Chocolate Covered Strawberry Brownies
For the brownies:
  • ½ c. butter, softened
  • ¾ c. Dixie Crystals granulated sugar
  • ¼ c. Dixie Crystals brown sugar
  • 2 eggs
  • 1 t. vanilla
  • ¼ c. cocoa powder
  • 2 oz. unsweetened baking squares, melted
  • 1 c. flour
  • ½ t. baking powder
  • ½ t. salt
For the Strawberry frosting:
  • ⅓ c. fresh strawberries, sliced
  • 1 T. strawberry syrup
  • ½ c. butter, cut into 1 inch pieces
  • 1 T. meringue powder
  • 4-5 c. Dixie Crystals powdered sugar
For the chocolate ganache:
  • 6 oz. bittersweet chocolate, finely chopped
  • ¾ c. heavy cream
  1. Preheat the oven to 350 degrees. Spray and 8 x 8 inch baking dish with cooking spray and set aside.
  2. In a large bowl beat the butter with a mixer until smooth. Add in the granulated and brown sugars and mix well. Add the eggs and vanilla and mix well.
  3. Add the cocoa powder and mix until completely incorporated and then slowly stir in the melted chocolate.
  4. In a small bowl combine the flour, baking powder, and salt. Add it to the chocolate batter and mix well.
  5. Pour the brownie batter into the pan and bake 23-27 minutes or until a toothpick entered into the center comes out clean.
  6. Remove from oven and cool on a rack for at least 30 minutes.
  7. To make the frosting puree the strawberries in a food processor or blender. Pour into a bowl and combine with the strawberry syrup. Set aside.
  8. In a large bowl beat the butter on high until it is smooth. Add in the meringue powder and 1 cup of powdered sugar. Beat until smooth. Add in 2 tablespoons of the strawberry mixture. Continue alternating powdered sugar and strawberry mixture until frosting is desired consistency.
  9. Spread strawberry frosting over top of brownies and refrigerate for at least 30 minutes.
  10. To make the ganache place the chocolate in a heat proof bowl and set aside. Pour the heavy cream in a saucepan and cook over medium heat until simmering. Remove from heat and immediately pour over top of the chocolate. Allow to sit for 2 minutes then whisk until smooth.
  11. Let the ganache cool for 15 minutes, stirring occasionally. Remove brownies from refrigerator and pour cooled ganache over top. Allow to cool completely. The ganache will look hardened when it is ready.
  12. Place brownies in the refrigerator for 15 minutes before cutting in order to make straight, smooth cuts. Enjoy!
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at