Dark Chocolate Strawberry Brownies

Print

Dark Chocolate Strawberry Brownies

Yield: 16 Brownies

Author: Paige Sims

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Rich and fudgy brownies with a layer of fresh strawberry compote make the perfect twist on the classic chocolate covered strawberry

Ingredients

Strawberry Compote

• 1 lb Strawberries (cubed, stems removed)
• 1/2 C Sugar
• 1/4 C Water
• 1/2 t Lemon Juice
• 2 T Cornstarch

Brownies

• 1 1/2 C Sugar
• 1/2 C Brown Sugar
• 2 Eggs
• 1 t Vanilla
• 1/2 C Vegetable Oil
• 1/4 C Water
• 1 1/2 C Flour
• 2/3 C Dark Cocoa Powder
• 1 t Salt
• 1/2 C Dark Chocolate Chips
• 1/2 C Greek Yogurt

Instructions

Get Ready

1. Preheat oven to 325
2. line an 8x8 baking dish with parchment paper so that all sides are covered. See images below

Prepare Compote

1. Mix strawberries, sugar, water, and lemon juice in a saucepan over medium heat
2. Bring mixture to a low boil, stirring occasionally. Continue cooking until strawberries are mostly broken down with a few larger chunks remaining
3. In a small bowl, make a cornstarch slurry by combining the cornstarch with 2 Tablespoons of water until a loose consistency is reached
4. Slowly pour cornstarch slurry into strawberry mixture while constantly whisking
5. Remove from heat once jelly consistency is reached - about 1 minute
6. Let cool

Prepare Brownie Batter

1. Whisk eggs, vanilla, vegetable oil, and water together in a large bowl
2. Whisk sugar and brown sugar into liquid until well combined
3. In a separate bowl, whisk together flour, dark cocoa powder, and salt
4. Pour dry ingredients into liquid mixture and stir with wooden spoon until combined. Mixture will be thick.
5. Fold in greek yogurt to the batter
6. Mix chocolate chips into batter

Assemble and Bake

1. Spread about 3/4 of the batter into the lined baking pan - about 2 heaping cups
2. Spread strawberry compote over batter, reserving about 1/39F of the compote. Make sure to reach all edges.
3. Dollop remaining brownie batter over the compote, lightly spread to cover
4. Bake for 50-60 minutes, until a tooth pick comes out with only a few moist crumbs
5. Let cool on a wire baking rack for at least 2 hours

Notes

1. Substitute semi-sweet or milk chocolate chips for a less intense chocolate flavor
2. Regular cocoa powder can be used in place of the dark cocoa powder for a less fudge-like flavor

Did you make this recipe?

Tag @Paige.and.pastries on instagram and hashtag it #