Description
Indulge in these decadent Chocolate Covered Strawberry Brownies, combining rich, fudgy chocolate brownies topped with luscious chocolate-dipped fresh strawberries. Perfect for celebrations or a luxurious treat, this recipe yields moist brownies with a delightful fresh fruit topping, enhanced by smooth melted chocolate drizzles.
Ingredients
Scale
Brownies
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Chocolate Covered Strawberries
- 1 pound fresh strawberries, hulled and dried
- 8 ounces semi-sweet chocolate, for dipping
- 1 tablespoon coconut oil (optional, for smooth melting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Melt Butter: Melt the butter in a medium saucepan over low heat, stirring occasionally to avoid burning. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until well blended. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder to ensure even distribution and remove lumps.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to maintain a tender texture.
- Fold Chocolate Chips: Fold the semi-sweet chocolate chips into the batter evenly.
- Prepare Pan: Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Pour Batter: Pour the batter into the prepared pan, spreading it evenly across the surface.
- Bake: Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter.
- Cool Brownies: Allow the brownies to cool in the pan on a wire rack for 15-20 minutes, then lift out using the parchment paper and cool completely before decorating.
- Melt Chocolate for Dipping: In a microwave-safe bowl, combine the semi-sweet chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Prepare Strawberries: Ensure the strawberries are completely dry to allow the chocolate to adhere properly.
- Dip Strawberries: Dip each strawberry into the melted chocolate, letting any excess drip off. Place the dipped strawberries onto a parchment-lined baking sheet.
- Set Chocolate: Refrigerate the strawberries for about 30 minutes until the chocolate is fully set and firm.
- Cut Brownies: Once cooled, cut the brownies into approximately 2-inch squares for serving.
- Assemble Dessert: Place one chocolate-covered strawberry on top of each brownie square. Optionally, drizzle extra melted chocolate over the strawberries for added decoration.
- Serve & Enjoy: Arrange the finished brownies on a serving platter and enjoy this indulgent dessert.
Notes
- Ensure strawberries are fully dry before dipping to prevent chocolate from sliding off.
- If coconut oil is unavailable, the melted chocolate can be used alone, but coconut oil helps achieve a smoother finish.
- For best results, store finished brownies in the refrigerator if not serving immediately to maintain the chocolate coating.
- Use parchment paper for easy cleanup and to lift brownies from the pan effortlessly.
- Baking time may vary slightly depending on oven calibration; check brownies a little early to avoid overbaking.
