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Rich, fudgy brownies topped with fresh strawberry halves and a smooth, shiny chocolate ganache. A simple yet elegant dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 pint fresh strawberries, hulled and halved
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Bring eggs to room temperature before starting.
  2. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
  3. Melt 1 cup (2 sticks) unsalted butter in a large microwave-safe bowl until fully liquid.
  4. Stir in 2 cups granulated sugar, add 4 large eggs one at a time whisking after each, then whisk in 1 teaspoon vanilla extract.
  5. Sift together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 1 teaspoon baking powder in a separate bowl.
  6. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  7. Pour the batter into the prepared pan and spread it evenly with a spatula.
  8. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; let the brownies cool completely in the pan.
  9. Pat 1 pint hulled strawberries dry with paper towels and arrange the halved strawberries in an even layer on the cooled brownies.
  10. Make the ganache: place 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl and heat in 20–30 second bursts, stirring after each, until smooth (or heat the cream to a simmer on the stovetop, pour over the chocolate, let sit 1–2 minutes, then stir until smooth).
  11. Let the ganache cool until pourable but not hot, then pour it over the strawberries and spread to cover evenly.
  12. Refrigerate the pan for at least 1 hour to set the ganache.
  13. Lift the brownies from the pan using the parchment overhang and slice into squares; for clean cuts dip a knife in hot water, dry it, and wipe between each cut.

Notes

Bring eggs to room temperature before starting for smoother batter and better rise., Avoid overmixing after adding the flour to maintain fudgy texture., Pat strawberries dry to keep brownies firm and ganache adherent., Cool ganache before pouring to prevent sliding or soaking., Stir often when microwaving chocolate to avoid burning., For clean slices, chill brownies and wipe a warm knife between cuts., Brownies pair well with whipped cream or vanilla ice cream and extra strawberries., Variations include using white or milk chocolate, adding nuts, espresso powder, or salted caramel drizzle., Brownies can be made ahead without topping and assembled later for freshness., Store in airtight container in refrigerator up to 3 days due to cream in ganache, or freeze individually wrapped up to 2 months.

Nutrition

Find it online: https://sweetovenstories.com/chocolate-covered-strawberry-brownies/