Chocolate Covered Strawberry Brownies
Prep Time:
15 minutes
Cook Time:
17 minutes
Serves:
12 brownies
Ingredients
- 4 Ounces unsweetened chocolate
- 1/2 Cup (1 stick) butter
- 1 1/4 Cups sugar
- 2 large eggs
- 1 Tsp. vanilla extract
- 1 Package (16 ounces) Driscoll's Strawberries, divided
- 1/2 Cup sliced almonds, toasted (optional)
- 2/3 Cup all-purpose flour
- 1/2 Cup chocolate chips or white chocolate chips
Directions
- PREHEAT oven to 350°F.
- LINE a 12-count muffin tin with cupcake liners.
- PLACE 4 ounces unsweetened chocolate into a glass or ceramic bowl.
- ADD 1/2 cup (1 stick) butter.
- MICROWAVE on medium power (50 percent) 2 –3 minutes or until butter is melted.
- STIR until chocolate is completely melted.
- ADD 1 ¼ cups sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- STIR to combine ingredients.
- SET ASIDE chocolate mixture.
- HULL and CHOP half of a 16-ounce package of strawberries.
- ADD chopped strawberries to chocolate mixture.
- ADD 1/2 cup toasted sliced almonds (if using).
- STIR to combine ingredients.
- ADD 2/3 cup all-purpose flour.
- STIR just until combined. Do not over mix.
- FILL each muffin cup half full with batter.
- BAKE 15 to 17 minutes or until brownies are just set on top and no longer shiny.
- REMOVE brownies from oven.
- SPRINKLE 1/2 cup chocolate chips or 1/2 cup white chocolate chips over brownies.
- BAKE 1 – 2 minutes or until chocolate softens.
- REMOVE brownies from oven and SPREAD chocolate evenly over brownies with a knife or back of a spoon.
- ALLOW brownies to cool 5 minutes inside pan.
- TRANSFER brownies to a cooling rack and ALLOW to cool completely.
- CUT 6 strawberries in half lengthwise.
- PLACE 1 strawberry half onto each brownie.
- SERVE immediately.
- Use an 8 x 8-inch baking pan. Bake 25 to 30 minutes. Sprinkle with chocolate chips, bake 1 – 2 minutes longer, and evenly spread chocolate. Cool, cut into squares, and garnish with strawberries.
