Description
Indulge in the luscious combination of rich chocolate brownies topped with fresh strawberries and a smooth chocolate ganache. These Chocolate Covered Strawberry Brownies offer a perfect balance of fudgy texture and fruity freshness, making them an irresistible dessert for any occasion.
Ingredients
Scale
For the Brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (semi-sweet or dark, optional)
For the Topping:
- 1 cup fresh strawberries (sliced or whole)
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Brownie Batter: In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of granulated sugar. Mix until smooth and well combined.
- Add Eggs and Vanilla: Add 4 large eggs and 1 teaspoon of vanilla extract. Beat until the mixture is light and fluffy.
- Sift in Dry Ingredients: Sift in 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. Stir until just combined; be careful not to overmix.
- Fold in Chocolate Chips: If using, fold in 1 cup of chocolate chips until evenly distributed.
- Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Heat Cream: In a small saucepan over medium heat, heat 1/2 cup of heavy cream until it just begins to simmer (do not boil).
- Add Chocolate: Remove from heat and add 8 ounces of chopped semi-sweet chocolate. Let it sit for about 5 minutes to soften, then stir until smooth and glossy.
- Cool Brownies: Once the brownies have cooled completely, lift them out of the pan using the parchment overhang and place them on a cutting board.
- Top with Strawberries: Arrange 1 cup of fresh strawberries on top of the brownies, sliced or whole as preferred.
- Pour Ganache: Drizzle or pour the chocolate ganache evenly over the strawberries, ensuring they are well coated.
- Chill: Refrigerate the brownies for about 30 minutes to allow the ganache to set.
- Slice and Enjoy: Once set, slice the brownies into squares and serve, enjoying the delightful combination of chocolate and strawberries.
Notes
- For fudgier brownies, reduce baking time slightly and check frequently.
- Fresh strawberries can be substituted with frozen, but fresh is recommended for best texture.
- Chocolate chips in the batter are optional but add extra chocolate richness.
- Use high-quality chocolate for the ganache to enhance flavor and texture.
- Store brownies in a covered container in the refrigerator for up to 3 days.
