Description
Delicious chocolate covered strawberry brownies featuring a rich chocolate brownie base topped with a strawberry-infused frosting and a smooth chocolate glaze, perfect for dessert lovers looking for a fruity twist on classic brownies.
Ingredients
Scale
Brownie
- ¾ cup (170 g) unsalted butter cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (optional)
Strawberry Topping
- 1 cup (16 g) freeze dried strawberries
- ¾ cup unsalted butter softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar finely chopped
- ½ cup (118 ml) heavy cream
Instructions
- Preheat and prepare pan: Preheat oven to 350F (175C) and line a 9×9” baking pan with parchment paper, leaving overhang on two opposite edges for easy lifting later.
- Melt chocolate and butter: In a large microwave-safe bowl, combine ¾ cup butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring between each until completely melted and smooth.
- Mix brownie batter: Stir in cocoa powder until fully combined. Add granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and salt. Mix thoroughly until uniform.
- Add flour: Stir in all-purpose flour until just combined.
- Optional chocolate chips: Fold in ¾ cup semisweet chocolate chips if using.
- Bake brownies: Spread batter evenly in prepared pan. Bake on center rack at 350F (175C) for 35 minutes or until toothpick inserted in center comes out clean or with fudgy crumbs. Cool completely in pan before adding topping.
- Prepare strawberry dust: Place freeze-dried strawberries in food processor and pulse until they become fine dust. Alternatively, crush in a sealed bag with a rolling pin.
- Make strawberry frosting: Beat ¾ cup softened butter in a large bowl until creamy. Gradually add powdered sugar and mix well. Stir in salt, then fold in strawberry dust. With mixer on low, add heavy cream 1 tablespoon at a time until mixture is smooth and spreadable.
- Spread strawberry topping: Evenly spread the frosting over cooled brownies.
- Make chocolate glaze: Place chopped chocolate in microwave-safe bowl and pour heavy cream over it. Heat on full power for 45 seconds; stir until smooth. If needed, heat additional 8-second intervals, stirring between, until completely melted.
- Apply glaze: Pour glaze evenly over the strawberry frosting and smooth with an offset spatula. Allow ganache to set at room temperature or refrigerate to speed firming.
- Serve: Once ganache is firm, lift brownies using parchment overhang, slice into 16 pieces, and serve.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- For longer storage, wrap tightly and freeze for several months in an airtight container or Ziploc bag.
- If you don’t have a food processor, crushing freeze-dried strawberries in a sealed plastic bag with a rolling pin works well.
- Adjust heavy cream quantity in strawberry frosting to achieve desired spreadable consistency.
- Use parchment paper overhang for easy removal and clean slicing of brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
