Choco Berry Brownies (Print-Friendly Version)
# What You'll Need:
→ Base Layer
01 -
4 large eggs
02 -
2 cups sugar
03 -
1 teaspoon baking powder
04 -
1 cup cocoa powder (unsweetened)
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon salt
07 -
1 cup butter, unsalted
08 -
1 cup plain flour
→ Top Layer
09 -
1 cup chocolate chips (semi-sweet)
10 -
1 pint strawberries, hulled and sliced in half
11 -
1/2 cup heavy cream
# Step-by-Step Directions:
01 -
Heat the oven to 350°F (175°C). Place parchment paper in a 9×13-inch pan, letting some hang over the edges for easy lifting later.
02 -
Grab a big microwave-safe bowl and melt the butter. Stir the sugar into the melted butter until smooth. Whisk in the eggs and vanilla. In another bowl, sift the flour, cocoa powder, salt, and baking powder together, then slowly stir the dry mix into the wet mix just until combined.
03 -
Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes. A toothpick stuck in the middle should come out with a few sticky crumbs. Cool the brownies right in the pan before you move on.
04 -
When the brownies are cool, spread the halved strawberries on top so they’re spaced out evenly.
05 -
Toss the chocolate chips and heavy cream into a microwave-safe bowl. Heat it in 30-second intervals, mixing each time, until it’s smooth and melted.
06 -
Spread the chocolate ganache over the strawberries, covering everything.
07 -
Chill the brownie mixture for at least an hour in the fridge. Use the overhanging parchment to pull it out of the pan. Slice into squares and serve up.