Chocolate Covered Strawberry Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 cup (2 sticks) unsalted butter
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon pure vanilla extract
05 -
1 cup all-purpose flour
06 -
1 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
→ Topping
09 -
1 pint fresh strawberries, hulled and halved
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup heavy cream
# Instructions:
01 -
Start by heating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some extra hanging over the sides - this will make it super easy to lift out your finished brownies later.
02 -
Melt the butter in a large microwave-safe bowl, then whisk in the sugar until well combined. Add eggs and vanilla, whisking until the mixture is smooth and silky. In a separate bowl, sift together your flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into your wet mixture until just combined - be careful not to overmix!
03 -
Pour your brownie batter into the prepared pan, spreading it out evenly. Bake for 25-30 minutes - you'll know they're done when a toothpick comes out with just a few moist crumbs. Let them cool completely in the pan.
04 -
Once your brownies are completely cool, arrange those beautiful halved strawberries over the top. Then make your ganache by heating the chocolate chips and heavy cream in the microwave in 30-second bursts, stirring between each, until you have a smooth, glossy mixture. Pour this decadent ganache over the strawberries, making sure to cover everything.
05 -
Pop the whole thing in the fridge for at least an hour to let the ganache set up nicely. When you're ready to serve, just lift the brownies out using the parchment paper handles and cut into squares.
# Notes:
01 -
The brownies can be made a day ahead and topped just before serving
02 -
Use room temperature eggs for the best brownie texture
03 -
Pat the strawberries dry with paper towels before placing them on the brownies to prevent moisture from affecting the ganache