Chocolate Covered Strawberry Brownies infused with Rose Petal Brown Butter

Level up your dessert therapy with Chocolate-Cover Strawberry Brownies infused with rose petal brown butter. Treat yourself to these decadently functional and beautiful bite size morsels of fudgy heaven anytime you need a little indulgence.  

Yield: makes 1- 8x8 pan, approx. 16 brownies

Ingredients:

For the Brownies:

• 1 stick (4 oz) butter
• 1 1/2 cups semisweet chocolate chips
• 1 cup lightly packed brown sugar
• 3 eggs
  
• 1 tsp vanilla extract 
• 3/4 cup gluten-free flour (bob's red mill)
• 1/3 cup unsweetened cocoa powder 
• 1/2 tsp salt 
• 2 tbsp dried rose petals (organic and pesticide free), ground into a powder
• 1 lb. fresh strawberries, washed and completely dried, stems removed, sliced in half lengthwise

For the Ganache Topping: 

• 2 cups semisweet chocolate chips
• 1 cup heavy cream

Prepare:

For the Brownies:

1. Preheat oven to 325 degrees. Lightly grease an 8x8 baking pan. 
2. In a small saucepan, melt the butter over medium heat. Stir constantly. Cook until the butter begins to foam and brown. It should take on the color of honey and will smell sweet and nutty like caramel. 
3. Remove the browned butter from the heat. Add the rose petal powder. Immediately stir into the chocolate chips, stirring to completely melt the chocolate. Set aside. 
4.  In a stand mixer or medium bowl, whisk the eggs and brown sugar together until the sugar is completely dissolved (it should be silky smooth and be a light creamy color and texture when finished). This will take 3-5 minutes.
5. Add the cooled butter and chocolate mixture to the mixed sugar and eggs. Stir well, add in the vanilla extract. 
6. Fold in the salt, cocoa powder, and gluten-free flour. Mix until just combined and homogenous, do not overmix. 
7. Pour batter into the prepared pan. Smooth out the surface with a spatula to ensure it is even throughout. Bake for 20-25 minutes or until a toothpick comes out clean. 
8. Let the brownies cool at room temperature before topping with sliced strawberries. 
9. Arrange the sliced strawberries atop of the cooled brownies.

For the Ganache Topping: 

1. Combine the chocolate chips and heavy cream. Heat in 20-30 second increments in the microwave. Stirring between each session until the chocolate is melted. 
2. Stir until the ganache is smooth and glossy with no lumps. 
3. Pour evenly over the strawberry layer onto the brownies. Refrigerate for 2-3 hours or until the ganache is completely set up. Enjoy within 1-4 days, store covered and refrigerated. 
4. Enjoy!