Chocolate-Covered Strawberry Brownies

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Chocolate-Covered Strawberry Brownies: A Decadent Berry & Chocolate Treat!

Prepare to indulge in a truly spectacular dessert that marries the rich, fudgy goodness of brownies with the fresh sweetness of strawberries, all brought together with a luscious chocolate topping. These Chocolate-Covered Strawberry Brownies are perfect for a special occasion, a delightful party treat, or whenever you crave a sophisticated yet comforting sweet.

This dessert offers a delightful interplay of textures and flavors: the dense, moist brownie, a creamy middle layer (which we’ll add to the recipe), and juicy strawberries encased in a beautiful chocolate ganache. They’re surprisingly easy to make and guaranteed to impress!

Ingredients:

For the Brownie Layer:

  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder (Dutch-processed cocoa will give a darker, milder chocolate flavor)
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • Optional: ½ cup (85g) semi-sweet chocolate chips (for extra fudginess in the brownie itself)

For the Cream Cheese Strawberry Layer:

  • 8 oz (226g) cream cheese, softened
  • ½ cup (55g) powdered sugar (confectioners’ sugar)
  • ½ tsp vanilla extract
  • 1-2 tablespoons milk or heavy cream (if needed for consistency)
  • 1 pound (about 2 cups) fresh strawberries, hulled and sliced

For the Chocolate Ganache Topping:

  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips (good quality recommended)
  • 1 tablespoon unsalted butter (optional, for extra shine and smoothness)

Equipment:

  • 8×8 inch (20×20 cm) square baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric mixer (handheld or stand mixer)
  • Small saucepan or microwave-safe bowl (for ganache)
  • Measuring cups and spoons

Instructions:

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan. Line the pan with parchment paper, leaving an overhang on two sides; this will make it easy to lift the baked brownies out later.

  2. Make the Brownie Batter: In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Whisk in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. Add the unsweetened cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Using a rubber spatula, stir until just combined. Be careful not to overmix, as this can lead to tough brownies. If using, fold in the optional chocolate chips now.

  3. Bake Brownie Layer: Pour the brownie batter into the prepared 8×8 inch pan and spread it evenly. Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The center should still look slightly moist. Do not overbake! Remove the pan from the oven and let the brownie layer cool completely in the pan on a wire rack. It’s crucial for it to be completely cool before adding the next layer.

  4. Prepare Cream Cheese Strawberry Layer: While the brownie cools, in a medium mixing bowl, beat the softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract with an electric mixer until smooth and creamy. If the mixture is too thick to spread easily, beat in milk or heavy cream one tablespoon at a time until it reaches a desired consistency.

  5. Assemble the Layers: Once the brownie is completely cool, use the parchment paper overhang to carefully lift the brownie out of the pan and place it on a flat surface or serving platter. Spread the cream cheese mixture evenly over the top of the cooled brownie. Arrange the fresh hulled and sliced strawberries in a single layer over the cream cheese layer.

  6. Make Chocolate Ganache Topping: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer around the edges (do not bring to a rolling boil). Remove from heat immediately. Add the semi-sweet chocolate chips to the hot cream. Let stand for 5 minutes without stirring, allowing the chocolate to melt. Then, whisk until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the optional unsalted butter until fully combined for extra shine.

  7. Pour Ganache & Chill: Pour the warm chocolate ganache evenly over the layer of strawberries, gently spreading it with a spatula to cover them completely. Carefully transfer the pan (or platter with the brownie) to the refrigerator. Chill for at least 2-3 hours, or until the ganache is set and the layers are firm. This chilling time also allows the flavors to meld beautifully.

  8. Slice and Serve: Once chilled and firm, lift the brownie block from the pan (if still in it). Use a sharp knife (wiping the blade clean between cuts for neat slices) to cut the brownies into squares. Serve chilled and enjoy these utterly decadent Chocolate-Covered Strawberry Brownies!

Tips for the Best Brownies:

  • Cool Completely: Patience is key! If your brownie is warm when you add the cream cheese layer, it will melt and create a mess.
  • Room Temperature Cream Cheese: Ensure your cream cheese is truly softened. Cold cream cheese will result in a lumpy filling.
  • Quality of Chocolate: Using good quality chocolate chips for the ganache will make a big difference in the richness and smoothness of your topping.
  • Strawberry Placement: Arrange the strawberries so they are fairly even. This ensures a nice strawberry bite in each piece.
  • Storage: Store any leftover brownies in an airtight container in the refrigerator for up to 3-4 days. They are best served cold.

Enjoy this absolutely delicious dessert!

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