Chocolate Covered Strawberry Brownies with Heavy Cream

Serves 9 in about 1 hour. Brownie mix goes in first, and strawberries stems removed finishes the pot.

Ingredients

• 1 brownie mix (for an 8"x8" baking dish)
• 1 lb strawberries, stems removed, cut in half
• 1½ cups semi sweet chocolate chips (or use part dark chocolate)
• ¾ cup heavy cream (up to 1 cup if more is needed)

Method

1. In an 8"x8" baking dish, prepare brownies as the package says. Leave it to them cool completely.
2. Lift out the stems from the strawberries and cut them in half lengthwise.
3. Arrange the strawberries in a single layer on top of the brownie layer, seed side up.
4. In a microwave safe bowl, add the chocolate chips and the heavy cream. Microwave for 25 seconds. Then start stirring slowly.
5. Microwave again for 20 seconds. Mix again, for at least 20 seconds. The heat will keep melting the chocolate as you stir. It is important to heat the mixture gradually, and not to get it too hot! Stir, stir, stir!
6. If the chocolate chips are still chunky, microwave again for another 15 seconds. Then stir again. Repeat if necessary. Keep stirring until the ganache becomes smooth, and turns dark and shiny/glossy. Then it is ready.
7. Tip in the chocolate ganache over the strawberries evenly, covering all of them.
8. Chill the brownies in the fridge for 20-30 minutes, or until ganache has set. It will not be solid, but will firm up.
9. Slice and serve within a day. These won't last more than a day as the berries release moisture that will make the brownies wet.

More dessert ideas are in the dessert collection.