Description
Delight in these decadent Chocolate-Covered Strawberry Brownies featuring a rich, fudgy brownie base topped with a luscious strawberry layer and smooth chocolate ganache. Perfect for Valentine’s Day or any special occasion, this dessert combines the bold flavors of cocoa and fresh strawberries for an irresistible treat.
Ingredients
Scale
For the brownies:
- 1 cup unsalted butter (melted)
- 1½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
For the strawberry layer:
- 1½ cups chopped fresh strawberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing thoroughly to combine. Stir in the all-purpose flour, cocoa powder, and salt until just incorporated without overmixing.
- Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely in the pan.
- Make the Strawberry Layer: While the brownies cool, place the chopped strawberries, sugar, and cornstarch in a small saucepan over medium heat. Stir constantly until the mixture thickens, about 5 minutes. Remove from heat and let it cool to room temperature.
- Assemble the Strawberry Layer: Once cooled, spread the thickened strawberry mixture evenly over the surface of the cooled brownies using a spatula.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy.
- Finish and Chill: Pour the chocolate ganache over the strawberry layer, spreading evenly with a spatula. Place the brownies in the refrigerator and chill for at least 1 hour to set the topping before slicing into 16 squares and serving.
Notes
- For a quicker option, use a boxed brownie mix following package directions, then add the strawberry and chocolate layers as specified.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
