Description
Delight in these decadent Chocolate Strawberry Brownies, featuring a rich, fudgy brownie base topped with fresh strawberries and a luscious chocolate ganache. Perfectly balancing intense cocoa flavor with fruity freshness, these brownies make an indulgent dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Topping
- 1 cup chopped fresh strawberries
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ease removal.
- Melt Butter and Mix Wet Ingredients: In a medium saucepan over low heat, melt the unsalted butter. Remove from heat and whisk in granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder just until the batter is combined. Avoid overmixing to keep the brownies tender.
- Bake Brownies: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before proceeding.
- Add Strawberries: Evenly arrange the chopped fresh strawberries over the cooled brownies, ensuring a balanced fruity layer.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave until just simmering (hot but not boiling). Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 1–2 minutes. Stir gently until smooth and glossy.
- Assemble and Chill: Pour the prepared ganache evenly over the strawberries and gently spread it out with a spatula. Refrigerate the brownies for at least 1 hour to allow the ganache to set firmly before slicing into 9 or 9 squares and serving.
Notes
- Use room temperature eggs to help create a smooth batter.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Make sure the brownies have completely cooled before adding strawberries and ganache to prevent the toppings from melting or sliding.
- The ganache can be made a day ahead and refrigerated; gently rewarm before spreading if it thickens too much.
- Store brownies in an airtight container in the refrigerator for up to 3 days to keep the ganache fresh.
