Featured Recipe
Chocolate Strawberry Ganache Brownies
By Kate
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Brownies baked in an 8 inch square pan, topped with halved strawberries. Heavy cream warmed to steaming then poured over chopped dark chocolate and coconut oil to create a glossy ganache. The ganache poured over berries and chilled to set. Bite: fudgy brownie base contrasts with tart juicy berries, all wrapped in a rich, velvety chocolate coat. A riff on traditional chocolate covered strawberries, now easier to slice, share, and savor. A few swaps and timing tweaks improve texture and lift flavor balance.
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Prep:
25 min
Cook:
55 min
Total:
Serves:
9 servings
brownies
dessert
chocolate
strawberries
Introduction
Brownies hold up better when baked with butter rather than oil, more tender crumb, less greasy slick. Swapping pure coconut oil added to the chocolate ganache as a fat source softens the texture and keeps it shiny longer. Fresh, ripe strawberries sliced and dried a bit before topping keep juices in check, critical for shiny ganache finish. Ganache is a delicate balance — heat cream enough to coax chocolate melting but never boil, or it’ll separate. After mixing, don’t rush spreading; give it time to cling around fruit, sealing moisture. Chill steps force everything to set but don’t lock it too cold too fast or ganache cracks slicing. All about sensing the texture cues. Understanding the why behind swapping butter and coconut oil brings a quiet confidence. The trial is worth the shine and texture payoff. No more dull, brittle chocolate topping or sad soggy berries. This is about having control, respect for timing, and layering textures. You get that fudgy bite underneath, fresh bright berries with acid, wrapped in a glossy, silky chocolate finish that holds shape on the plate.
Ingredients
About the ingredients
Melted butter instead of oil improves the brownie fudginess and flavor depth. If using box mix with oil only, consider adding an extra egg yolk or reducing liquid slightly to avoid excess greasiness. Fresh strawberries are best choice — frozen will bleed water and ruin ganache set. Dry berries on paper towels, no wet spots. Dark chocolate 60-70% cacao offers more balance than milk chocolate for ganache; white chocolate won’t set well without stabilizers. Coconut oil replaces some of the chocolate fat in ganache, adding shine and melt point control but can be excluded if unavailable — use unsalted butter instead, less glossy but reliable. Heavy cream must be fresh, full fat for best emulsion and sheen. Small pinch of salt in ganache brings out chocolate notes and rounds the sweetness. For a twist, swap strawberries for raspberries or thinly sliced figs, dry them well too. Ganache can be flavored with a teaspoon of instant espresso or vanilla extract added after whisking.
Method
Technique Tips
Start brownies slightly hotter for crisper edges without drying center — butter improves crust formation and flavor layers. Cool fully in pan with foil/slipproof surface to slice clean squares. Pat strawberries dry — residual moisture is ganache killer. Heat cream just to steaming bubbles at edges; boil will split fats, ruining texture. Wait covered 4-5 minutes for gentle melting — resinous molten chocolate melts slow, no rushing. Whisk ganache thoroughly, no lumps; test texture on spoon - should drip slow but easily. Spread ganache carefully, don’t swipe aggressively or berries shift. Let ganache drip over edges, natural irregular shape adds rustic appeal. Chill ganache sufficiently to set, test with fingertip pressure until slight give without sticking. If over-chilled, let come to room temp before slicing to prevent cracking. Use hot knife, wipe blade clean between cuts to maintain neat edges. Running knife under hot water then drying quickly works well. Always consider moisture movement — sealing strawberries with ganache covers juices, stops sogginess that ruins final texture. Low fridge avoids condensation forming. Timing, temp, and moisture control keys for what actually works in assembly and slicing.
Chef's Notes
- 💡 Start brownies at slightly higher heat. Edges get crispy while center stays fudgy. Gotta have that texture. Melted butter in batter improves crumb.
- 💡 Pat strawberries dry; moisture is enemy of ganache. Any water makes it seize. Dry those berries well with a towel, really get every drop.
- 💡 Warm cream just until steaming, watch closely. If it boils, ruins the whole ganache. Slow heat means control over melting chocolate.
- 💡 Whisk ganache until glossy and lump-free. No shortcuts here. Test thickness, should coat spoon without running. Too thick? Add warm cream slowly.
- 💡 Cool fully before slicing; warm brownies ruin ganache. Chill too long means cracks. Less is more; find that timing balance for best results.
Kitchen Wisdom
Can I use frozen strawberries?
Better avoid them. Fresh ones keep ganache from getting watery. Frozen berries leak moisture, wreck texture.
My ganache is too thin. Now what?
Chill for a bit; thickens when cold. Too thick? Heat and add cream gradually. See how it behaves.
What if brownies fall apart when slicing?
Let them cool completely in the pan. Slicing too early wrecks clean edges. Get that cooling down.
Can I store leftovers?
Wrap tightly in foil if you want to keep them in the fridge. Or slice and freeze, it works; just thaw before eating.
