Chocolate-covered strawberry brownies are a decadent dessert made with fresh strawberries on top of fudgy chocolate brownies.
7ounces(200 g) semisweet or bittersweet chocolate, chopped (or about 1 cup plus 2 tablespoons chocolate chips)
1/2cup(113 g or 1 stick) unsalted butter, cut into quarters
3tablespoons(18 g) cocoa powder
1 1/4cups(250 g) granulated sugar
1cup(125 g) unbleached all-purpose flour
1cup(150 g) fresh strawberries, diced
1/2cup(90 g) chocolate chips
Preheat oven to 350 F. Spray an 8-inch square baking pan with non-stick cooking spray, set aside.
Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool.
Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan, spread into the corners and level with a offset spatula. Bake 35 to 40 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
When the brownies are completely cooled, spread the strawberries evenly over the brownies. Melt the chocolate chips and shortening together in a double boiler or microwave at 50% power level (refer to tips for melting chocolate). Pour evenly over the strawberries. Refrigerate for at least 1 hour.
When ready to serve, cut brownies into one-inch squares.
Store brownies in an airtight container in the refrigerator for up to four days. Best when eaten within 24 hours.