Strawberry Filled Chocolate Brownies Recipes

CHOCOLATE-COVERED STRAWBERRY BROWNIES

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 STRAWBERRY TRUFFLE BROWNIES

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter. , Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside. , In a small bowl, beat cream cheese until smooth. Add jam and confectioners' sugar; mix well. Beat in melted chocolate until well blended. Spread over brownies. , For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1 hour.

STRAWBERRY-FUDGE BROWNIES

Steps:

• Heat oven to 325°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
• In medium bowl, beat brownie mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add strawberries; beat 2 minutes longer. Stir in pecans, almonds and coconut. Spread batter in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center and 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth. Spread or drizzle frosting over brownies.

BROWNIES WITH STRAWBERRIES (AND CHOCOLATE)

Steps:

• Wash and dry the strawberries. Remove the stem. Chop the strawberries into small pieces. Set aside.
• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking dish of about 23x23 cm/ 9x9 inches with parchment paper.
• Chop both kinds of chocolate finely and regularly, cube the butter. Place the chocolate and the butter in a small saucepan. Heat very gently while stirring often. The mixture should never get too hot or come to a boil. If you notice that the mixture might get too hot, remove the saucepan and continue stirring off heat until the chocolate-butter mix is very smooth. Set aside until you prepare the rest of the ingredients, it should cool slightly.
• Place the eggs, sugar, and the flour mixed with the baking powder and a pinch of salt in a bowl. Mix well.
• Slowly, start adding the melted chocolate mixture. You can add an extra small handful of chocolate chips to the mixture if you wish.
• Pour the batter into the prepared dish. Sprinkle the strawberries all over the brownie batter and press them very gently into the batter.
• Bake for about 25-30 minutes. The baking time depends on your oven and on the strawberries as well. They contain a lot of water and, depending on that, the brownies might need a bit longer to be ready than usual brownies do. When ready they should be set around the edges and still only very lightly jiggly in the middle. If the batter seems too wet still, allow some more minutes and check again.

STRAWBERRY-FILLED CHOCOLATE BROWNIES

Steps:

• Combine margarine and cocoa in a small saucepan; cook over low heat, stirring frequently until margarine melts.
• Remove from heat and cool slightly.
• Combine sugar, flour and salt in a mixing bowl.
• Add chocolate mixture and beat at medium speed with electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Spread into well-greased 9" square baking pan.
• Bake at 350 degrees for 15 minutes or until wooden toothpick inserted in center comes out clean.
• Cool 10 minutes on a wire rack.
• Invert on rack; cool completely.
• Cut into 8 (2 1/2-3") hearts, using a heart shaped cutter.
• Spoon 2 Tbsp chocolate sauce onto each of 4 plates; place a heart brownie on each plate.
• Arrange strawberries over the hearts; top with remaining heart brownies.
• Sprinkle with powdered sugar.

BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
• While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
• In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
• Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
• Chill the strawberries in the refrigerator for 30 minutes.
• Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
• Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
• Let the chocolate set, about 5 minutes, then serve.
• Enjoy!

STRAWBERRY BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
• Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack.
• Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.