Chocolate covered strawberry brownies
Give these a try at your next cookout! With this recipe, we’ve used our Grade A Maple Syrup and Taste the Fruit 1st Seedless Strawberry Preserves. They are linked below!
INGREDIENTS:
BROWNIES:
4 oz. dark chocolate
10 tbsp. unsalted butter, evenly cubed
3/4 cup sugar
1/2 cup Bell-View Grade A Maple Syrup
1/2 tsp. salt
1 tbsp. espresso powder or instant coffee
2/3 cup cocoa powder
2 large eggs, room temperature
3/4 cup all-purpose flour
FROSTING
2 cups Powder Sugar
3oz. Taste the Fruit 1st Seedless Strawberry Preserves
½ stick butter
RECIPE:
Preheat the oven to 325 F. This works best if baked on the lower shelf of oven. Grease an 8x8" pan with butter or butter spray. Alternative: Line with parchment paper.
Place butter and chocolate into a bowl. Break into chunks for easy melting. Microwave in intervals of 20 seconds. Make sure to stir vigorously after each time in the microwave.
When the chocolate and butter mixture is melted, mix in sugar, Grade A Maple Syrup, and salt. Stir until well combined.
Once the sweetened chocolate/butter mixture has fully melted, stir in the cocoa powder and instant coffee until well combined.
Pour the mixture into the bowl of a stand mixer with paddle attachment. On low, beat in one egg at a time, at 30 second intervals.
Scrape the sides and bottom of the bowl. Beat on medium low for an additional 30-60 seconds. The batter will be thick with a shine to it. The brownie batter should pull slightly away from the sides of the bowl.
Evenly pour the brownie batter into the prepared pan.
Bake at 325 F on the lower shelf of the oven for 40 minutes.
When the brownie pulls away from the pan, they are done. They may be a bit under done toward the center.
Let cool for 15 minutes at least.
Add frosting to the brownies whenever they are completely cool.
FROSTING:
Add 2 cups of confectioners sugar to a bowl. Then add in ½ stick of butter (softened). Beat together with a hand mixer.
Then add in 3oz. of Taste the Fruit 1st Strawberry Preserves and mix well.