Description
Deliciously rich chocolate covered strawberry brownies featuring a fudgy brownie base topped with fresh strawberries and a smooth, shiny chocolate ganache. Perfect for chocolate lovers looking to impress with a decadent homemade dessert.
Ingredients
Scale
Brownie Base
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- ⅔ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
Topping
- 1 cup fresh strawberries, hulled and cut in half
- 12 ounce semi-sweet baking chocolate (3 bars of 4-ounce each)
- 1½ cups heavy whipping cream
- 2 tbsp salted butter
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper to prevent sticking.
- Mix Brownie Batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Mix thoroughly either by hand or with a mixer until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared pan and smooth out the top evenly. Bake in the preheated oven for 37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
- Cool Brownies: Allow the brownies to cool completely in the pan for about 45 minutes. Do not remove them from the pan during this time.
- Add Strawberries: Once cooled completely, arrange an even layer of halved fresh strawberries (flat side down) over the top of the brownies.
- Prepare Ganache: Place the chopped semi-sweet baking chocolate into a medium heat-safe bowl. In a small saucepan, heat the heavy cream and salted butter over medium heat, stirring continuously until the butter melts and small bubbles appear around the edges, about 3 minutes.
- Combine Ganache: Remove the cream mixture from heat and pour it immediately over the chocolate, ensuring all chocolate is submerged. Let sit for 5 minutes, then stir gently until the ganache is smooth and glossy.
- Pour Ganache Over Strawberries: Evenly pour the ganache over the strawberry-topped brownies. Tap the pan gently on the counter to release any air bubbles.
- Set Ganache: Let the brownies sit at room temperature for 90 minutes to allow the ganache to set firmly. Alternatively, refrigerate for 30 minutes to speed up setting.
- Serve: Once set, cut the brownies into 16 squares using a sharp serrated or plastic knife for clean cuts and serve.
Notes
- Store brownies in the refrigerator after the first few hours due to fresh strawberries; they keep well for 2-3 days when covered.
- To freeze, wrap individual brownies tightly and freeze for up to 3 months.
- Ensure brownies are completely cooled before adding topping to allow proper ganache setting.
- Use a sharp serrated or plastic knife to cut brownies cleanly without cracking the ganache.
- Consider cutting into smaller squares as the brownies are rich and a small piece is satisfying.
Nutrition
- Serving Size: 1 piece (about 1/16 of recipe)
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
