Chocolate-Covered Strawberry Brownies

Chocolate-Covered Strawberry Brownies
Chocolate-Covered Strawberry Brownies
Chocolate-covered strawberry brownies are a decadent dessert made with fresh strawberries on top of fudgy chocolate brownies.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 25
white meat free gluten free red meat free dairy free vegetarian pescatarian
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon shortening
  • !topping
  • !fudgy brownies
  • 7 ounces (200 g) semisweet or bittersweet chocolate chopped (or about 1 cup plus 2 tablespoons chocolate chips)
  • 1/2 cup (113 g 1 stick) unsalted butter, cut into quarters
  • 3 tablespoons (18 g) cocoa powder
  • 1 1/4 cups (250 g) granulated sugar
  • 1 cup (125 g) unbleached all-purpose flour
  • 1 cup (150 g) fresh strawberries diced
  • 1/2 cup (90 g) chocolate chips
  • Carbohydrate 0.135768133333333 g
  • Cholesterol 50.9513342900821 mg
  • Fat 1.53471344181319 g
  • Fiber 0.000353333333333333 g
  • Protein 1.5099476 g
  • Saturated Fat 0.509619021850715 g
  • Serving Size 1 1 brownie (21g)
  • Sodium 16.8308266666667 mg
  • Sugar 0.1354148 g
  • Trans Fat 0.215196235173114 g
  • Calories 21 calories

Preheat oven to 350 F. Spray an 8-inch square baking pan with non-stick cooking spray, set aside. Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see [tips for melting chocolate|https://www.ifyougiveablondeakitchen.com/2013/12/02/tips-for-melting-chocolate/]). Whisk in the cocoa. Set aside to cool. Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners and level with a offset spatula. Bake 35 to 40 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours. When the brownies are completely cooled, spread the strawberries evenly over the brownies. Melt the chocolate chips and shortening together in a double boiler or microwave at 50% power level (refer to [tips for melting chocolate|https://www.ifyougiveablondeakitchen.com/2013/12/02/tips-for-melting-chocolate/]). Pour evenly over the strawberries. Refrigerate for at least 1 hour. When ready to serve, cut brownies into one-inch squares.