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Chocolate-Covered Strawberry Brownies Recipe

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4.1 from 15 reviews

Delight in these luscious Chocolate-Covered Strawberry Brownies, featuring a rich, fudgy brownie base topped with fresh strawberries and a glossy chocolate ganache. Perfectly balanced with the sweetness of berries and the depth of bittersweet chocolate, this dessert is an impressive yet straightforward treat to enjoy for any occasion.

  • Total Time: 2 hours 55 minutes
  • Yield: 25 servings

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 vanilla bean paste
  • 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

  1. Prepare Baking 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 later, and set aside.
  2. Melt Chocolate and Butter: Set up a double boiler or a heatproof bowl over simmering water. Gently melt 1 1/3 cups chocolate chips and butter together, stirring occasionally until smooth. Whisk in the cocoa powder and set the mixture aside to cool slightly.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, granulated sugar, vanilla bean paste, and salt until combined, about 30 seconds.
  4. Combine Mixtures: Slowly whisk the slightly warm chocolate mixture into the egg mixture. Then, gently fold in the flour using a wooden spoon or spatula until just combined without overmixing.
  5. Bake Brownies: Pour the batter into the prepared pan, spreading evenly to the corners and leveling the surface. Bake in the oven for 30 to 35 minutes until the brownies are slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove and allow to cool completely on a wire rack for about 2 hours.
  6. Arrange Strawberries: Once the brownies are fully cooled, evenly place the halved strawberries cut side down over the surface.
  7. Make Chocolate Ganache: In a small saucepan, gently heat the heavy cream over low heat until warm, about 2 minutes — do not boil. Remove from heat, immediately add in 2 cups chocolate chips, and stir until smooth. If any chocolate remains unmelted, return to low heat for 30 seconds, stirring continually to achieve a glossy ganache.
  8. Pour Ganache Over Strawberries: Evenly pour the warm ganache over the strawberries on the brownie layer, coating them thoroughly.
  9. Serve: When ready, use a sharp knife to cut the brownies into one-inch squares and serve.

Notes

  • For best results, use high-quality chocolate chips for both the brownie base and ganache topping to enhance flavor and texture.
  • Allow the brownies to cool completely before adding strawberries and ganache to prevent melting and sogginess.
  • Room temperature eggs and butter help achieve a smooth, even batter.
  • Use parchment paper overhang to lift the baked brownies easily from the pan.
  • Store leftover brownies in an airtight container in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/chocolate-covered-strawberry-brownies-recipe/