We made these brownies for Valentine’s day, and they were a hit! The freeze dried strawberries add a hint of fruit flavor that complements the dark chocolate so well. Make sure you don’t use dried strawberries, huge difference between freeze dried and dried. The texture would be so wonky with dried. These brownies were so indulgent and also not overly sweet.Jump to Recipe
Some other tips for these brownies:
I mixed dark chocolate cocoa powder with regular dutch processed cocoa powder, because that’s what I had at the time. Will it taste just as good with straight dark powder? I’m positive, because dark chocolate is the best.
Always always check your baked goods before a recipe says to. Your oven is different! If you check after they say to and your oven runs hot – it’s already dried out. Just check! It is better to check while it’s undercooked and bake it a bit more, than to check when it’s drying up like your lips in Colorado in the winter. If you wait that long, you suck it up and eat it anyway, or bake it again.
A teaspoon of espresso powder (instant, not ground coffee) will bring out even more chocolaty rich notes in your brownies, that’s what coffee does to chocolate.
Cutting brownies too soon after baking is a messy business. To portion brownies neatly, leave them to cool completely in the tin, then pop them in the freezer for 10 minutes, and it will be so much easier.
As the butter in brownie recipes is almost always melted, you can try swapping it for a nut oil, but you won’t need as much.
Calculate ¾ of the weight of the butter in the recipe, and use that quantity of oil. Nut oils, such as walnut and hazelnut, impart a particularly sophisticated flavour.
If you like a little crunch, add a half cup of your favorite nut! Or you can get all MasterChef-y and add some feuilletine flakes to it.
Stir in a tiny (or larger) pinch of dried chilli flakes if you like your chocolate like your salsa, hot hot!
Bake the mixture in a cupcake tray for a cute individual brownie. The baking time will be less!
Dark Chocolate Strawberry Brownies
- 1 1/4 cups unsalted butter
- 2 cups sugar
- 1 3/4 cups Dark chocolate cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla
- 4 eggs
- 1 cup flour
- 2 oz (1 package) freeze dried strawberries not dried
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper.
- Make a bain marie (water bath) by adding a few inches of water to a pot, let it come to a simmer.
- Combine butter, sugar, cocoa powder, and salt in a glass or metal bowl. Be sure the bottom of the bowl does not touch the water. Let ingredients get warm for a few minutes and stir until it is smooth.
- Remove the bowl from heat and mix in vanilla, eggs and strawberries.
- Add the flour and mix until everything is fully incorporated. Spread evenly in lined pan. Add heart sprinkles for a touch of red and pink.
- Bake for 20-25 minutes, until the edges look done and the center is still a bit soft. They will continue cooking after you take them out so don't over do it!
- Wait until they are fully cooled (about 20 minutes), or put in the fridge or freezer to speed things up, and cut into 12-16 pieces.