Chocolate-Covered Strawberry Brownies

I first became aware of the existence of chocolate-covered strawberry brownies when my friend Inge from Of Wonderland shared a picture of them on Twitter. They looked amazing and when I “had” to bake something for my best friend’s birthday party later that week, I knew exactly what I was going to bake.

Brownies are the best thing since sliced bread. They’re incredibly easy to make, but they’re always the biggest hit at any party (as long as they’re baked well, of course). I love to try fun variations on the classic brownie, like my Rolo and Sea Salt Brownies or these Lemon and Ginger Brownies. Of course, everybody knows chocolate and strawberries are the perfect combinations, so I knew right away these were going to be amazing!

An added challenge, however, was that I was filming everything while I was baking. You might have missed it, but I started a YouTube channel a few weeks ago, called Books Baking and Vlogging! I’ve been posting bookish videos for a while now, but this is my very first baking video. That means that there’s the usual written recipe down below, but you can also watch the video if you want to see how exactly things need to be done!

As I expected, these brownies were a huge hit at the party. Multiple people I didn’t know came up to me to thank me for them, so I’d say that’s a success! Anyway, let’s get on to the actual recipe! You’ll find the video below the list of ingredients!

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You’ll need… (for 20 brownies)

For the brownies

  • 200 g dark chocolate (at least 70% cocoa)
  • 160 g sugar
  • 125 g butter
  • 3 eggs
  • 70 g plain flour
  • a pinch of salt

For the ganache + strawberry layer

  • 250 g fresh strawberries
  • 300 g chocolate or chocolate chips (52-65% cocoa)
  • 150 ml whipped cream (of heavy cream, if available)
  • 1 teaspoon of sugar

The rest

  • baking tin (I used 20 x 24 cm)
  • parchment paper (or just grease the tin very well)
  • and an oven, of course! These brownies need to be baked at 150 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Melt the chocolate You can melt the chocolate in the microwave, but I always prefer to melt it au bain marie style (don’t know what au bain marie is? I explain in this recipe – you can also watch the video for this recipe)

2. Mix sugar and butter While the chocolate is melting the next order of business is to mix the sugar with the butter. For this recipe, you can just melt the butter (I used the microwave) and then mix it together with the sugar.

3. Add eggs So, now you’ve mixed the butter with the sugar it’s time to add the eggs one by one, and whisk them through.

4. Add flour and salt Once you’ve added the eggs and whisked them through your batter, you should add the flour and the pinch of salt to it, and mix the batter again.

5. Add melted chocolate Now, it’s time to add the pièce de résistance; the melted chocolate! Whisk this through as well until you’ve got a nice, smooth, chocolate-y mixture.

6. Transfer batter to tin Prepare your tin by either lining it with parchment paper or greasing and flouring it. Transfer the batter into the tin and make sure it’s evenly divided over the entire tin.

7. Bake! Put the tin into the preheated oven and bake the brownies for 25 minutes. Insert a skewer to check if it’s done – if it comes out a little moist, but clean, your brownies are done! If the skewer comes out wet, bake for another few minutes. Take the tin out of the oven and let the big brownie cool down within the tin.

8. Prepare the strawberries Hull the strawberries and then slice them in half. Once the brownie has cooled down a little, cover it with the halved strawberries, with the insides facing down.

9. Make the ganache This part of the recipe is a little bit trickier. Cut the bars of chocolate into small pieces, the smaller the better. If you want to save time (and perhaps frustration) you can also use chocolate chips – that’s much easier. Put the pieces of chocolate into a heat-proof bowl. Now, put the cream into a saucepan and heat it on low heat until the surface starts to bubble around the edges of the pan. Take the cream off the heat and immediately pour it over the chocolate. Stir the chocolate through using a metal spoon. The cream will melt the chocolate.

Tip: If need be, you can heat the mixture over a bain marie for about a minute at the time. It’s key to not let the cream (or the chocolate) get too hot, because then the ganache might start to separate and that means you can start all over.

10. Pour ganache over brownie Once all of the chocolate has melted into the cream and you’ve got a nice, smooth mixture, it’s time to pour the ganache over the strawberry-covered brownie. Pour carefully and then use a spoon to spread out the mixture so it covers the entire brownie. Now, you need to let the ganache set before you cut the brownies. This will take about 10 to 15 minutes.

And that’s it! You’ve got your own delicious chocolate-covered strawberry brownies! Enjoy!

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12 thoughts on “Chocolate-Covered Strawberry Brownies

  1. Pingback: Lemon and Elderflower Drizzle Cake | Books Baking and Blogging

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