Strawberry Chocolate Brownies

Strawberry chocolate brownies! Super fudgy brownies with freeze dried strawberries in the batter, topped with chocolate ganache and fresh strawberries! Make them for the chocolate covered strawberry lover in your life!

Prep Time 10

Cook Time 22

Total Time 32

Equipment

Ingredients

Ganache

▢ ½ cup (107 grams) heavy cream
▢ ¾ cup (107 grams) dark chocolate chips or a bar chopped

Topping

▢ 10 fresh strawberries hulled and sliced ¼ inch thick

Instructions

Brownies

Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, allowing a 2-inch overhang on all sides to make removing the brownies easier.
Pulverize the freeze-dried strawberries into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a heavy pot. Once finely ground, set them aside.
In a stand mixer fitted with a whisk attachment or hand mixer, beat the eggs, granulated sugar, and vanilla. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Melt the butter in a saucepan over medium heat until it is completely liquefied and very hot (you’ll hear it sizzling). Take the saucepan off the heat and stir in the powdered sugar, cocoa powder, espresso, and salt until the mixture is smooth and lump-free.
Once the egg mixture has thickened and lightened in color, pour in the warm cocoa mixture. Mix for about 30 seconds until the batter becomes smooth and has a glossy appearance. Add the flour and freeze dried strawberry powder, and blend just until combined. Gently fold in the chocolate chips.
Transfer the batter to the prepared pan, spreading it evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few damp crumbs but no wet batter. Avoid over baking!
Cool the pan on a wire rack until the brownies are completely cool. Set aside until the ganache is done.

Ganache

Place the chocolate in a small bowl, set aside. In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth

Topping

Pour the ganache on top of the brownies, spreading it out evenly.
Place the sliced strawberries on top in an even layer. Push them into the ganache slightly.
Place in the refrigerator until the ganache is set. See storage in notes.

Notes

Storage

Room Temperature: I don't recommend keeping these brownies at room temperature for longer than a day. Do not stack the brownies, the strawberries have a lot of moisture.

Refrigerator: Keep in an airtight container for up to 3 days. Do not stack the brownies, the strawberries have a lot of moisture. Let them sit for a little at room temperature before enjoying.

Freezer: Wrap individual brownies tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Don’t Skip the Chocolate Chips in the Batter: They melt slightly and add pockets of gooey chocolate throughout the brownies, they also add to the height of the brownies, they will be too thin otherwise.

Mix the Eggs and Sugar Well: Beat until the mixture is light and fluffy to create a beautiful, crackly top and perfect texture.

Don’t Over bake the Brownies: Fudgy brownies are the goal—check for doneness by inserting a toothpick, which should come out with a few moist crumbs. The same

Use a Metal Baking Pan: It ensures even baking and prevents the edges from overcooking.

Brownie recipe adapted from scientificallysweet

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