Description
Decadent chocolate brownies topped with fresh strawberries dipped in rich, melted semisweet chocolate. This dessert combines fudgy brownie texture with the fresh, juicy sweetness of strawberries, perfect for a delightful treat or special occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Chocolate-Covered Strawberries
- 6-8 fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of brownies.
- Mix butter and sugar: In a large bowl, whisk melted butter and granulated sugar together until the mixture is smooth and glossy, creating a rich base for the brownies.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the butter mixture, whisking thoroughly until fully combined and blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder evenly to prepare the dry mix.
- Mix wet and dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing and maintaining a tender brownie texture.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips into the batter to distribute pockets of melted chocolate throughout the brownies.
- Pour batter and bake: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudgy brownies.
- Cool brownies: Remove the pan from the oven and let the brownies cool completely in the pan for easier cutting and topping.
- Prepare the chocolate coating: While brownies cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately add chopped semisweet chocolate, stirring until the mixture is smooth and glossy.
- Dip strawberries: Dip each sliced strawberry into the melted chocolate, ensuring an even coating. Place the chocolate-covered strawberries on a parchment-lined plate and allow them to set at room temperature or in the refrigerator until firm.
- Assemble dessert: Once brownies are completely cooled, cut them into 12 equal squares. Top each brownie square with a chocolate-covered strawberry slice for an elegant presentation.
- Serve and enjoy: Serve these luscious chocolate-covered strawberry brownies as a delicious dessert or special treat.
Notes
- Ensure brownies are fully cooled before cutting to prevent crumbling.
- Use high-quality semisweet chocolate for best flavor in both batter and strawberry coating.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For firmer strawberry chocolate coating, refrigerate dipped strawberries until set.
- Can be made a day ahead and assembled just before serving.
