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mother's day Chocolate Covered Strawberry Brownies

Delight Mom with Mother's Day Chocolate Covered Strawberry Brownies

Indulge in Mother's Day Chocolate Covered Strawberry Brownies, a rich and flexible dessert that’s perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Adds richness and moisture; margarine can be a great dairy-free alternative.
  • 2 cups Granulated Sugar Sweetens and helps achieve that chewy brownie texture.
  • 4 large Eggs Bind ingredients together for a rich consistency; use room temperature eggs for best results.
  • 2 teaspoons Vanilla Extract Enhances the flavor with a warm, aromatic note.
  • 1 cup All-Purpose Flour Provides the structure; use gluten-free flour if needed.
  • ¾ cup Unsweetened Cocoa Powder Gives you that deep, irresistible chocolate flavor.
  • ½ teaspoon Salt Balances sweetness and enhances the overall flavor profile.
  • 1 teaspoon Baking Powder Helps achieve a lighter, fluffier brownie texture.
For the Topping
  • 1 cup Fresh Strawberries Hulling and halving them makes them perfect for topping.
  • 1 cup Semi-Sweet Chocolate Chips Essential for the smooth and luxurious ganache.
  • ½ cup Heavy Cream Combines with chocolate for a creamy texture; coconut cream is a great dairy-free option!

Equipment

  • 9x13-inch baking pan
  • microwave-safe bowl
  • Mixing Bowl
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper.
  2. Melt 1 cup of unsalted butter in a microwave-safe bowl until smooth, then stir in 2 cups of granulated sugar, followed by 4 eggs and 2 teaspoons of vanilla extract until a glossy batter forms.
  3. Sift together 1 cup of all-purpose flour, ¾ cup of cocoa powder, ½ teaspoon of salt, and 1 teaspoon of baking powder. Fold this into the wet mixture gently.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness with a toothpick; it should come out slightly moist.
  5. Once baked, cool the brownies completely in the pan on a wire rack.
  6. Hull and halve 1 cup of fresh strawberries and arrange them on top of the cooled brownies.
  7. Combine 1 cup of chocolate chips with ½ cup of heavy cream in a microwave-safe bowl and heat for 30 seconds, stirring until smooth.
  8. Pour the ganache over the strawberries and brownies, spreading evenly. Chill in the refrigerator for at least 1 hour to set.
  9. Lift the brownies out using the parchment, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Ensure your brownies are cooled completely before adding strawberries and ganache to avoid melting. Use room temperature eggs for a smoother batter. Refrigerate your brownies for at least an hour to let the ganache set perfectly, enhancing the overall experience.

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