ROYCE' Chocolate Recipes - Chocolate-covered Strawberry Brownies

Chocolate-covered Strawberry Brownies

Ingredients : Serving Size 16

Brownies

  • ROYCE' Pure Chocolate - Venezuela Bitter: 200g
  • Unsalted butter: 150g
  • Sugar: 175g
  • Large eggs: 3
  • Plain flour: 105g
  • Salt: 1/4 tea spoon

    • Chocolate Strawberry Layer

  • ROYCE' Pure Chocolate - Venezuela Bitter: 230g
  • Strawberries (Medium size): 20
  • Cream: 120ml

    • Preparation

  • Roughly cut the chocolate
  • Cut unsalted butter into small cubes
  • Stem strawberries and cut in half
  • Preheat oven to 180℃. Put a piece of parchment paper into a 20x20cm baking pan, making it long enough that the edges extend over the lip of the pan, so you can simply lift it out to remove the brownie.

    • Steps

    1. Put the chocolate (200g) and butter into a heat-resistant bowl, microwave the ingredients for 20-30 seconds and give it a stir until all chocolate is melted (or melt it in a double boiler).

    2. Combine this mixture with the sugar, and add one egg at a time until combined. Add plain flour and salt, and mix with rubber spatula until all ingredients combined.

    3. Pour the batter into the baking pan, smooth its surface and bake for 20-25 minutes. Insert a toothpick into brownies to test if they’re done. Remove baking mould from the oven and allow to cool.

    4. Put the strawberries on the brownies when they have cooled down. Cover the whole surface (it doesn’t need to be perfect).

    5. Heat the cream on a low heat until bubbles appear around the edge, turn off the heat, add chocolate (230g) and stir until melted. Heat the cream again if needed to ensure the chocolate is fully melted.

    6. Pour all the mixture on the strawberry layer (no need to cover all the strawberries).

    7. Freeze the brownies for 4 hours until solid. Cut into 16 equal squares.

    *Refrigerate them in an air-tight container for up to 2 days.