FUDGY STRAWBERRY BROWNIES
The most fudgy and rich Strawberry Brownies loaded with chocolate with irresistible fresh strawberries!This brownie recipe gives you the most decadent fudgy melt in your mouth brownies and they are simply amazing matched with fresh chopped strawberryes and strawberry jam swirls on top!The chocolate flavor is very intense and it depends on the type of chocolate you use for the batter: I suggest to use a good quality bittersweet chocolate bar (not milk chocolate, but neither a very dark chocolate with more than 70% cocoa).It comes together in few steps, using only one bowl and it doesn't require hand mixer, you need only a whisk.The perfect dessert to treat yourself or for a special occasion like Valentine's Day!
Ingredients
- 100 g (3,5 oz) fresh strawberries chopped for the brownie batter
- About 2 fresh strawberries cut into heart shape as decoration on top
- 110 g (4 oz) bittersweet chocolate chopped. Use a good quality dark bittersweet chocolate, not too dark or bitter in flavor with about 55-65 g cocoa
- 145 g (2/3 cup) unsalted butter cubed
- 200 g (1 cup) sugar I suggest to use a fine granulated sugar, like caster, so it dissolves easily that it's essential to get the classic Brownie crinkle top
- 2 whole eggs room temperature
- 1 egg yolk room temperature
- 60 g (1/2 cup) all purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 1/4 tsp salt
- 40 g (2 tbsp) strawberry jam
Instructions
- Slice about 3 strawberries in thin slices and shape every slice as heart shape: you can shape using a knife or a small heart cookie cutter.Place the heart shaped strawberries between two paper towel sheets to absorb water excess. Set aside.
- Chop about 100 g of fresh strawberries in small-medium chunks and place them between two paper towel sheets to absorb water excess. Set aside.
- In a large bowl place the chopped chocolate, butter and melt completely in microwave or over a bain marie until all the chocolate pieces are completely melted.
- When still hot, dissolve the sugar into the hot chocolate and butter mix: mix vigorously with a whisk for about 2 minutes to dissolve the sugar and to cool down quickly the mix.You should dissolve the sugar as much as you can, so you can get brownies with a lovely crinkle crust on top.
- When the mix slightly cooled down (it's ok if still warm but it shouldn't be hot), incorporate the eggs, one at a time, mixing vigorously with a whisk.
- Sift in flour, cocoa powder, salt and gently fold without overmixing, just until combined.
- Fold in the chopped and dried strawberries.
- Place the batter into a lined 20cm-8inch square cake pan.Spoon into tsp the strawberry jam on top of the batter and use a toothpick to create swirls.Place on top the heart shaped dried strawberries.
- Bake in preheated oven (fan on, upper+lower heat) at 170°C-340°F for about 40 minutes. Do not overbake: it's ready when a toothpick comes out a bit dirty with some moist crumbs.
- Slightly cool down in the pan before unmold it: they are fragile when hot, so don't touch it.
- Unmold and cool down completely for at least 40 minutes (better 1 hour) before slice them into large 9 or small 16 squares.
Video
Notes
Store at room temperature for about 4 days.
Store in refrigerator for about 1 week.