Pour the chocolate mixture into a large bowl and add the egg. Beat with a whisk until well combined.
1 large egg
Add the coconut sugar and vanilla to the bowl and whisk again to mix.
200 grams coconut sugar, 1 teaspoon pure vanilla extract
Add the spelt flour, almond flour, cocoa powder, remaining chopped chocolate, salt, and baking soda to the bowl.
100 grams dark chocolate, roughly chopped, divided*, 110 grams light (white) spelt flour, 100 grams almond flour, 50 grams cocoa powder, ½ teaspoon sea salt, ¼ teaspoon baking soda
Use a wooden spoon or spatula to mix, adding the milk once the dry ingredients are starting to incorporate. The batter will be very thick - keep mixing until it's homogenous looking.
2 tablespoons non-dairy milk
Press the brownie batter into the prepared baking tin into as even a layer as possible.
Top the batter with the strawberry jam, and use the back of a spoon to spread and swirl over the brownies. It won't mix into the batter but that's fine.
110 grams strawberry jam***
Top with the sliced strawberries and a few more pieces of chocolate (optional).
Handful fresh strawberries
Bake the brownies for 30-35 minutes, or until the edges feel firm to the touch. The centre will still be quite soft.
Remove from the oven and cool in the tin for at least 15 minutes before lifting out with the parchment and cooling fully. Slice into about 16 squares and serve.
Leftovers should be refrigerated in an airtight container to prevent the strawberries spoiling. The brownies freeze very well and can be eaten straight from the freezer.
Notes
* Sub chocolate chips or drops. Minimum 55% cocoa solids.** A flax egg can be used for a vegan option. The texture will change but the brownies should be fine.*** I made the jam pictured by pureeing strawberries and cooking down, uncovered, until reduced by half. Use store-bought or homemade strawberry jam if preferred.