Chocolate Covered Strawberry Brownies
350kcal
Ingredients
For the brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, hulled and halved
For the ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, melt the butter and stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh strawberries, taking care not to break them.
- Pour the brownie batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Making the Ganache
- While the brownies are baking, make the chocolate ganache by heating the heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Final Steps
- Once the brownies are cool, pour the chocolate ganache over the top, spreading it evenly.
- Allow the ganache to set for a few minutes before slicing into squares and serving.
Nutrition
Serving1gCalories350kcalCarbohydrates45gProtein4gFat18gSaturated Fat11gSodium180mgFiber2gSugar30g
Notes
You can substitute the butter with coconut oil for a dairy-free option. Sprinkle sea salt on top of the ganache for a sweet and salty twist. Store leftover brownies in an airtight container at room temperature for up to three days.