.
home
home
0
Chocolate Covered Strawberry BrowniesChocolate Covered Strawberry Brownies
Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies

Strawberries layered on top of fudgy chocolatey brownie and coated in a decadent ganache, there’s no better way to spread the love this Valentine’s Day than with a batch of these brownies.
Megan Weimer
Megan Weimer
Logo
Recipe - Heinen's of Rocky River
Chocolate Covered Strawberry Brownies
Chocolate Covered Strawberry Brownies
Prep Time19 Minutes
Servings16
Cook Time30 Minutes
Ingredients
6.5 oz Two Brothers 72% cacao dark chocolate (For the Brownies)
½ cup vegetable oil (For the Brownies)
1 cup Heinen’s granulated sugar (For the Brownies)
¼ cup Heinen’s brown sugar (light or dark) (For the Brownies)
3 large Heinen’s cage free eggs, room temperature (For the Brownies)
1 Heinen’s cage free egg white, room temperature (For the Brownies)
2 tsp. vanilla extract (For the Brownies)
¾ cup all-purpose flour (For the Brownies)
½ cup cocoa powder (unsweetened or Dutch-process) (For the Brownies)
½ tsp. salt (For the Brownies)
2 cups Heinen’s semi-sweet chocolate chips (For the Ganache)
1 cup Heinen’s heavy cream (For the Ganache)
¾ cup Nature Fresh Farms greenhouse-grown organic strawberries (For the Ganache)
Directions

For the Brownies

  1. Preheat the oven to 350°F/180°C and line a square baking pan with parchment paper. Set aside.
  2. Melt the dark chocolate in a heatproof bowl in the microwave, mixing every 15 seconds until completely melted and smooth. Whisk in the vegetable oil and let cool slightly.
  3. In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, egg white and vanilla extract on medium-high speed for 2-4 minutes, or until the color is pale.
  4. While beating, stream the chocolate and oil into the egg mixture. Continue mixing until well combined.
  5. Gently fold the all-purpose flour, cocoa powder and salt into the wet ingredients with a rubber spatula. Fold until the dry streaks of flour just disappear.
  6. Pour the brownie batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  7. Remove the brownies from the oven and let them cool completely in the pan before adding the ganache.

For the Ganache

  1. Chop the strawberries and set them aside.
  2. Place the chocolate chips in a large bowl. Microwave the heavy cream in a microwave-safe container for about 1 minute and pour over the chocolate. Let the mixture sit for 1 minute.
  3. Stir the chocolate and cream together until smooth.
  4. Place a piece of cling wrap over the surface of the ganache. It will thicken as it cools.
  5. Once the brownies are room temperature, place the chopped strawberries on top in an even layer, then pour the ganache over the strawberries and spread all over.
  6. Chill the brownies in the refrigerator for 30 minutes, or until the ganache stiffens slightly. Slice and enjoy!
19 minutes
Prep Time
30 minutes
Cook Time
16
Servings

Directions

For the Brownies

  1. Preheat the oven to 350°F/180°C and line a square baking pan with parchment paper. Set aside.
  2. Melt the dark chocolate in a heatproof bowl in the microwave, mixing every 15 seconds until completely melted and smooth. Whisk in the vegetable oil and let cool slightly.
  3. In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, egg white and vanilla extract on medium-high speed for 2-4 minutes, or until the color is pale.
  4. While beating, stream the chocolate and oil into the egg mixture. Continue mixing until well combined.
  5. Gently fold the all-purpose flour, cocoa powder and salt into the wet ingredients with a rubber spatula. Fold until the dry streaks of flour just disappear.
  6. Pour the brownie batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  7. Remove the brownies from the oven and let them cool completely in the pan before adding the ganache.

For the Ganache

  1. Chop the strawberries and set them aside.
  2. Place the chocolate chips in a large bowl. Microwave the heavy cream in a microwave-safe container for about 1 minute and pour over the chocolate. Let the mixture sit for 1 minute.
  3. Stir the chocolate and cream together until smooth.
  4. Place a piece of cling wrap over the surface of the ganache. It will thicken as it cools.
  5. Once the brownies are room temperature, place the chopped strawberries on top in an even layer, then pour the ganache over the strawberries and spread all over.
  6. Chill the brownies in the refrigerator for 30 minutes, or until the ganache stiffens slightly. Slice and enjoy!