Description
Decadent chocolate covered strawberry brownies featuring a rich fudgy brownie base topped with a creamy freeze-dried strawberry frosting and finished with a smooth chocolate glaze. Perfect for dessert lovers craving a fruity twist on classic brownies.
Ingredients
Scale
Brownie Base
- ¾ cup (170 g) unsalted butter cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (optional)
Strawberry Topping
- 1 cup (16 g) freeze dried strawberries
- ¾ cup unsalted butter softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar finely chopped
- ½ cup (118 ml) heavy cream
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350F (175C) and line a 9×9-inch baking pan with parchment paper, allowing the paper to hang over two opposite edges for easy removal of the brownies later.
- Melt Butter and Chocolate: In a large microwave-safe bowl, combine ¾ cup unsalted butter and ½ cup semisweet chocolate chips. Microwave in 20-second intervals, stirring between each until fully melted and smooth.
- Add Cocoa Powder and Sugars: Stir in ½ cup natural cocoa powder until combined, then add ¾ cup granulated sugar and ¾ cup light brown sugar. Mix well.
- Incorporate Eggs and Vanilla: Add 2 large eggs plus 1 egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon salt to the mixture. Stir until the batter is uniform and cohesive.
- Add Flour: Fold in 1 cup all-purpose flour just until combined to avoid overmixing.
- Optional Chocolate Chips: Stir in ¾ cup semisweet chocolate chips if using.
- Bake Brownies: Spread the batter evenly in the prepared pan and bake on the center rack for 35 minutes or until a toothpick inserted comes out clean or with fudgy crumbs. Cool completely in the pan.
- Prepare Strawberry Dust: Place 1 cup freeze-dried strawberries in a food processor and pulse until finely ground into a dust. Alternatively, crush by placing in a bag and rolling with a pin.
- Make Strawberry Frosting: Beat ¾ cup softened butter in a large bowl until creamy. Gradually add 2 cups powdered sugar and mix until fully combined. Stir in ⅛ teaspoon salt and then fold in the strawberry dust.
- Add Cream: With mixer on low speed, gradually add 2-4 tablespoons heavy cream or milk 1 tablespoon at a time until smooth and spreadable consistency is achieved.
- Frost Brownies: Evenly spread the strawberry frosting over the completely cooled brownies.
- Prepare Chocolate Glaze: In a microwave-safe bowl, combine 4 oz finely chopped semisweet chocolate and ½ cup heavy cream. Microwave for 45 seconds, then stir until smooth. If needed, microwave in additional 8-second bursts, stirring each time, until fully melted.
- Glaze Brownies: Pour the chocolate glaze evenly over the strawberry frosting and smooth with an offset spatula. Allow the ganache to firm completely before slicing, refrigerate to speed this up if desired.
- Serve and Store: Use the parchment overhang to lift brownies out of pan. Slice and serve. Store in an airtight container at room temperature up to 3 days, refrigerated up to 1 week, or freeze for several months.
Notes
- Use parchment paper with overhang for easy removal of brownies from pan.
- If no food processor is available, crush freeze-dried strawberries in a sealed bag using a rolling pin.
- Adjust heavy cream amount in frosting to reach desired spreadable consistency.
- Refrigerate glazed brownies to help chocolate ganache set more quickly.
- Store brownies airtight at room temperature for up to 3 days or refrigerate up to a week. Freeze tightly wrapped for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
