These strawberry brownies are such a wonderfully decadent dessert. The fudgy brownie is topped with a strawberry cream cheese filling and then covered with a chocolate ganache. These treats are perfect for a date night or if you just love chocolate.
Now who doesn’t love a fudgy brownie? I have always loved these brownies and how gooey and chocolatey they are. These are one brownie that I actually don’t eat these brownies warm. I have found that these brownies firm up very well if they are chilled for a couple of hours before serving. However if you cannot wait they are great once the ganache solidifies.
In this recipe
There isn’t a lot of flour in this recipe which is what causes these brownies to be so fudge like. If you would like a more cake like brownie add an additional half a cup of flour. There is a large amount of vanilla and espresso in this recipe due to the strawberry filling. If you would like adding a little instant espresso to the ganache will give it an extra kick.
Making the brownie layer
The great thing about the brownie layer is that it can be made in one bowl. As long as you use a heatproof bowl you are good to go. This just means that when subject to heat it will not melt or deform. For the first step you will melt the butter and the chocolate. If you butter is softened then you will not have to cut it into tablespoons however if it is cold you will need to do this. By doing so it will allow the butter to melt at the same speed as the chocolate. You don’t want the butter to separate.
Once the butter and chocolate are almost completely melted you can remove it from the heat. The residual heat will finish melting everything. Add the sugars and whisk followed by the eggs one at a time until they are all combined. Then add the salt and espresso. You want to add the vanilla just before adding the flour. The reason is because the alcohol in the vanilla extract will make the chocolate want to seize. If there are a lot of other ingredients this will not happen although it will look like the batter will become more firm. Then gently whisk in the flour until it is just incorporated.
Using freeze-dried strawberries
For this recipe it is important to use freeze dried strawberries. They add all of the flavor without adding any of the water. You will want to make sure that you crush them into as fine a powder as possible. You can use a food processor, blender, or a rolling pin and bash them in a plastic bag. My favorite is to use a coffee/spice grinder. This only works if the inside of the grinder can be removed and washed otherwise it will pick up the coffee or other flavors of whatever you have ground in there.
Additional baking tips
- To make the top as smooth as possible it is better to refrigerate between each layer. This allows you to use a bench scraper or offset spatula to make the strawberry filling as smooth as possible. Then you can more easily spread the ganache.
- Using fresh or frozen strawberries means you need to cook the strawberries until they they thicken down to a paste which can take up to 30 minutes. This will also leave the filling much more soft. so it is easier to use freeze dried strawberries.
- For a nice clean cut let the brownies cool in the refrigerator for a couple of hours before slicing and use a cold knife. This will keep the ganache from melting down into the filling layer.
Looking for other brownie recipes?
Chocolate Covered Strawberry Brownines
- 9 x 13 baking dish
- Stand mixer with paddle attachment
- Heatproof mixing bowl
- Food processor optional
- Blender optional
- Coffee/Spice grinder optional
- Rolling pin and Ziploc bag optional
- 9 ounces bittersweet chocolate cut into chunks
- 1 cup all-purpose flour spooned and leveled
- 1 cup brown sugar packed
- 1 cup unsalted butter cut into 16 tablespoons or softened
- ½ cup sugar
- 4 eggs
- 1 tbsp vanilla
- 1 tbsp espresso
- ¾ tsp salt
- 1½ cups freeze dried strawberries
- 1 cup cream cheese 1 - 8 oz block, softened
- 3 cups powdered sugar
- ½ cup unsalted butter softened
- ¼ tsp salt
- 2 tbsp heavy cream
- 6 ounces semisweet chocolate cut into chunks
- ¾ cup heavy cream
Making the brownies
- Preheat the oven to 325°F, 165°C, or gas mark 3. Spray or line a 9 x 13 inch baking dish and set aside.
- Place a heatproof bowl over a saucepan with boiling water. Melt the butter and bittersweet chocolate stirring until everything has just mixed. Remove from heat.
- Add the sugars and whisk until incorporated. Then add the eggs one at a time whisking until each has been mixed in before adding the next one. Then add the salt, espresso powder and vanilla. Finally gently whisk in the flour.
- Pour into the baking dish and bake for 30-35 minutes or until a toothpick or knife inserted into the center comes away clean. Allow to cook completely.
- While the brownies are cooking us a food processor, blender, coffee/spice grinder, or with a rolling pin and a plastic bag, to crush the freeze dried strawberries into a fine powder.
- In a stand mixer with a paddle attachment beat the butter and cream cheese on medium high until smooth. Reduce the speed to low and add the sugar, salt, and strawberry powder. Once all of the sugar has been incorporated increase the speed to high and beat until light. Add the heavy cream and continue to beat until the mixture is soft and spreadable.
- Once the brownies are completely cool spread the strawberry filling.
- In a heatproof bowl heat the heavy cream in the microwave, in 30 second intervals, until it boils. Add the chocolate chips and allow to sit for 5 minutes.
- Gently whisk until the chocolate and cream are completely mixed and pour over the strawberry filling making sure to cover all of the filling.
- Wait until the ganache has solidified before slicing.