Strawberry Brownies*

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Fudgy brownies topped with chocolate whipped cream, fresh strawberries and chocolate ganache.
from celebratingsweets.com

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Ingredients

  • Brownies:
  • 2/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/3 cup powdered sugar
  • 3/4 teaspoon salt
  • 1 cup all purpose flour
  • 1/2 teaspoon espresso powder (optional)
  • 3/4 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons water
  • 1 tablespoon strawberry jam (see note)
  • 1/2 cup diced fresh strawberries
  • Topping:
  • 1 cup heavy cream (chilled)
  • 3 tablespoons powdered sugar
  • 1 tablespoons cocoa powder
  • 2 cups chopped or sliced fresh strawberries
  • 1 tablespoons strawberry jam (see note)
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon heavy cream

Preparation

Step 1


Brownies:

Preheat oven to 350°F. Line the bottom of a 9 inch round cake pan with parchment paper. Grease the pan and the paper and set aside.

In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir with a wooden spoon or rubber spatula until combined.

In a separate bowl, toss 1/2 cup diced strawberries with jam (see note), then fold the strawberries into the brownie batter.

Pour the batter into the prepared pan and smooth the top. Bake for 25-35 minutes until the brownies no longer jiggle and a toothpick inserted into the center comes out without batter on it (fudgy crumbs/melted chocolate is ok). Place the cake pan on a rack to cool completely.

Topping:

Using a hand mixer or stand mixer fitted with whisk attachment, whip 1 cup cream, powdered sugar, and cocoa powder until stiff peaks form. Refrigerate while you prepare the rest of the topping.

Toss strawberries with jam (see note).

Place chocolate chips and 1 tablespoon cream in a bowl and microwave in 10-second increments until melted and smooth (stir between each increment).

Run a thin knife around the outside edge of the brownies and carefully remove from the pan. Place the round brownie on a plate and top with chocolate whipped cream. Top with strawberries and drizzle the melted chocolate over the top. Serve immediately.

When using under ripe strawberries, I like to toss them with a little strawberry jam. This makes them glossy and sweeter, and it intensifies their flavor. If you are using sweet, peak-season strawberries feel free to skip the jam.

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