Chocolate Covered Strawberry Brownies

A bouquet of bright red roses, a heart shaped box of hand dipped chocolates, an amorous greeting card, and a sparkly bauble are Valentine’s Day gifts typically exchanged between sweethearts. Side step tradition and whip up a batch of my Chocolate Covered Strawberry Brownies to woo the object of your affection.

It is easy to order a Valentine’s Day gift online or pick up a dozen roses at the florist. A handmade gift of fudgy double chocolate brownies topped with sweet, ripe strawberries and enrobed in a rich layer of semi-sweet chocolate will show that someone special just how much you care. Not only will you save a few dollars by making the sweet treat yourself, they will be a perfect end to a romantic Valentine’s Day dinner.

Plan on making the brownies in advance as they need time to cool before being topped with freshly sliced strawberries and a generous layer of melted chocolate. The base of the recipe is an easy to prepare brownie studded with chocolate chips. A couple tablespoons of espresso powder enhance the rich chocolate flavor of the dense brownies.

Melting chocolate can be tricky. Start with a small microwave safe bowl that is dry. Even a drop or two of water wreaks havoc on melting chocolate. It causes the chocolate to seize and become a clumpy, lumpy, unusable mass. Add the chocolate chips to the bowl along with a little vegetable oil. The small amount of fat helps the chocolate melt smoothly and have a softer consistency when it hardens. Microwave at 30-second intervals, stirring after each heating, until the chocolate is smooth and creamy.

Nothing says I love you more than a homemade treat. A batch of Chocolate Covered Strawberry Brownies will make you a superstar with your one and only.

 

Chocolate Covered Strawberry Brownies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • For the brownies ~
  • ¾ cup butter, melted
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • ¾ cup flour
  • ½ cup cocoa powder
  • 2 tablespoons espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • For the topping ~
  • 2 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • 1-pound strawberries, sliced
Instructions
  1. Preheat oven to 350 degrees. Line a 9 by 9-inch baking pan with foil and grease with butter or cooking spray.
  2. In a large bowl, hand mix the melted butter, white sugar, brown sugar, and vanilla extract until blended. Add the eggs and stir until well combined.
  3. In a small bowl, whisk the flour, cocoa powder, espresso powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
  4. Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
  5. Pour the batter into the prepared pan. Spread to evenly distribute the batter. Bake for 20 to 25 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay. Remove from the oven and cool completely.
  6. For the topping, place the 2 cups of chocolate chips and vegetable oil in a microwave safe bowl. Microwave on high for 30 seconds. Remove from the microwave oven and stir. Return to the microwave and continue heating at 30-second intervals, stirring in between, until the chocolate is melted and has a smooth consistency.
  7. Spread about one-fourth of the melted chocolate over the cooled brownies. Evenly top the chocolate with the sliced strawberries and press down lightly.
  8. Pour the remaining melted chocolate evenly over the strawberries. Spread with a rubber spatula to ensure the chocolate is in between all the nooks and crannies of the strawberries.
  9. Refrigerate the brownies until the chocolate is set, about 1 hour. Cut into 16 squares.
  10. The brownies are best enjoyed within 24 hours of preparing them. Refrigerate any remaining brownies for up to 2 days min.
Notes
Recipe by Amy Casey ~ 2018

© 2018 amycaseycooks
www.amycaseycooks.com

 

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