Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies
With gentle children's taste in which succumb from toddlers to old age, both innocent and outrageous, when soaked with alcohol, strawberries are popular and favorite.
Passepartout fruit, fresh used in a variety of sweets, juices and sorbets, at breakfast or brunch, in warm croissants, dipped in melted chocolate, in jams, cakes and Brownies… The melted chocolate, with its velvety, tender texture, swirls over and covers them as much as to hide their ruddy presence.
Yours Brownies & Strawberries!
work: 20′ time: 50′ easy:

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Chocolate Covered Strawberry Brownies

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (9 Brownies)

  • 130g (4.6oz) butter
  • 200g (7.1oz) semi-sweet chocolate, couverture
  • 70g (2.5oz) flour for all uses
  • 2 tbsp (20g/ 0.7oz) cocoa
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 70g (2.5oz) stevia ISOSTEVIA or 150g/ 5.3oz sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 500g (1lbs) strawberries
  • 250g (8.8oz) chocolate milk or half with semi-sweet chocolate
In an ovenproof bowl and on a low heat, melt the chocolate and butter in a Bain-marie. Stir the mixture with a plastic spatula gently until the ingredients are joined together. Withdraw the bowl from the heat and leave it for very little aside to drop the temperature.
While the chocolate cools, sift the flour together with cocoa, baking powder and salt.
In a separate bowl we break the eggs and add the stevia or sugar and vanilla. We beat them for a while and pour them into the chocolate mix. Stir vigorously to homogenise.
Take the blow wire aside and, with a plastic spatula, gently mix the flour mixture in two doses to integrate the ingredients.
Pour the blend of brownies into a metallic form or silicone form with 20×20cm (8×8in) aluminum foil and stretch it flat.
Bake in a preheated oven in the penultimate grill, resistors top & bottom at 175℃ (347℉, Gas Mark: 3.9) for ~30' or until a toothpick comes out clean. Remove the form from the oven and leave it on a wire grid until it completely cools.
Clean, wash and remove the green crown from the strawberries. Wipe them with absorbent kitchen towels and cut them to 2 or 4 if they are large. We spread them on the chocolate, baked base of brownies.
In a ovenproof and on a low heat, melt the chocolate milk into a bain marie. Put it on the strawberries to go everywhere. Leave to the edge for 1 hour or until it is completely cold, stabilize and then cut into 9 square pieces.
Chocolate Covered Strawberry Brownies Chocolate Covered Strawberry Brownies Chocolate Covered Strawberry Brownies

Author Zambia G. Sifaki