Chocolate Covered Strawberry Brownies

I almost always make brownies from a box because it's easy and more often than not, I think they taste better. But these from-scratch brownies fill a special niche of comfort food. If you want a brownie that is almost indistinguishable from a piece of fudge, these are the ones you want to make. The fresh strawberries on top send this dessert to gourmet level!

Adapted from: Here

Ingredients:
Brownies
1 cup plus 2 Tbs chocolate chips
1/2 C butter, cut into pieces
3 Tbs cocoa powder
3 eggs
1 1/4 C sugar
2 tsp vanilla
1 C flour
1/2 tsp salt

Topping
1 C fresh strawberries, diced
1/2 C chocolate chips
1 Tbs shortening

Directions:

Preheat oven to 350 and grease a 9x9 square baking pan. Melt the chocolate chips and butter in the microwave, pausing to stir every 30 seconds until smooth. Mix in the cocoa and set aside to cool. 

In a separate bowl, whisk the eggs, sugar, vanilla, and salt until well mixed. Stir in the warm chocolate mixture and then fold in the flour until just combined. Pour the batter into the pan and spread evenly with a spatula. Bake 35 to 40 minutes or until a toothpick inserted into center comes out with a few sticky crumbs. Cool on a wire rack to room temperature before adding the strawberries (about 2 hours).

When the brownies are cooled, sprinkle the strawberries evenly over the top. Melt the chocolate and shortening together in the microwave and pour evenly over the strawberries. Refrigerate until chocolate hardens (at least 1 hour).

Note: I doubled the recipe to make a 13x9 and cooked them for 10-15 extra minutes.

Brownie Cream Pie Cake

This fabulous dessert was adapted from Brownie Mix Bliss, a cookbook that has inspired many delicious treats. Jeff and I were going to some friends for dinner and were delegated the great task of providing dessert. This brownie cream pie has cake-like brownies (don't stop here if you are the type who only eats fudge brownies. Think of it as a brownie-like cake and you will be delighted) with a chocolate pudding filling and a dark fudge icing. Can you say chocolate attack?

Ingredients:
1 19.5 to 19.8 ounce brownie mix
3 large eggs
1/2 C vegetable oil
1 1/2 C cold milk, divided
1 3.5 ounce package instant chocolate pudding
1 tub chocolate icing

Start by preparing your pans and oven. Preheat to 350 degrees. Line two round cake pans with aluminum foil (cut to fit the bottom of the pans). Spray the foil with cooking spray.

Mix the brownie mix, eggs, oil, and 1/4 cup of milk in a medium bowl until well blended. Divide the batter evenly between the two pans. Bake for 18-21 minutes until the edges are set. Let cool completely on a cooling rack.

While the cakes/brownies are cooling, mix the remaining 1 1/4 C milk with the pudding mix. Refrigerate until ready.

When the cakes are cooled, run a knife around the edge of each pan to loosen from sides. Flip one cake out onto serving dish. Remove foil.

Retrieve pudding from the fridge and spread on top of first layer.
Carefully remove the second cake from the pan. Remove the foil and put flat side down on pudding. Ice the cake top and sides with icing. Refrigerate until served.