Chocolate-Covered Strawberry Brownies Recipe
Chocolate-Covered Strawberry Brownies are everything you love about dessert layered into one irresistible treat: classic rich brownies, a sweet real-strawberry filling, and a silky chocolate shell on top. Each bite is like the best parts of chocolate-covered strawberries—tender, fruity, chocolatey—combined with the decadent comfort of homemade brownies. Whether you’re making these for a big celebration, Valentine’s Day, or just to make your Tuesday memorable, they deliver a wow factor with surprisingly simple steps.
Ingredients You’ll Need
What makes these Chocolate-Covered Strawberry Brownies shine is how everyday ingredients come together to create a truly extraordinary dessert. Each part—fudgy base, fresh berry middle, and chocolate topping—adds its own texture, flavor, and indulgence.
- Unsalted butter (½ cup, melted): Gives the brownies their rich, tender crumb and classic buttery flavor. Use melted for extra fudginess.
- Granulated sugar (1 cup plus 2 tablespoons): Sweetens both the brownies and the strawberry layer—don’t skimp, as it balances the cocoa and strawberries’ tartness.
- Large eggs (2): Bind everything together and contribute to the brownie’s chewy structure.
- Vanilla extract (1 teaspoon): Adds aromatic warmth and makes both the chocolate and strawberry flavors pop.
- Unsweetened cocoa powder (⅓ cup): Delivers deep, chocolaty goodness in every bite; use high-quality for best flavor.
- All-purpose flour (½ cup): Just enough to set the brownies without making them cakey.
- Salt (¼ teaspoon): Rounds out the sweetness and amplifies the chocolate flavor.
- Baking powder (¼ teaspoon): Helps the brownies rise just the right amount.
- Fresh strawberries (1½ cups, finely chopped): The heart of the strawberry layer; use ripe berries for maximum flavor and color.
- Lemon juice (1 teaspoon): Lifts the strawberry flavor with brightness and keeps the layer from being too sweet.
- Semi-sweet chocolate chips (1 cup): Melts into a luscious, glossy topping that sets into the perfect crackly shell.
- Heavy cream (2 tablespoons): Ensures a smooth, pourable chocolate topping that slices beautifully.
How to Make Chocolate-Covered Strawberry Brownies
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. This little trick makes removing your Chocolate-Covered Strawberry Brownies a complete breeze, and helps you achieve picture-perfect slices every time.
Step 2: Mix the Brownie Batter
In a large mixing bowl, whisk together the melted butter and sugar—it should look glossy and almost creamy. Beat in the eggs and vanilla until fully combined. Sift in the cocoa powder, flour, salt, and baking powder, then stir gently just until you no longer see streaks of flour. This careful mixing keeps the brownies extra-fudgy (not tough or cakey!).
Step 3: Bake the Brownie Layer
Spread your rich, chocolatey batter evenly into the prepared pan. Slide the pan into the oven and bake for 20 to 25 minutes, just until a toothpick poked in the center comes out with a few moist crumbs. Overbaking is the enemy of fudgy brownies, so keep a close eye on them. Let the brownies cool in the pan for at least 30 minutes so they firm up perfectly for layering.
Step 4: Make the Strawberry Layer
While the brownies are cooling, combine your chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until the berries break down and the mixture thickens into a jammy texture, about 5–7 minutes. Cool completely before layering; this helps it set without melting your chocolate or soaking the brownie base.
Step 5: Layer the Strawberries
Once the brownies are totally cool, evenly spread the strawberry mixture over the top. Use an offset spatula or the back of a spoon to distribute it all the way to the edges for that show-stopping fruit swirl in every bite.
Step 6: Make the Chocolate Topping
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Melt them together in 20-second bursts, stirring after each, until you have a velvety, pourable chocolate ganache. Don’t rush it—short bursts prevent the chocolate from scorching and ensure silky smoothness.
Step 7: Finish and Chill
Pour the chocolate topping over the strawberry layer and spread it evenly with a spatula. Pop the entire pan into the refrigerator for 30 to 60 minutes, until the chocolate layer is set and sliceable. Once chilled, lift out the brownies using the parchment overhang and cut into neat squares. Admire those gorgeous layers before diving in!
How to Serve Chocolate-Covered Strawberry Brownies
Garnishes
Dress up your Chocolate-Covered Strawberry Brownies with a few extra touches—think fresh strawberry slices, a sprinkle of sea salt, a dusting of powdered sugar, or even some chocolate curls for a little something special on top. These simple additions take your brownies from yummy to truly unforgettable.
Side Dishes
With brownies this special, pair them with sips or bites that let the bold flavors shine. A scoop of vanilla ice cream or a dollop of freshly whipped cream turns every bite into a sundae. If you prefer something a bit lighter, fresh berries or a minty herbal tea play up the fruitiness without overpowering the chocolate.
Creative Ways to Present
For a show-stopping dessert platter, cut your brownies into heart shapes or mini bars and arrange them on a decorative tray with whole strawberries scattered around. If you’re gifting, wrap each Chocolate-Covered Strawberry Brownie in parchment and tie with baker’s twine for a sweet homemade surprise.
Make Ahead and Storage
Storing Leftovers
Place leftover brownies in an airtight container and keep them in the refrigerator for up to three days. The chill keeps the strawberry layer fresh and ensures the chocolate topping stays snappy. If stacking, separate layers with parchment to keep them looking their best.
Freezing
Want to save some for future cravings? Freeze individual slices of Chocolate-Covered Strawberry Brownies, wrapped tightly in plastic and then foil. Thaw them in the fridge overnight for the best texture; the strawberry layer stays jammy, and the chocolate stays glossy.
Reheating
If you like your brownies a touch warm, try 10 seconds in the microwave to just soften the chocolate topping and wake up the fudgy brownie base. Don’t overdo it, or you’ll lose those gorgeous layers. Brownies are also delicious straight from the fridge—no reheating needed!
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain them well before cooking. This prevents excess liquid from making the strawberry layer runny, giving you just the right jammy sweetness for your Chocolate-Covered Strawberry Brownies.
What kind of cocoa powder is best for the brownies?
A good-quality unsweetened cocoa powder gives you a rich, chocolatey flavor. Dutch-processed will work, but natural cocoa is classic for that deep, old-fashioned brownie taste.
How do I keep my brownie layer extra fudgy?
Be careful not to overmix the batter and keep an eye on the baking time. Pull them from the oven when a toothpick comes out with a few moist crumbs—overbaking will make brownies dry rather than fudgy.
Can I double the recipe?
Definitely! Just bake it in a 9×13-inch pan, and the baking time may increase slightly. Keep an eye out and use the same toothpick test for doneness.
Will the brownies hold up at room temperature for a party?
These are best kept chilled due to the fresh strawberry layer and creamy chocolate topping, but they can sit at room temperature for a couple of hours for a party. For longer events, pop them back in the fridge between servings to keep those beautiful layers firm and fresh.
Final Thoughts
Now that you know exactly how to make Chocolate-Covered Strawberry Brownies, I can’t wait for you to taste how the rich cocoa, sweet strawberries, and creamy chocolate topping come together. This recipe always gets rave reviews, whether for a special celebration or just a little everyday magic. Give it a try—you’ll want to come back to this one again and again!
Print
Chocolate-Covered Strawberry Brownies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate-Covered Strawberry Brownies that combine rich cocoa-infused brownies with a layer of sweet strawberry jam and a luscious chocolate topping. They are the perfect treat for any chocolate and fruit lover!
Ingredients
For the Brownies:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Strawberry Layer:
- 1 1/2 cups fresh strawberries (finely chopped)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix brownie batter: Whisk melted butter and sugar, then add eggs and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined. Pour into pan and bake.
- Prepare strawberry layer: Cook strawberries, sugar, and lemon juice until jammy. Spread over cooled brownies.
- Melt chocolate topping: Combine chocolate chips and heavy cream, melt, and pour over the strawberry layer. Chill until set, then slice and serve.
Notes
- For a shortcut, use boxed brownie mix as the base.
- You can use frozen strawberries—thaw and drain before use.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 25g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
