Chocolate Covered Strawberry Brownies
250kcal
Ingredients
Brownie Ingredients
- 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 cup fresh strawberries, hulled and sliced
Ganache Ingredients
- 1 cup chocolate chips for ganache
- 1/2 cup heavy cream
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, melt the butter and mix in the granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet mixture until just blended.
- Pour half of the brownie batter into the prepared pan, smoothing it out evenly.
- Scatter the sliced strawberries over the brownie layer, distributing them as desired.
- Pour the remaining brownie batter over the strawberries, spreading it evenly to cover them.
Baking
- Bake for 25-30 minutes or until a toothpick comes out mostly clean from the center.
- Allow the brownies to cool completely in the pan.
Ganache Preparation
- For the ganache, heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate chips in a bowl.
- Let it sit for a few minutes before stirring until smooth.
- Once the brownies are cool, pour the chocolate ganache over them, spreading it evenly for a glossy finish.
Serving
- Slice into squares and serve to enjoy the blissful combination of chocolate and strawberries!
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein3gFat13gSaturated Fat8gSodium180mgFiber2gSugar15g
Notes
Ingredient substitutions: Use unsweetened applesauce instead of butter for a lower calorie option. For a gluten-free version, try almond flour. Add a sprinkle of sea salt on top of the ganache for a sweet and salty contrast or mix in chopped nuts for extra texture. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, microwave individual portions for 10-15 seconds.