There’s something timeless about chocolate and strawberries. The pairing feels almost poetic—sweet, bold, a little luxurious. When I was growing up, these two ingredients were saved for special occasions—Mother’s Day, Valentine’s, or when someone in the family needed cheering up. My aunt, the family’s unofficial dessert queen, was famous for her Chocolate Covered Strawberry Brownies. She made them without fail every year as spring turned the corner, when strawberries were bursting with sweetness and the days started feeling longer.
It wasn’t just about the taste—it was the memory. I remember sitting on her back porch, biting into a square that was still cool from the fridge, the ganache just set, the strawberry layer juicy and vibrant. Each layer told a story: the dense, almost fudge-like brownie base providing the foundation, the strawberries offering their fresh, slightly tart pop, and the silky ganache sealing everything together in a glossy, indulgent finish.
This dessert isn’t just something you serve—it’s something you share. Whether you’re baking it for a romantic date night or passing slices around at a spring picnic, Chocolate Covered Strawberry Brownies bring people together. They look beautiful, taste incredible, and carry with them a deep sense of celebration and love.
Why You’ll Love This Recipe
- Perfect balance of flavors: Rich, chocolatey brownie base with fresh, juicy strawberries.
- Visually stunning: That glossy ganache over ruby-red berries on dark chocolate? Showstopper.
- Make-ahead friendly: Prepare in advance for parties or special events.
- Simple ingredients, big payoff: You probably already have everything in your pantry.
- A crowd pleaser: Everyone—from kids to adults—goes back for seconds.
INGREDIENTS YOU’LL NEED:
For the Brownie Base:
- 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
- ½ teaspoon salt
For the Topping:
- 2 cups fresh strawberries, hulled and halved
- 1½ cups semi-sweet chocolate chips
- ½ cup heavy cream
HOW TO MAKE CHOCOLATE COVERED STRAWBERRY BROWNIES:
STEP-BY-STEP INSTRUCTIONS:
1. Make the brownie batter
Start by preheating your oven to 350°F (175°C). In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, mixing until smooth. Crack in the eggs, one at a time, whisking quickly to incorporate without scrambling. Stir in vanilla extract.
In a separate bowl, sift together flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet mixture, stirring until smooth and thick.
2. Bake the brownies
Pour the batter into a greased or parchment-lined 9×13-inch baking pan and smooth out the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan. This cooling step is essential before layering with strawberries and ganache.
3. Add the strawberries
Once the brownie layer is cool to the touch, lay the halved strawberries cut-side down across the top. Place them closely together, covering the surface. It should look like a mosaic of ruby gems.
4. Make the ganache
In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer. Do not let it boil. Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. This silky ganache will act as the luscious “cover” for your strawberry-topped brownies.
5. Pour and chill
Slowly pour the ganache over the strawberries, using a spatula or back of a spoon to guide it between and over the berries. Once fully covered, place the pan in the fridge for at least an hour to let the ganache set.
6. Slice and serve
Use a sharp knife dipped in warm water to slice through the chilled ganache and strawberries cleanly. Serve slightly chilled for the best texture and visual appeal.
HELPFUL TIPS:
- Dry strawberries before placing: Pat strawberries dry with a paper towel before placing them to avoid extra moisture under the ganache.
- Make clean slices: For neat squares, warm your knife under hot water and wipe it dry between each cut.
- Want extra flavor? Add a drop of strawberry or raspberry extract to the ganache.
- Ganache texture tip: If it looks too thick, add a splash of warm cream to loosen it. Too thin? Add a handful of extra chocolate chips.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12–16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can use any variety of strawberries, but smaller ones are easier to slice through. These brownies are best served slightly chilled, especially in warm weather. If you’re serving them at an outdoor event, keep them in a cooler until ready to slice.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Sugar: 30g
- Fiber: 3g
- Protein: 4g
- Sodium: 150mg
FREQUENTLY ASKED QUESTIONS:
Can I use boxed brownie mix?
Yes, if you’re short on time, feel free to use your favorite boxed mix for the base—just follow the package instructions.
How do I keep the strawberries fresh under the ganache?
Make sure they’re completely dry and only use fresh, firm berries. The ganache helps preserve them for 2–3 days when refrigerated.
Can these brownies be made dairy-free?
Yes! Use dairy-free butter, coconut cream instead of heavy cream, and a non-dairy chocolate.
STORAGE INSTRUCTIONS:
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them by wrapping individual pieces tightly in plastic wrap, then storing in a freezer bag for up to one month. Thaw overnight in the fridge before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other chocolate and berry-inspired treats:
CONCLUSION:
Chocolate Covered Strawberry Brownies are the kind of dessert that make moments memorable. They’re rich yet refreshing, elegant yet comforting. Whether you’re baking for someone special or simply treating yourself, this is the kind of recipe that becomes a tradition. And trust me—it only gets better every time you make it.
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Chocolate Covered Strawberry Brownies
Description
There’s something timeless about chocolate and strawberries. The pairing feels almost poetic—sweet, bold, a little luxurious. When I was growing up, these two ingredients were saved for special occasions—Mother’s Day, Valentine’s, or when someone in the family needed cheering up. My aunt, the family’s unofficial dessert queen, was famous for her Chocolate Covered Strawberry Brownies. She made them without fail every year as spring turned the corner, when strawberries were bursting with sweetness and the days started feeling longer.
It wasn’t just about the taste—it was the memory. I remember sitting on her back porch, biting into a square that was still cool from the fridge, the ganache just set, the strawberry layer juicy and vibrant. Each layer told a story: the dense, almost fudge-like brownie base providing the foundation, the strawberries offering their fresh, slightly tart pop, and the silky ganache sealing everything together in a glossy, indulgent finish.
This dessert isn’t just something you serve—it’s something you share. Whether you’re baking it for a romantic date night or passing slices around at a spring picnic, Chocolate Covered Strawberry Brownies bring people together. They look beautiful, taste incredible, and carry with them a deep sense of celebration and love.
Ingredients
For the Brownie Base:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cupall-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt
For the Topping:
2 cups fresh strawberries, hulled and halved
1½ cups semi-sweet chocolate chips
½ cup heavy cream
Instructions
1. Make the brownie batter
Start by preheating your oven to 350°F (175°C). In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, mixing until smooth. Crack in the eggs, one at a time, whisking quickly to incorporate without scrambling. Stir in vanilla extract.
In a separate bowl, sift together flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet mixture, stirring until smooth and thick.
2. Bake the brownies
Pour the batter into a greased or parchment-lined 9×13-inch baking pan and smooth out the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan. This cooling step is essential before layering with strawberries and ganache.
3. Add the strawberries
Once the brownie layer is cool to the touch, lay the halved strawberries cut-side down across the top. Place them closely together, covering the surface. It should look like a mosaic of ruby gems.
4. Make the ganache
In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer. Do not let it boil. Pour the hot cream over the chocolate chips in a heat-safe bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. This silky ganache will act as the luscious “cover” for your strawberry-topped brownies.
5. Pour and chill
Slowly pour the ganache over the strawberries, using a spatula or back of a spoon to guide it between and over the berries. Once fully covered, place the pan in the fridge for at least an hour to let the ganache set.
6. Slice and serve
Use a sharp knife dipped in warm water to slice through the chilled ganache and strawberries cleanly. Serve slightly chilled for the best texture and visual appeal.
Notes
You can use any variety of strawberries, but smaller ones are easier to slice through. These brownies are best served slightly chilled, especially in warm weather. If you’re serving them at an outdoor event, keep them in a cooler until ready to slice.