Growing up, mint brownies using canned chocolate syrup was a staple dessert in our family. They were so easy to make my siblings and I could make them together, and they were always one of our favorite treats.
For these brownies, I decided to take the same easy recipe I made so many times growing up, and adapt them to a strawberry version. The result is every bit as delicious as the mint brownies love, but a lighter spring flavor with the strawberry. Enjoy!
Chocolate Strawberry Brownies
Prep time
Cook time
Total time
Serves: 12-15
Ingredients
- For the brownie layer:
- 1 cup sugar
- ½ teaspoon baking powder
- 1 cup flour
- 1 teaspoon kosher salt
- ½ cup (1 stick) butter, melted and cooled slightly
- 4 large eggs
- 1½ cups (16 ounces can) chocolate syrup
- 1 teaspoon vanilla
- For the strawberry layer:
- 2 cups powdered sugar
- 6 tablespoons butter, softened
- 4 tablespoons strawberry jam
- 2 tablespoons whole milk
- Pinch of kosher salt
- For the glaze layer:
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. In a large mixing bowl, stir together sugar, baking powder, flour, and salt. Add butter, eggs, chocolate syrup, and vanilla and stir until smooth and well combined. Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Meanwhile, make the strawberry layer. In a medium mixing bowl, beat together powdered sugar and butter until light and fluffy. Add strawberry jam, milk, and salt, beating until well combined. Spread over cooled baked brownies.
- Make the chocolate layer. In a small saucepan over very low heat, melt chocolate chips and butter until smooth. Remove from heat and allow to cool slightly until no longer hot. Drizzle over strawberry layer, spreading in an even layer. Cover and chill for at least one hour before serving. Keep any leftovers refrigerated.
Leave a Reply