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Chocolate Covered Strawberry Brownies

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4 from 32 reviews

Decadent Chocolate Covered Strawberry Brownies combine fudgy, rich brownies with fresh strawberries and a smooth chocolate ganache topping. Perfect for romantic evenings or special celebrations, this indulgent dessert balances the intense chocolate flavor with the freshness of strawberries, creating a truly irresistible treat.

Ingredients

Scale

For the Brownies:

  • 1 cup (2 sticks) unsalted butter
  • 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

For the Topping:

  • 1 pint fresh strawberries, hulled and halved
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Brownies: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
  2. Make the Brownie Batter: In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until combined. Add the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Bake the Brownies: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
  4. Prepare the Strawberries: Once the brownies have cooled, arrange the halved strawberries evenly over the top.
  5. Make the Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
  6. Assemble the Dessert: Pour the chocolate ganache over the strawberries, spreading it to cover the entire surface.
  7. Chill and Serve: Refrigerate the brownies for at least 1 hour to set the ganache. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares.

Notes

  • Be careful not to overbake the brownies; they should be fudgy with moist crumbs when done.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
  • If you prefer, fresh raspberries or sliced bananas can be used instead of strawberries.
  • Allow the brownies to cool completely before adding strawberries to prevent sogginess.
  • Ganache can be made on the stovetop by heating cream and pouring over chocolate chips, then stirring until smooth.

Find it online: https://yumfoodusa.com/chocolate-covered-strawberry-brownies-2/