Description
These Chocolate-Covered Strawberry Brownies combine rich, fudgy chocolate brownies with luscious chocolate-covered fresh strawberry slices, creating a decadent treat perfect for dessert or special occasions.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Chocolate-Covered Strawberries
- 6-8 fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, creating a cohesive base for your batter.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the wet mixture, mixing thoroughly until fully combined to ensure an even texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder for an even distribution of leavening and flavor.
- Mix Batter: Gradually stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix which can toughen the brownies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to add pockets of melted chocolate throughout the brownies.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly, then bake for 20-25 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs attached.
- Cool Brownies: Allow the brownies to cool completely in the pan to set up properly before slicing and decorating.
- Prepare Chocolate Coating: While the brownies cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
- Melt Chocolate: Stir the chopped semisweet chocolate into the hot cream until the mixture is smooth and glossy, forming a rich ganache.
- Dip Strawberries: Dip each strawberry slice into the melted chocolate ganache, then place them on a parchment-lined plate to cool and set.
- Assemble and Serve: Once brownies are fully cooled, cut them into squares and top each piece with a chocolate-covered strawberry slice. Serve and enjoy this delightful dessert.
Notes
- Make sure not to overbake the brownies; they should be moist with a slightly fudgy center.
- Use fresh, ripe strawberries for the best flavor and texture.
- If the chocolate ganache thickens too much before dipping the strawberries, gently reheat it over a double boiler.
- You can substitute semisweet chocolate chips and chopped chocolate with dark or milk chocolate depending on preference.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
