Decadent Chocolate Strawberries (Print Version)
# Ingredients:
→ Brownie Bottom
01 -
1/2 teaspoon salt
02 -
1 teaspoon baking powder
03 -
1 cup unsweetened cocoa powder
04 -
1 cup all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
4 large eggs
07 -
2 cups granulated sugar
08 -
1 cup unsalted butter
→ Decorative Topping
09 -
1/2 cup heavy cream
10 -
1 cup semi-sweet chocolate chips
11 -
1 pint fresh strawberries, halved and stems removed
# Instructions:
01 -
Set your oven to 175°C (350°F) to preheat. Cover the bottom of a 9×13 pan with parchment paper, making sure some hangs over for easy lifting later.
02 -
Melt the butter in a microwaveable bowl. Stir in the sugar until it comes together. Add your eggs and vanilla, then whisk until it's all smooth. In another bowl, sift the dry ingredients (flour, cocoa powder, salt, baking powder), then gently fold them into the wet mixture.
03 -
Pour the batter into your prepped pan and spread it out evenly. Bake for 25 to 30 minutes, checking with a toothpick—it should come out with a few damp crumbs. Leave it to cool in the pan once it's done.
04 -
When the brownie has cooled down, spread the halved strawberries over the surface in a nice even layer.
05 -
Mix the heavy cream and chocolate chips in a microwave-safe bowl. Heat for 30 seconds at a time, stirring between, until the chocolate has fully melted and the mixture is smooth.
06 -
Drizzle and spread the melted chocolate mixture over the strawberries, making sure everything is coated.
07 -
Pop the whole thing into the fridge for at least an hour, so the ganache sets. Use the parchment paper to lift it out of the pan, then slice it up into squares to serve.