Description
Decadent Chocolate Covered Strawberry Brownies featuring a fudgy brownie base topped with fresh strawberries and a smooth, glossy chocolate ganache. Perfect for special occasions or a luxurious treat, these brownies combine rich chocolate flavors with juicy strawberries for a delightful dessert.
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 (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 and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper for easy removal.
- Mix Brownie Batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Mix thoroughly by hand or with a mixer until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the oven for 37 minutes or until a toothpick inserted one inch from the edge comes out clean.
- Cool Brownies: Allow the brownies to cool completely in the pan for 35 minutes to ensure the topping will set properly. Do not remove from the pan yet.
- Add Strawberries: Once cooled, arrange an even layer of halved strawberries, flat side down, over the top of the brownies and set aside.
- Prepare Ganache: Place the semi-sweet chocolate bars in a medium heat-safe bowl. In a small saucepan, heat the heavy cream and salted butter over medium heat, stirring constantly until the butter melts and the mixture begins to bubble slightly at the edges, about 3 minutes.
- Combine Ganache: Remove the saucepan from heat and immediately pour the hot cream mixture over the chocolate, fully covering it. Let sit undisturbed for 5 minutes, then stir gently until smooth, shiny, and fully combined.
- Pour Ganache Over Strawberries: Evenly pour the ganache over the strawberries and brownies. Tap the pan gently on the counter to remove any air bubbles.
- Set Ganache: Allow the ganache to set at room temperature for about 90 minutes or refrigerate for 30 minutes until firm.
- Serve: Once the ganache has fully set, cut the brownies into 16 squares and serve immediately.
Notes
- Store brownies in the refrigerator after the first couple of hours due to the fresh strawberries to keep them fresh for 2-3 days.
- For longer storage, individually wrap brownies and freeze for up to 3 months.
- Ensure the brownies are fully cooled before adding the strawberry topping to help the ganache set properly.
- Use a sharp, slightly serrated or plastic knife for clean cuts through the ganache and strawberries.
- Cut brownies into smaller pieces as they are rich and a little goes a long way.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
