Chocolate Covered Strawberry Brownies
INGREDIENTS
FUDGY BROWNIES
- 7 ounces (200 g) semisweet or bittersweet chocolate, chopped (or about 1 cup plus 2 tablespoons chocolate chips)
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (125 g) unbleached all-purpose flour
- 1/2 teaspoon salt
CHOCOLATE GANACHE TOPPING
- 2 cups (150 g) fresh strawberries, halved
- 2 cups (300 g) semisweet chocolate chips
- 6 tablespoons (90 ml or 3 oz) heavy cream, room temperature
INSTRUCTIONS
- Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper and set aside.
- Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool slightly.
- Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
- Pour the mixture into the prepared pan, spread into the corners and level with an offset spatula. Bake 30 to 35 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
CHOCOLATE GANACHE TOPPING
- When the brownies are completely cooled, place strawberries cut side down evenly over the brownies.
- In a sauce pan over low heat, heat heavy cream until warm, about 2 minutes. Remove from heat and immediately, chocolate chips and stir until melted. If needed place back over heat for 30 seconds to help chocolate melt completely. Pour warm mixer evenly over the strawberries.
- When ready to serve, cut brownies into one-inch squares.
NOTES
- Store brownies in an airtight container in the refrigerator for up to four days. Best when eaten within 24 hours.
- If you prefer melted chocolate topping instead, melt 1/2 cup chocolate chips with 1 tablespoon shortening in the microwave at 50% power level for 2 minutes. Stir every 30 seconds and remove from microwave when melted. Drizzle and let sit for 10 minutes until chocolate hardens. Cut and serve.
