Description
Deliciously rich chocolate brownies topped with luscious chocolate-covered strawberry slices, perfect for a decadent dessert or special occasion treat.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Chocolate-Covered Strawberries
- 6-8 fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar together until the mixture is smooth and glossy, ensuring the sugar is well incorporated.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract into the butter-sugar mixture until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until evenly mixed.
- Mix Dry into Wet: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Incorporate the semisweet chocolate chips into the batter evenly without overworking the mixture.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly to the edges. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan for best results.
- Prepare Chocolate Ganache: While brownies cool, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the chopped semisweet chocolate, stirring continuously until the mixture is smooth and glossy.
- Dip Strawberry Slices: Dip each hulled and sliced strawberry piece into the melted chocolate ganache, then place them on a parchment-lined plate to set and harden slightly.
- Assemble the Brownies: Once brownies have cooled completely, cut them into 12 squares. Top each brownie square with a chocolate-covered strawberry slice for a beautiful and indulgent garnish.
- Serve and Enjoy: Serve your chocolate-covered strawberry brownies at room temperature and enjoy this delightful combination of rich brownie and fruity chocolate-covered fresh strawberries.
Notes
- Ensure brownies are completely cooled before topping to prevent melting the chocolate-covered strawberries.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
- For easier slicing, chill the brownies briefly before cutting into squares.
- Use fresh, ripe strawberries for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
