Description
Decadent chocolate covered strawberry brownies featuring a rich fudgy brownie base topped with fresh strawberries and a smooth homemade chocolate ganache, perfect for chocolate and fruit lovers looking for an elegant dessert.
Ingredients
Scale
Brownie
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- 2/3 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
Topping
- 1 cup fresh strawberries, hulled and cut in half
- 12 ounces semi-sweet baking chocolate (three 4-ounce bars)
- 1 1/2 cups heavy whipping cream
- 2 tablespoons salted butter
Instructions
- Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper for easy removal.
- Mix the brownie batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Mix thoroughly by hand or with a mixer until the batter is fully combined and smooth.
- Prepare for baking: Pour the brownie batter evenly into the prepared pan, smoothing the top with a spatula to create an even layer.
- Bake the brownies: Place the pan in the oven and bake for 37 minutes or until a toothpick inserted about 1 inch from the edge comes out clean, indicating they are done.
- Cool completely: Remove the brownies from the oven and let them cool in the pan for 35 minutes. Do not remove from the pan to keep shape and moisture.
- Add strawberries: Once cool, arrange the halved strawberries flat-side down in an even layer across the top of the brownies.
- Prepare chocolate ganache: Place the chopped semi-sweet chocolate bars in a heat-safe bowl and set aside.
- Heat cream and butter: In a small saucepan over medium heat, warm the heavy cream and salted butter. Stir constantly until the butter melts and the mixture begins to bubble slightly around the edges, about 3 minutes.
- Combine chocolate and cream: Remove the saucepan from heat immediately and pour the hot cream mixture over the chocolate in the bowl, making sure the chocolate is fully submerged. Let sit for 5 minutes.
- Stir ganache: After 5 minutes, stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Pour ganache over strawberries: Evenly pour the chocolate ganache over the strawberries on the brownies, tapping the pan gently against the counter to release air bubbles.
- Set the ganache: Allow the ganache to set at room temperature for about 90 minutes, or chill in the refrigerator for 30 minutes to speed the process.
- Serve: Once set, cut the brownies into squares using a sharp serrated or plastic knife for clean cuts, then serve.
Notes
- Store brownies in the refrigerator after a few hours to keep strawberries fresh. They can be kept covered for 2-3 days.
- For longer preservation, individually wrap brownies and freeze up to 3 months.
- Ensure brownies are completely cooled before adding the ganache to allow proper setting.
- Cut brownies into smaller pieces since they are rich and a little goes a long way.
- Use a sharp serrated or plastic knife for neat slices to prevent crushing the brownies.
Nutrition
- Serving Size: 1 brownie (about 1/16 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
