Description
Chocolate-covered strawberry brownies are an indulgent dessert featuring fudgy semisweet chocolate brownies topped with fresh strawberries and a rich chocolate ganache. The combination of moist, dense brownies with juicy strawberries and smooth ganache creates a perfect balance of flavors and textures.
Ingredients
Fudgy Brownies
- 1 ⅓ cup (7 oz or 200 g) good quality semisweet or bittersweet chocolate chips
- ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
Chocolate Ganache Topping
- 2 cups (150 g) fresh strawberries, halved
- 2 cups (300 g) good quality semisweet or bittersweet chocolate chips
- 6 tablespoons (90 ml or 3 oz) heavy cream, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal, and set aside.
- Melt Chocolate and Butter: Using a double boiler or a medium heatproof bowl placed over a pot of simmering water, gently melt the chocolate chips and quartered unsalted butter together. Stir occasionally until the mixture is smooth. Whisk in the unsweetened cocoa powder until fully blended. Remove from heat and allow it to cool slightly.
- Mix Eggs and Sugar: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until combined and slightly frothy, about 30 seconds.
- Combine Chocolate with Eggs: Slowly whisk the warm chocolate mixture into the egg mixture to temper the eggs and create a smooth batter.
- Add Flour: Gently fold in the all-purpose flour using a wooden spoon until just combined, being careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared baking pan, spreading evenly and leveling the surface with an offset spatula or spoon. Bake in the preheated oven for 30 to 35 minutes, or until the brownies have slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Brownies: Transfer the pan to a wire rack and allow the brownies to cool completely at room temperature, about 2 hours.
- Arrange Strawberries: Once cooled, evenly place the halved fresh strawberries cut side down over the top of the brownies.
- Prepare Ganache: In a small saucepan over low heat, warm the heavy cream until hot but not boiling (about 2 minutes). Remove from heat and immediately add the chocolate chips. Stir until the chocolate is melted and smooth. If necessary, return briefly to the heat to fully melt any remaining chunks.
- Apply Ganache: Pour the warm chocolate ganache evenly over the strawberry-topped brownies, covering them completely.
- Serve: When ready to serve, cut the brownies into one-inch squares and enjoy.
Notes
- Store brownies in an airtight container in the refrigerator for up to 5 days. They are best enjoyed within 24 hours for optimal texture and freshness.
- Use good quality chocolate for both the batter and ganache; it melts more smoothly and enhances the overall flavor.
- Allow the brownies to cool completely before adding the strawberries and ganache to prevent melting and sliding.
- You can line the baking pan with parchment paper extending over the edges to help lift the brownies out easily for cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
