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Chocolate Covered Strawberry Brownies are beautifully displayed in this enticing featured image.

Irresistible Chocolate Covered Strawberry Brownies

These decadent brownies feature a fudgy chocolate base, a layer of juicy macerated strawberries, and a smooth semi-sweet chocolate coating. The maceration technique prevents sogginess, ensuring a perfect balance of textures and flavors in every bite. It's the ultimate indulgence for chocolate and strawberry lovers!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar for strawberries
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons vegetable oil

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Medium bowl
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Oven
  • Toothpick

Method
 

  1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 2 tablespoons of sugar. Gently toss and let sit for 15-20 minutes, allowing the strawberries to macerate and release their juices. Drain the strawberries, reserving the juice for another use.
  2. Make the Brownie Batter: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the melted butter, sugar, cocoa powder, salt, and vanilla extract. Beat until well combined. Add the eggs one at a time, beating well after each addition. Gradually add the flour and mix until just combined. Do not overmix.
  3. Assemble the Brownies: Pour half of the brownie batter into the prepared baking pan. Spread evenly. Arrange the drained strawberry slices over the brownie batter. Pour the remaining brownie batter over the strawberries, spreading evenly.
  4. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake.
  5. Cool: Let the brownies cool completely in the pan before frosting.
  6. Prepare the Chocolate Coating: In a double boiler or microwave-safe bowl, combine the chocolate chips and vegetable oil. Heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  7. Frost and Decorate: Once the brownies are cool, spread the melted chocolate evenly over the top. Let the chocolate set completely before cutting into squares. For an extra touch, drizzle with white chocolate or sprinkle with chopped nuts.

Notes

Macerating the strawberries is crucial to prevent a soggy bottom. Make sure to drain the strawberries well before adding them to the brownie batter. Use a fudgy brownie recipe that emphasizes butter and cocoa powder over flour. Don't overbake the brownies. Let the brownies cool completely before frosting. Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For an extra touch, drizzle with white chocolate or sprinkle with chopped nuts after frosting.