Strawberry Brownie Delight (Print Version)
# Ingredients:
→ Brownie Layer
01 -
2 cups of white sugar
02 -
1 cup plain flour
03 -
1 cup (2 sticks) of unsalted butter
04 -
4 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 cup cocoa powder (unsweetened)
07 -
1 teaspoon of baking powder
08 -
1/2 teaspoon salt
→ Topping
09 -
1 cup of chocolate chips (semi-sweet)
10 -
1 pint of hulled strawberries, sliced in half
11 -
1/2 cup heavy cream
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grab a 9×13 pan and line it with parchment paper, leaving some overhang so you can lift the brownies out easily when they're done.
02 -
Melt your butter in the microwave using a big, safe bowl, then stir in your sugar until smooth. Whisk in the eggs and vanilla until everything blends together nicely. In another bowl, mix the flour, cocoa, salt, and baking powder. Carefully fold these dry items into your wet mixture until it's all just combined. Don't go overboard with the stirring!
03 -
Spread your batter evenly into the lined pan. Pop it in the oven for about 25-30 minutes. Keep an eye on it—it’s ready when a toothpick comes out with a few sticky crumbs, not wet batter. Leave it to cool completely while still in the pan.
04 -
Once your brownies are totally cool, lay the strawberry halves neatly on top. Heat your heavy cream and chocolate chips in short microwave bursts, stirring after each until smooth and shiny. Drizzle this thick ganache over the strawberries, making sure everything gets coated.
05 -
Stick the pan in the fridge for an hour or so to let everything set nicely. When you’re ready to enjoy, use the parchment to lift the brownies out, then cut them up into squares.
# Notes:
01 -
You can bake the brownies the day before and top them just before serving.
02 -
Bring your eggs to room temperature for a fudgier result.
03 -
Use paper towels to pat your strawberries dry first—the ganache sticks better this way.