Ingredients
Equipment
Method
- Preheat your oven to 350°F and line an 8x8 baking pan with parchment paper.
- In a large bowl, whisk together the oil and sugar until smooth. Add the eggs and vanilla and whisk again until fully combined. Stir in the cocoa powder, gluten free flour, and salt just until the batter comes together. Don’t overmix- this keeps the brownies rich and fudgy.
- Spread the batter evenly into the prepared pan and bake for 3-35 minutes. The center should be just set, with a toothpick coming out with a few moist crumbs.Let the brownies cool completely before adding the toppings. This is important so the strawberries don’t release moisture.
- Once the brownies are fully cooled, arrange the strawberries in an even layer over the top. Seed side up. Make sure they are completely dry- this helps the ganache set properly and keeps the brownies from getting soggy.
- Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan just until it begins to gently simmer (do not boil).Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth and glossy. If needed, microwave for 10–15 seconds to fully melt the chocolate.
- Pour the chocolate ganache evenly over the strawberries, spreading gently with a spatula to fully cover them. Refrigerate the brownies for about an hour, or until the ganache is set. Once firm, lift the brownies out using the parchment paper and slice into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.