Description
Chocolate Covered Strawberry Brownies combine rich chocolate and fresh strawberries, creating a delightful dessert that’s both indulgent and elegant.
Ingredients
Scale
- 1 cup Unsalted Butter (Substitute with coconut oil or vegan butter for dairy-free)
- 2 cups Granulated Sugar (Can be replaced with coconut sugar or stevia)
- 2 cups Fresh Strawberries (Frozen strawberries can be used if thawed and drained)
- 3/4 cup Cocoa Powder (Unsweetened cocoa gives deep chocolate flavor)
- 1 cup Flour (Use gluten-free flour for gluten-free options)
- 2 large Eggs
- 1 cup Heavy Cream (Coconut cream or almond milk can be substituted)
- 2 cups Chocolate Chips (Use semi-sweet, dark, or milk chocolate)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- Melt the unsalted butter in a medium saucepan over low heat until fully liquid, then allow it to cool slightly.
- Combine the melted butter and granulated sugar in a mixing bowl. Stir well until smooth. Add eggs one at a time, beating thoroughly.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture gradually until just combined. Fold in the sliced strawberries.
- Pour the brownie batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
- Heat the heavy cream in a small saucepan on medium until it simmers. Remove from heat and stir in the chocolate chips until smooth.
- Cool the brownies for 10 minutes, then drizzle with ganache and top with additional strawberries before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Chocolate Covered Strawberry Brownies