Strawberry Brownie Kabobs with Fresh Fruit for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on the sides.
2. In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, and salt.
3. Fold in the Greek yogurt, coconut sugar, eggs, and vanilla extract. If the batter is too stiff, add the almond milk one tablespoon at a time until a thick, spreadable consistency is reached.
4. Spread the batter evenly into the prepared pan. Bake for 22–25 minutes until the edges are firm and a toothpick comes out with just a few moist crumbs.
5. Remove from the oven and let cool at room temperature for 15 minutes, then place the pan in the freezer for 30–45 minutes to flash-chill for clean cutting.
6. While brownies chill, wash the strawberries and air-dry them completely to prevent moisture migration. Remove stems.
7. Lift the chilled brownie slab out of the pan. Use a sharp knife to cut into 12 uniform squares.
8. Assemble the kabobs by threading one strawberry, followed by one brownie square, and finishing with a second strawberry onto each bamboo skewer.
9. Melt the dark chocolate in 30-second intervals in the microwave, then drizzle over the assembled skewers before serving.