Description
These Chocolate Covered Strawberry Brownies combine rich, fudgy brownies with a luscious chocolate ganache topped with fresh strawberries for a decadent dessert perfect for any occasion.
Ingredients
Scale
Brownie:
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- ⅔ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
Topping:
- 1 cup fresh strawberries (about ½ of a 1 pound package), hulled and cut in half
- 12 ounce (3 4-ounce) bars semi-sweet baking chocolate
- 1½ cups heavy whipping cream
- 2 tbsp salted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper to ensure easy removal of brownies.
- Mix Brownie Batter: In a large bowl, mix the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and large eggs by hand or with a mixer until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
- Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan; this will take approximately 35 to 45 minutes. Do not remove from the pan yet.
- Add Strawberry Topping: Once cooled, evenly arrange the strawberry halves flat side down over the surface of the brownies.
- Prepare Ganache Chocolate: Place the semi-sweet chocolate bars broken into pieces into a medium heat-safe bowl and set aside.
- Heat Cream and Butter: In a small saucepan over medium heat, warm the heavy cream and salted butter, stirring continuously until the butter melts and the mixture begins to bubble slightly at the edges, about 3 minutes.
- Combine Ganache: Remove the saucepan from heat and immediately pour the hot cream mixture over the chocolate in the bowl, fully covering the chocolate pieces. Let sit undisturbed for 5 minutes.
- Stir Ganache Smooth: Stir gently but thoroughly until all the chocolate is melted and the ganache is smooth and shiny.
- Pour Ganache over Strawberries: Pour the ganache evenly over the strawberry topping on the brownies. Tap the pan gently on the counter to remove any air bubbles and smooth the surface.
- Set Ganache: Allow the ganache to set at room temperature for about 90 minutes or place in the refrigerator for 30 minutes until firm.
- Cut and Serve: Once the ganache has set, use a very sharp, slightly serrated or plastic knife to cut the brownies into squares. Serve and enjoy.
Notes
- Store brownies in the refrigerator after the first couple of hours due to the fresh strawberries; they will keep for 2-3 days covered properly.
- For freezing, individually wrap brownies and freeze for up to 3 months.
- Allow brownies to cool completely before adding ganache topping to ensure it sets properly.
- Use a very sharp or plastic knife for clean cuts; a serrated knife works well.
- Cut brownies into smaller portions because they are rich and a little goes a long way.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
