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Chocolate Covered Strawberry Brownies Recipe

Chocolate Covered Strawberry Brownies Recipe
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★★★★★

4.8 from 8 reviews

These Chocolate Covered Strawberry Brownies combine rich, fudgy chocolate brownies with a fresh strawberry layer and a glossy chocolate coating, creating a decadent dessert perfect for any occasion. The combination of textures and flavors makes it an irresistible treat for chocolate and fruit lovers alike.

Ingredients

Scale

Brownie Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Strawberry Layer Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 1 tablespoon sugar (optional, for extra sweetness)

Chocolate Coating Ingredients

  • 1 ½ cups semi-sweet chocolate chips
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon butter

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the Brownie Batter: In a microwave-safe bowl, melt the butter until smooth. Whisk in the sugar, then the eggs and vanilla extract until well combined.
  3. Add Dry Ingredients: Sift together the flour, cocoa powder, salt, and baking powder. Stir these dry ingredients into the wet mixture until just combined—be careful not to overmix to keep the brownies tender.
  4. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely before proceeding.
  5. Prepare the Strawberries: While the brownies cool, slice the strawberries thinly. Arrange the strawberry slices evenly over the cooled brownies. Optionally, sprinkle with sugar to add a touch more sweetness.
  6. Make the Chocolate Coating: In a heatproof bowl, melt the semi-sweet chocolate chips, heavy cream (or milk), and butter together using a microwave in 20-second intervals or a double boiler. Stir continuously until the mixture is smooth and glossy.
  7. Assemble: Pour the melted chocolate over the strawberry layer, spreading it gently to coat all the berries. Place the brownies in the refrigerator for 30–45 minutes or until the chocolate topping is set.
  8. Slice and Serve: Using the parchment paper overhang, lift the brownies from the pan. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat slices. Enjoy your luscious, layered chocolate-covered strawberry brownies!

Notes

  • Ensure the brownies are completely cooled before adding the strawberries to prevent them from steaming and getting soggy.
  • If fresh strawberries are not in season, frozen (and thawed) strawberries can be used but may release more juice.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • Store leftovers refrigerated and consume within 3 days for best freshness.
  • To avoid cracking, bring the chocolate-covered brownies to room temperature before slicing.

Nutrition

Keywords: Chocolate Brownies, Strawberry Dessert, Chocolate Covered Strawberries, Homemade Brownies, Valentine's Dessert

Find it online: https://maicook.com/chocolate-covered-strawberry-brownies-recipe/