Description
These decadent Chocolate Covered Strawberry Brownies combine rich, fudgy chocolate brownies with fresh strawberries and a luscious chocolate ganache topping. Perfect for parties or special occasions, this easy-to-make dessert features a moist brownie base topped with juicy strawberries and a smooth, creamy chocolate glaze that sets beautifully in the fridge.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- 1 tsp baking powder
Topping
- 1 pint fresh strawberries, halved
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies later.
- Make Brownie Batter: In a microwave-safe bowl, melt the butter completely. Whisk in the granulated sugar until combined and smooth. Add the eggs one at a time, followed by the vanilla extract, whisking until the mixture is cohesive and glossy.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold this dry mixture into the wet ingredients using a spatula, mixing just until no streaks remain — be careful not to overmix.
- Bake Brownies: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter. Remove from oven and allow to cool completely.
- Add Strawberries: Once the brownies are fully cooled, arrange the halved fresh strawberries evenly over the entire surface, cut side down for a better presentation and adherence.
- Prepare Ganache: In a clean microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring well after each until the mixture is completely melted, smooth, and glossy. Pour the ganache over the strawberries, spreading it evenly to cover them.
- Set Ganache: Place the pan in the refrigerator and chill for at least 1 hour to allow the ganache to fully set and firm up.
- Serve: Use the parchment paper overhang to lift the brownies out of the pan. Transfer to a cutting board and cut into 12 equal squares. Serve chilled or at room temperature.
Notes
- For best results, ensure the brownies are completely cool before adding strawberries and ganache to prevent melting.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- If you prefer a thicker ganache, reduce heavy cream to â…“ cup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Let brownies come to room temperature before serving for softer texture if desired.
