Description
Decadent chocolate covered strawberry brownies featuring a rich fudgy brownie base topped with a sweet freeze-dried strawberry frosting and finished with a smooth semisweet chocolate ganache. Perfect for dessert lovers who enjoy the combination of chocolate and strawberries in a beautifully layered treat.
Ingredients
Scale
Brownie Layer
- ¾ cup (170 g) unsalted butter, cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips, optional
Strawberry Topping
- 1 cup (16 g) freeze dried strawberries
- ¾ cup unsalted butter, softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk, as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar, finely chopped
- ½ cup (118 ml) heavy cream
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving the paper hanging over two opposite edges for easy removal later.
- Melt Butter and Chocolate: In a large microwave-safe mixing bowl, combine butter and ½ cup (100 g) semisweet chocolate chips. Heat in 20-second intervals, stirring in between, until completely melted and smooth.
- Add Cocoa and Sugars: Stir in cocoa powder until fully combined, then add granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and salt. Mix until the batter is cohesive and uniform.
- Incorporate Flour and Chocolate Chips: Stir in the flour until just combined. If using, fold in the ¾ cup (150 g) semisweet chocolate chips.
- Bake the Brownies: Spread the batter evenly into the prepared pan and bake on the center rack for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow to cool completely in the pan.
- Prepare Strawberry Dust: Pulse freeze-dried strawberries in a food processor until finely ground into a dust. Alternatively, crush in a Ziploc bag with a rolling pin until powdered.
- Make Strawberry Frosting: Beat softened butter until creamy in a large bowl. Gradually add powdered sugar and mix until combined. Stir in salt and then the strawberry dust until fully incorporated.
- Adjust Frosting Consistency: With mixer on low speed, add heavy cream or milk one tablespoon at a time until frosting reaches a smooth, spreadable consistency similar to creamy frosting.
- Apply Strawberry Frosting: Spread the strawberry frosting evenly over cooled brownies.
- Make Chocolate Glaze: Place chopped chocolate in a microwave-safe bowl and pour heavy cream over it. Microwave on full power for 45 seconds, then stir until smooth. If needed, microwave additional 8-second intervals stirring between until fully melted.
- Glaze the Brownies: Pour the chocolate glaze evenly over the strawberry frosting and smooth with an offset spatula.
- Set and Serve: Allow the ganache to firm at room temperature or place brownies in the fridge to speed up setting. Once set, lift brownies using parchment overhang and slice to serve.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to one week in an airtight container.
- Freeze wrapped tightly in plastic and sealed in a container or Ziploc bag for several months.
- Using parchment paper with overhang makes it easier to lift brownies out of the pan cleanly.
- If no food processor is available, crush freeze-dried strawberries in a sealed bag using a rolling pin for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
