Description
Delight in these rich and fudgy Chocolate-Covered Strawberry Brownies, a decadent dessert combining moist cocoa brownies with luscious chocolate-covered strawberry slices. Perfect for special occasions or an indulgent treat, these brownies boast a luscious chocolate ganache and fresh fruit topping that elevates traditional brownies to a new level of deliciousness.
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 Oven 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.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, creating a rich base for the brownies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing thoroughly until fully combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to distribute the leavening agents and cocoa evenly.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet mixture until just combined; be careful not to overmix to keep the brownies tender.
- Add Chocolate Chips and Pour Batter: Fold in the semisweet chocolate chips, then pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the Brownies: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy brownies.
- Cool the Brownies: Allow the brownies to cool completely in the pan, which helps set their texture and makes cutting easier.
- Prepare Chocolate Ganache: While the brownies cool, heat the heavy cream in a small saucepan just until it begins to simmer. Remove from heat and add the chopped semisweet chocolate, stirring gently until a smooth, glossy ganache forms.
- Dip Strawberry Slices: Dip each hulled and sliced strawberry into the melted chocolate ganache, then place on a parchment-lined plate to allow the chocolate to set.
- Assemble the Dessert: Once the brownies are fully cooled, cut them into 12 squares and top each square with a chocolate-covered strawberry slice for an elegant finish.
- Serve and Enjoy: Present your Chocolate-Covered Strawberry Brownies to friends and family, and enjoy this luscious, fruity chocolate treat.
Notes
- Ensure the brownies are completely cooled before adding the chocolate-covered strawberries to prevent melting or sliding.
- If fresh strawberries are not in season, frozen strawberries can be used but should be thawed and patted dry before dipping.
- You can substitute semisweet chocolate with dark or milk chocolate depending on your sweetness preference.
- For easier slicing, chill brownies briefly in the refrigerator before cutting.
- Use parchment paper lining for hassle-free removal and cleaner edges.
