Chocolate Covered Strawberry Brownies

1. PREHEAT oven to 350°F.
   
2. LINE a 12-count muffin tin with cupcake liners.
   
3. PLACE 4 ounces unsweetened chocolate into a glass or ceramic bowl.
   
4. ADD 1/2 cup (1 stick) butter.
   
5. MICROWAVE on medium power (50 percent) 2 –3 minutes or until butter is melted.
   
6. STIR until chocolate is completely melted.
   
7. ADD 1 ¼ cups sugar, 2 large eggs, and 1 teaspoon vanilla extract.
   
8. STIR to combine ingredients.
   
9. SET ASIDE chocolate mixture.
   
10. HULL and CHOP half of a 16-ounce package of strawberries.
    
11. ADD chopped strawberries to chocolate mixture.
    
12. ADD 1/2 cup toasted sliced almonds (if using).
    
13. STIR to combine ingredients.
    
14. ADD 2/3 cup all-purpose flour.
    
15. STIR just until combined. Do not over mix.
    
16. FILL each muffin cup half full with batter.
    
17. BAKE 15 to 17 minutes or until brownies are just set on top and no longer shiny.
    
18. REMOVE brownies from oven.
    
19. SPRINKLE 1/2 cup chocolate chips or 1/2 cup white chocolate chips over brownies.
    
20. BAKE 1 – 2 minutes or until chocolate softens.
    
21. REMOVE brownies from oven and SPREAD chocolate evenly over brownies with a knife or back of a spoon.
    
22. ALLOW brownies to cool 5 minutes inside pan.
    
23. TRANSFER brownies to a cooling rack and ALLOW to cool completely.
    
24. CUT 6 strawberries in half lengthwise.
    
25. PLACE 1 strawberry half onto each brownie.
    
26. SERVE immediately.
    

Pan Brownies Variation

1. Use an 8 x 8-inch baking pan. Bake 25 to 30 minutes. Sprinkle with chocolate chips, bake 1 – 2 minutes longer, and evenly spread chocolate. Cool, cut into squares, and garnish with strawberries.