Description
Delight in these rich and fudgy Chocolate-Covered Strawberry Brownies, combining classic chocolate brownie goodness with fresh strawberries dipped in smooth semisweet chocolate for an irresistible dessert perfect for any occasion.
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 prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, providing a rich base for the brownies.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to evenly distribute the leavening agents and cocoa.
- Mix Batter: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to add gooey pockets of chocolate throughout the brownies.
- Bake Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating perfect doneness.
- Cool Brownies: Let the brownies cool completely in the pan to set before topping.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Remove from heat and stir in the chopped semisweet chocolate until the mixture is smooth and glossy.
- Dip Strawberries: Dip each hulled and sliced strawberry into the melted chocolate ganache, then place them on a parchment-lined plate to set and harden slightly.
- Assemble: Once the brownies are fully cooled, cut them into 12 squares and top each with a chocolate-covered strawberry slice for an elegant finishing touch.
Notes
- Use room temperature eggs for better mixing and texture.
- Ensure the brownies are completely cool before adding the chocolate-covered strawberries to prevent melting.
- For a richer chocolate flavor, you can substitute part of the semisweet chocolate chips with dark chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Fresh strawberries work best; avoid very ripe ones as they can be too juicy and affect texture.
