Chocolate Covered Strawberry Brownies

• Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. Line the bottom with parchment paper for easy removal.


• In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.


• In a separate bowl, whisk together the flour, Selefina Cacao Powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.


• Fold in the chocolate chips using a rubber spatula.


• Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.


• While the brownies are baking, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave on high power in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Let the chocolate cool slightly.


• Let the brownies cool completely in the pan.


• Once cool, arrange the sliced strawberries evenly over the top of the brownies.


• Using a spoon or piping bag, drizzle the melted chocolate over the top of the brownies and strawberries. Create a decorative pattern or simply drizzle back and forth for a more rustic look.


• Refrigerate the brownies for at least 30 minutes to allow the chocolate to set. Cut into squares and enjoy.

expiry
Can last for 3 to 4 days at room temperature and up to a week in the refrigerator.

* Special equipment notes

Mixing Bowls: You'll need at least one medium-sized bowl for mixing dry ingredients and another for wet ingredients. A large bowl can be helpful if you're doubling a recipe.

Whisk: A whisk helps you smoothly combine dry ingredients and incorporate air into the batter, which contributes to a lighter texture.

Rubber Spatula: A rubber spatula is useful for scraping down the sides of the bowls to ensure all ingredients are incorporated.

Baking Pan: An 8x8 inch square pan is a standard size for brownies. Metal baking pans are common, but glass pans can also be used, although baking times may need to be adjusted slightly. Consider lining the pan with parchment paper for easier removal of the brownies.

Optional: An electric mixer can make quick work of creaming butter and sugar, but it's not essential. You can mix everything by hand with a whisk or rubber spatula.