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Strawberry Brownies with Chocolate Ganache Recipe

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4 from 8 reviews

These fudgy Strawberry Brownies feature a moist chocolate base topped with fresh sliced strawberries and a rich chocolate ganache. Perfect for Valentine’s Day or summer parties, this easy recipe combines luscious flavors and beautiful presentation to delight any crowd.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings
  • Category: Brownies
  • Method: Baking
  • Cuisine: American

Ingredients

Brownies

  • 1 cup (180 g) semi-sweet chocolate chips, divided (½ cup melted, ½ cup folded in)
  • 6 tablespoons (84 g) unsalted butter, melted
  • ¾ cup (150 g) granulated sugar
  • 2½ teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ½ cup (118 ml) sweetened condensed milk
  • ⅔ cup (83 g) all purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • ½ teaspoon salt

Strawberry Topping

  • 1½ cup (216 g) fresh strawberries, sliced in thirds horizontally

Chocolate Ganache

  • 4 ounces (113 g) dark chocolate, finely chopped
  • 4 ounces (113 g) milk chocolate, finely chopped
  • 1 cup (236 ml) heavy cream or heavy whipping cream
  • Freeze dried strawberries, optional, for decoration

Instructions

  1. Prepare Brownie Pan: Preheat oven to 350°F. Line an 8×8 inch square pan with two strips of parchment paper leaving overhang on two sides for easy removal.
  2. Melt Chocolate: Melt ½ cup of semi-sweet chocolate chips in the microwave stirring every 15 seconds until smooth. Set aside.
  3. Mix Wet Ingredients: Melt butter in microwave. Whisk hot melted butter and sugar until smooth, about 1 minute. Add eggs and vanilla extract and whisk another 1 minute.
  4. Add Chocolate and Condensed Milk: Whisk in the melted chocolate and sweetened condensed milk until just combined.
  5. Combine Dry Ingredients: Using a spatula, fold in cocoa powder, salt, and flour carefully to avoid overmixing. Then fold in remaining ½ cup chocolate chips until combined.
  6. Bake Brownies: Pour batter into prepared pan and bake for 25-30 minutes. Test with toothpick; it should come out with moist crumbs but no wet batter. Cool completely in pan.
  7. Prepare Strawberry Topping: Rinse, dry, hull, and slice strawberries horizontally into thirds. Gently pat slices dry before layering evenly over cooled brownies.
  8. Make Ganache: Place chopped dark and milk chocolate in a heatproof bowl. Heat cream until it simmers gently but does not boil. Pour cream over chocolate but do not stir initially. Let sit for 2-3 minutes then stir until smooth.
  9. Assemble: Pour ganache evenly over strawberry layer. Use an offset spatula to spread if needed. Optionally, sprinkle freeze dried strawberries on top.
  10. Chill and Serve: Refrigerate assembled brownies for at least 30 minutes before slicing. Use a long sharp knife warmed under hot water and wiped dry between slices for clean cuts.

Notes

  • Use fresh strawberries only; frozen strawberries release too much moisture. Pat slices dry before topping brownies.
  • Dark and milk chocolate combination gives flavorful ganache; all semi-sweet chocolate can be used as a substitute.
  • Chop chocolate finely for a smooth, quick-melting ganache.
  • For neat slicing, run a sharp knife under hot water and wipe dry between cuts.
  • Bake brownies a day ahead and store covered in the fridge. Add strawberries and ganache on the day of serving.
  • Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.

Find it online: https://allcookedup.com/strawberry-brownies-with-chocolate-ganache-recipe/