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 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 -
Preheat your oven to 175°C (350°F). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until combined. Incorporate the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
03 -
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
04 -
Once the brownies have cooled, evenly arrange the halved strawberries over the surface of the brownies.
05 -
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each cycle, until the chocolate is fully melted and the mixture is smooth.
06 -
Carefully pour the chocolate ganache over the arranged strawberries, spreading it to cover them entirely.
07 -
Refrigerate the dessert for at least 1 hour to set the ganache. Use the parchment paper overhang to lift the brownies from the pan and cut into squares for serving.
# Notes:
01 -
Ensure complete cooling before adding strawberries to prevent melting.