We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
 
 

Chocolate Covered
Strawberry Brownies

Delicious sweets

These brownies are absolute perfection. Ultra dense and fudgy brownies topped with fresh strawberries and smothered in rich dark chocolatey ganache.
60 min.
  •  
  •  
  •  
average
 

Ingredients

for 12 brownies

200 g dark chocolate 75%
250 g butter
200 g cane sugar
150 g flour
4 eggs
40 g bitter cacao
4 g baking powder
1 pinch of salt
500 g strawberries

for the ganache

350 g dark chocolate 60-65%
250 g very fresh liquid cream
Fleur de sel
 
Print recipe

Preparation

For the brownies put butter cut into pieces and chopped chocolate in a casserole, melt at low heat and stir with a dough scraper. When the mixture is shiny and homogeneous, remove from the cooker and let cool.
Put eggs, cane sugar and a pinch of salt in a bowl and mix for a few minutes with the help of a mixer. Add sieved bitter cacao and mix in. Add sieved flour and baking powder and mix in but make sure there won’t be any lumps. Finally, add melted chocolate with butter and mix carefully.
Butter a square cake tin with sides of 24 cm and cover with baking paper. Pour the dough inside and level. Bake in the preheated oven at 180°C for about 35 minutes (the cake should be firm to the touch outside, but still moist inside – make the toothpick test). Remove from the oven and let cool.

Prepare the ganache. Cut the chocolate into pieces and put in a bowl. Add the nearly boiling cream and quickly mix to a smooth and homogeneous mixture with the help of a whisk. Then let cool to room temperature.
Wash strawberries and cut into halves. Put them on the chocolate cake with the cutting side facing down. Spread the ganache evenly on the cake.

Sprinkle the surface with fleur de sel and put in the fridge for 15 minutes. Then take the cake out of the fridge and carefully remove from the cake tin. Cut the cake into 12 squares with a sharp knife and serve your chocolate and strawberry brownies.
 

Recipe from Il cucchiaio d'Argento

 
 

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!