Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Melt the butter and allow it to cool slightly. Stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the sliced strawberries carefully.
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted shows moist crumbs.
- To make the ganache, heat the heavy cream until just simmering. Remove from heat and stir in the chocolate chips until smooth.
- Let the brownies cool for about 10 minutes, then drizzle the ganache over the top.
- Slice into squares and garnish with fresh strawberries before serving.
Notes
For cleaner slices, allow the ganache to set fully before cutting. These brownies are best enjoyed the same day or stored refrigerated for up to 3 days.