Strawberry Choco Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 teaspoon baking powder
02 -
4 large eggs
03 -
2 cups granulated sugar
04 -
1 cup unsweetened cocoa powder
05 -
1 cup (2 sticks) unsalted butter
06 -
1/2 teaspoon salt
07 -
1 cup all-purpose flour
08 -
1 teaspoon pure vanilla extract
→ Topping
09 -
1 cup semi-sweet chocolate chips
10 -
1 pint fresh strawberries, hulled and halved
11 -
1/2 cup heavy cream
# Instructions:
01 -
Heat your oven to 350°F (175°C). Grab a 9×13-inch pan and line it with parchment paper, letting the sides drape over for easy lifting later on.
02 -
Use a microwave-safe bowl to melt the butter, then stir in the sugar until it's blended nicely. Crack in the eggs and mix with vanilla until the mixture looks silky smooth. In a separate bowl, combine the sifted flour, cocoa powder, salt, and baking powder. Gently fold this dry mixture into the wet mixture, and stop mixing once combined to keep them soft.
03 -
Spread the brownie batter evenly into the lined pan. Bake it for 25-30 minutes. It’s ready when you insert a toothpick, and it comes out with just a few crumbs sticking to it. Cool the brownies completely in the pan before moving on.
04 -
When the brownies are cool, place the halved strawberries on top. To make the ganache, heat chocolate chips with heavy cream in the microwave for 30 seconds at a time, stirring after each burst until you've got a smooth, shiny sauce. Pour this all over the strawberries, making sure every bit is covered.
05 -
Chill them in the fridge for at least an hour so the ganache firms up. Once ready, use the parchment paper to lift the brownies out. Slice them into squares, and they're good to go.
# Notes:
01 -
Get the brownies ready in advance and add the topping right before serving.
02 -
Using room temperature eggs will make the texture turn out better.
03 -
Dry the strawberries with a paper towel before layering them to avoid extra moisture.