Description
Delight in these rich and indulgent Chocolate Covered Strawberry Brownies, featuring a fudgy brownie base topped with fresh strawberries and a smooth, glossy chocolate ganache. Perfect for a special dessert or treat, these brownies combine classic flavors with an elegant presentation.
Ingredients
Scale
Brownie Base
- 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, hulled and cut in half
- 12 ounce semi-sweet baking chocolate (3 bars of 4 ounces each)
- 1½ cups heavy whipping cream
- 2 tbsp salted butter
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper for easy removal and cleanup.
- Prepare Brownie Batter: In a large bowl, mix together the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs either by hand or with an electric mixer until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
- Cool Brownies: Remove the brownies from the oven and let them cool completely in the pan for about 35-45 minutes. Do not remove the brownies from the pan at this stage.
- Add Strawberries: Once cooled, arrange an even layer of halved fresh strawberries with the flat side down on top of the brownies.
- Prepare Ganache: Place the semi-sweet baking chocolate bars in a heat-safe medium bowl and set aside. In a small saucepan over medium heat, warm the heavy cream and salted butter, stirring constantly until the butter has melted and the mixture begins to bubble slightly around the edges, about 3 minutes.
- Combine Chocolate and Cream: Pour the hot cream mixture immediately over the chocolate in the bowl, ensuring the chocolate is fully covered. Let it sit for 5 minutes to soften.
- Mix Ganache: After resting, stir the chocolate and cream mixture until smooth and glossy with no lumps.
- Pour Ganache Over Strawberries: Pour the ganache evenly over the strawberries and brownies. Gently tap the pan on the counter to release any air bubbles for a smooth finish.
- Set Ganache: Allow the chocolate ganache to set at room temperature for about 90 minutes or refrigerate for 30 minutes to speed up the process.
- Cut and Serve: Once set, cut the brownies into 16 squares using a sharp serrated or plastic knife for clean edges. Serve and enjoy immediately.
Notes
- Store brownies in the refrigerator after a couple of hours due to the fresh strawberries and consume within 2-3 days for optimal freshness.
- To freeze, wrap individual brownies tightly and freeze for up to 3 months.
- Ensure brownies are completely cooled before adding toppings to allow the ganache to set properly.
- Use a sharp, slightly serrated or plastic knife to cut brownies cleanly without smearing the ganache.
- Cut brownies into smaller portions as they are rich and indulgent, making smaller servings more enjoyable.
Nutrition
- Serving Size: 1 brownie (about 1/16th of recipe)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
