Strawberry Brownies
These fudgy Strawberry Brownies are topped with fresh strawberries and a layer of luscious chocolate ganache. The recipe is super easy and they're the perfect treat for Valentine's Day and summer parties!
Servings: 16 servings
Calories: 338kcal
Equipment
Ingredients
Brownies
- 1 cup semi-sweet chocolate chips divided (½ cup melted, ½ cup folded in)
- 6 tablespoons unsalted butter melted
- ¾ cup granulated sugar
- 2½ teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup sweetened condensed milk
- ⅔ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
Strawberry Topping
- 1½ cup fresh strawberries sliced in thirds horizontally
Chocolate Ganache
- 4 ounces dark chocolate finely chopped
- 4 ounces milk chocolate finely chopped
- 1 cup heavy cream or heavy whipping cream
- freeze dried strawberries optional, for decoration
Instructions
Brownies
- Preheat the oven to 350 F. Line an 8×8 inch square pan with two strips of parchment paper. Leave an overhang on at least two sides.
- Melt 1/2 cup of the chocolate chips in the microwave, stirring every 15 seconds til melted. Set aside.
- Melt the butter in the microwave. Whisk the hot melted butter and sugar together for about 1 minute til smooth. Add the eggs and vanilla and whisk for 1 minute.
- Whisk the condensed milk and melted chocolate into the mixture til just combined.
- Use a spatula to stir in the cocoa powder, salt and flour. Avoid overmixing. Stir in the remaining 1/2 cup chocolate chips til just combined.
- Pour mixture into the prepared pan. Bake 25- 30 minutes. A toothpick inserted should come out with moist crumbs, not wet batter. Remove from oven and cool completely in pan.
Strawberry Topping
- Rinse strawberries and pat dry. Remove tops and slice berries horizontally into thirds, then gently pat the cut sides dry with paper towels before placing them in an even layer on top on the cooled brownies.
Chocolate Ganache
- Place the finely chopped chocolate in a heatproof bowl. Bring the heavy cream to a gentle simmer. Do not let boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 2-3 minutes then stir until the chocolate has melted and combined with the heavy cream.
- Pour ganache evenly over the strawberries. Spread with an offset sptaula if needed. Sprinkle whole, chopped or crushed freeze dried strawberries over the ganache, if desired. Refrigerate for at least 30 minutes before slicing. Slice and enjoy!
Video
Notes
Strawberries: Use fresh strawberries only. I don’t recommend frozen strawberries since they release too much moisture. Be sure to pat the strawberries dry before adding them to the brownies to prevent excess moisture.
Ganache: I use a combination of dark and milk chocolate for the ganache. You can substitute all semi-sweet chocolate if you prefer. Use good quality chocolate such as Bakers brand from the baking aisle or bars of chocolate such as Lindt from the candy aisle. A large serrated knife works best for chopping chocolate. Chop chocolate as finely as you can. Finely chopped chocolate melts more easily and quickly with the cream.
Slicing: Use a long, sharp knife to slice brownies. For best results, run the knife under hot water and wipe dry between slices.
Make Ahead: For best results, add the strawberries and ganache the same day you plan to serve the brownies. The brownies can be baked a day ahead and stored tightly covered in the fridge, then topped with strawberries and ganache before serving.
Storage: Store these strawberry brownies in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
Nutrition
Serving: 1brownie | Calories: 338kcal | Carbohydrates: 35g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 102mg | Potassium: 262mg | Fiber: 3g | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg
