Description
Indulge in the perfect combination of rich, fudgy brownies topped with luscious chocolate-covered strawberries. This decadent dessert recipe blends classic chocolate brownie flavors with fresh, juicy strawberries dipped in smooth semi-sweet chocolate, making it an irresistible treat for any occasion.
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: In a medium saucepan over low heat, melt the butter while stirring occasionally to prevent burning. Remove from heat and allow to cool slightly.
- Combine 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 the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to evenly distribute ingredients.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly into the batter for added texture and flavor.
- Prepare Baking Pan: Grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Pour Batter: Pour the brownie batter into the prepared pan, spreading it evenly for uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
- Cool Brownies: Allow the brownies to cool in the pan on a wire rack for 15-20 minutes. Then, lift them out using the parchment paper and let cool completely.
- 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 after each until the mixture is smooth and fully melted.
- Prepare Strawberries: Make sure the strawberries are completely dry before dipping to ensure the chocolate adheres properly.
- Dip Strawberries: Dip each strawberry into the melted chocolate, lifting and allowing any excess chocolate to drip off. Place dipped strawberries on a parchment-lined baking sheet.
- Set Chocolate: Refrigerate the chocolate-covered strawberries for about 30 minutes until the chocolate hardens and sets firmly.
- Cut Brownies: Once the brownies are completely cooled, cut them 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: Arrange the assembled brownie squares with chocolate-covered strawberries on a serving platter and enjoy this indulgent treat!
Notes
- Ensure strawberries are fully dry before dipping to prevent chocolate from seizing.
- Use parchment paper in the baking pan for easier removal of brownies.
- Coconut oil is optional but helps create a smoother, glossier chocolate coating.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate if topped with chocolate-covered strawberries.
- For an extra touch, sprinkle a pinch of sea salt on the dipped strawberries before setting the chocolate.
