Description
Chocolate Covered Strawberry Brownies combine rich, fudgy brownies with a layer of fresh strawberries and a smooth chocolate ganache topping. These decadent bars are perfect for Valentine’s Day, date nights, or any special dessert occasion.
Ingredients
Units
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- 1/2 cup 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
- 1 pint fresh strawberries, hulled and halved
- For the ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Whisk in cocoa powder, flour, salt, and baking powder until just combined. Pour batter into prepared pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.
- Arrange halved strawberries cut-side down in a single layer on top of the cooled brownies.
- To make ganache, heat heavy cream in a saucepan or microwave until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Pour ganache over the strawberries and spread gently to cover. Chill for 1–2 hours until set.
- Slice with a sharp knife, wiping clean between cuts for neat edges.
Notes
- Use ripe but firm strawberries for best results and clean slices.
- Brownies can be made a day ahead; add strawberries and ganache before serving.
- Store in the refrigerator and enjoy within 2–3 days for best texture.
- Try with white or dark chocolate ganache for a variation.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 26g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg