Description
Indulge in the decadent bliss of fudgy brownies swirled with fresh strawberry puree and topped with a luxurious chocolate ganache. This recipe creates the ultimate sweet and tart dessert experience.
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 1 cup (170g) good quality chopped chocolate (or chocolate chips), divided
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (90g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
- ½ teaspoon salt
- 1 ½ cups (about 250g) fresh strawberries, hulled and divided
- ½ cup (120ml) heavy cream
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang, and lightly grease.
- Melt Butter & Chocolate: In a microwave-safe bowl, melt 1 cup of butter and ½ cup of chopped chocolate until smooth. Let cool slightly.
- Whisk Eggs & Sugar: In a large bowl, whisk granulated sugar and eggs for 2-3 minutes until pale and frothy.
- Combine Wet & Dry: Stir the cooled chocolate-butter mixture and vanilla into the egg mixture. In a separate bowl, whisk flour, cocoa powder, and salt. Gradually add dry to wet, mixing until just combined.
- Prepare Strawberry Swirl: Puree 1 cup of fresh strawberries. Spread ⅔ of brownie batter into the prepared pan, dollop with strawberry puree, and gently swirl. Top with remaining batter and puree, swirl again.
- Bake Brownies: Bake for 25-30 minutes, or until edges are set and a toothpick in the center comes out with moist crumbs. Cool completely.
- Make Ganache: Heat ½ cup heavy cream until simmering. Pour over remaining ½ cup chopped chocolate. Let sit 5 minutes, then whisk until smooth.
- Decorate & Chill: Pour ganache over cooled brownies. Garnish with sliced fresh strawberries if desired. Chill for at least 2 hours until ganache is set before cutting and serving.
- Prep Time: 25 mins
- Cook Time: 30 mins