Description
Easy Chocolate Strawberry Brownies are rich, fudgy brownies with a hint of strawberry, topped with a smooth chocolate ganache and fresh strawberries.
Ingredients
Scale
- Brownies:
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 10 tablespoons (140 grams) salted butter
- ½ teaspoon instant espresso powder (optional)
- ½ cup (60 grams) powdered sugar
- ⅔ cup (56 grams) natural cocoa powder
- ¼ teaspoon kosher salt (add ½ teaspoon if not using salted butter)
- ½ cup (71 grams) all-purpose flour
- heaping ¼ cup (1 oz, 28 grams) freeze-dried strawberries, crushed to powder
- ½ cup (85 grams) dark chocolate chips
- Ganache:
- ½ cup (107 grams) heavy cream
- ¾ cup (107 grams) dark chocolate chips or chopped bar
- Topping:
- 10 fresh strawberries, hulled and sliced ¼ inch thick
Instructions
- Brownies: Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, allowing a 2-inch overhang.
- Pulverize the freeze-dried strawberries into fine crumbs using a food processor or ziplock bag. Set aside.
- In a stand mixer, beat the eggs, granulated sugar, and vanilla on medium-high speed for 3-4 minutes until light and fluffy.
- Melt the butter in a saucepan over medium heat until liquefied and hot. Remove from heat and stir in the powdered sugar, cocoa powder, espresso, and salt until smooth.
- Pour the warm cocoa mixture into the egg mixture. Mix for about 30 seconds until glossy. Add the flour and freeze-dried strawberry powder, and blend until just combined. Gently fold in the chocolate chips.
- Transfer the batter to the prepared pan, spreading it evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few damp crumbs. Avoid overbaking.
- Cool the pan on a wire rack until the brownies are completely cool. Set aside until the ganache is done.
- Ganache: Place the chocolate in a small bowl and set aside.
- In a small saucepan, heat the heavy cream and a pinch of salt over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
- Allow the mixture to sit for about 5 minutes to melt the chocolate fully.
- After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth.
- Pour the ganache over the cooled brownies and spread evenly. Arrange sliced strawberries on top. Let the ganache set before slicing and serving.
Notes
- For best results, use high-quality dark chocolate.
- Adjust baking time based on your oven.
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg