Chocolate Covered Strawberry Brownies
Chocolate covered strawberry brownies combine a fudgy brownie base with fresh fruit and a rich chocolate ganache for the perfect indulgent treat. This homemade brownie recipe brings together the flavors of chocolate-covered strawberries and chewy brownies, making it a decadent dessert for Valentine’s Day, anniversaries, or whenever a chocolate craving hits.
Servings: 24 brownies
Equipment
Ingredients
Brownies
- ¾ cup (170g) salted butter
- 4 ounces bittersweet chocolate chopped
- ½ cup (43g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- 2 cups halved strawberries (about 1 pound)
Ganache
- 1 cup heavy cream
- 2 ⅓ cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a square 9x9-inch baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in the cocoa powder.¾ cup (170g) salted butter, 4 ounces bittersweet chocolate, ½ cup (43g) unsweetened cocoa powder
- Add the granulated sugar, whisking well to combine. Add the eggs and vanilla extract, beating well either by hand with a whisk or using a hand mixer.1 ½ cups (300g) granulated sugar, 2 teaspoons pure vanilla extract, 3 large eggs
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in the chocolate chips.¾ cup (95g) all-purpose flour, ½ teaspoon salt, ¾ cup semisweet chocolate chips
- Pour the brownie batter into the prepared baking dish and spread into the corners.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely. Arrange strawberries halves on top of the brownies spaced close together with cut sides down.2 cups halved strawberries
- Heat heavy cream in a small saucepan on the stovetop or in the microwave for 1-2 minutes just until bubbles start to appear around the edges of the pan. Do not boil. Pour over the chocolate chips in a medium bowl and let sit for 5 minutes without stirring. Stir until smooth and combined, then pour over the strawberries and brownies. Refrigerate for 2-3 hours until set, then slice and serve.1 cup heavy cream, 2 ⅓ cups semisweet chocolate chips
Notes
- 8x8-inch pan: These will be thicker and take longer to bake, more like 40-45 minutes.
Storage & Make Ahead
- Store: Keep chocolate covered strawberry brownies in an airtight container in the fridge for up to 5 days to maintain freshness and fudgy texture.
- Freeze: Slice into squares and freeze in a freezer-safe container or wrapped individually in plastic wrap for up to 3 months. Thaw in the fridge before serving.
- Reheat: Microwave a brownie square for 10-15 seconds to soften the brownie base while keeping the chocolate ganache intact.
- Make Ahead: These brownies can be made a day in advance. The flavors meld beautifully overnight, and the chocolate ganache sets perfectly.
Nutrition
Calories: 223kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 135mg | Potassium: 119mg | Fiber: 2g | Sugar: 20g | Vitamin A: 212IU | Calcium: 16mg | Iron: 2mg
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