Chocolate Covered Strawberry Brownies Recipes

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CHOCOLATE-COVERED STRAWBERRY BROWNIES



Chocolate-Covered Strawberry Brownies image

Combine two chocolaty delights with this recipe from Delish.com!

Categories     best brownie dessert     chocolate covered strawberries     strawberry brownies     chocolate brownies     layered brownie     chocolate ganache     easy chocolate ganache     best brownie recipe     best chocolate covered strawberry brownie     best chocolate recipe

Time 1h25m

Yield 16 servings

Number Of Ingredients 4

1 box brownie mix, plus ingredients called for on box
1 1/2 c. halved strawberries
2 1/3 c. semisweet chocolate chips
1 c. heavy cream

Steps:

  • Preheat oven to 350° and line an 8"-x-8" pan with parchment paper.
  • Make brownie: Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, 25 to 30 minutes. Let cool completely in pan, then top with strawberries.
  • Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
  • Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

CHOCOLATE-COVERED RASPBERRY BROWNIES



Chocolate-Covered Raspberry Brownies image

These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.

Provided by Darcy Lenz

Time 1h30m

Yield 9

Number Of Ingredients 15

½ cup unsalted butter
½ cup semisweet chocolate chips
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup raspberry jam
1 ½ cups fresh raspberries
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
1 pinch kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
  • Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
  • Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
  • Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
  • Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
  • To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
  • Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
  • Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g

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