Description
Delicious chocolate covered strawberry brownies made with a rich, fudgy brownie base topped with a vibrant strawberry-flavored frosting and finished with a smooth chocolate glaze. Perfect for dessert lovers who want a combination of fruity and chocolatey flavors in one indulgent treat.
Ingredients
Scale
Brownie
- ¾ cup unsalted butter cut into pieces (170 g)
- ½ cup semisweet chocolate chips (100 g)
- ½ cup natural cocoa powder (50 g)
- ¾ cup granulated sugar (150 g)
- ¾ cup light brown sugar firmly packed (150 g)
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup all-purpose flour (125 g)
- ¾ cup semisweet chocolate chips (150 g) optional
Strawberry Topping
- 1 cup freeze dried strawberries (16 g)
- ¾ cup unsalted butter softened
- 2 cups powdered sugar (250 g)
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz semisweet chocolate bar finely chopped (113 g)
- ½ cup heavy cream (118 ml)
Instructions
- Prepare Brownie Layer: Preheat oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, allowing the paper to hang over two opposite edges for easy lifting later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine ¾ cup unsalted butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring between, until fully melted and smooth.
- Add Cocoa and Sugars: Stir in ½ cup cocoa powder until well combined. Then add ¾ cup granulated sugar, ¾ cup light brown sugar, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon salt. Mix thoroughly until batter is cohesive and smooth.
- Incorporate Flour: Add 1 cup all-purpose flour and stir until just combined. If using, fold in ¾ cup semisweet chocolate chips.
- Bake Brownies: Spread batter evenly into the prepared pan and bake on the center oven rack at 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow brownies to cool completely in the pan.
- Prepare Strawberry Dust: Using a food processor or a rolling pin and bag, grind 1 cup freeze-dried strawberries into a fine dust and set aside.
- Make Strawberry Frosting: Beat ¾ cup softened unsalted butter in a large bowl until creamy. Gradually add 2 cups powdered sugar and combine well. Stir in ⅛ teaspoon salt and then mix in the strawberry dust until fully incorporated.
- Adjust Consistency: With mixer on low speed, add 2 to 4 tablespoons heavy cream or milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
- Frost Brownies: Spread the strawberry topping evenly over the cooled brownies.
- Prepare Chocolate Glaze: Place 4 oz chopped semisweet chocolate in a microwave-safe bowl and pour ½ cup heavy cream over it. Microwave at full power for 45 seconds, then stir until smooth. If needed, continue microwaving in 8-second intervals stirring in between until fully melted and smooth.
- Glaze Brownies: Pour chocolate glaze evenly over the strawberry topping and smooth with an offset spatula. Allow ganache to set at room temperature or speed up the process by refrigerating.
- Serve: Once set, lift brownies out of the pan using the parchment paper edges and slice into 16 pieces to serve.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze brownies wrapped tightly and placed in an airtight container or Ziploc bag for several months.
- If you don’t have a food processor, grind freeze-dried strawberries using a rolling pin and a Ziploc bag.
- You can substitute any preferred box brownie mix for the base if short on time.
- For a firmer glaze faster, refrigerate brownies after glazing.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
