Yield: 16 brownies
Strawberry Brownies
Prep Time
20 minutes
Cook Time
35 minutes
Chill Time
1 hour
Total Time
1 hour 55 minutes
Strawberry Brownies are two desserts in one. Fudgy chocolate brownies smothered in a layer of strawberry frosting and topped with chocolate ganache. Get ready to become the designated dessert person for every gathering.
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Strawberry Layer
- 2 bags (0.7 ounce each) freeze dried strawberries
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
For the Ganache
- ½ cup milk chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar. Stir until chocolate is completely melted.
- Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before adding filling.
- While the brownies are baking, crush the freeze dried strawberries into fairly fine crumbs.
- For the filling, beat softened butter with powdered sugar, freeze dried strawberry crumbs, and milk. Beat for about 3-4 minutes, until fully combined and fluffy.
- Spread over cooled brownies. Smooth the top with an offset spatula. Refrigerate while you make the ganache.
- For the ganache, heat cream in small saucepan until warm (not boiling). Remove from heat and whisk in the chocolate chips until smooth.
- Pour immediately over strawberry layer on the brownies and spread evenly with an offset spatula. Return to refrigerator for one hour.
Notes
- Do not let the cream simmer or boil when making the ganache. Boiling or scalding the cream will ruin the consistency.
- Be careful not to over stir the brownie batter. Use big strokes to mix in the dry ingredients just until you no longer see big lumps of flour. Over mixing will make your brownies tough.
- Store brownies in airtight container at room temperature after they have set up. Can also be refrigerated.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 525Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 117mgSodium: 85mgCarbohydrates: 61gFiber: 2gSugar: 51gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.