Description
Deliciously rich chocolate covered strawberry brownies featuring a fudgy brownie base topped with fresh strawberries and a silky semi-sweet chocolate ganache. Perfect for an indulgent dessert or special occasion treat.
Ingredients
Scale
Brownie:
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- 2/3 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
Topping:
- 1 cup fresh strawberries (about half of a 1 pound package), hulled and halved
- 12 ounces (3 bars of 4-ounce each) semi-sweet baking chocolate
- 1 1/2 cups heavy whipping cream
- 2 tablespoons salted butter
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper for easy removal and cleanup.
- Mix batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Stir or beat with a mixer until completely combined and smooth.
- Bake brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake for 37 minutes or until a toothpick inserted about 1 inch from the edge comes out clean.
- Cool brownies: Allow the brownies to cool completely in the pan without removing them, approximately 45 minutes. This cooling is crucial for the topping to set properly.
- Add strawberries: Once cooled, arrange the halved fresh strawberries evenly over the surface of the brownies with the flat side down.
- Prepare ganache: Chop the semi-sweet chocolate bars and place in a heat-safe bowl. In a small saucepan, warm the heavy cream and salted butter over medium heat, stirring continuously until the butter melts and the cream begins to bubble slightly around the edges (about 3 minutes).
- Combine ganache: Pour the hot cream and butter mixture over the chopped chocolate, ensuring it is fully covered. Let sit undisturbed for 5 minutes, then stir gently until smooth and glossy.
- Top brownies with ganache: Pour the ganache evenly over the strawberries on the brownies. Tap the pan on the counter lightly to remove air bubbles and help the ganache settle evenly.
- Set ganache: Let the brownies sit at room temperature for about 90 minutes to allow the ganache to set, or refrigerate for 30 minutes to speed up the process.
- Serve: Once set, use a sharp serrated or plastic knife to cut the brownies into 16 squares and serve.
Notes
- Store refrigerated after the first couple hours because of the fresh strawberries; lasts 2-3 days if covered properly.
- Freeze brownies individually wrapped for up to 3 months for longer storage.
- Let brownies cool completely before adding topping to ensure ganache sets properly.
- Use a sharp serrated or plastic knife for clean cuts.
- Cut into smaller pieces due to the richness of the brownie and ganache.
