Strawberry Brownies Chocolate (Printable Version)
# What You'll Need:
→ Brownie Base
01 -
1 cup all-purpose flour
02 -
4 large eggs
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
1 cup (2 sticks) unsalted butter
06 -
1 cup unsweetened cocoa powder
07 -
2 cups granulated sugar
08 -
1 teaspoon pure vanilla extract
→ Topping
09 -
1 cup semi-sweet chocolate chips
10 -
1/2 cup heavy cream
11 -
1 pint fresh strawberries, hulled and halved
# Preparation Steps:
01 -
Turn your oven on to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving some overhang on the sides. This makes pulling your brownies out simple later.
02 -
Melt your butter in a microwaveable bowl, then stir the sugar in until smooth. Add the eggs and vanilla, mixing till silky. In another bowl, blend the flour, cocoa, salt, and baking powder. Slowly mix these dry ingredients into the wet mixture without overdoing it.
03 -
Spread the batter evenly into the pan. Bake for 25-30 minutes, and check with a toothpick—it should come out with a few crumbs attached. Let everything cool down completely in the pan before moving on.
04 -
After your brownies cool, spread the strawberries neatly on the top. To make the ganache, warm the chocolate chips and cream in the microwave in short bursts, stirring after each round, until it's shiny and smooth. Drizzle this ganache all over the strawberries, covering them completely.
05 -
Put the pan in the fridge for at least an hour so the ganache firms up. When you're ready to eat, lift the brownies out using the parchment edges. Slice into squares and enjoy.
# Additional Tips:
01 -
Make the brownies a day ahead and add the topping closer to serving time.
02 -
Having your eggs at room temperature helps get great brownie texture.
03 -
Before adding the strawberries, pat them dry with a paper towel to avoid extra moisture.