STRAWBERRY EXTRA-CHOCOLATEY BROWNIES: National California Strawberry Day!

Today is California Strawberry Day. It's also the first day of Spring, so it's a great day to celebrate! California is the nation's leading producer of strawberries. The coast of California has a unique environment with its western ocean exposure with moderate temperatures year round -- warm sunny days and cool foggy nights - the perfect combination for growing delicious, beautiful strawberries!

I've posted recipes over the years for California Strawberry Day: Strawberry Chocolate German Pancake, Chocolate Strawberry Shortcake, Chocolate Covered Stuffed Strawberries, and 'regular' Chocolate Covered Strawberries. There have been others, too.

I can always depend on Driscoll's for fresh delicious California Strawberries, so it's no surprise I consult their website for special Strawberry recipes (and other berries). In this recipe for Strawberry Extra-Chocolatey Brownies (recipe adapted from Driscoll's website), chopped strawberries add a fresh touch of fruity tartness to rich fudgy brownies. This is a quick and easy recipe. Use the finest ingredients-- California Strawberries, the best chocolate-- and you'll have a winner!

Visit California Strawberries for more facts, recipes, and apps.

Strawberry Extra-Chocolatey Brownies

Ingredients
1 pkg. Driscoll’s Strawberries
4 oz. unsweetened chocolate (I use Guittard)
1/2 cup unsalted butter (1 stick)
1- 1/4 cup Granulated sugar
2 wggs
1 tsp vanilla
2/3 cups All-purpose flour
1/2 cup dark chocolate chips

Directions
Preheat oven to 350°F. Butter 12 muffin cups, or coat with cooking spray.
Rinse and dry strawberries. Stem and chop 8 ounces berries (half the container, 1-1/2 cups chopped), reserving the smallest berries for garnishing.
Place chocolate and butter in a medium mixing bowl. Microwave on medium power 2-3 minutes until butter is melted; stir until chocolate is completely melted. (or melt in a double boiler)*
Stir in sugar, eggs and vanilla.
Mix in flour, chopped strawberries, stirring just until combined.
Scoop batter into muffin cups, filling one half full.
Bake 15-17 minutes until brownies are just set on top and no longer shiny. Remove from oven and sprinkle about 1-1/2 teaspoons chocolate chips on tops. Return to oven 1-2 minutes until chocolate softens. Spread chocolate with the back of a teaspoon or knife.
Cool completely in pan. Run a knife around edges and lift to remove from pan. Before serving, halve remaining strawberries and place one on top of each brownie.

Pan Brownies Variation
Use an 8-inch square pan instead of muffin pan. Bake 25-30 minutes as directed above. At end of bake time sprinkle chocolate chips on top; return to oven for 1-2 minutes. Evenly spread chocolate. Cool. Cut into squares and garnish with strawberries.