Description
These fudgy Strawberry Brownies are a decadent treat topped with fresh strawberries and a rich chocolate ganache. Perfect for special occasions like Valentine's Day or summer parties, this recipe combines the deep flavor of chocolate brownies with the freshness of strawberries and a silky ganache layer.
Ingredients
Brownies
- 1 cup semi-sweet chocolate chips, divided (½ cup melted, ½ cup folded in)
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 2½ teaspoons vanilla extract
- 2 large eggs, room temperature
- ½ cup sweetened condensed milk
- ⅔ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
Strawberry Topping
- 1½ cups fresh strawberries, sliced in thirds horizontally
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 4 ounces milk chocolate, finely chopped
- 1 cup heavy cream or heavy whipping cream
- Freeze dried strawberries, optional, for decoration
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with two strips of parchment paper, leaving an overhang on at least two sides to easily lift the brownies later.
- Melt Chocolate and Butter: Melt ½ cup of semi-sweet chocolate chips in the microwave, stirring every 15 seconds until smooth. Set aside. Then melt the butter in the microwave.
- Mix Wet Ingredients: In a bowl, whisk the hot melted butter with granulated sugar for about 1 minute until smooth. Add the eggs and vanilla extract; whisk for another minute until well combined.
- Add Sweetened Condensed Milk and Melted Chocolate: Whisk in the sweetened condensed milk and the melted chocolate until just combined.
- Incorporate Dry Ingredients and Chocolate Chips: Using a spatula, gently fold in cocoa powder, salt, and flour, being careful not to overmix. Then stir in the remaining ½ cup of chocolate chips until just combined.
- Bake the Brownies: Pour the batter into the prepared pan. Bake for 25–30 minutes until a toothpick inserted comes out with moist crumbs but no wet batter. Remove from oven and allow to cool completely in the pan.
- Prepare Strawberry Topping: Rinse and dry the fresh strawberries. Remove their tops and slice each strawberry horizontally into three thin layers. Gently pat the sliced berries dry with paper towels and arrange them evenly over the cooled brownies.
- Make Chocolate Ganache: Place finely chopped dark and milk chocolate in a heatproof bowl. Heat the heavy cream to a gentle simmer—avoid boiling. Pour the hot cream over the chocolate; do not stir initially. Let it sit for 2–3 minutes, then stir until smooth and glossy.
- Assemble Topping: Pour the chocolate ganache evenly over the strawberries. Use an offset spatula to spread if needed. Optionally, sprinkle freeze dried strawberries on top for extra decoration.
- Chill and Serve: Refrigerate the assembled brownies for at least 30 minutes to set the ganache. Use the parchment overhang to lift the brownies from the pan, slice into 16 pieces, and enjoy!
Notes
- Use room temperature eggs for better mixing results.
- Be careful not to overbake the brownies; moist crumbs indicate perfect fudginess.
- For easier slicing, chill the brownies well to allow the ganache to firm up.
- Freeze dried strawberries add a crunchy texture and an appealing look but are optional.
- Line the pan with parchment paper overhang to remove brownies easily without sticking.
