Description
Decadent chocolate covered strawberry brownies combining rich fudgy brownies with a layer of fresh strawberries and smooth chocolate ganache topping. Perfect for a special dessert or party treat.
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 to prevent sticking.
- Prepare Brownie Batter: In a large bowl, mix the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and large eggs together either 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: Allow the brownies to cool completely in the pan for about 45 minutes. Do not remove from the pan during cooling to maintain shape.
- Add Strawberries: Once cooled, arrange an even layer of halved strawberries flat side down on top of the brownies.
- Prepare Ganache: Place the chopped semi-sweet chocolate bars into a medium heat-safe bowl and set aside.
- Heat Cream and Butter: In a small saucepan over medium heat, warm the heavy cream and salted butter together. Stir continuously until butter melts and mixture starts to bubble slightly around the edges, about 3 minutes.
- Combine Ganache: Remove the cream mixture from heat and immediately pour it over the chopped chocolate, ensuring chocolate is completely covered. Let sit for 5 minutes, then stir until smooth and glossy.
- Top Brownies: Pour the prepared ganache evenly over the strawberries on the brownies. Tap the pan gently on the counter to release any air bubbles.
- Set Ganache: Allow the chocolate ganache to set at room temperature for 90 minutes or refrigerate for 30 minutes until firm.
- Serve: Once set, cut the brownies into 16 squares and serve chilled or at room temperature.
Notes
- Store these brownies in the refrigerator after the first couple of hours due to the fresh strawberries. They keep well for 2-3 days covered.
- For longer storage, wrap individual brownies and freeze for up to 3 months.
- Ensure brownies are completely cooled before adding the ganache topping to allow it to properly set.
- Use a sharp, slightly serrated or plastic knife to cut the brownies cleanly without smearing the ganache.
- Cut brownies into smaller portions since they are very rich and a little goes a long way.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
