Description
Delight in these decadent Strawberry Brownies with a rich and glossy chocolate ganache topping. Featuring a luscious strawberry filling made from freeze-dried strawberries mixed into a creamy buttercream, these brownies combine the perfect balance of fudgy chocolate, tangy strawberry, and smooth ganache, making them an irresistible treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Strawberry Filling
- 2 bags freeze dried strawberries (0.7 ounce each)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
Ganache Topping
- ½ cup milk chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9-inch baking dish with parchment paper to allow easy removal of the brownies after baking.
- Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the unsalted butter. Remove from heat and stir in the semi-sweet chocolate morsels and granulated sugar until the chocolate is completely melted and the mixture is smooth.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the chocolate mixture, stirring thoroughly after each to achieve a smooth batter. Then add the vanilla extract and mix well.
- Combine Dry Ingredients: Add the unsweetened cocoa powder, all-purpose flour, kosher salt, and baking powder to the wet ingredients. Gently fold the mixture using large strokes until just combined, avoiding overmixing to maintain a tender brownie texture.
- Bake the Brownies: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake in the preheated oven for about 35 minutes, then remove and allow to cool completely before adding the next layer.
- Prepare Freeze-Dried Strawberries: While the brownies are baking, crush the freeze-dried strawberries into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin to create a fine powder.
- Make Strawberry Filling: In a mixing bowl, beat the softened butter with powdered sugar, crushed freeze-dried strawberries, and milk for 3-4 minutes until the mixture becomes fluffy and smooth.
- Spread Strawberry Layer: Evenly spread the strawberry filling over the cooled brownie layer, smoothing the surface with an offset spatula. Place the assembled brownies in the refrigerator to chill while preparing the ganache.
- Heat Cream for Ganache: Warm the heavy whipping cream over low heat in a small saucepan until just warm, making sure it does not come to a boil. Remove from heat promptly.
- Make Ganache and Top Brownies: Pour the warm cream over the milk chocolate chips and whisk until the ganache is smooth, shiny, and well-emulsified. Immediately pour the ganache over the strawberry layer, spreading evenly with an offset spatula. Return the brownies to the refrigerator for at least one hour to allow the ganache to fully set before serving.
Notes
- Be careful not to overmix the batter when adding dry ingredients to keep the brownies moist and tender.
- Ensure the brownies are completely cooled before applying the strawberry filling to prevent it from melting.
- Use parchment paper with overhang for easy removal of the brownies from the pan.
- The freeze-dried strawberries add a natural, intense strawberry flavor without adding extra moisture.
- Ganache should be poured while warm for a smooth, glossy finish but do not let it boil.
- Chill the finished brownies for at least one hour to allow proper setting before slicing.
