Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies

Indulge in our ultimate brownie heaven gluten-free treat with our Chocolate Ganache & Strawberry-Smothered Brownies. A decadent fusion of flavors in every bite!

Feb 23, 2024

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Stylized photo of chocolate ganache and strawberry brownies featuring a brownie on a plate, fork filled with brownie bite and strawberry, fresh strawberries surround the plate.

Easy Gluten-Free Brownie Recipe with Strawberry and Chocolate Ganache

A Decadent Dessert Made from Box Brownie Mix

If there were such a thing as brownie heaven, you’d swear you found it with this simple recipe for Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies. The brownie’s smooth texture and deep chocolate flavor make it the perfect recipe to keep at the front of your digital recipe file, so you’re never far from a delicious dessert!

👩‍🍳 Adapted from a recipe we first saw at our favorite grocery store website. 👩‍🍳

How to get this recipe:

You can access the Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies digital recipe card on GfreeDeliciously.com. Once there, you can easily pin, favorite, print, or save the recipe and find the equipment, ingredients, and other resources used in making it.

Keep scrolling 👇 for a quick look at my kitchen notes and everything else needed to ensure your best success! 👩‍🍳

Of course, if you’re a paid pass subscriber, you can also download the PDF-formatted, 3-ring binder-ready recipe sheet to save or print, which is ready for you at the end of this post.

To get even more juicy details, read LFN #28, which has bonus information about this recipe…

Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies - LFN # 028

Kymberley Pekrul

February 26, 2024

Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies - LFN # 028

Welcome to this short installment of Living Fully Nourished, where I fill you in with a little back story about my love of brownies.

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💭 Before we go...

I hope you’ll love this recipe for Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies as much as we do!

The combination of rich chocolate chip brownies topped with fresh strawberries and luscious chocolate ganache creates a harmonious blend of flavors and textures that impress both gluten-free and non-gluten-free eaters alike. This delicious dessert showcases how a simple box brownie mix can inspire an over-the-top sweet course that will impress. So, whether you’re looking for a special treat for yourself or a decadent chocolatey dessert to share with loved ones, these brownies are perfect for filling everyone’s cravings.

Thanks for stopping by. Have a happy time baking!

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Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies

Gluten-Free + Corn-Free, Keto-Friendly, Nut-Free, Quick & Easy, Soy-Free

Rich, fudgy, and oh so deliciously decadent. Nothing could be easier than this over-the-top dessert for serious chocolate lovers! These strawberry and chocolate ganache-smothered brownies rely on your favorite box brownie mix to create the ultimate sweet treat that comes together in less than an hour. For your recipe success, I encourage you to read the kitchen notes below before beginning.

Equipment

8x8 Baking Pan
Parchment paper
mixing bowls
Small saucepan
Cutting Board
Utensils (Cooks Knife, Whisk, Measuring Cups and Spoons, Rubber Spatula, or Large Spoon)

Ingredients

For the brownies

10 tablespoons Butter (can substitute vegetable oil for a non-dairy version)
3 large Eggs
1 gluten-free Box Brownie Mix
1 cup Chocolate Chips
2 cups fresh Strawberries (halved)

To make the ganache

2 1/2 cups Chocolate Chips
1 cup Heavy Cream

Instructions

Preheat oven to 350°F (325°F if using a glass or dark metal pan). Grease, then line an 8x8-inch square baking pan with parchment paper that extends above the upper edges of the pan. [1]

Prepare the brownie batter

Melt the butter in a large bowl and let it cool until it is still liquid but not hot. Once cooled, add the eggs and whisk until combined. Stir in the brownie mix, using a large spoon or rubber spatula, until the dry mix is incorporated, then fold in the chocolate chips. Spread the batter evenly into the prepared pan.
Bake using the times and temperatures recommended in the kitchen notes below. [2] When the brownies are done, a toothpick inserted in the center will show a few moist crumbs clinging to it but no raw batter. Cool for 15 to 30 minutes.
Remove the stems from the strawberries and cut them into relatively uniform-sized halves or quarters if they’re still too large. Top the brownies with the strawberries, pressing them slightly into the surface to keep them in place.

To make the ganache

Place the chocolate chips in a medium heat-proof bowl and set aside.
Heat the heavy cream in a small saucepan over medium heat until it gently simmers. (Do not let it come to a rapid boil – that’s too hot!) You’ll know it’s ready when the cream forms tiny bubbles around the edges of the pan, then remove it from the stove. [3]
Pour the hot cream over the chocolate chips. Let sit for 2-3 minutes, gently softening the chocolate. Slowly stir with a metal whisk, spoon, or rubber spatula until thoroughly combined. The ganache should be smooth with no chip portions remaining.
Finally, pour the prepared ganache over the strawberries, smoothing it into an even layer across the pan to smother everything.
Refrigerate the brownies until the ganache is set, about 15 minutes. Remove the brownies from the pan by gently lifting the parchment paper wings that extend above the edges of the brownie pan. Slice the brownies into 2x2-inch squares and serve cold. Store in the refrigerator for up to five days or in the freezer for up to a month.
As a final touch when plating, top each brownie with a few milk or dark chocolate shaved curls to decorate. Enjoy!

Kitchen Notes

Footnotes:

[1] About the Parchment—I recommend using two pieces of parchment paper (8 inches long by the entire width of the paper when torn from the roll). Position one piece of parchment in the pan from top to bottom and the other side to side, each with the outside edges of the sheet extending above the edges of the pan in each direction. Doing this will significantly help to remove the brownies from the pan before cutting them.

[2] Baking Times—Depending on the pan, baking times can vary considerably. Use these guidelines to get the best results when baking your brownies:

Light metal pan – 350°F – 35-40 minutes
Dark metal pan – 325°F – 30-35 minutes
Glass pan – 325°F – 40-45 minutes

You’ll know the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Please note that the toothpick doesn’t have to be completely clean. If you own an instant-read thermometer, the brownie’s internal temperature should register 214°F to 218°F when done.

[3] The Ratio of Cream to Chocolate—Unlike a traditional ganache using a 1:1 ratio of cream and chocolate, this recipe uses a 1:2.5 ratio of cream to chocolate to make a thicker, more fudge-like ganache that can withstand being cut to stay on top of the brownies. Please see my kitchen notes below for additional notes about using heavy cream in this recipe.

Tips for Success:

EGGS -

I recommend using real eggs in this recipe; flax or starch-based egg replacers won’t yield the best results.

CREAM –

Heavy cream is essential to making ganache because the fat stabilizes it, so you can’t leave it out. If you don’t have any heavy cream, you have two options: First, you could substitute ¾ cup of whole milk and ¼ cup of melted butter that has been thoroughly mixed. Secondly, if you need to be dairy-free, you could use full-fat canned coconut milk as an alternative to heavy whipping cream. In this instance, shake the can well before opening. Whisk the contents in a small saucepan on the stove to heat and bring it to a simmer. Measure 1 cup (8 ounces; 240 ml).

CHOCOLATE –

These brownies are very rich and sweet. While you could use semi-sweet chocolate chips, we prefer milk chocolate, white chocolate, or dark chocolate chips, which slightly reduce the sweetness.

GANACHE –

The perfect ganache is smooth in texture and glossy. This is achieved by stirring the cream into the chocolate chips very well as the chocolate is melting.

STRAWBERRIES –

Choose strawberries that are uniform in size. If your strawberries are large, cut them in half or quarters if they’re still too large. You’re looking for the strawberries not to stand up too high and are laying at a relatively even height. Cutting them to a consistent height will allow the ganache to cover them completely.

STORAGE –

Once the ganache sets, cut the brownies into 2x2-inch squares before layering them in an airtight container. Use parchment between the layers so the brownies don’t stick. Keep in the refrigerator for up to five days or in the freezer for up to a month.

Enjoy the Recipe! Scroll to the end for the downloadable PDF, which you can print and save to your recipe binder.

L♥VE this recipe? Have you tweaked this recipe to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.