Can I make these brownies gluten-free?

Yes, you can use a gluten-free flour blend or almond flour in place of regular all-purpose flour. Make sure to double-check the ingredients of the chocolate used as well.

How should I store the leftovers?

Store the brownies in an airtight container at room temperature for a day or in the fridge for up to three days. For the best taste and texture, try to consume them within the first couple of days.

Can I use other fruits instead of strawberries?

Absolutely! Raspberries or blueberries can also work beautifully with the chocolate ganache, adding a different flavor profile while still providing a delightful contrast to the rich brownies.

What can I serve these brownies with?

Serve them with vanilla ice cream for an indulgent treat or a dollop of whipped cream for a lighter option. Fresh fruits also complement the chocolate well.

How important is it to cool the brownies before topping?

It is very important to let the brownies cool completely to ensure they stay fudgy and do not fall apart when you cut and top them with the chocolate-covered strawberries.

Chocolate Covered Strawberry Brownies: Irresistible Treat

Ingredients

Units Scale

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon salt
1 pound fresh strawberries
8 ounces semisweet chocolate
1 cup heavy cream

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Next, in a medium saucepan over medium heat, melt your unsalted butter. Stir in granulated sugar until well combined. Remove from heat and allow to cool slightly before whisking in eggs and vanilla.
In a separate bowl, mix flour, cocoa powder, and salt. Gradually add the dry mixture to the egg mixture. Stir until just combined. Pour the batter into your prepared dish and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely on a wire rack.
As the brownies cool, prepare the chocolate ganache. Heat heavy cream in a small saucepan until boiling. Pour over chopped semisweet chocolate. Let sit for a minute, then stir until smooth.
Once the ganache cools slightly, dip hulled strawberries into the chocolate. Let excess chocolate drip off, and place them on a wire rack to set.
Finally, top the cooled brownies with chocolate-covered strawberries and drizzle any leftover ganache. Slice and serve.

Notes

Don’t over-bake the brownies to maintain moisture! Store in an airtight container for up to 3 days.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 28g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 130mg