Chocolate Covered Strawberry Brownies

By srumbel

I wanted these strawberry brownies to be simple – bake my favorite one-pot brownie recipe, slice strawberries to go on top, then pour melted chocolate over that and chill. The first time, I added strawberries to the brownie batter, but the juices from the berries made the brownies an even bigger mess and kept falling apart. Messy is good, but not that messy.
from chocolatemoosey.com

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 ounces unsweetened chocolate
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups granulated sugar
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup all purpose flour
• 1 cup sliced strawberries
• 8 ounces semisweet chocolate, chopped into pieces

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1.Preheat the oven to 350F. Line an 8×8 pan with parchment paper or lightly grease with cooking spray.
2.In a large saucepan, melt together the butter and unsweetened chocolate until smooth. Remove from the heat. Whisk in the cocoa powder, sugar, and sea salt (it will be thick and granular). Whisk in the vanilla and egg then whisk in flour. Scrape into the pan and bake 25-30 minutes or until a toothpick comes out clean. Let cool completely.
3.Once the brownies are completely cool, lay the sliced strawberries in a single layer on top.
4.Place the semisweet chocolate in a heatproof bowl over a pan of simmering water. Stir the chocolate until it completely melts. Remove from the heat and pour the chocolate over the strawberries. Spread evenly, being careful not to move the strawberries around. Chill in the refrigerator until the chocolate layer hardens. Store up to a week in an airtight container in the refrigerator (let sit at room temperature for a few minutes before serving).