Description
Deliciously fudgy chocolate brownies topped with a vibrant strawberry buttercream and finished with a smooth chocolate glaze, perfect for a decadent dessert treat.
Ingredients
Scale
Brownie
- ¾ cup (170 g) unsalted butter, cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips, optional
Strawberry Topping
- 1 cup (16 g) freeze dried strawberries
- ¾ cup unsalted butter, softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 tablespoons heavy cream or milk, as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar, finely chopped
- ½ cup (118 ml) heavy cream
Instructions
- Prepare Brownie Layer: Preheat oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, leaving overhang on two opposite edges for easy removal.
- Melt Butter and Chocolate: In a large, microwave-safe bowl, combine butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring between each, until completely melted and smooth.
- Mix Dry and Wet Ingredients: Stir cocoa powder into the melted butter mixture until combined. Add granulated sugar, light brown sugar, eggs, egg yolk, vanilla extract, and salt. Stir until batter is uniform and cohesive.
- Add Flour and Optional Chocolate Chips: Stir in all-purpose flour until just combined. Then fold in optional ¾ cup semisweet chocolate chips if using.
- Bake Brownies: Spread batter evenly in prepared pan and bake on center rack at 350F (175C) for 35 minutes or until a toothpick inserted in center comes out clean or with fudgy crumbs. Cool completely in pan before topping.
- Prepare Strawberry Dust: Place freeze-dried strawberries in a food processor and pulse until ground into fine dust. Alternatively, crush in a sealed bag with a rolling pin.
- Make Strawberry Topping: Beat softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar and mix until combined. Stir in salt and then the strawberry dust fully. With mixer on low, gradually add heavy cream 1 tablespoon at a time until spreadable consistency is achieved.
- Spread Strawberry Topping: Evenly spread the strawberry buttercream over the cooled brownie layer.
- Prepare Chocolate Glaze: Place chopped semisweet chocolate in microwave-safe bowl and pour heavy cream over it. Microwave at full power for 45 seconds, then stir until smooth. If needed, heat additional 8-second intervals stirring in between until fully melted and blended.
- Top Brownies with Glaze: Pour chocolate glaze evenly over strawberry topping and smooth with an offset spatula. Allow ganache to firm at room temperature or refrigerate to speed setting.
- Serve: Use parchment paper overhang to lift brownies from pan. Slice into 16 pieces and serve.
Notes
- Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week.
- These brownies freeze well: wrap tightly and place in airtight container or Ziploc bag for several months.
- Use a food processor for finer strawberry dust to ensure smooth topping texture.
- Adjust heavy cream quantity in strawberry topping to get desired frosting consistency.
- To speed chocolate glaze setting, refrigerate the finished brownies before slicing.
Nutrition
- Serving Size: 1 brownie (1/16 of batch)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 65 mg
