Chocolate Strawberry Brownie Squares Recipe

Ingredients

Brownie Base

• 18.3 ounce box brownie mix
• 3.9 ounce box chocolate pudding mix
• ⅔ cup whole milk
• ½ cup vegetable oil
• 2 large eggs

Topping

• 1 cup fresh strawberries, hulled and cut in half (about ½ of a 1 pound package)
• 12 ounce semi-sweet baking chocolate (3 bars of 4 ounces each)
• 1½ cups heavy whipping cream
• 2 tbsp salted butter

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper to ensure easy removal and even baking.
2. In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and large eggs. Mix thoroughly either by hand or with a mixer until the batter is smooth and fully combined.
3. Pour the prepared brownie batter into the lined baking pan and smooth out the top evenly with a spatula.
4. Place in the oven and bake for 37 minutes or until a toothpick inserted about 1 inch from the edge comes out clean, indicating doneness.
5. Remove brownies from oven and allow them to cool completely in the pan for about 45 minutes. Do not remove the brownies from the pan yet to maintain their shape.
6. Once brownies are fully cooled, place an even layer of strawberry halves on top, flat side down, covering the surface completely.
7. In a medium heat-safe bowl, break the semi-sweet baking chocolate bars into pieces and set aside.
8. In a small saucepan over medium heat, warm the heavy cream and salted butter. Stir continuously until the butter melts and the mixture begins to bubble slightly around the edges, about 3 minutes.
9. Remove the cream and butter mixture from the heat and immediately pour it over the chocolate pieces in the bowl, ensuring all chocolate is covered. Let it sit for 5 minutes to soften.
10. After resting, stir the cream and chocolate mixture until it becomes a smooth, shiny ganache without any lumps.
11. Pour the ganache evenly over the strawberries on the brownie base. Tap the baking pan gently on the counter to release any air bubbles and ensure even coating.
12. Allow the ganache to set for 90 minutes at room temperature or 30 minutes in the refrigerator until firm.
13. Once the ganache is set, use a sharp serrated or plastic knife to cut the brownies into 16 squares for serving.

Notes

• Store brownies in the refrigerator after a couple of hours to keep fresh due to the fresh strawberries, lasting 2-3 days when properly covered.
• For freezing, wrap brownies individually and freeze for up to 3 months.
• Allow brownies to cool completely before adding the ganache topping to ensure it sets properly.
• Use a sharp, slightly serrated or plastic knife to make clean cuts in the rich brownies.
• Consider cutting brownies into smaller pieces as they are very rich and a small portion is satisfying.