Strawberry Brownie Treats (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 teaspoon baking powder
02 -
1/2 teaspoon salt
03 -
1 cup unsweetened cocoa powder
04 -
1 cup all-purpose flour
05 -
1 teaspoon pure vanilla extract
06 -
4 large eggs
07 -
2 cups granulated sugar
08 -
1 cup (2 sticks) unsalted butter
→ Topping
09 -
1/2 cup heavy cream
10 -
1 cup semi-sweet chocolate chips
11 -
1 pint fresh strawberries, hulled and halved
# Instructions:
01 -
Set your oven to 350°F (175°C) and grab a 9×13-inch pan. Line it with parchment, making sure to leave some extra hanging over the sides—this'll make pulling out those brownies a breeze later.
02 -
Melt the butter in a big microwave-safe bowl. Stir in the sugar until it’s blended well. Crack in the eggs and add the vanilla, whisking it all until smooth. In another bowl, sift together the cocoa powder, baking powder, salt, and flour. Gradually fold these dry ingredients into the wet mix, but don’t stir it too much!
03 -
Spread your batter evenly in the lined pan. Bake it for 25–30 minutes. When a toothpick comes out with just a few moist crumbs, they’re ready. Let them cool all the way down in the pan.
04 -
Once the brownies have totally cooled off, position the halved strawberries all over the top. For the ganache, heat the chocolate chips and cream in the microwave in 30-second rounds, stirring after each one, until the mixture is silky. Pour this shiny ganache over the strawberries, covering them well.
05 -
Set the brownies in the fridge for at least an hour to let the ganache firm up. When you’re ready to dig in, lift the whole thing out with the parchment paper and cut into squares.
# Notes:
01 -
You can bake the brownie base the day before and finish with the toppings later.
02 -
Room temperature eggs make for a much smoother brownie texture.
03 -
Dry off the strawberries with paper towels before using so the ganache doesn’t get watery.