Description
Decadent chocolate covered strawberry brownies featuring a rich, fudgy brownie base topped with a creamy strawberry frosting made from freeze-dried strawberries and finished with a glossy chocolate ganache. Perfect for chocolate and fruit lovers looking for an elegant yet easy dessert.
Ingredients
Scale
Brownie
- ¾ cup (170 g) unsalted butter cut into pieces
- ½ cup (100 g) semisweet chocolate chips
- 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
- Prepare Brownie Base: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine ¾ cup butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
- Add Cocoa and Sugars: Stir in ½ cup cocoa powder until fully incorporated. Then add granulated sugar, light brown sugar, eggs, egg yolk, vanilla extract, and salt. Mix until the batter is cohesive and uniform.
- Incorporate Flour and Chips: Add 1 cup flour and stir until just combined. Fold in optional ¾ cup semisweet chocolate chips for extra chocolate bursts.
- Bake Brownies: Spread the batter evenly in the prepared pan. Bake on the center rack at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean or with fudgy crumbs. Let the brownies cool completely in the pan.
- Prepare Strawberry Dust: Place freeze-dried strawberries in a food processor and pulse into a fine powder. Alternatively, crush using a rolling pin inside a sealed bag.
- Make Strawberry Frosting: Beat ¾ cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar and mix until combined. Stir in ⅛ teaspoon salt, then fold in the strawberry powder.
- Adjust Consistency: With mixer on low speed, slowly add 2 to 4 tablespoons heavy cream or milk, one tablespoon at a time, until the frosting is smooth and spreadable.
- Apply Strawberry Topping: Spread the strawberry frosting evenly over the cooled brownies.
- Make Chocolate Glaze: Place chopped 4 oz semisweet chocolate in a microwave-safe bowl and pour over ½ cup heavy cream. Heat for 45 seconds at full power, then stir until smooth and fully melted. If needed, warm in additional 8-second bursts with stirring.
- Finish with Ganache: Pour the chocolate glaze evenly over the strawberry layer. Smooth the surface with an offset spatula. Let the ganache set at room temperature or refrigerate to speed up setting.
- Serve: Once firm, lift the brownies out using parchment overhang. Cut into 16 squares and enjoy.
Notes
- For the strawberry dust, a food processor is ideal but using a rolling pin to crush freeze-dried strawberries in a sealed bag is a great alternative.
- You can substitute your favorite boxed brownie mix baked in a 9×9 inch pan if short on time.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- These brownies freeze well—wrap tightly and store in an airtight container or zipper bag for several months.
- Use parchment overhang to make removing and cutting brownies easier and cleaner.
- Adjust heavy cream quantity in frosting to get desired consistency depending on humidity and butter softness.
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 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: 75 mg
