with Maca)
• 1/2 tsp Natierra Himalania Fine Pink Salt

 For the ganache

• 1 cup semi-sweet chocolate
• 1/3 of a cup of cream

INSTRUCTIONS

For the brownie

1. Preheat the oven to 350° F and line an 8×8 pan with parchment paper or use baking spray.

2. Grind the Freeze-Dried Strawberries & Raspberries using a spice grinder, small blender, or food processor until the ingredients are pulverized, but it’s okay if there are pieces that aren’t the same size. Set aside.

3. In a microwavable safe bowl, melt the 1/2 cup of butter and 1 cup of chocolate together, do it 30 seconds at a time until fully melted. Add 1 cup of sugar, 3 eggs, and 1 tsp of vanilla to this bowl. Mix on low to medium speed with a hand mixer or whisk by hand.

4. Add in the Freeze-Dried Strawberries and Raspberries, 2/3 cup of flour, 2 tbsp of Organic Cacao Powder, and 1/2 tsp of Himalania Pink Salt. Mix until combined.

5. Pour the batter into the prepared pan and bake for 28-30 minutes until the edges of the pan start to break away. Let it cool.

For the Ganache

1. Add the cup of chocolate to a heat-safe bowl, preferably shallow. In another small bowl, heat 1/3 of the cream in the microwave for 30 seconds or over the stovetop just until the edges start to simmer. Do not let the cream boil or the ingredient will curdle.

2. Pour the cream over the chocolate and let it sit for 3 minutes without stirring. After 3 minutes, stir with a spatula until smooth.

3. When the brownies are cool, spread the ganache over the brownies. Chill for 10 minutes in the fridge and garnish with more freeze-dried strawberries and Raspberries.

Happy Valentine's Day!

*Recipe from frostingandfettuccine.com