In a medium saucepan, melt the
Butter (1/2 cup)
over medium heat. Remove from heat and stir in
Dark Chocolate (1 cup)
, stirring constantly. Pour into a large mixing bowl and allow to cool slightly for 10 minutes.
Preheat oven to 350 degrees F (180 degrees C) and lower oven rack to lower third position. Line a 9x9-inch square baking pan with parchment paper or foil, leaving a 2-inch overhang on all sides.
Granulated Sugar (3/4 cup)
Brown Sugar (1/4 cup)
into the cooled butter/chocolate mixture. Add the
, one at a time, whisking until smooth after each addition. Whisk in the
Pure Vanilla Extract (1/2 Tbsp)
Gently fold in the
All-Purpose Flour (1/2 cup)
Dutch Processed Cocoa Powder (2 Tbsp)
Salt (1/2 tsp)
. When blended, fold in the
Dark Chocolate Chips (1 cup)
Pour batter into prepared baking pan and bake for 28-32 minutes or until the brownies just begin to pull away from the edges of a single square pan. If you test with a toothpick, insert it into the center and it will come out with only a few moist crumbs when done. Keep an eye on them and do not overbake.
Allow brownies to cool completely in the pan. As soon as they reach room temperature, cover the pan with plastic wrap to retain moisture in the brownies.
Freeze Dried Strawberries (3 Tbsp)
in a small food processor or coffee grinder and process to a powder. Sift the powder thru a fine mesh strainer to remove the seeds. Discard seeds and set powder aside – you will have about 4 Tbsp of strawberry powder.
In the bowl of a stand mixer or medium bowl (if you are using a hand mixer), beat the
Cream Cheese (1 cup)
for 2 minutes or until light and fluffy.
Strawberry Gelatin (1/2 cup)
Pure Vanilla Extract (1 tsp)
, and a pinch of
Salt (1/4 tsp)
. Beat for 2 minutes until fully combined.
Sprinkle strawberry powder on top and continue beating for an additional minute. Slowly pour
Heavy Cream (1 cup)
into a bowl and continue beating until you have stiff peaks, about 3 to 5 minutes.
Spread Strawberry Cheesecake Truffle Filling evenly over completely cooled brownies. Cover the pan with foil and allow to chill for several hours, this will “set” the filling.
Dark Chocolate (3/4 cup)
in a medium bowl. Heat
Heavy Cream (3 oz)
in a very small heavy saucepan.
As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over chopped chocolate. Let sit for 3 minutes, then blend with a whisk until combined, shiny and smooth. Gently whisk in
Light Corn Syrup (1 1/2 Tbsp)
until completely smooth and blended.
Remove brownies from the refrigerator and carefully pour a layer of chocolate ganache over top, smoothing with an offset spatula gently to spread without disturbing the Strawberry Cheesecake Truffle layer. If you prefer, you can drizzle the chocolate ganache on top of the filling.
When ready to cut and serve, lift the brownies out of the pan using the overhang on the sides and cut them into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut. Store the brownies in an airtight container in the fridge for up to 3 days.