Description
Decadent Chocolate Covered Strawberry Brownies feature a rich, fudgy brownie base topped with fresh strawberries and a smooth, glossy chocolate ganache. This indulgent dessert combines classic chocolate flavors with the freshness of strawberries, perfect for any special occasion or chocolate lover’s treat.
Ingredients
Scale
Brownie
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- ⅔ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
Topping
- 1 cup fresh strawberries (about ½ of a 1 pound package), hulled and cut in half
- 12 ounce (3 4-ounce) bars semi-sweet baking chocolate
- 1½ cups heavy whipping cream
- 2 tbsp salted butter
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper for easy removal.
- Prepare the brownie batter: In a large bowl, mix the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs together either by hand or using a mixer until fully combined and smooth.
- Bake brownies: Pour the batter into the prepared baking pan and smooth the top evenly. Bake for 37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
- Cool brownies: Allow the brownies to cool completely in the baking pan for about 35-45 minutes without removing them to ensure proper setting.
- Add strawberry topping: Once cooled, arrange the halved strawberries evenly over the top of the brownies with the flat side down.
- Prepare chocolate ganache: Place the semi-sweet chocolate bars in a heat-safe medium bowl. In a small saucepan, heat the heavy cream and salted butter over medium heat, stirring continuously until the butter melts and the mixture starts to gently bubble around the edges, about 3 minutes.
- Combine cream and chocolate: Remove the cream mixture from heat and immediately pour it over the chocolate bars, making sure they are fully covered. Let sit for 5 minutes to soften the chocolate.
- Stir ganache: After 5 minutes, stir the mixture until smooth, glossy, and fully combined to form the ganache.
- Pour ganache over strawberries: Pour the ganache evenly over the strawberry layer on the brownies. Gently tap the pan against the counter to release any air bubbles and help the ganache spread evenly.
- Set ganache: Allow the ganache to set at room temperature for about 90 minutes, or refrigerate for 30 minutes until firm.
- Serve: Once set, use a sharp serrated or plastic knife to cut the brownies into 16 smaller squares and serve.
Notes
- Store brownies in the refrigerator after the first few hours because of the fresh strawberries to keep them fresh. They will last 2-3 days covered.
- To freeze, wrap brownies individually and freeze for up to 3 months.
- Ensure brownies are completely cooled before adding ganache to allow proper setting.
- Use a serrated or plastic knife for clean cuts to avoid crumbling or smearing the ganache.
- Cut brownies into smaller squares as the dessert is rich and a little goes a long way.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
