Chocolate Covered Strawberry Brownies (Print Version)
# Ingredients:
→ Brownies
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 23×33 cm (9×13 inch) baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
02 -
In a large microwave-safe bowl, melt the butter. Add the granulated sugar and whisk until combined. Incorporate the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together the 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 and spread it evenly. Bake in the oven 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.
04 -
Once the brownies have cooled, evenly arrange the halved strawberries on top of the brownies.
05 -
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and the mixture is smooth.
06 -
Pour the chocolate ganache over the strawberries, spreading it out to cover the entire surface. Refrigerate the brownies for at least 1 hour to set the ganache.
07 -
Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve.
# Notes:
01 -
Be sure to let the brownies cool completely before adding the strawberries and ganache to ensure proper setting.