Chocolate Strawberry Brownies Delight (Printable Version)
Fudgy brownies layered with fresh strawberries and a silky chocolate ganache topping.
# What You Need:
→ Brownie Base
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Strawberry Layer
09 - 1 pound fresh strawberries, hulled and halved or sliced
→ Chocolate Ganache
10 - 1 cup semi-sweet chocolate chips or chopped chocolate
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, mixing until well combined.
03 - Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined—do not overmix.
04 - Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
05 - Once brownies are cool, arrange the strawberry halves or slices evenly over the brownie layer.
06 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then add butter and stir until smooth and glossy.
07 - Pour ganache over strawberries, spreading gently to cover. Chill brownies in the refrigerator for at least 1 hour, or until set.
08 - Lift brownies from the pan using parchment overhang. Slice into squares with a sharp knife, wiping blade clean between cuts for neat edges.
# Expert Tips:
01 -
- The fudgy brownie base strikes that perfect balance between cakey and dense, the kind that leaves fingerprints on the pan when you try to sneak a taste.
- Fresh strawberries cut through all that richness like a bright knife, bringing this tart juiciness that makes every bite feel like a revelation.
- The ganache sets into this glossy finish that makes these look like you spent hours on them, when really they're mostly hands-off waiting time.
02 -
- Overbaking is the number one way to ruin these. Pull them out earlier than you think necessary.
- Room temperature strawberries are crucial. Cold ones will shock the warm brownies and create condensation that ruins your ganache.
- If your ganache looks grainy or separated, don't panic. A tablespoon of warm cream and some vigorous whisking usually brings it back.
03 -
- Add a tablespoon of raspberry jam between the brownie and strawberry layers for an extra hit of berry flavor.
- Freeze the whole uncut slab for up to a month. Thaw overnight in the refrigerator before slicing.