Chocolate Strawberry Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
2 sticks (1 cup) of unsalted butter
02 -
4 large eggs
03 -
1 teaspoon vanilla extract (pure)
04 -
2 cups sugar (granulated)
05 -
1/2 teaspoon of salt
06 -
1 cup cocoa powder, unsweetened
07 -
1 teaspoon baking powder
08 -
1 cup of all-purpose flour
→ Top Layer
09 -
1/2 cup of heavy cream
10 -
1 pint of strawberries, hulled and split in half
11 -
1 cup of semi-sweet chocolate chips
# Instructions:
01 -
Warm up the oven to 350°F (175°C). Get a 9×13-inch pan ready by lining it with parchment paper. Leave a bit of extra on the sides—it makes pulling out the brownies way simpler later.
02 -
In a microwave-safe bowl, melt the butter. Whisk in the sugar until blended smoothly. Toss in the eggs and vanilla, whisking until the texture turns creamy. In a separate bowl, sift together cocoa powder, salt, flour, and baking powder. Gently fold the dry mix into the wet one, but don’t overdo it!
03 -
Transfer the batter into your prepped pan, leveling it out. Bake for about 25–30 minutes. Check with a toothpick—it should come out with a few crumbs sticking to it, not entirely clean. Cool completely without taking it out of the pan.
04 -
Once the brownie base is set and cool, arrange halved strawberries right on top. To make ganache, microwave the chocolate chips and cream in short intervals (30 seconds at a time), stirring until the mixture’s smooth and velvety. Pour it over the strawberries, spreading to cover everything.
05 -
Pop it into the fridge, letting that ganache firm up for at least an hour. When serving, lift the brownie slab out using the parchment paper’s edges. Cut into squares, and enjoy.
# Notes:
01 -
Prepare the brownie layer a day in advance, then add toppings just before eating.
02 -
Using eggs at room temperature gives the batter better texture.
03 -
Pat the strawberries dry before placing them on the brownies to keep the ganache from getting runny.