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For the Brownie:

  • 18.3 ounce box brownie mix
  • 3.9 ounce box pudding mix
  • ⅔ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs

For the Topping:

  • 1 cup fresh strawberries (about ½ of a 1 pound package), hulled and cut in half
  • 12 ounce (3 4-ounce) bars semi-sweet baking chocolate
  • 1½ cups heavy whipping cream
  • 2 tbsp salted butter


  • Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.
  • Mix the brownie mix, pudding mix, milk, vegetable oil, and large eggs together in a large bowl either by hand or with a mixer until fully combined.
  • Pour into the prepared baking pan and smooth the top.
  • Bake in the oven for 34-37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
  • Let the brownies cool completely before topping. It will take anywhere from 30-45 minutes. Do not remove from the baking pan.
  • Once brownies have completely cooled, add an even layer of strawberries (flat side down) on the top and set aside.
  • To prepare the chocolate ganache, place the semi-sweet chocolate bars in a medium sized, heat safe bowl. Set aside.
  • In a small saucepan, heat the cream and salted butter over medium heat.
  • Stir continuously while heating until the butter has melted and then let cook until the mixture starts to slightly bubble on the edges of the saucepan, about 3 minutes.
  • Remove the pan from the heat and immediately pour the cream mixture over the chocolate in the heat safe bowl. Make sure the chocolate is completely covered by the cream mixture.
  • Let the cream and chocolate chips sit for 5 minutes before stirring. Then stir until the chocolate has completely combined and you are left with a smooth, shiny ganache.
  • Pour the ganache evenly over the strawberries topping the brownie. Tap the pan against the counter to release any air bubbles.
  • Set the brownies aside to allow the chocolate ganache to set. It should take about 90 minutes at room temperature or 30 minutes in the refrigerator.
  • Once the ganache has set, cut the brownies into squares and serve.



  • To Store: Make sure to store these brownies in the refrigerator after the first couple of hours because of the fresh strawberries in them. They will last for about 2-3 days if properly stored and covered.
  • To Freeze: To freeze, individually wrap the brownies and place them in the freezer for up to 3 months.


  • Allow the brownies to cool completely before adding the topping, otherwise the ganache won’t set.
  • Use a very sharp, slightly serrated knife to cut these brownies for nice clean cuts. A plastic knife works great too.
  • I recommend cutting the brownies into smaller sizes because it’s very rich and a little goes a long way!