Description
Delicious and rich Chocolate Covered Strawberry Brownies featuring a fudgy brownie base topped with fresh strawberries and a smooth chocolate ganache. Perfect for chocolate and fruit lovers looking for an indulgent dessert.
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 Oven: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.
- Mix Brownie Batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and large eggs. Mix by hand or with a mixer until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the 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 allow them to cool completely in the pan for 35 minutes. Do not remove from the pan during cooling.
- Prepare Strawberries: Once cooled, place an even layer of halved strawberries on top of the brownies, flat side down.
- Heat Cream and Butter: In a small saucepan over medium heat, warm the heavy whipping cream and salted butter. Stir continuously until the butter melts and the mixture begins to bubble slightly around the edges, about 3 minutes.
- Make Ganache: Place the chopped semi-sweet chocolate bars in a medium heatproof bowl. Pour the hot cream and butter mixture over the chocolate, ensuring all chocolate is covered. Let sit for 5 minutes, then stir gently until smooth and glossy.
- Pour Ganache: Pour the chocolate ganache evenly over the strawberries on the brownies. Tap the pan gently on the counter to release any air bubbles.
- Set Ganache: Let the brownies sit at room temperature for about 90 minutes to allow the ganache to fully set, or refrigerate for 30 minutes to speed the process.
- Serve: Once set, cut the brownies into 16 squares using a sharp or plastic serrated knife for clean cuts. Serve and enjoy.
Notes
- Store brownies in the refrigerator after the first few hours due to fresh strawberries; consume within 2-3 days for best freshness.
- To freeze, individually wrap brownies and freeze for up to 3 months.
- Allow brownies to cool completely before adding ganache to ensure it sets properly.
- Use a sharp serrated knife or plastic knife to make clean cuts.
- Cut brownies into smaller pieces as they are rich and indulgent.
Nutrition
- Serving Size: 1 brownie (based on 16 servings)
- Calories: 300 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
