Fudgy Chocolate-Strawberry Brownie Recipe From ‘A Thought for Food'
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Brian Samuels of A Thought for Food shares a recipe for decadent and rich brownies sprinkled with perfectly sweet-and-tart strawberries.
Photo: Brian Samuels
Fudgy Cocoa Strawberry Brownies
Makes approximately 16 brownies
Recently, I found myself wanting to bake something. Something that embodied passion and romance. Something dark and seductive. Brownies. Irresistible brownies.
And while decadence is never a bad thing, I thought it might be nice to bring life into each little bite by tossing in hunks of strawberry (these vibrantly colored beauties came from Colorful Harvest). After one, you’ll want another… just to experience the tartness that pokes through at the very end.
10 tablespoons unsalted butter, cut into pieces
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 cups of strawberries, washed, hulled and chopped into 1-inch pieces
Preheat the oven to 350° F. Line an 8-inch-by-8-inch baking pan with parchment paper, letting it hang over the edges of the pan.
Place the butter, sugar, cocoa powder, and salt in a double boiler set over low heat. Using a spoon, mix together the ingredients until combined. Remove from heat and let cool down.
Meanwhile, crack the eggs into a large bowl. Add in the vanilla extract and whisk together. When the butter mixture is lukewarm, add to the eggs mixture and stir vigorously until combined. Add the flour and mix until it is fully incorporated (you will see it come together in about 30 stirs). Carefully fold in the strawberries.
Pour the brownie batter into the pan and smooth with a spatula. Bake for 30-35 minutes, or until a toothpick is inserted and comes out clean. If it needs more time, put the pan back in the oven for another 5 minutes and then test again.
Let cool for 15 minutes and then place the pan in the freezer for an additional 20 minutes. This will make it easier to cut the brownies.
Cut into 16 squares and serves.
Need more brownies? Try these recipes:
Brownies with salted caramel sauce
Spicy malted chocolate chipotle brownies
Have a go-to brownie recipe? Tell us about it below!
