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Stack of 3 strawberry truffle brownies.
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Strawberry Truffle Brownies

These strawberry truffle brownies have three delicious layers for the perfect chocolate and strawberry treat. They start with fudge brownie. Then the middle is a creamy strawberry frosting made with real berries and they're topped with even more chocolate. 
Course Dessert
Cuisine American
Keyword Layered Strawberry Brownies, Strawberry Brownies, Strawberry Truffle Brownies
Prep Time 1 hour
Cook Time 22 minutes
Cooling 2 hours
Total Time 3 hours 30 minutes
Servings 12 brownies
Calories 486kcal

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

Brownie Layer

  • ½ cup unsalted butter (112 grams)
  • 4 ounces dark chocolate (112 grams) 50-70%
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (63 grams)
  • ¼ cup cocoa powder (23 grams)
  • ¼ teaspoon salt

Strawberry Truffle Filling

  • 6 ounces strawberries (170 grams) fresh or frozen
  • cup unsalted butter (150 grams)
  • 2 cups powdered sugar (220 grams)
  • 1 tablespoon whipping cream if needed

Chocolate Topping

  • 6 ounces dark chocolate (170 grams) your favorite variety or semi-sweet

Instructions

Brownie Layer

  • Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively, lightly grease the pan.
  • Chop the butter into about 8 pieces and place in a heatproof bowl. Finely chop the chocolate into very fine pieces and place in the same heatproof bowl. Melt together in the microwave for 45-seconds on medium power (not high power, which is often the default). Remove from the microwave and stir. Repeat the process until smooth.
  • Whisk the sugar into the melted butter and chocolate mixture.
  • Then whisk in the eggs 1 at a time and the vanilla.
  • Sift in the flour, cocoa and salt. Whisk into the batter until you no longer see steaks of flour or cocoa.
  • Pour the batter into the prepared pan and spread into an even layer.
  • Bake in the preheated oven for about 22-25 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs but no brownie batter.
  • Cool the brownies in the pan.

Strawberry Truffle Filling

  • Core the strawberries.
  • Pulse in a food processor or blender until smooth.
  • To remove the seeds, pour the puree through a metal sifter and push it through using the back of a spoon or rubber spatula.
  • Add the puree (without seeds) so a saucepan over low-medium heat. Bring to a gentle boil while occasionally stirring. Gently boil for about 20-30 minutes or until the mixture looks like a thick jam and you only have a few tablespoons left. As it gets thicker, be sure to continually stir to avoid burning.
  • Remove from the heat and cool fully.
  • In a medium to large bowl, beat the butter until smooth.
  • Beat in 1 cup powdered sugar (sift the powdered sugar if it is lumpy).
  • Ensure the boiled down strawberry puree is completely cooled. Then beat in 1 tablespoon.
  • Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 more tablespoon of strawberry puree until the desired sweetness and thickness is reached.
  • Frost the cooled brownies in an even layer and place in the fridge.

Chocolate Topping

  • Chop the chocolate into very fine pieces and place in a heatproof bowl.
  • Melt very slowly, either in a double boiler or the microwave. If microwaving - use short 45-second intervals on medium power (not high power) and stir between each interval.
  • Let the melted chocolate cool slightly. Pour over the strawberry layer and smooth.
  • Let the chocolate harden. Once it's about 90% hardened, score the top with a thin knife where plan to slice. This makes it much easier to cut through the chocolate.
  • When ready to slice, if you lined the pan with parchment lift the brownies out of the pan using the overhang and place on a cutting board. Slice with a sharp knife where you scored the chocolate, wiping off the knife after each cut.

Notes

  1. Chocolate: Feel free to use anywhere between 50-70%, or semi-sweet for the brownies. I used 70% for the brownie batter and 50% for the topping.
  2. Strawberries: Fresh or frozen will work. Frozen berries will take longer to boil down however.
  3. Make Ahead Tips: Make the brownie layer the day before you plan to serve. Cool fully, then cover and store at room temperature overnight. For the strawberry lawyer, puree the berries and boil them down (steps 1-5). Cool fully, place in an airtight container and store in the fridge overnight. Make the rest of the steps the next day.
  4. Storage: Store in an airtight container at room temperature for up to 12 hours, or in the fridge for up to 4 days. 
  5. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 12 equal-sized brownies. You can very likely get 16 from this recipe. 

Nutrition

Calories: 486kcal | Carbohydrates: 54g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 69mg | Potassium: 243mg | Fiber: 4g | Sugar: 43g | Vitamin A: 626IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 4mg