chefspencil: Strawberry Brownies

The variety of fruit available during summertime means baking more fruity cakes. This strawberry brownie is nothing but a wonderful fruity cake that combines a dense layer of brownie and a delicious cream cheese frosting with fresh strawberries.

It may seem complex to make, but it’s not. If you think about it, brownies are easy – and beyond tempting – and they are simply topped with a creamy layer and strawberries. So, quick and easy to make.

For an extra pop of color, we add some lovely, fresh summer fruit. I used strawberries, but you can use cherries or delicious raspberries. Whichever you pick, it’s simply irresistible!

Enjoy this delicious strawberry brownies recipe.

Strawberry Brownies

Course Dessert

Cuisine American, International

Prep Time 20

Cook Time 25

Waiting Time 2

Total Time 2 45

Servings servings

Author Paula

Ingredients

Brownies:

3 large eggs
160 g dark chocolate
120 g butter
100 g sugar
100 g flour
20 g cocoa powder
a pinch of salt

Frosting

200 g cream cheese
1 egg
1 tbsp flour
2 tbsp sugar
1 tsp vanilla extract
200 g fresh strawberries

Metric – US Customary

Instructions

Brownies:

Line a 20/20 cm (8×8 inches) baking tray with parchment paper. Preheat the oven to 180 °C (356 °F).
In a thick-bottomed saucepan, melt the butter over low heat and add the broken chocolate pieces and sugar. When the mixture is homogeneous, turn off the heat.
Add the egg yolks, one at a time, and mix well.
Separately combine the flour and cocoa powder. Add them to the chocolate cream, stirring gently.
Whisk the egg whites well with a pinch of salt until they turn into a nice meringue. Incorporate them into the chocolate cream with upward movements. Place the whole mixture in the pan.

Frosting:

Mix the cream cheese, egg, flour, and sugar until it becomes a uniform cream. Now add the vanilla and mix.
Place dollops of the mixture on top of the brownie. Smooth it out with a knife with a sharp tip, creating a pattern when combined with the dark mixture.
Wash the strawberries and remove their leaves. Place them on top of the cream cheese, one by one.
Bake in the oven for 25-30 minutes, until the top is cooked through and the inside is still slightly soft. Remove and leave to cool in the pan. After about 2 hours (if you can be that patient), slice it up. Serve as it is or with generous portions of ice cream.