Description
Delight in these decadent Chocolate-Covered Strawberry Brownies featuring a moist, rich brownie base layered with fresh strawberries and topped with a silky semisweet chocolate ganache. Perfect for any occasion, this American dessert combines the classic flavors of chocolate and strawberry with a luscious creamy finish.
Ingredients
Scale
Brownie Base
- 1 box (18–20 oz) brownie mix (plus ingredients listed on the box: typically eggs, oil, and water)
Fruit Layer
- 1 lb fresh strawberries, hulled and sliced
Chocolate Ganache Topping
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Brownie Batter: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it. Prepare the brownie batter according to the package directions, mixing in eggs, oil, and water as instructed.
- Bake Brownies: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs remaining. Remove from the oven and let cool completely in the pan.
- Layer Strawberries: Once the brownies are fully cooled, evenly spread the sliced fresh strawberries over the surface of the brownies, creating a fresh fruit layer.
- Make Chocolate Ganache: In a small saucepan over medium heat, warm the heavy cream just until it begins to simmer. Remove from heat and add the semisweet chocolate chips, vanilla extract, and a pinch of salt. Let this mixture sit for 2 minutes, then stir gently until smooth, glossy, and well combined.
- Assemble & Chill: Pour the chocolate ganache evenly over the strawberry layer, spreading gently to cover all the berries. Refrigerate the entire pan for at least 1 hour, or until the chocolate ganache topping is fully set.
- Serve: Cut the brownies into 16 squares and serve chilled or at room temperature for the best texture and flavor.
Notes
- Use fresh, firm strawberries to avoid excess moisture that could make the brownies soggy.
- For a richer chocolate flavor, add 1/2 teaspoon of espresso powder to the brownie batter before baking.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
