When I first created these Chocolate Covered Strawberry Brownies, I knew I had stumbled upon something magical. The contrast between the dense, fudgy brownie base and the burst of fresh strawberry flavor creates a sensory experience that’s nothing short of extraordinary. What makes these Chocolate Covered Strawberry Brownies so special is how they transform two beloved treats into something even more magnificent—the rich chocolate ganache blankets fresh, juicy strawberries that nestle into a brownie so decadent it practically melts on your tongue. As you bite in, the aroma of deep chocolate mingles with the sweet fragrance of berries, creating a moment of pure bliss. The brilliant ruby-red berries against the glossy chocolate make these brownies as beautiful as they are delicious, perfect for special occasions or anytime you deserve a little luxury. Keep reading to discover how to create this show-stopping dessert that will have everyone begging for your secret recipe.
Why You’ll Love This Recipe
Have you ever tried making chocolate-dipped strawberries only to have the chocolate seize up or the berries weep moisture, ruining your carefully crafted treats? These Chocolate Covered Strawberry Brownies solve that common frustration by incorporating the strawberries in a way that maintains their fresh flavor while preventing technical pitfalls.
I’ll never forget serving these brownies at my sister’s engagement party. Her future mother-in-law—who had always been somewhat reserved—took one bite and exclaimed, “Now THIS is a dessert worth breaking my diet for!” The entire tray disappeared within minutes, and I’ve been making them for special occasions ever since.
What makes these Chocolate Covered Strawberry Brownies particularly versatile is how easily they adapt to different occasions. While they’re perfect for Valentine’s Day with their romantic flavor combination, they’re equally at home at summer picnics when strawberries are at their peak, or during the holidays when people crave something indulgent but different from traditional fare. You can customize them with white chocolate drizzle for a more elegant presentation, or add a hint of liqueur to the ganache for an adults-only variation.
Now, let’s dive into exactly what you’ll need to create these irresistible treats that combine the best of two dessert worlds.
Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter: Creates the rich, fudgy foundation of the brownies. European-style butter with higher fat content will produce an even more luxurious result.
- 2 cups granulated sugar: Provides sweetness and helps create that perfect crackly brownie top. You can reduce to 1¾ cups if you prefer less sweetness.
- 4 large eggs, room temperature: Adds structure and richness. Room temperature eggs incorporate better than cold ones, resulting in a more even texture.
- 2 teaspoons pure vanilla extract: Enhances the chocolate flavor. Use real vanilla extract, not imitation, for the best result.
- 1 cup all-purpose flour: Provides just enough structure while keeping the brownies fudgy rather than cakey. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
- ¾ cup unsweetened cocoa powder: The heart of the chocolate flavor. Dutch-processed cocoa creates a smoother, deeper flavor than natural cocoa.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor. If using kosher salt, increase to ¾ teaspoon.
- 1 cup semi-sweet chocolate chips: Adds pockets of melty chocolate throughout the brownies. High-quality chocolate makes a noticeable difference in flavor.
For the Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced: The star of the show. Choose ripe, fragrant berries for the best flavor. In off-seasons, frozen and thawed strawberries can work, though they’ll be softer.
- 2 tablespoons granulated sugar: Draws out the natural juices and enhances the strawberry flavor. Adjust according to the sweetness of your berries.
- 1 tablespoon cornstarch: Helps thicken the strawberry juices so they don’t make the brownies soggy. Arrowroot powder is a good substitute.
- 1 teaspoon lemon juice: Brightens the strawberry flavor and helps maintain the vibrant color. Use fresh lemon juice for the best result.
- ¼ teaspoon vanilla extract: Rounds out the strawberry flavor with a hint of warmth.
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips: Forms the base of the silky ganache. Use high-quality chocolate with 60-70% cacao content for the best flavor.
- ⅔ cup heavy cream: Creates the perfect pourable consistency. For a dairy-free option, full-fat coconut milk works well.
- 1 tablespoon unsalted butter: Adds shine and richness to the ganache. The small amount makes a big difference in the final presentation.
- Pinch of salt: Enhances the chocolate flavor. Use fine sea salt for the best distribution.
For the Garnish:
- 6-8 whole fresh strawberries: Creates a beautiful presentation. Choose perfect, unblemished berries of similar size.
- White chocolate for drizzling (optional): Adds visual contrast and another layer of flavor. Use real white chocolate containing cocoa butter, not candy coating.
- Edible gold dust (optional): For a truly special occasion, a light dusting adds luxury and sparkle.
How to Make Chocolate Covered Strawberry Brownies
Step 1: Prepare the Brownie Base
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring between each. Once melted, let it cool slightly—you want it warm but not hot enough to cook the eggs.
- Whisk in the sugar until well combined. The mixture should look somewhat grainy but well incorporated.
- Add the eggs one at a time, whisking well after each addition. The batter will become smoother and more glossy with each egg.
- Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain. Over-mixing can lead to tough brownies.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan, spreading it evenly into the corners. The batter will be thick, so use a spatula to ensure an even layer.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should look set, but the center should still be slightly soft—this ensures fudgy brownies.
- Allow the brownies to cool completely in the pan on a wire rack. This may take 1-2 hours.
Step 2: Prepare the Strawberry Layer
- While the brownies are cooling, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 5-7 minutes. The strawberries should release their juices but still maintain some texture.
- Remove from heat and let cool completely. The mixture will continue to thicken as it cools.
- Once both the brownies and strawberry mixture are cool, spread the strawberry layer evenly over the brownies, leaving about a ½-inch border around the edges.
- Place in the refrigerator for 30 minutes to set while you prepare the ganache.
Step 3: Make the Chocolate Ganache
- Place the chocolate chips in a medium heat-proof bowl.
- In a small saucepan, heat the heavy cream just until it begins to simmer around the edges. Don’t let it come to a full boil.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes without stirring.
- Gently whisk the mixture until smooth and glossy.
- Add the butter and pinch of salt, continuing to whisk until fully incorporated and the ganache is shiny.
- Let the ganache cool for about 5-10 minutes, until it’s still pourable but not hot enough to melt the strawberry layer.
Step 4: Assemble and Garnish
- Remove the brownies from the refrigerator and pour the ganache over the strawberry layer, using an offset spatula to spread it evenly to the edges.
- Gently place the whole strawberries on top, pressing them slightly into the ganache.
- If using white chocolate drizzle, melt white chocolate chips in the microwave in 15-second intervals, stirring between each, until smooth. Transfer to a small plastic bag, snip off a tiny corner, and drizzle over the brownies.
- Refrigerate for at least 1 hour, or until the ganache is set.
- For clean cuts, dip a sharp knife in hot water, wipe it dry, then slice the brownies. Repeat this process between each cut.
- If using edible gold dust, lightly brush or sprinkle it over the strawberries just before serving.
- Allow the brownies to sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Variations
White Chocolate Covered Strawberry Brownies
Replace the semi-sweet chocolate in the ganache with white chocolate for a striking visual contrast. The creamy vanilla notes of white chocolate pair beautifully with the tartness of strawberries. Garnish with a few chocolate curls for added decoration.
Dark Chocolate Espresso Strawberry Brownies
Add 1 tablespoon of instant espresso powder to the brownie batter and use dark chocolate (70% cacao or higher) for the ganache. The coffee enhances the chocolate flavor and creates a sophisticated counterpoint to the sweet strawberries, perfect for dinner parties.
Balsamic Strawberry Brownies
Add 1 tablespoon of high-quality balsamic reduction to the strawberry mixture. The subtle tanginess enhances the natural sweetness of the strawberries and adds complexity to the flavor profile. Particularly wonderful with summer berries.
Triple Berry Chocolate Brownies
Replace half the strawberries with a mixture of raspberries and blackberries for a more complex berry flavor. The varying textures and tartness levels create a more dynamic taste experience, and the different colored berries make for a stunning presentation.
Strawberry Cheesecake Brownies
Add a cheesecake layer by combining 8 oz cream cheese, ¼ cup sugar, 1 egg, and ½ teaspoon vanilla. Spread over the baked brownie layer, then top with the strawberry mixture and ganache. The tangy cheesecake adds another dimension to this decadent dessert.
Orange-Infused Chocolate Covered Strawberry Brownies
Add the zest of one orange to the brownie batter and 1 tablespoon of orange liqueur (like Cointreau) to the ganache. The citrus notes brighten the chocolate and complement the strawberries beautifully, creating a more complex flavor profile.
Chocolate Covered Strawberry Brownies
Equipment
- 9×13 inch baking pan
Ingredients
For the Brownie Base:
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Strawberry Layer:
- 2 cups fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
For the Garnish:
- 6-8 whole fresh strawberries
- White chocolate for drizzling optional
- Edible gold dust optional
Instructions
Prepare the Brownie Base:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Melt butter in a microwave-safe bowl, then mix with sugar, eggs, and vanilla. Combine dry ingredients and fold them in. Add chocolate chips and bake for 25-30 minutes.
Prepare the Strawberry Layer:
- In a saucepan, cook sliced strawberries with sugar, cornstarch, lemon juice, and vanilla over medium heat until thickened. Cool completely.
Make the Ganache:
- Heat cream in a saucepan until it simmers. Pour over chocolate chips, then whisk to form a smooth ganache. Add butter and salt, mix well, and let cool slightly.
Assemble:
- Spread the cooled strawberry mixture over the brownies, refrigerate for 30 minutes. Pour ganache on top and add whole strawberries for garnish. Refrigerate until set.
Notes
- Substitute Options: For a gluten-free version, use a gluten-free flour blend. For a dairy-free version, replace butter and cream with plant-based options.
- Variation: Add a drizzle of white chocolate or edible gold dust for an elegant presentation.
- Storage: Store leftovers in the fridge for up to 4 days.
Nutrition
Frequently Asked Questions
How do I store Chocolate Covered Strawberry Brownies?
Store these brownies in an airtight container in the refrigerator for up to 3 days. The fresh strawberry component means they don’t have the same shelf life as regular brownies. Let them sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Can I make these Chocolate Covered Strawberry Brownies ahead of time?
Yes! These brownies actually benefit from being made a day ahead, as the flavors have time to meld together. Prepare everything except the final decoration with whole strawberries and white chocolate drizzle. Add those elements a few hours before serving for the freshest presentation.
My ganache separated and looks grainy. How can I fix it?
This typically happens when the chocolate is exposed to sudden temperature changes or if moisture gets into the mixture. To rescue separated ganache, gently warm it over a double boiler while adding 1-2 teaspoons of hot heavy cream and whisking vigorously until smooth again.
Can I make these brownies gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture. All other ingredients in this recipe are naturally gluten-free, but always check your chocolate chips to be sure they don’t contain trace gluten.
How do I prevent the strawberry layer from making the brownies soggy?
The cornstarch in the strawberry mixture helps thicken the juices, but if you’re concerned about sogginess, you can create a barrier by brushing the cooled brownies with a thin layer of melted chocolate before adding the strawberry layer. Let this chocolate layer set in the refrigerator before proceeding.
Can I use frozen strawberries if fresh aren’t available?
Yes, you can use frozen strawberries for the strawberry layer, though not for the garnish. Thaw them completely and drain excess liquid before cooking. You may need to increase the cornstarch to 1½ tablespoons to account for the extra moisture. The flavor won’t be quite as vibrant as fresh berries, but it’s a good option for off-season baking.
Conclusion
The first time I brought these Chocolate Covered Strawberry Brownies to a family gathering, my normally stoic father took one bite, closed his eyes, and simply said, “Now this is what love tastes like.” In that moment, I understood that the best recipes aren’t just about combining ingredients—they’re about creating experiences that bring people together.
What I treasure most about these Chocolate Covered Strawberry Brownies is how they honor both traditional flavors and modern sensibilities. The timeless pairing of chocolate and strawberries takes on new life in this layered creation, offering both familiarity and surprise in each bite. While the recipe provides a reliable framework, I encourage you to make it your own—perhaps with a splash of your favorite liqueur in the ganache, or berries from your garden instead of store-bought.
As you share these brownies with friends and family, remember that the most important ingredient is the intention behind your baking. Whether you’re celebrating a special occasion, expressing affection, or simply treating yourself after a long week, these brownies carry the universal language of care and connection.
So preheat that oven, gather your ingredients, and prepare for a baking experience that engages all your senses. As the rich chocolate aroma fills your kitchen and you layer those vibrant strawberries, you’re not just making a dessert—you’re creating a memory that will linger long after the last crumb has been savored.