Chocolate Covered Strawberry Brownies

Why You’ll Love This Recipe

Chocolate Covered Strawberry Brownies are a heavenly combination of three irresistible elements: rich brownies, juicy strawberries, and a smooth chocolate ganache. The strawberries add a refreshing burst of flavor that cuts through the richness of the brownies, making this dessert both indulgent and balanced. It’s the perfect treat for any time of year, whether you’re celebrating a romantic occasion or just enjoying a cozy afternoon. Plus, the brownies are easy to make and can be prepared in advance, making them a great choice for gatherings or as a personal treat.

Ingredients

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

• ½ teaspoon salt

• 1 teaspoon baking powder

For the Topping:

• 1 pint fresh strawberries, hulled and halved

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 well 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 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.

Enjoy your Chocolate Covered Strawberry Brownies, a perfect blend of rich chocolate and fresh strawberries that will delight your taste buds and impress your guests!

Servings and Timing

• Servings: Approximately 12 squares

• Prep Time: 15 minutes

• Cook Time: 25-30 minutes

• Chill Time: 1 hour

Variations

• Other Fruit Toppings: You can swap out strawberries for raspberries, blueberries, or even bananas if you prefer a different fruity twist.

• Dark Chocolate Ganache: Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate flavor.

• Nutty Brownies: Add chopped walnuts or pecans to the brownie batter for an added crunch and flavor depth.

Storage/Reheating

• Storage: Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days.

• Reheating: To enjoy them warm, microwave the brownies for about 10-15 seconds. If you prefer them cold, simply serve them straight from the fridge.

FAQs

1. Can I make these brownies ahead of time?

Yes, you can prepare the brownies a day or two in advance. Just be sure to refrigerate them to keep the ganache set.

2. Can I use frozen strawberries instead of fresh ones?

While fresh strawberries work best for this recipe, you can use frozen strawberries, but they may release more moisture, which could affect the texture.

3. Can I use a different type of chocolate for the ganache?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate depending on your preference.

4. How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs (but not wet batter), the brownies are done.

5. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.

6. Can I double the recipe to make a larger batch?

Yes, simply double the ingredients and use a larger baking pan. You may need to adjust the baking time slightly.

7. Can I add a bit of mint to the ganache?

Mint pairs wonderfully with chocolate! Try adding a few drops of mint extract to the ganache for a refreshing twist.

8. Can I freeze these brownies?

Yes, you can freeze the brownies. Wrap them in plastic wrap and store them in an airtight container for up to 3 months.

9. Do I have to chill the brownies after adding the ganache?

Chilling is recommended to set the ganache properly, but if you’re in a hurry, you can skip this step and serve them immediately.

10. Can I use a different size pan for this recipe?

If you use a smaller pan, the brownies may be thicker, requiring additional baking time. If you use a larger pan, they may bake more quickly.

Conclusion

Chocolate Covered Strawberry Brownies are a rich, indulgent dessert that combines the best of both worlds: fudgy brownies and fresh strawberries, all topped with a silky chocolate ganache. Whether you're making them for a special occasion or simply craving something sweet, this recipe is sure to impress. With its easy preparation and delicious results, it's a treat everyone will love.

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Chocolate Covered Strawberry Brownies are the ultimate indulgence for anyone who loves a combination of rich, fudgy brownies and fresh, tangy strawberries, topped with a velvety chocolate ganache.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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

½ teaspoon salt

1 teaspoon baking powder

1 pint fresh strawberries, hulled and halved

1 cup semi-sweet chocolate chips

½ cup heavy cream

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until well combined. Add the eggs and vanilla extract, whisking until smooth.
3. 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.
4. 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.
5. Once the brownies have cooled, arrange the halved strawberries evenly over the top.
6. 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 smooth.
7. Pour the chocolate ganache over the strawberries, spreading it to cover the entire surface.
8. 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

• You can swap out strawberries for raspberries, blueberries, or even bananas if you prefer a different fruity twist.
• For a richer, more intense chocolate flavor, use dark chocolate chips for the ganache.
• For an added crunch and flavor depth, you can add chopped walnuts or pecans to the brownie batter.
• Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
• Microwave the brownies for about 10-15 seconds if you want to enjoy them warm.

Nutrition

• Serving Size: 1 square
• Calories: 340
• Sugar: 29g
• Sodium: 60mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 45mg