Name: Chocolate Strawberry Brownies with Strawberry Buttercream and Ganache Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 8 oz semi-sweet chocolate, chopped; 1 cup granulated sugar; 3 eggs; 2 tsp vanilla extract; 3/4 tsp espresso powder; 1 cup all-purpose flour; 1/2 tsp salt; 3/4 tsp baking powder; 4 Tbsp unsweetened cocoa powder; 1 Tbsp canola oil; 1 cup milk chocolate chips; 1/4 cup semi-sweet chocolate chips; 1 cup unsalted butter, softened; 3 to 4 cups powdered sugar (confectioners’ sugar); 3-4 Tbsp heavy whipping cream (or whole milk/half & half); 1 1/4 cups freeze-dried strawberries, crushed; Salt, to taste; Pink food coloring, optional; 1 cup semisweet chocolate chips; 1/2 cup heavy cream

Introduction

Indulge in these rich and fudgy Chocolate Strawberry Brownies, layered with a luscious strawberry buttercream and topped with silky chocolate ganache. This decadent dessert is perfect for chocolate lovers who want a fruity twist. Whether you bake from scratch or use a box mix, these brownies are sure to impress.

A stack of three square brownie pieces with three visible layers each: the bottom layer is thick, dark, and fudgy chocolate brownie containing some chocolate chunks; the middle layer is a thinner, creamy pink frosting with small red specks; the top layer is a smooth, glossy dark chocolate ganache. The brownies rest on white parchment on a white marbled surface, with more similar brownies blurred in the background. The lighting is soft and natural, highlighting the rich texture and layers of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter

8 oz semi-sweet chocolate, chopped or chips

1 cup granulated sugar

3 eggs

2 tsp vanilla extract

3/4 tsp espresso powder

1 cup all purpose flour

1/2 tsp salt

3/4 tsp baking powder

4 Tbsp unsweetened cocoa powder

1 Tbsp canola oil

1 cup milk chocolate chips

1/4 cup semi-sweet chocolate chips

1 cup unsalted butter, softened

3 – 4 cups powdered sugar (confectioners’ sugar)

1 1/4 cups freeze-dried strawberries, crushed

3-4 Tbsp heavy whipping cream (or whole milk/half & half)

Salt, to taste

Pink food coloring (optional)

1 cup semisweet chocolate chips (for ganache)

1/2 cup heavy cream (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×9 or 8×8 inch baking pan with foil or parchment paper, or grease with baking spray.

Step 2: Melt 1/2 cup unsalted butter and 8 oz semi-sweet chocolate together using a double boiler or microwave in 30-second increments, stirring each time until smooth. Let cool 8-10 minutes.

Step 3: Stir the granulated sugar and eggs into the cooled chocolate mixture until well combined.

Step 4: Add vanilla extract and espresso powder, mixing until incorporated.

Step 5: Whisk in flour, salt, baking powder, and cocoa powder until just combined.

Step 6: Stir in canola oil followed by 1 cup milk chocolate chips.

Step 7: Spread the batter evenly in the prepared pan. Sprinkle 1/4 cup semi-sweet chocolate chips on top and gently press into the batter.

Step 8: Bake for 25-30 minutes until a tester comes out with a few fudgy crumbs. Cool completely in the pan.

Step 9: For the strawberry buttercream, beat 1 cup softened unsalted butter on medium speed until fluffy (2-3 minutes).

Step 10: Gradually add 3 cups powdered sugar, then beat in 3 tablespoons heavy cream and crushed freeze-dried strawberries.

Step 11: Adjust consistency by adding more powdered sugar or cream as needed. Add a pinch of salt and pink food coloring if desired. Spread evenly over cooled brownies.

Step 12: For the ganache, heat 1/2 cup heavy cream until just below boiling. Pour over 1 cup semisweet chocolate chips and let stand 5 minutes, then whisk smooth.

Step 13: Pour ganache over strawberry buttercream, spreading evenly. Chill until set, about 30 minutes.

Step 14: Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

Use a box mix for the brownie base to save time, then add the strawberry buttercream and ganache for a homemade touch.

Freeze-dried strawberries add intense flavor without moisture; crush finely for smooth frosting.

Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste.

Swap canola oil for melted coconut oil for a subtle coconut hint.

Use high-quality chocolate chips for richer flavor in ganache and batter.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have high moisture which can make the buttercream too runny. Freeze-dried strawberries are recommended for concentrated flavor and proper frosting texture.

How do I know when the brownies are done?

The brownies are done when a cake tester or toothpick inserted comes out mostly clean with a few fudgy crumbs sticking. Avoid overbaking to keep them moist and chewy.