Chocolate Covered Strawberry Brownie
Fudgy brownies layered with a strawberry buttercream and topped with chocolate.
Ingredients
| 1/2 cup | 120 ml | salted butter, softened (brownies) |
| 1 cup | 240 ml | sugar (brownies) |
| 4 | large eggs | |
| 1 16 oz can | chocolate syrup | |
| 1 teaspoon | 5 ml | vanilla extract |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 1 cup | 240 ml | all-purpose flour |
| 227 g | salted butter, softened (filling) | |
| 2 cups | 480 ml | powdered sugar (filling) |
| 1/2 cup | 120 ml | strawberry spread (jam or jelly) |
| 283 g | semi-sweet chocolate chips (topping) | |
| 1/2 cup plus 1 Tbsp | butter, cubed (topping) |
Instructions
For the brownies: Heat oven to 175 C and spray a 13×9-inch baking pan with nonstick spray. In a small bowl, whisk together flour and salt; set aside. In a large bowl, combine butter and sugar and cream together until lighter in color and fluffy. Add eggs, one-at-a-time. Beat well after each addition. Add syrup and vanilla – beat well. Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains. Pour into the prepared baking pan. Bake 30 minutes at 350°F (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely. For the strawberry filling: Cream together softened butter and powdered sugar. Beat until smooth. Add strawberry spread and cream together until well incorporated. Spread the strawberry over the cooled brownies. Cover and refrigerate until set. For the chocolate topping: Melt the chocolate chips and butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator. When ready to serve, cut into small bars. Keep bars refrigerated in an airtight container up to 1 week. Enjoy!