Chocolate Covered Strawberry Brownies are a delicious treat that combines rich, fudgy brownies with the sweet and juicy flavor of fresh strawberries, all wrapped in a smooth chocolate coating. The mix of moist brownie texture and the fresh burst of strawberry creates a delightful bite that’s both chocolatey and fresh at the same time.
I love making these brownies when I want to impress friends without spending too much time in the kitchen. The strawberries add a little freshness that balances the sweetness of the chocolate, and dipping them in chocolate adds an extra layer of yum that everyone seems to enjoy. I find that using good quality chocolate and ripe strawberries really makes a difference, and I always chill them before serving to keep everything nice and firm.
This treat is perfect for parties, special occasions, or just because you deserve something sweet and special. I like to serve these brownies on a pretty plate, surrounded by a few extra strawberries for decoration. They’re fun to share and always bring smiles, especially when you get that perfect combo of strawberry and chocolate in one bite. Plus, they’re a great way to dress up classic brownies with a fresh twist!
Key Ingredients & Substitutions
Chocolate: Using good quality semisweet or bittersweet chocolate really boosts the flavor. If you prefer sweeter brownies, milk chocolate works fine too. For a dairy-free option, use dark chocolate or vegan chocolate chips.
Strawberries: Fresh, ripe strawberries are best here. They add a juicy, fresh contrast to the rich brownies. If fresh strawberries aren’t available, frozen (thawed and drained) could work, but they’ll be softer.
Butter: Unsalted butter lets you control salt in the recipe. If you need a dairy-free alternative, try coconut oil, but expect a slight change in texture and flavor.
Flour & Cocoa Powder: All-purpose flour and unsweetened cocoa powder form the hearty brownie base. For gluten-free, a 1:1 gluten-free baking flour mix can be used without losing much texture.
How Do You Get the Perfect Fudgy Brownie Texture?
The key to fudgy brownies is not overmixing the batter and baking just until set. Follow these tips to avoid cakey brownies:
- Mix wet and dry ingredients gently and stop once they’re combined. Overmixing adds air, making brownies cakey.
- Bake at 350°F and check doneness around 20 minutes. A toothpick should come out with moist crumbs, not clean or wet batter.
- Let brownies cool completely before adding strawberries to keep structure.
- Chilling before serving helps the brownies firm up and makes slicing cleaner.
Equipment You’ll Need
- 8×8-inch baking pan – I like to use a light-colored pan for even baking and easy cleanup.
- Mixing bowls – useful for melting chocolate and mixing ingredients smoothly.
- Microwave-safe bowl or double boiler – for melting chocolate and butter without burning.
- Whisk or spatula – helps combine ingredients gently and thoroughly.
- Parchement paper or non-stick spray – makes removing the brownies easier and cleanup simpler.
- Small microwave-safe bowl – for melting chocolate to drizzle on top.
- Cooling rack – keeps brownies cool evenly before adding toppings.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in mini or milk chocolate chips into the batter for extra chocolate goodness.
- White chocolate drizzle: Instead of dark chocolate, drizzle white chocolate for a pretty contrast.
- Bananas or blueberries: Add sliced bananas or blueberries with the strawberries for a different fruity twist.
- Almonds or pistachios: Sprinkle chopped nuts on top or mix into the batter for crunch and flavor.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter
- 8 oz semisweet or bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup fresh strawberries, hulled and sliced
- 4 oz semi-sweet or milk chocolate, for drizzling
- Powdered sugar, for dusting (optional)
Time You’ll Need
This recipe takes about 15 minutes to prepare and mix the batter, around 20-25 minutes to bake, then another 30 minutes to chill after adding the strawberries and chocolate drizzle. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Brownie Batter:
First, preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper so it’s easy to lift the brownies out later. In a heatproof bowl, melt the butter and 8 oz chopped chocolate together gently, either over a double boiler or using the microwave in short bursts—stir until smooth and let it cool a bit.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until you get a smooth mix. Slowly stir in the melted chocolate and butter until it’s fully combined.
2. Mix Dry Ingredients and Bake:
In another bowl, sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet chocolate mixture, being careful not to overmix—the batter should look smooth and shiny but don’t stir too much!
Pour the batter evenly into your prepared pan and smooth the top. Bake for 20 to 25 minutes. To check readiness, insert a toothpick in the center—it should come out with a few moist crumbs, not wet batter. Let the brownies cool completely in the pan on a wire rack.
3. Add Strawberries and Chocolate Drizzle:
Once the brownies are cool, arrange the sliced strawberries evenly over the top. Melt the remaining 4 oz of chocolate in a microwave-safe bowl using 20-second intervals, stirring in between, until smooth.
Drizzle the melted chocolate over the strawberries using a spoon or piping bag for a nice finish. Pop the brownies into the fridge for about 30 minutes so the chocolate hardens.
4. Serve and Enjoy:
Optional: lightly dust the brownies with powdered sugar for a pretty touch. Cut the brownies into squares and serve chilled or at room temperature. Enjoy the perfect combination of fudgy chocolate, fresh sweet strawberries, and smooth chocolate drizzle!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the brownies soggy. Pat them dry with paper towels before placing on top.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container in the refrigerator for up to 3 days to keep the chocolate drizzle firm and strawberries fresh. Bring them to room temperature before serving for best flavor.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking mix that measures 1:1. This will keep the texture fudgy and delicious without wheat.
What’s the Best Way to Melt the Chocolate for Drizzling?
The microwave method is quick and easy: heat the chocolate in 20-second bursts, stirring well each time to prevent burning. Alternatively, use a double boiler to gently melt chocolate over simmering water.