Description
Delight in these rich and fudgy Chocolate-Covered Strawberry Brownies, featuring a decadent chocolate base topped with fresh strawberries and a luscious chocolate ganache. Perfect for gatherings or a special treat, these brownies combine the classic chocolate lover's dream with the freshness of strawberries, creating an irresistible dessert.
Ingredients
Brownie Base
- 1 1/3 cup (7 oz or 200 g) good quality chocolate chips (semisweet or bittersweet)
- 1/2 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 1/4 cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all purpose flour
- 1/2 teaspoon salt
Topping
- 2 cups (150 g) fresh strawberries (halved)
- 2 cups (300 g) good quality chocolate chips (semisweet or bittersweet)
- 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, letting the paper overhang the sides for easy removal later. Set aside.
- Melt Chocolate and Butter: Using a double boiler or a heatproof bowl set over simmering water, gently melt the chocolate chips and butter together, stirring occasionally until smooth. Whisk in the unsweetened cocoa powder and set aside to cool slightly.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until combined and slightly frothy, about 30 seconds.
- Combine Mixtures: Slowly whisk the warm chocolate and butter mixture into the egg mixture until well combined. Then, gently fold in the all-purpose flour with a wooden spoon until just combined, avoiding overmixing.
- Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake for 30 to 35 minutes, or until the brownies are slightly puffed and a toothpick inserted in the center comes out with a few moist, sticky crumbs. Remove from oven and cool completely on a wire rack, about 2 hours.
- Prepare Strawberry Topping: Once the brownies are cooled to room temperature, arrange the halved strawberries cut side down evenly over the surface of the brownies.
- Make Chocolate Ganache: In a small saucepan over low heat, warm the heavy cream until just hot, about 2 minutes. Remove from heat and add the chocolate chips. Stir until melted and smooth. If chocolate is not fully melted, return saucepan to low heat for 30 seconds stirring continuously.
- Apply Ganache: Pour the warm ganache evenly over the strawberries on the brownies, coating them thoroughly.
- Serve: When ready to enjoy, lift the brownies out of the pan using the parchment paper overhang and cut into one-inch squares. Serve immediately or store until ready to serve.
Notes
- Ensure eggs and butter are at room temperature for smoother mixing and better texture.
- Do not overbake the brownies to keep them fudgy. The toothpick should come out with sticky crumbs, not clean.
- Using high-quality chocolate enhances flavor significantly in both the brownie base and ganache topping.
- Ganache can be reheated gently if it thickens before pouring over strawberries.
- Brownies should be cooled completely before adding strawberries and ganache to prevent melting.
- You can substitute fresh strawberries with other fresh berries if desired.
