Chocolate Covered Strawberry Brownies

If you’re craving the perfect marriage of chocolate and fruit, look no further than these Chocolate Covered Strawberry Brownies. This luscious treat brings together a layer of ultra-fudgy brownies, a fresh strawberry topping, and a smooth chocolate ganache that drapes over everything like a velvet curtain. Whether you’re baking for Valentine’s Day, a dinner party, or just indulging yourself, this dessert delivers pure satisfaction in every bite.

Why You’ll Love Chocolate Covered Strawberry Brownies

• Elegant Presentation: Looks bakery-level, yet easy to make at home.
• Perfect Texture Contrast: Chewy brownies, juicy berries, and soft ganache.
• Not Overly Sweet: Balanced flavor lets each layer shine.
• Easy to Assemble: Just three core components layered to perfection.
• Great for Special Occasions: Romantic, festive, and universally loved.

Ingredients

For the Brownies:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder

For the Topping:

• 1 pint fresh strawberries, hulled and halved
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

Step 1: Prepare the Baking Pan

• Preheat oven to 350°F (175°C).
• Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal after baking.

Make the Brownie Batter

1. In a large microwave-safe bowl, melt the unsalted butter in 30-second intervals, stirring until fully melted.
2. Add the granulated sugar to the melted butter and whisk until well combined.
3. Add the eggs and vanilla extract, whisking until the mixture is smooth and slightly thickened.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry mixture to the wet mixture, folding gently with a spatula until fully incorporated. Do not overmix.

Bake the Brownies

1. Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
3. Let the brownies cool completely in the pan before adding the toppings.

Prepare the Strawberries

• While brownies are cooling, hull and halve the fresh strawberries.
• Once the brownies are fully cooled, arrange the strawberry halves evenly over the top of the brownie layer.

Make the Chocolate Ganache

1. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
2. Microwave in 30-second bursts, stirring well after each interval until the chocolate is melted and the ganache is smooth and glossy.

Assemble the Dessert

• Pour the ganache gently over the strawberries, using a spatula to spread it evenly across the top and coat all the berries.

Chill and Slice

1. Place the pan in the refrigerator for at least 1 hour to allow the ganache to set.
2. Once set, use the parchment paper overhang to lift the brownies out of the pan.
3. Slice into squares and serve.

Pro Tips and Variations

• Use room temperature eggs for better batter consistency.
• Swap berries: Try raspberries or blackberries instead of strawberries.
• Add crunch: Sprinkle chopped toasted almonds or pecans over the ganache before it sets.
• Flavor boost: Add a teaspoon of espresso powder to the brownie batter for richer chocolate flavor.
• Dairy-free? Use vegan butter, plant-based cream, and dairy-free chocolate chips.

Serving Suggestions

• Serve cold for a firmer ganache layer or slightly warmed for a gooey finish.
• Pair with a scoop of vanilla or strawberry ice cream.
• Add a dusting of powdered sugar before serving for a beautiful finish.
• Perfect for Valentine’s Day, Mother’s Day, or anniversary dinners.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Place cut squares on a tray, freeze, then transfer to a zip-top bag for up to 2 months.
• Reheat: Microwave individual slices for 10–15 seconds for a softer ganache.

Notes

• Don’t skip parchment paper—it makes lifting and slicing cleaner.
• Use ripe, firm strawberries for best results and minimal bleeding into the ganache.
• Let brownies cool fully before topping to prevent strawberries from sweating.
• For cleaner slices, use a sharp knife wiped clean between cuts.

FAQs

Can I use boxed brownie mix?
Yes, for convenience, prepare the mix as instructed and follow the same topping and ganache steps.

Can I make this without strawberries?
Absolutely! The brownies and ganache alone make a decadent treat.

Can I use milk chocolate instead of semi-sweet?
Yes, but the ganache will be much sweeter. You can balance it by reducing the cream slightly.

Do the brownies get soggy from the strawberries?
Not if the strawberries are fresh and the brownies are fully cooled before assembly. Serve within a few days for best texture.

Conclusion

These Chocolate Covered Strawberry Brownies are the perfect blend of elegance and indulgence. With rich chocolatey layers and vibrant berries, they’re ideal for when you need a dessert that feels as special as it tastes. Whether shared at a celebration or savored in solitude, they never fail to impress.