Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe. Frozen strawberries release too much moisture as they thaw, which can make the ganache watery and affect the texture of the brownies. If fresh aren't available, consider the alternative melted chocolate topping mentioned in the notes without strawberries.

Why did my ganache seize or become grainy?

This typically happens when the cream is too hot or cold. Make sure your cream is just warm, not boiling, and that your chocolate is chopped or using chips for easy melting. Also, ensure no water gets into the mixture, as even a few drops can cause chocolate to seize.

Can I make these brownies gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

Do I have to refrigerate these brownies?

Yes, because of the fresh strawberries and cream in the ganache, these brownies must be refrigerated. However, I recommend letting them sit at room temperature for about 15 minutes before serving for the best flavor and texture.

Chocolate-Covered Strawberry Brownies Recipe

Name: Chocolate-Covered Strawberry Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 ⅓ cup (200 g) good quality chocolate chips, semisweet or bittersweet; ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters; 3 tablespoons (18 g) unsweetened cocoa powder; 3 large eggs, room temperature; 1 ¼ cups (250 g) granulated sugar; 2 teaspoons pure vanilla extract; 1 cup (125 g) all-purpose flour; ½ teaspoon salt; 2 cups (150 g) fresh strawberries, halved; 2 cups (300 g) good quality chocolate chips, semisweet or bittersweet; 6 tablespoons (90 ml or 3 oz) heavy cream, room temperature

Description

Indulge in the decadent combination of rich, fudgy brownies topped with fresh, juicy strawberries and a silky chocolate ganache. Perfect for special occasions or a delightful after-dinner treat, these brownies are both visually stunning and irresistibly delicious.

Ingredients

Units Scale

Fudgy Brownies

1 1/3 cup (200 g) good quality chocolate chips, semisweet or bittersweet
1/2 cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
3 tablespoons (18 g) unsweetened cocoa powder
3 large eggs, room temperature
1 1/4 cups (250 g) granulated sugar
2 teaspoons pure vanilla extract
1 cup (125 g) all-purpose flour
1/2 teaspoon salt

Chocolate Ganache Topping

2 cups (150 g) fresh strawberries, halved
2 cups (300 g) good quality chocolate chips, semisweet or bittersweet
6 tablespoons (90 ml or 3 oz) heavy cream, room temperature

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the sides hang over for easy removal. Set it aside.
Melt the Chocolate and Butter
Create a double boiler by placing a medium heatproof bowl over a pot of simmering water. Add the chocolate chips and butter, stirring occasionally until the mixture is smooth. Whisk in the cocoa powder, then remove from heat and let cool slightly.
Mix Wet Ingredients
In a medium bowl, whisk the eggs, sugar, vanilla extract, and salt together until well combined, about 30 seconds.
Combine Wet and Dry Mixtures
Gradually whisk the slightly warm chocolate mixture into the egg mixture. Using a wooden spoon, gently fold in the flour until just combined. Avoid overmixing to keep the batter tender.
Bake the Brownies
Pour the batter into the prepared pan, spreading it evenly into the corners with an offset spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a small amount of sticky crumbs. Let the brownies cool completely on a wire rack, approximately 2 hours.
Prepare the Ganache Topping
Once the brownies have cooled completely, arrange the halved strawberries cut-side down evenly across the brownie layer.
Make the Ganache
In a small saucepan over low heat, warm the heavy cream until it is just heated, about 2 minutes. Remove from heat and stir in the chocolate chips until fully melted and smooth. If necessary, return the pan to the heat for an additional 30 seconds to finish melting the chocolate.
Assemble and Set
Pour the warm ganache mixture evenly over the strawberries, ensuring all are evenly coated. Allow the ganache to set before slicing.
Cut and Serve
Once the ganache has hardened, cut the brownies into one-inch squares and serve.

Notes

Store these brownies in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, consume them within 24 hours.
For a crispier chocolate topping, melt ½ cup of chocolate chips with 1 tablespoon shortening in the microwave at 50% power for 2 minutes, stirring every 30 seconds. Drizzle the melted chocolate over the strawberries and let it harden for 10 minutes before slicing.
Ensure your brownies cool completely before adding the ganache to prevent it from melting excessively into the brownie layer.

Nutrition

Serving Size: 1 brownie
Calories: 180kcal
Sugar: 15g
Sodium: 35mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg