Just because Valentine’s Day is over doesn’t mean you can’t make these brownies.
I mean who doesn’t love chocolate covered strawberries or brownies everyday of the week!?
Yeah I don’t know them either.
That strawberry layer though has me all like, well, I just can’t with it. SO PRETTY!
When I envisioned making these brownies I knew that I wanted a super chocolate, fudgey, fruity brownie that was like rich yet not super heavy. I got exactly what I wanted!
Then, I also wanted a fruit layer that was made with real fruit. Real strawberries and I thought that the freeze dried strawberries would give me the real fruit and a super awesome result in frosting.
SO. please note just because the holiday is over doesn’t mean you can’t make these. I’m sorry I don’t have any currently in my fridge or freezer. The craving is real y’all.
I guess I’ll just have to make them again, like right now!
I win again.
Chocolate Covered Strawberry Brownie
- 4 Large Eggs
- 1 Teaspoon Salt
- 1 1/4 Cups Cacao Powder or Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Instant Coffee or Espresso Powder
- 1 Cup Unsalted Sweet Cream Butter
- 1 1/2 Cups All Purpose Flour
- 2 1/4 Cups Granulated Sugar
- 1 12 ounce Bag of Semi Sweet Chocolate Chips
- 1 Tablespoon Vanilla Extract
- Go ahead and preheat your oven to 350 degrees fahrenheit. Then line you 9" x 13" baking pan with parchment paper so that you are able to lift the brownie out once its cooked in clean. I usually place enough parchment paper to where it hangs over the side. Then grease that as well with cooking spray. Coconut or olive oil works for this.
- Now you're going to combine at medium speed in your stand mixer your eggs, cacao powder, salt, baking powder, instant coffee, and vanilla together until combined well into what looks like a paste.
- In a sauce pan, over low heat melt your butter. Then, add iIn your sugar and stir until combined well. This process took me about 4 minutes. You want to ensure your butter is melted completely and your sugar has dissolved. You don't want this to bubble, but you do want it to have a gloss to it.
- Add the butter sugar mixture to the cacoa mixture slowly and stirring until its smooth.
- Now, add in your flour and chocolate chips and stirring until smooth,
- Pour your batter into your parchment paper lined and greased 9" x 13" baking pan.
- Bake your brownies at 350 degrees fahrenheit for about 28-32 minutes. Mine were in my oven for about 30 minutes. Always do the tooth pick test to ensure its cooked through. Test passes if you've got some crumbs or nothing at all on your tooth pick.
- Once your brownie is done baking, remove and let sit in baking pan for 10-15 minutes. Then remove and let it cool on a wire rack for one hour. During this time make your chocolate ganache (see below) and your strawberry frosting.
- Once your brownie is cooled go ahead and spread your strawberry frosting on.
- Then, with the brownie on a wire rack over a baking sheet spread on your ganache. Cool in the fridge before slicing! If you're looking to get a clean slice result, run your knife under hot water, slice, rinse, and repeat!
- 1 11 ounce Bag of Milk Chocolate Chips
- 1/2 cup Heavy Whipping Cream
- In a sauce pan, heat up your whipping cream to a slight boil over medium heat
- Place your chocolate chips in a heat safe dish or a glass pyrex measuring cup.
- Pour your heavy whipping cream over the chocolate chips.
- Stir until combined.
Did you make this recipe? If so, be sure to tag me on Instagram http://www.instagram.com/rosieroamingorlando and use #RROrecipes & #RROkitchen