Description
Delight in these rich and fudgy strawberry chocolate brownies, combining luscious dark chocolate with juicy fresh strawberries for a decadent treat. Perfectly baked to achieve a crackly crust and moist interior, this recipe delivers a harmonious balance of deep cocoa flavor and fruity sweetness in every bite.
Ingredients
Scale
Chocolate Mixture
- 200 g dark chocolate (roughly chopped or dark chocolate chips)
- 100 g unsalted butter (cubed)
Batter
- 4 large eggs
- 200 g soft light brown sugar
- 1 tsp vanilla extract
- 100 g plain flour
- 40 g cocoa/cacao powder
Topping
- 200 g strawberries (hulled & halved)
Instructions
- Melt chocolate and butter: Place the cubed butter and chopped dark chocolate in a small pan and melt gently over low heat, stirring constantly. Alternatively, set a heatproof bowl with the butter and chocolate over a pan of simmering water (bain-marie), ensuring the bowl doesn’t touch the water. Stir occasionally until smooth, then remove from heat and cool slightly.
- Preheat oven: Set the oven to 160°C (320°F) or Gas Mark 3 to prepare for baking the brownies evenly.
- Mix eggs and sugar: Using a hand whisk, balloon whisk, or electric mixer, whisk the eggs together with the light brown sugar and vanilla extract until the mixture is slightly foamy and pale in color, which helps create a light texture.
- Add dry ingredients: Sieve the plain flour and cocoa powder directly into the egg mixture. Gently fold or mix the ingredients to incorporate them without deflating the mixture.
- Combine with chocolate mixture: Pour the cooled chocolate and butter mixture into the batter, stirring gently until fully combined into a smooth batter.
- Prepare baking tray: Lightly butter an 8-inch (24 cm) square baking tray and line it with baking paper, leaving two sides overlapping for easy removal later. Pour the batter evenly into the tray.
- Add strawberries: Arrange the strawberry halves on top of the brownie batter, cut side down. Press them in slightly so they adhere but aren’t fully submerged.
- Bake the brownies: Place the tray in the preheated oven and bake for about 45 minutes. The brownies are ready when a crackly crust forms on top, the batter no longer wobbles when the tray is moved, and a toothpick inserted in the center comes out clean or with moist crumbs but no raw batter.
- Cool and chill: Allow the brownies to cool completely in the tray. For easier slicing, refrigerate for a couple of hours before cutting. Bring them back to room temperature before serving for the best texture and flavor.
- Enjoy: Serve these indulgent strawberry chocolate brownies responsibly and savor the delicious combination of fruity and chocolatey richness.
Notes
- Using a bain-marie helps prevent chocolate from burning and keeps the butter and chocolate mixture smooth.
- Gentle folding of dry ingredients preserves the light texture of the batter.
- Chilling the brownies after baking enhances sliceability and intensifies flavors.
- Adjust strawberries quantity to preference; removing or substituting with other fruits is possible.
- Ensure brownies are fully cooled before slicing to maintain shape.
