Description
Delight in these rich Chocolate Covered Strawberry Brownies that combine the fudgy texture of classic brownies with fresh, juicy strawberries and a luscious chocolate drizzle. Perfect for a delicious dessert or a special treat, these brownies balance the deep chocolate flavor with a fruity twist.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Toppings
- 1 cup fresh strawberries, sliced
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or butter) for the chocolate drizzle
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan, or line it with parchment paper to prevent sticking and ensure easy removal of brownies.
- Mix Butter and Sugar: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and creamy, creating the base for your brownies.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, whisking thoroughly after each addition to incorporate them fully. Stir in the vanilla extract to infuse the batter with flavor.
- Incorporate Dry Ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder into the wet mixture. Mix gently until the batter is smooth and everything is well combined without overmixing.
- Pour Batter into Pan: Pour the prepared brownie batter into the greased or lined baking pan and spread it evenly with a spatula to ensure uniform baking.
- Bake the Brownies: Place the pan in the preheated oven and bake for 20-25 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Remove the pan and let the brownies cool for 10 minutes.
- Add Sliced Strawberries: Once cooled slightly, arrange the sliced fresh strawberries on top of the brownies in a decorative, evenly spaced pattern.
- Melt Chocolate Drizzle: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring well between each until the chocolate is completely melted and glossy.
- Drizzle Chocolate Over Strawberries: Using a spoon or fork, drizzle the melted chocolate over the strawberries and brownies in a zig-zag or desired pattern to add a rich finishing touch.
- Cool Completely and Serve: Allow the brownies to cool fully so the chocolate drizzle sets properly. Once completely cooled, slice into squares and serve to enjoy this decadent treat.
Notes
- Ensure the brownies are slightly cooled before adding strawberries to prevent them from sinking into the batter.
- You can substitute coconut oil with butter for the chocolate drizzle if preferred.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
