Description
Indulge in these rich and fudgy Chocolate Covered Strawberry Brownies, featuring a luscious chocolate ganache topping and fresh strawberries for a perfect balance of decadent and fruity flavors. These brownies are moist, chocolaty, and elegantly topped, making them ideal for gatherings or a special dessert treat.
Ingredients
Scale
Brownie Batter
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Topping and Ganache
- 1 pint fresh strawberries, hulled and halved
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray to ensure easy removal of the brownies after baking.
- Make the Brownie Batter: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined. Add the eggs and vanilla extract, then whisk until fully incorporated. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet ingredients, stirring gently until the batter is well combined without overmixing.
- Bake the Brownies: Pour the prepared batter evenly into the greased and lined baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Remove from the oven and let the brownies cool completely in the pan placed on a wire rack.
- Prepare the Chocolate Ganache: In a small saucepan over medium heat, warm the heavy cream just until it begins to simmer—do not let it boil. Remove from heat and immediately pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to melt the chocolate, then stir gently until the ganache becomes smooth, shiny, and well combined.
- Assemble the Topping: Once the brownies are completely cooled, arrange the halved fresh strawberries evenly on top of the brownies. Pour the prepared chocolate ganache over the strawberries, making sure to cover them thoroughly. If desired, swirl the chocolate lightly to create a beautiful marbled effect on top.
- Chill and Set: Place the assembled brownies in the refrigerator for at least 30 minutes. This resting time allows the chocolate ganache to fully set and firm up, making the topping deliciously glossy and stable.
- Serve: After the ganache has set, remove the brownies from the refrigerator and carefully lift them out of the pan using the parchment paper. Slice the brownies into 12 servings and enjoy the perfect combination of fudgy chocolate and fresh strawberries.
Notes
- Ensure the brownies are completely cool before adding the ganache to prevent melting or sliding of the chocolate topping.
- Use fresh, ripe strawberries for the best flavor and texture contrast with the rich brownies.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- For a decorative touch, consider drizzling additional white chocolate over the ganache.
- Store leftovers in an airtight container in the refrigerator; consume within 3 days for optimal freshness.
