Decadent Chocolate Covered Strawberry Brownies
Indulge in warm, gooey brownies topped with luscious chocolate-covered strawberries for a delightful dessert experience.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- 8 ounces semi-sweet chocolate chips 6 ounces for the batter, 2 ounces for topping
- 1.5 cups granulated sugar
- 0.5 cup packed brown sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon salt
Topping
- 1.5 cups fresh strawberries, hulled and halved
- 2 ounces melted chocolate for drizzling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
- In a mixing bowl, combine 1 cup of melted unsalted butter with 6 ounces of semi-sweet chocolate chips until smooth.
- Stir in 1.5 cups of granulated sugar and 0.5 cups of brown sugar until glossy. Add 4 large eggs and 2 teaspoons of vanilla extract, mixing until well combined.
- Gradually sift in 1 cup of all-purpose flour, 0.5 cups of unsweetened cocoa powder, and 0.5 teaspoons of salt, stirring to combine.
Baking
- Pour half the brownie batter into the prepared pan and spread it evenly.
- Layer 1.5 cups of halved strawberries on top, followed by the remaining brownie batter, covering the strawberries.
- Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out slightly moist.
Finishing
- Allow the brownies to cool completely. Drizzle 2 ounces of melted chocolate over the top and chill in the refrigerator for at least 30 minutes before slicing.
Notes
For variations, consider using gluten-free flour or incorporating nuts into the batter. Storage tips: brownies can be stored at room temperature for 2-3 days, in the refrigerator for up to a week, or frozen for up to three months.