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Strawberry Brownies

Strawberry Brownies are two desserts in one. Fudgy chocolate brownies smothered in a layer of strawberry frosting and topped with chocolate ganache. Get ready to become the designated dessert person for every gathering.

Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
1 hr 55 mins
Servings: 16 brownies
Calories: 525 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Brownies
  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
For the Strawberry Layer
  • 2 bags freeze dried strawberries 0.7 ounce each
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ¼ cup milk
For the Ganache
  • ½ cup milk chocolate chips
  • ½ cup heavy whipping cream

Instructions

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  1. Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar. Stir until chocolate is completely melted.
  3. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before adding filling.
  6. While the brownies are baking, crush the freeze dried strawberries into fairly fine crumbs.
  7. For the filling, beat softened butter with powdered sugar, freeze dried strawberry crumbs, and milk. Beat for about 3-4 minutes, until fully combined and fluffy.
  8. Spread over cooled brownies. Smooth the top with an offset spatula. Refrigerate while you make the ganache.
  9. For the ganache, heat cream in small saucepan until warm (not boiling). Remove from heat and whisk in the chocolate chips until smooth.
  10. Pour immediately over strawberry layer on the brownies and spread evenly with an offset spatula. Return to refrigerator for one hour.

Notes

  • Do not let the cream simmer or boil when making the ganache. Boiling or scalding the cream will ruin the consistency.
  • Be careful not to over stir the brownie batter. Use big strokes to mix in the dry ingredients just until you no longer see big lumps of flour. Over mixing will make your brownies tough.
  • Store brownies in airtight container at room temperature after they have set up. Can also be refrigerated.

Nutrition Information

Serving 1brownie Calories 525kcal (26%) Carbohydrates 61g (20%) Protein 4g (8%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 10g Cholesterol 117mg (39%) Sodium 85mg (4%) Fiber 2g (8%) Sugar 51g (102%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 525

% Daily Value*

Serving 1brownie
Calories 525kcal 26%
Carbohydrates 61g 20%
Protein 4g 8%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 10g 59%
Cholesterol 117mg 39%
Sodium 85mg 4%
Fiber 2g 8%
Sugar 51g 102%

* Percent Daily Values are based on a 2,000 calorie diet.