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This decadent chocolate covered strawberry brownies recipe combines two beloved treats into one irresistible dessert. The rich, fudgy brownies form the perfect base for fresh strawberries, all topped with a silky chocolate ganache that takes this dessert to the next level.
I first made these brownies for a Valentine's Day dinner at home, and they've become our special occasion go-to. My husband now requests them for his birthday instead of traditional cake!
Ingredients
- Unsalted butter: Creates a richer flavor than salted butter and allows you to control the salt content
- Granulated sugar: Provides the perfect sweetness and helps create that classic crackly brownie top
- Large eggs: Act as a binding agent and give the brownies structure
- Vanilla extract: Enhances the chocolate flavor without overpowering
- All purpose flour: Gives just enough structure while keeping brownies fudgy
- Unsweetened cocoa powder: Delivers intense chocolate flavor without extra sweetness
- Salt: Balances the sweetness and enhances chocolate flavor; use kosher for best results
- Baking powder: Gives a slight rise to keep brownies from being too dense
- Fresh strawberries: Provide juicy brightness to contrast with the rich chocolate
- Semi sweet chocolate chips: Melt smoothly for the ganache; choose high quality for best results
- Heavy cream: Creates a silky ganache with the perfect consistency
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to 350°F and line your baking pan with parchment paper, leaving overhang on the sides. The overhang is crucial for easy removal once cooled, so dont skip this step. Make sure the paper covers all sides of the pan.
- Create the Base:
- Melt butter completely in a microwave safe bowl until just liquified but not hot. Whisk in sugar until thoroughly combined and slightly grainy. Add eggs one at a time, whisking well after each addition until the mixture becomes lighter in color. Stir in vanilla until fully incorporated.
- Mix the Dry Ingredients:
- Sift together the flour, cocoa powder, salt, and baking powder into a separate bowl. Sifting prevents lumps and ensures even distribution of the leavening agent. The cocoa powder especially tends to clump, so dont skip this step for the smoothest batter.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients in three additions, gently folding after each until just combined. Avoid overmixing which can develop too much gluten and lead to tough brownies. The batter should be thick and glossy when properly mixed.
- Bake to Perfection:
- Pour batter into the prepared pan and spread evenly, reaching all corners. Bake for 25 to 30 minutes, checking at the minimum time. A toothpick inserted should come out with a few moist crumbs, not completely clean which would indicate overbaking. Cool completely in the pan on a wire rack.
- Prepare the Strawberries:
- Once brownies are completely cool, arrange halved strawberries cut side down across the entire surface. Press them gently into the brownie top to secure them in place without crushing. The even arrangement ensures every brownie square will have strawberry in each bite.
- Create Ganache Topping:
- Combine chocolate chips and heavy cream in a microwave safe bowl. Heat in 30 second intervals, stirring thoroughly between each until completely smooth. The ganache should be glossy and pourable but not too thin. If needed, let it cool slightly to thicken.
- Finish and Chill:
- Pour the ganache evenly over the strawberry topped brownies, using an offset spatula to spread it completely to the edges. Refrigerate for at least one hour until the ganache is set firm. Use the parchment overhang to lift the entire dessert from the pan before cutting into squares.
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The surprising star of this recipe is actually the contrast between the room temperature brownie and the chilled strawberry ganache topping. I discovered this accidentally when serving these at a summer garden party, and the temperature contrast made everyone ask for my secret!
Storage Tips
These brownies will keep beautifully in an airtight container in the refrigerator for up to 3 days. The ganache helps seal in moisture, preventing the brownies from drying out. For longer storage, you can freeze individual squares wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
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Seasonal Variations
While strawberries are the classic pairing, this recipe works wonderfully with other seasonal fruits. In summer, try using raspberries or blackberries for a more tart contrast to the sweet chocolate. During fall, thinly sliced pears sprinkled with a touch of cinnamon make a sophisticated variation. Winter holidays call for crushed peppermint candies sprinkled over the ganache for a festive touch.
Serving Suggestions
These brownies are substantial enough to serve as a standalone dessert, but they can be elevated further with accompaniments. A scoop of vanilla ice cream alongside creates a delightful temperature contrast. For an adults only dinner party, pair with a glass of ruby port or dessert wine. If serving as part of a dessert buffet, cut into smaller bite sized pieces and arrange on a tiered stand with other chocolate desserts.
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries are recommended for the best texture and flavor, but frozen can work if thawed and drained properly.
- → How should I store these brownies?
Store the brownies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- → Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate can be used, but it will result in a sweeter flavor. Adjust according to your preference.
- → What is the best way to cut these brownies cleanly?
Chill the brownies first, then use a sharp knife dipped in warm water, wiping the blade between cuts for clean slices.
- → Can this recipe be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking to make it gluten-free.