Strawberry Brownies
Strawberry Brownies are a berry-licious twist on a favorite dessert. Fudgy and chocolaty, these from-scratch brownies are topped with fresh strawberries then drizzled with dark chocolate.
Ingredients
- 1 cup unsalted butter
- 7 ounces bittersweet chocolate bar 60% cacao
- 1 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 3 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 cup all-purpose flour unbleached
- 1/2 cup unsweetened cocoa powder
- 1/4 cup Dutch-processed cocoa powder
- 1/2 tsp sea salt fine
- 3/4 cup fresh strawberries hulled and chopped
- 4 ounces dark chocolate melted
- 8 fresh strawberries hulled and quartered
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 13 metal baking pan. Set aside.
- Chop chocolate bar then microwave with butter in a large heat-safe bowl in 30 second increments, stirring after each increment until melted and smooth.
- Add granulated sugar and brown sugar to bowl then whisk vigorously until completely combined.
- Cool for for 5 minutes before adding eggs.
- Add eggs, one at a time, whisking vigorously after each addition until fully incorporated.
- Add vanilla then stir until evenly distributed. Set aside.
- In a separate bowl, sift together flour, unsweetened cocoa powder, Dutch processed cocoa powder and salt.
- Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
- Pour batter into baking pan then smooth top with a spatula to level.
- Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- Remove brownies from the oven and cool to room temperature.
- Top brownies with chopped strawberries.
- Drizzle melted chocolate on top of chopped strawberries.
- After melted chocolate has set, top with quartered strawberries.
- Cut and serve. For pristine slices, clean knife with hot water in between cuts.
- Store brownies in an airtight container at room temperature up to 3 days.