Introduction:
Chocolate Covered Strawberry Brownies combine the decadence of rich, fudgy brownies with the irresistible flavor of chocolate-covered strawberries. This indulgent dessert layers juicy strawberries over chocolate brownies, then coats everything with a smooth, velvety chocolate ganache. Perfect for special occasions, Valentine’s Day, or anytime you’re craving a sophisticated yet comforting treat, these brownies are as beautiful as they are delicious.
Inspiration Behind Chocolate Covered Strawberry Brownies:
Inspired by the classic combination of chocolate and strawberries, this dessert brings together the best of both worlds: the fudgy, dense texture of brownies and the sweetness of fresh strawberries, all wrapped in a luxurious chocolate coating. It’s an elegant take on comfort food, blending flavors that balance richness with fresh, fruity notes.
Ingredients Breakdown:
- For the Brownies:
- 1 cup (2 sticks) unsalted butter: Adds richness and moisture to the brownies.
- 1 ¼ cups granulated sugar: Sweetens the batter and helps create a shiny, crackly top.
- 4 large eggs: Provide structure and bind the ingredients together.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- ¾ cup all-purpose flour: The base for the brownie structure.
- 1 cup cocoa powder: Gives the brownies their deep, rich chocolate flavor.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate.
- 1 cup semi-sweet chocolate chips: Adds extra bursts of chocolate in the brownies.
- For the Strawberry Layer:
- 1 pint fresh strawberries, hulled and halved: The fresh, fruity middle layer that pairs perfectly with the rich chocolate.
- For the Chocolate Ganache:
- 1 ½ cups semi-sweet chocolate chips: The main component of the rich ganache coating.
- ¾ cup heavy cream: Gives the ganache its smooth, glossy texture.
Step-by-Step Recipe:
- Prepare the Brownies:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt the butter. Stir in the sugar, then add the eggs and vanilla extract, whisking until smooth and well combined.
- Sift in the flour, cocoa powder, and salt. Stir the mixture until just combined, being careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking 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. Remove from the oven and allow the brownies to cool completely in the pan.
- Add the Strawberry Layer:
- Once the brownies are cooled, arrange the halved strawberries evenly over the top of the brownies. Set aside.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
- Remove the saucepan from the heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
- Let the mixture sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth.
- Assemble the Brownies:
- Pour the chocolate ganache over the layer of strawberries, spreading it out evenly to cover all the strawberries.
- Let the ganache set for about 1-2 hours at room temperature, or speed up the process by refrigerating for 30 minutes to 1 hour.
- Slice and Serve:
- Once the ganache is fully set, lift the brownies out of the pan using the parchment paper. Slice into squares and enjoy!
Tips for the Perfect Chocolate Covered Strawberry Brownies:
- Use Fresh, Ripe Strawberries: The sweeter the strawberries, the better the flavor contrast with the rich chocolate.
- Let the Ganache Set: Be patient and allow the ganache to fully set before slicing the brownies for neat, clean layers.
- Serve Chilled or Room Temperature: These brownies are delicious both chilled and at room temperature, depending on your preference.
Variations and Customizations:
- Dark Chocolate Lovers: Swap semi-sweet chocolate for dark chocolate in both the brownie batter and ganache for a richer, more intense chocolate flavor.
- Nutty Addition: Add crushed nuts like almonds or walnuts to the brownie batter or sprinkle on top of the ganache for an added crunch.
- Strawberry Jam Layer: For extra strawberry flavor, spread a thin layer of strawberry jam over the brownies before adding the fresh strawberries.
Health Considerations and Nutritional Value:
While these brownies are an indulgence, you can make small adjustments to make them a bit lighter:
- Use Less Sugar: Reduce the sugar in the brownie batter by a quarter for a slightly less sweet dessert.
- Dark Chocolate: Dark chocolate has less sugar and more antioxidants than milk or semi-sweet chocolate.
FAQ:
- Can I make these brownies ahead of time?
Yes! You can make the brownies and add the ganache a day in advance. Just store them in the refrigerator and bring them to room temperature before serving. - How do I store leftover brownies?
Store leftover brownies in an airtight container in the refrigerator for up to 3 days. - Can I use frozen strawberries?
It’s best to use fresh strawberries for this recipe, as frozen strawberries can release too much moisture and make the brownies soggy.
Chocolate Covered Strawberry Brownies
Chocolate Covered Strawberry Brownies combine fudgy brownies, fresh strawberries, and a decadent chocolate ganache, creating an irresistible dessert. Perfect for special occasions or a luxurious treat, they bring the best of chocolate and berries together in every bite!
Ingredients
Fudgy Brownies
- 1 ⅓ cup 7 oz or 200 g good quality chocolate chips, semisweet or bittersweet
- ½ cup 113 g or 1 stick unsalted butter, room temperature and cut into quarters
- 3 tablespoons 18 g unsweetened cocoa powder
- 3 large eggs room temperature
- 1 ¼ cups 250 g granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup 125 g all purpose flour
- ½ teaspoon salt
Chocolate Ganache Topping
- 2 cups 150 g fresh strawberries, halved
- 2 cups 300 g good quality chocolate chips, semisweet or bittersweet
- 6 tablespoons 90 ml or 3 oz heavy cream, room temperature
Instructions
- Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper and set aside.
- Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool slightly.
- Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
- Pour the mixture into the prepared pan, spread into the corners and level with an offset spatula. Bake 30 to 35 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
Chocolate Ganache Topping
- When the brownies are completely cooled, place strawberries cut side down evenly over the brownies.
- In a sauce pan over low heat, heat heavy cream until warm, about 2 minutes. Remove from heat and immediately, chocolate chips and stir until melted. If needed place back over heat for 30 seconds to help chocolate melt completely. Pour warm mixer evenly over the strawberries.
- When ready to serve, cut brownies into one-inch squares.
Notes
- Store brownies in an airtight container in the refrigerator for up to four days. Best when eaten within 24 hours.
- If you prefer melted chocolate topping instead, melt 1/2 cup chocolate chips with 1 tablespoon shortening in the microwave at 50% power level for 2 minutes. Stir every 30 seconds and remove from microwave when melted. Drizzle and let sit for 10 minutes until chocolate hardens. Cut and serve.
serving: 1brownie, calories: 245kcal, carbohydrates: 27g, protein: 3g, fat: 14g, sodium: 59mg, potassium: 169mg, fiber: 2g, sugar: 19g