Chocolate Covered Strawberry Brownies
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Chocolate Covered Strawberry Brownies

Cook Time45 mins
Total Time45 mins
Course: Dessert
Servings: 9
Author: Pam - For the Love of Cooking / Original by If you Give a Blonde a Kitchen

Ingredients


  • Brownies:
  • 1 cup + 2 tbsp semi sweet chocolate chips
  • 1/2 cup unsalted butter cut into 6-8 pieces
  • 3 tbsp cocoa powder
  • 3 large eggs
  • 1 1/4 cups white granulated sugar
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt

  • Topping:
  • 1 cup fresh strawberries halved or quartered, dried on towels
  • 1/2 cup dark chocolate melting wafers
  • 1 1/2 tsp coconut oil divided
  • 1/4 cup white chocolate melting wafers

Instructions

  • Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper. Coat with cooking spray.
  • Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the semi sweet chocolate chips and butter together, stirring occasionally until smooth.
  • Whisk in the cocoa powder until well combined. Set aside to cool.
  • Whisk together the eggs, sugar, vanilla extract, and salt in a medium bowl until well combined.
  • Gradually whisk the warm chocolate mixture into the egg mixture, then stir in the flour until just combined.
  • Pour the mixture into the prepared baking dish making sure to spread into the corners and make it level.
  • Place into the oven and bake for 35 to 40 minutes, or until lightly puffed and a toothpick inserted into the center comes out clean.
  • Cool on a wire rack to room temperature, about 2 hours.
  • Halve or quarter the strawberries depending on their size then place them on a towel until needed. You don't want wet strawberries on your brownies!
  • When the brownies have completely cooled, spread the dried fresh strawberries evenly over them.
  • Combine the dark chocolate melting wafers with 1 teaspoon of coconut oil together in a double boiler until melted.
  • Drizzle evenly over the strawberries.
  • Melt the white chocolate wafers in the double boiler with the remaining 1/2 teaspoon of coconut oil. Drizzle back and forth over the top of the brownies.
  • Place into the refrigerator for at least 1 hour. Slice and serve. Enjoy.
  • Store leftovers sealed in a covered container in the refrigerator for a couple of days but they are best eaten within 24 hours.