Strawberry Chocolate Brownies (Print Version)
# Ingredients:
→ Base Layer
01 -
1/2 teaspoon salt
02 -
1 cup unsweetened cocoa powder
03 -
2 cups white sugar
04 -
1 teaspoon vanilla extract
05 -
4 big eggs
06 -
1 cup plain flour
07 -
1 teaspoon baking powder
08 -
2 sticks (1 cup) of unsalted butter
→ Top Layer
09 -
1/2 cup whipping cream
10 -
1 pint of strawberries, cut in half with stems removed
11 -
1 cup chocolate chips, semi-sweet
# Instructions:
01 -
Turn on your oven and preheat it to 350°F (175°C). Line a rectangular 9×13-inch pan with parchment, leaving a bit sticking out over the edge for easy lifting later.
02 -
In a heatproof bowl, microwave the butter until melted. Stir in the sugar and mix well. Then, beat in the eggs and vanilla until creamy smooth. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly mix the dry ingredients into the wet bowl—don’t overdo it.
03 -
Spread the batter evenly into the lined pan. Bake it for 25-30 minutes. You’ll see it’s ready when a toothpick comes out with just a bit of crumb. Let the brownie layer sit in the pan until it cools completely.
04 -
Take cooled brownies and lay the strawberry halves on top. For the chocolate ganache, gently microwave the cream and chips in 30-second intervals, stirring in between, until shiny and smooth. Drizzle this over the strawberries until everything is covered.
05 -
Refrigerate everything for about an hour, giving the chocolate time to solidify. When ready, lift the brownies out by the parchment paper edges and cut them into nice squares.
# Notes:
01 -
Brownies can be prepped the day before and topped when you'd like.
02 -
For the best texture, make sure to use eggs that aren’t cold.
03 -
Before you add strawberries, dry them with paper towels so the moisture doesn’t mess up the ganache.