Brownies With Strawberries And Chocolate Food

BROWNIES WITH STRAWBERRIES (AND CHOCOLATE)

Steps:

• Wash and dry the strawberries. Remove the stem. Chop the strawberries into small pieces. Set aside.
• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking dish of about 23x23 cm/ 9x9 inches with parchment paper.
• Chop both kinds of chocolate finely and regularly, cube the butter. Place the chocolate and the butter in a small saucepan. Heat very gently while stirring often. The mixture should never get too hot or come to a boil. If you notice that the mixture might get too hot, remove the saucepan and continue stirring off heat until the chocolate-butter mix is very smooth. Set aside until you prepare the rest of the ingredients, it should cool slightly.
• Place the eggs, sugar, and the flour mixed with the baking powder and a pinch of salt in a bowl. Mix well.
• Slowly, start adding the melted chocolate mixture. You can add an extra small handful of chocolate chips to the mixture if you wish.
• Pour the batter into the prepared dish. Sprinkle the strawberries all over the brownie batter and press them very gently into the batter.
• Bake for about 25-30 minutes. The baking time depends on your oven and on the strawberries as well. They contain a lot of water and, depending on that, the brownies might need a bit longer to be ready than usual brownies do. When ready they should be set around the edges and still only very lightly jiggly in the middle. If the batter seems too wet still, allow some more minutes and check again.

CHOCOLATE-COVERED STRAWBERRY BROWNIES

Steps:

• Preheat oven to 350° and line an 8"-x-8" pan with parchment paper.
• Make brownie: Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, 25 to 30 minutes. Let cool completely in pan, then top with strawberries.
• Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
• Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

STRAWBERRY CHOCOLATE BROWNIES

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper (making sure to leave some overhang), spray generously with non-stick baking spray and set aside.
• In a large bowl, add the melted butter, melted chocolate and granulated sugar and whisk together until well combined. Add in the eggs and vanilla and whisk some more until fully combined.
• Sift in the flour, cocoa powder, and salt. Using a rubber spoon, fold until just combined.
• Pour the batter into the prepared baking pan and top with strawberry hearts and garnish with chocolate chip without covering the hearts.
• Bake at 350°F for 25-27 minutes. Mine were perfect at 25 minutes
• Remove from the oven and allow to cool completely before slicing.

STRAWBERRY-FUDGE BROWNIES

Steps:

• Heat oven to 325°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening.
• In medium bowl, beat brownie mix, water, oil and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add strawberries; beat 2 minutes longer. Stir in pecans, almonds and coconut. Spread batter in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center and 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth. Spread or drizzle frosting over brownies.