Chocolate Covered Strawberry Brownies (Print Version)
Fudgy chocolate brownies topped with fresh strawberries and smooth ganache for an irresistible dessert that combines rich and fruity flavors.
# Ingredients:
→ Brownie Base
01 -
1 cup unsalted butter
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
→ Topping
09 -
1 pint fresh strawberries, hulled and halved
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup heavy cream
# Steps:
01 -
Preheat the oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 -
Melt the butter in a large microwave-safe bowl. Add the sugar and whisk until combined. Add the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined.
03 -
Transfer the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
04 -
Once the brownies have cooled, evenly arrange the halved strawberries over the top.
05 -
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth.
06 -
Pour the ganache over the strawberries, spreading it to fully cover the brownies.
07 -
Refrigerate for at least 1 hour to set the ganache. Use the parchment overhang to lift the brownies out of the pan and cut into squares before serving.