Description
These Strawberry Brownies combine rich, fudgy chocolate brownies with a vibrant strawberry layer made from freeze-dried strawberries, topped with a silky milk chocolate ganache. Perfect for a decadent dessert that balances intense chocolate flavor with a fruity twist, these brownies are ideal for gatherings or a special treat.
Ingredients
Scale
For the Brownies:
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Strawberry Layer:
- 2 bags freeze dried strawberries (0.7 ounce each)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
For the Ganache:
- ½ cup milk chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9-inch baking dish with parchment paper, allowing for easy removal of the brownies later.
- Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the unsalted butter. Remove from heat and stir in the semi-sweet chocolate morsels and granulated sugar until the chocolate is fully melted and the mixture is smooth.
- Add Eggs and Vanilla: Add the eggs one at a time to the chocolate mixture, stirring thoroughly after each addition to ensure the batter is smooth. Then mix in the vanilla extract.
- Combine Dry Ingredients: Add the unsweetened cocoa powder, all-purpose flour, kosher salt, and baking powder to the wet ingredients. Gently fold using big strokes until just combined and no dry flour remains. Avoid overmixing to maintain brownie texture.
- Bake the Brownies: Pour the batter into the prepared baking dish and bake in the preheated oven for about 35 minutes. Once baked, remove from oven and let cool completely before proceeding to the next layer.
- Prepare Freeze-Dried Strawberries: While the brownies bake, crush the freeze-dried strawberries into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
- Make Strawberry Filling: In a bowl, beat the softened butter with powdered sugar, crushed freeze-dried strawberries, and milk for about 3-4 minutes until the mixture is fluffy and fully combined.
- Spread Strawberry Layer: Evenly spread the strawberry filling over the cooled brownies and smooth the surface with an offset spatula. Place the brownies in the refrigerator to chill while you prepare the ganache.
- Heat Cream for Ganache: Warm the heavy whipping cream in a small saucepan over low heat until just warmed, making sure it does not boil. Remove from heat.
- Make Ganache and Top Brownies: Whisk the warm cream into the milk chocolate chips until the ganache is smooth and glossy. Immediately pour the ganache over the strawberry layer on the brownies and spread evenly with an offset spatula. Return the brownies to the refrigerator for at least one hour to set.
Notes
- Do not overmix the brownie batter to avoid tough brownies; gentle folding is key.
- The freeze-dried strawberries add an intense strawberry flavor without adding moisture.
- Make sure the brownies are completely cooled before adding the strawberry layer to prevent melting.
- The ganache should be poured warm but not hot to avoid melting the strawberry filling.
- Refrigerate the assembled brownies for at least one hour to allow the ganache to set properly before serving.
Nutrition
- Serving Size: 1 piece (approx. 1/16th of recipe)
- Calories: 320
- Sugar: 35g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
