Description
Delicious Chocolate Covered Strawberry Brownies featuring a rich fudgy brownie base topped with a creamy freeze-dried strawberry frosting and finished with a smooth chocolate glaze. Perfect for dessert lovers seeking a decadent treat with a fruity twist.
Ingredients
Scale
Brownie
- ¾ cup (170 g) unsalted butter cut into pieces
- ½ cup (100 g) semisweet chocolate chips or 4 oz chopped bittersweet chocolate
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips optional
Strawberry Topping
- 1 cup (16 g) freeze dried strawberries
- ¾ cup unsalted butter softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar finely chopped
- ½ cup (118 ml) heavy cream
Instructions
- Preheat and Prepare Pan: Preheat oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, allowing the paper to hang over two opposite edges for easy removal later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine the butter and ½ cup chocolate chips. Heat in 20-second intervals, stirring in between until the mixture is completely melted and smooth.
- Mix Brownie Batter: Stir in cocoa powder until fully incorporated. Add granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and salt; stir until the batter is cohesive and uniform.
- Add Flour and Optional Chips: Mix in the all-purpose flour until just combined. Stir in the additional ¾ cup semisweet chocolate chips if using.
- Bake Brownies: Spread the batter evenly into the prepared pan. Bake on the center rack at 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow brownies to cool completely in the pan.
- Prepare Strawberry Dust: Pulse freeze-dried strawberries in a food processor until ground into a fine dust. Alternatively, crush with a rolling pin inside a sealed bag.
- Make Strawberry Topping: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar and mix until combined. Stir in salt, then gradually blend in strawberry dust until fully integrated.
- Add Cream to Topping: With mixer on low speed, add heavy cream 1 tablespoon at a time until the topping reaches a smooth, spreadable consistency. Spread evenly over cooled brownies.
- Prepare Chocolate Glaze: Place chopped semisweet chocolate in a microwave-safe bowl. Pour heavy cream over the chocolate and microwave on full power for 45 seconds. Stir gently until smooth. If needed, continue microwaving in 8-second intervals, stirring until completely melted.
- Apply Glaze and Chill: Pour the chocolate glaze evenly over the strawberry topping. Smooth the surface with an offset spatula. Let the ganache firm up at room temperature or chill in the refrigerator for faster setting.
- Serve: Once set, use the parchment paper overhang to lift the brownies from the pan. Slice into 16 squares and serve.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
- For longer storage, freeze brownies wrapped tightly and placed in an airtight container or freezer bag for several months.
- Using parchment paper with overhang makes removing the brownies easier and prevents breakage.
- If you don’t have a food processor, freeze-dried strawberries can be crushed with a rolling pin inside a sealed bag as a substitute.
- Adjust heavy cream quantity in the strawberry topping to achieve desired spreadable consistency.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
