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Chocolate Covered Strawberry Brownies

Delightful brownies topped with luscious chocolate ganache and fresh strawberries, perfect for special occasions or a cozy family night.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie base
  • 1 cup unsalted butter Can substitute with salted butter, just skip the added salt.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder For a deeper chocolate flavor, consider using dark cocoa powder.
  • 1/2 teaspoon salt Skip if using salted butter.
Toppings
  • 1 cup fresh strawberries, hulled and sliced Thawed frozen strawberries can work in a pinch; pat dry to avoid excess moisture.
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream Heat until just simmering for ganache.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, melt the butter and stir in the granulated sugar until well combined.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour the brownie batter into the prepared pan and spread evenly.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.
  2. Let the brownies cool in the pan.
Topping
  1. In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and add the chopped chocolate, stirring until smooth to create the ganache.
  2. Once the brownies have cooled, spread the ganache over the brownies.
  3. Arrange the sliced strawberries on top, pressing them gently into the ganache.
  4. Allow the ganache to set before cutting into squares. Enjoy!

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped nuts can add some crunch, and a drizzle of additional chocolate sauce is a nice touch. Leftovers can be stored in an airtight container for up to four days at room temperature, or in the fridge for up to a week. For freezing, wrap each square in plastic wrap and place them in a freezer bag for up to three months. Thaw at room temperature when ready to indulge.