Brownies are always in season, and most of us haven’t met a brownie we didn’t like. However, adding different ingredients to a basic brownie batter, can change up a traditional recipe and create a taste that feels fresher, more like springtime.
Strawberries are a unique berry to add to brownies, especially when they are roasted into a caramelized teardrop and placed onto a fudgy brownie base. These tender berries add a natural sweetness and if you are a fan of chocolate dipped strawberries, well you are right at home with this recipe.
I love white chocolate, yes I know it’s not really chocolate, but cocoa butter – that’s probably why I prefer it over dark. So, I decided to go with a dusting of these shaved white flakes to heighten the dessert into a flavor center of pure delight. Okay – so we’ve got dark rich chocolate brownie batter, roasted strawberries and white chocolate in the mix, then bake – yes!
I think you will just adore these little squares of heaven and if you don’t well….send them to me. Enjoy!
1 basket strawberries, about 15
2 ounces unsweetened chocolate
1/4 cup cocoa powder, I prefer dark
1 1/2 stick butter
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shaved white chocolate
(Makes 16 Squares)
1. Grease a 9 x 9 in baking pan, set aside. Preheat oven to 400 degrees. Wash and dry strawberries, place on a sheet pan and toss with 2 teaspoon oil. Roast in the oven for 20 minutes, remove and let cool. Reduce oven temperature to 350 degrees.
2. In a microwave safe bowl, add unsweetened chocolate, cocoa powder and butter. Microwave on high for 1 minute, remove and stir until smooth. In a separate bowl, stir together eggs, sugar and vanilla.
3. Add chocolate to egg mixture and whisk until smooth. Then, add flour, baking powder and salt and whisk, until combined.
4. Shave white chocolate and add half to chocolate batter, stir. Pour batter into prepared pan. Slice tops off strawberries and slice in half. Place on top of brownie batter, top with remaining white chocolate.
5. Bake in oven for 30-40 minutes or until a toothpick comes mostly clean. Remove and let cool for 1 hour. Using a knife, loosen perimeter and slice into 16 squares. Serve immediately or store covered, until ready to eat. Enjoy!