Fudgy Brownies with Strawberries (Print Version)
# Ingredients:
→ For the Brownies
01 -
1 cup (2 sticks) unsalted butter
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1 teaspoon baking powder
→ For the Topping
09 -
1 pint fresh strawberries, hulled and halved
10 -
1 cup semi-sweet chocolate chips
11 -
1/2 cup heavy cream
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
02 -
In a large microwave-safe bowl, melt the butter. Add the sugar and whisk until combined. Add the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
03 -
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
04 -
Once the brownies have cooled, arrange the halved strawberries evenly over the top.
05 -
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
06 -
Pour the chocolate ganache over the strawberries, spreading it to cover the entire surface.
07 -
Refrigerate the brownies for at least 1 hour to set the ganache. Use the parchment paper overhang to lift the brownies out of the pan, then cut into squares.
# Notes:
01 -
These brownies can still be delicious without the strawberries if you're not a fan
02 -
Store in the refrigerator for up to 3 days for best freshness
03 -
For a more intense chocolate flavor, use dark chocolate chips instead of semi-sweet