Description
Deliciously rich and moist brownies topped with fresh strawberries and a smooth, glossy chocolate ganache. This chocolate-covered strawberry brownie recipe combines the classic comfort of chocolate brownies with the fresh sweetness of strawberries and a luscious cream-based ganache, perfect for dessert or special occasions like Valentine’s Day.
Ingredients
Scale
Brownie Batter
- 1 box (18–20 oz) brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
Topping
- 1 lb fresh strawberries, hulled and sliced
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make Brownie Batter: Prepare the brownie batter according to the package directions, mixing in required ingredients (usually eggs, oil, and water).
- Bake Brownies: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Brownies: Allow the brownies to cool completely in the pan before adding toppings.
- Arrange Strawberries: Once cooled, evenly layer the sliced strawberries over the brownies, covering the surface.
- Prepare Ganache: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and add the semisweet chocolate chips, vanilla extract, and a pinch of salt. Let it sit for 2 minutes, then stir until smooth and glossy.
- Apply Ganache: Pour the chocolate ganache over the strawberries and gently spread it to cover the surface evenly.
- Chill to Set: Refrigerate the brownies for at least 1 hour, or until the ganache topping is set firmly.
- Serve: Cut into 16 squares and serve chilled or at room temperature for best flavor.
Notes
- Use fresh, firm strawberries to avoid excess moisture that can make the brownies soggy.
- For a richer chocolate flavor, add 1/2 teaspoon espresso powder to the brownie batter before baking.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness and ganache texture.
