Chocolate Covered Strawberry Brownies
Fudgy brownies topped with fresh strawberries and a smooth chocolate ganache, perfect for any dessert lover.
Ingredients
Brownie Ingredients
- 1/2 cup unsalted butter Melted
- 1 cup granulated sugar For additional sweetness
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour Can substitute with gluten-free flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups fresh strawberries, halved Ripe but firm for best flavor
- 1 tablespoon sugar (optional) For sprinkling on top
Chocolate Ganache Ingredients
- 1/2 cup heavy cream Heat until simmering
- 1 cup semi-sweet chocolate chips
- Whole strawberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
- In a saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract.
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder together. Gradually add this dry mix to the wet ingredients, stirring until smooth.
- Pour the brownie batter into the prepared pan and spread it evenly. Gently press the halved strawberries into the batter, cut side down.
- Sprinkle a little sugar on top if desired.
Baking
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
Making Ganache
- In a small saucepan, heat the cream until it simmers. Pour it over the chocolate chips and stir until smooth and glossy.
Finishing Up
- Once cooled, pour the chocolate ganache over the brownies and spread it gently.
- Top each square with a whole strawberry for decoration.
- Chill in the fridge for about 30 minutes before cutting into squares.
Notes
Store in an airtight container in the fridge for 3-4 days. Can also freeze for later use.