Description
Deliciously fudgy chocolate brownies topped with a vibrant strawberry frosting made from freeze-dried strawberries and finished with a rich chocolate glaze, perfect for a decadent dessert treat.
Ingredients
Scale
Brownie Base
- ¾ cup unsalted butter cut into pieces
- ½ cup semisweet chocolate chips
- ½ cup natural cocoa powder
- ¾ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- 2 large eggs plus 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips (optional)
Strawberry Topping
- 1 cup freeze dried strawberries
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar
- ⅛ teaspoon table salt
- 2-4 tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz semisweet chocolate bar, finely chopped
- ½ cup heavy cream
Instructions
- Prepare Brownie Batter: Preheat the oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, allowing it to hang over two opposite edges for easy removal later. In a large microwave-safe bowl, combine the unsalted butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring after each, until fully melted and smooth.
- Mix Dry and Wet Ingredients: Stir in the cocoa powder until incorporated, then add the granulated sugar, light brown sugar, eggs and egg yolk, vanilla extract, and salt. Mix thoroughly until the batter is uniform and cohesive.
- Add Flour and Optional Chocolate Chips: Stir in the all-purpose flour until just combined, then fold in the optional ¾ cup semisweet chocolate chips if using.
- Bake Brownies: Spread the batter evenly in the prepared pan and bake in the center rack of the oven for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Let brownies cool completely in the pan.
- Make Strawberry Dust: Place freeze-dried strawberries into a food processor and pulse until ground to a fine dust. If a food processor is unavailable, place in a Ziploc bag and crush with a rolling pin until powdered. Set aside.
- Prepare Strawberry Topping: Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar and mix until fully combined. Stir in the salt followed by the strawberry dust. With mixer on low speed, add heavy cream one tablespoon at a time until a smooth, spreadable frosting consistency is achieved.
- Frost Brownies: Evenly spread the strawberry frosting over the completely cooled brownie layer.
- Make Chocolate Glaze: Place finely chopped semisweet chocolate in a microwave-safe bowl and pour heavy cream over it. Microwave on full power for 45 seconds, then stir gently until smooth. If needed, microwave in additional 8-second increments, stirring between, until completely melted and smooth.
- Glaze Brownies: Pour the chocolate ganache evenly over the strawberry topping and smooth with an offset spatula. Allow the glaze to firm at room temperature or refrigerate to speed the setting process.
- Serve: Once the ganache is firm, lift the brownies out using the parchment paper edges, slice into 16 pieces, and serve.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- These brownies can be frozen tightly wrapped in an airtight container or Ziploc bag for several months.
- If you do not have a food processor, freeze-dried strawberries can be crushed manually with a rolling pin inside a sealed bag.
- To speed the chocolate glaze setting, refrigerate the brownies after glazing.
- You can substitute box-mix brownies baked in a 9×9 pan if preferred.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
