• Preheat oven to 350°F, line a 9 x 9 pan with parchment paper and spray with cooking spray and set aside.

Brownie

• Add chocolate chips to a large glass bowl. Microwave on high for 1 minute. Remove stir. MIcrowave for an additional 1 minute. 
• Stir in almond butter, cocoa powder and sugar until smooth. 
• Stir in vanilla extract, salt and eggs until completely blended.
• Pour into prepared pan and smooth batter until evenly distributed
• Bake for 22-25 minutes or until brownies are set in the center, taking care not to over bake. Remove from the oven and set aside.

Topping

• In a medium glass bowl, add chocolate chips and coconut oil. Microwave for 1 minutes , stir and microwave for an additional minute. Remove and stir until smooth. 
• Pour over brownie and use back of spoon to smooth to the edges
• Sprinkle strawberries evenly over the top, followed by coconut.
• Set brownies in freezer to set chocolate for 15 minutes or in the refrigerator for 2 hours.
• Cut into squares and enjoy! Store in the refrigerator covered for up to one week.