Brownie with Strawberries
This over-the-top dessert features a fudgy brownie studded with chocolate chips. It is topped with fresh strawberries and decadent chocolate ganache.
Servings: 16
Calories: 237kcal
Equipment
- 8 x 8 inch baking pan A metal pan is best for baking
Ingredients
- For the brownies ~
- ¾ cup salted butter melted
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- ¾ cup all purpose flour
- ½ cup cocoa powder
- 2 tablespoons espresso powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup semi sweet chocolate chips
- For the topping ~
- 2 cup semi sweet chocolate chips
- 7 tablespoons heavy cream
- 1 pound strawberries sliced
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
- In a large bowl, hand mix the melted butter, white sugar, brown sugar, and vanilla extract until blended.
- Add the eggs to the large bowl and stir until well combined.
- 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.
- Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
- Pour the batter into the prepared pan. Spread to evenly distribute the batter.
- Bake for 30 to 35 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.
- For the topping, place the 2 cups of chocolate chips and cream in a double boiler over low heat. When the chocolate chips begin to melt, start to stir the chocolate and cream. Continue stirring until the chocolate is melted and has a smooth consistency.
- Spread about one-fourth of the ganache over the cooled brownies. Evenly top the ganache with the sliced strawberries and press down lightly.
- Place the remaining ganache in a small resealable baggie. Snip the corner off. Squeeze the ganache evenly over the strawberries. Spread with a spatula to ensure the ganache gets between all the nooks and crannies of the strawberries.
- Refrigerate the brownies until the chocolate is set, about 1 hour.
- Cut into 16 squares.
- The brownies are best enjoyed within 24 hours of preparing them. Refrigerate any remaining brownies for up to 2 days.
Video
Notes
- Use a double boiler to make the ganache. Add the chocolate chips to the boiler along with the cream. Begin stirring when the chocolate starts to melt. It will be smooth and creamy and ready to spread on the brownies.
- Use a pastry bag or small resealable bag to help easily spread the melted chocolate. I use a resealable bag as I can just toss it when I'm done. Fill the bag and snip a small piece off the corner. Squeeze the chocolate ganache out of the bag and on to the brownies and strawberries. Spread with a spatula to make the ganache an even layer over the strawberries.
Nutrition
Serving: 1brownies | Calories: 237kcal | Carbohydrates: 30.8g | Protein: 2.8g | Fat: 12.5g | Saturated Fat: 7.3g | Cholesterol: 44mg | Sodium: 154mg | Fiber: 2.2g | Sugar: 23.3g