Chocolate Strawberry Brownies

Chocolate Strawberry Brownies

Indulge in these rich and decadent Chocolate Strawberry Brownies, perfect for satisfying your sweet tooth. With a luscious strawberry compote swirled into the brownie batter and fresh strawberry slices on top, these brownies are as beautiful as they are delicious.

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Ingredients:

Strawberry Compote:

• 1 cup (160g) chopped fresh strawberries
• ~1 Tbsp water

Brownie Batter:

• 1 cup (190g) semi-sweet chocolate chips
• 1/3 cup (60g) olive oil
• 2 large eggs, room temperature
• 3/4 cup (168g) white granulated sugar
• 1 tsp vanilla extract
• 1/4 cup Dutch-process cocoa powder
• 3/4 cup unbleached all-purpose flour
• 1/2 tsp salt

Topping:

• 5-10 fresh strawberries, sliced
• 1/3 cup (64g) semi-sweet chocolate chips
• 1-2 tsp olive oil

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Directions:

1. Make the Strawberry Compote:

1. Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
2. Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes). If your compote doesn’t thicken after 10 minutes, you can simply strain out the excess liquid.
3. Scrape the compote into a small bowl and allow to cool while you make the brownie batter.

2. Make the Brownie Batter:

1. Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8×8″ baking pan with non-stick spray and parchment paper.
2. In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15-second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
3. In the bowl of a stand mixer (or regular bowl + hand mixer), add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens – a few minutes will do the trick. Whisk/beat in the vanilla extract.
4. Remove the bowl from your stand mixer and add the melted chocolate. Use a “folding” motion to gently mix the chocolate into the fluffed up egg mixture.
5. Sift the cocoa powder and flour into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.

3. Assemble & Bake the Brownies:

1. Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
2. Gently press the sliced strawberries into the brownie batter/compote – you can arrange the slices however you like.
3. Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more “done,” bake for a little longer.
4. Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.

4. To Drizzle with Chocolate:

1. Add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15-second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil.
2. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
3. Store leftovers in a single layer in an airtight container in the refrigerator.

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Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 280 kcal per serving
• Servings: 9-16 servings

Enjoy these delightful brownies, perfect for a sweet treat any time of the day!

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