Rich and fudgy chocolate brownies with a perfectly crackled crust topped with tangy fresh and freeze-dried strawberries, the definition of a strawberry brownie
Author:Catherine Zhang
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 minutes
Yield:12 squares 1x
Category:Bars
Method:Easy
Cuisine:American
Ingredients
Scale
250 g Unsalted butter, melted (1 cup)
200 g Semisweet chocolate (7.50z)
4 Eggs, room temperature
360 g Caster sugar (1 1/2 cups)
65 g Flour (1/2 cup)
80 g Cocoa powder (1 cup),  dutch processed
1 tsp Baking powder
Pinch of salt
6-8 strawberries, thinly sliced
Freeze-dried strawberries, optional, for sprinkling
Melted dark chocolate, optional, for drizzling
Instructions
Preheat the oven to 180°C (360°F)
Melt the butter and chocolate together in a medium sized bowl over a hot water bath or in the microwave
In a large bowl add the eggs and caster sugar, whisk until smooth
Add the chocolate and butter mixture into the eggs, stirring until combined
Using an electric beater, beat the eggs and chocolate until doubled in volume and paler in colour (this will take some time, but it is the trick to getting that beautiful shiny crust and finish)
Add the flour, cocoa powder, baking powder and salt, mix until just combined
Pour into a brownie pan (8 x 8 inches) and arrange the thinly sliced strawberries over the top.
Bake for 25-30 minutes. A toothpick inserted should come out with a few gooey crumbs.
Cool, drizzle with melted dark chocolate and scatter over the freeze-dried strawberries