Chocolate Covered Strawberry Brownies bring together the best of two delicious worlds. Imagine fudgy, rich brownies topped with juicy, fresh strawberries all coated in a smooth layer of chocolate. It’s like a little celebration in every bite, with the sweetness of strawberries balancing out the deep chocolate flavor perfectly.
I love making these when I want a dessert that feels special but isn’t too complicated. The combination always surprises people – a classic brownie with the fresh pop of strawberry, wrapped up in chocolate. One tip I’ve learned is to use ripe strawberries that aren’t too wet; it keeps the brownies from getting soggy and helps the chocolate stick just right.
Serving these brownies at parties or family gatherings always gets a lot of smiles and compliments. I usually cut them into small squares so everyone can enjoy a little chocolate, strawberry, and brownie goodness all at once. They’re a fun twist on a classic treat and perfect if you want something a bit different but still familiar and super tasty.
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and moisture. You can swap with margarine or coconut oil for dairy-free options, but butter gives the best flavor.
Strawberries: Fresh, ripe strawberries bring juicy sweetness and a fresh texture. Avoid overly wet berries to keep brownies from getting soggy. Frozen can work if thawed and patted dry.
Cocoa Powder: Unsweetened cocoa powder is key for deep chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste but adjust baking powder accordingly.
Chocolate: Semi-sweet chocolate melts nicely for drizzling and topping. Dark chocolate works well for a less sweet option. Use dairy-free chocolate for allergy needs.
How Can I Keep Strawberries from Making Brownies Soggy?
Strawberries have a lot of moisture, which can make your brownies wet if not handled carefully. Here’s how I keep the balance just right:
- Choose firm and ripe strawberries, not overly ripe.
- Chop strawberries evenly to spread moisture consistently.
- After washing, pat strawberries dry gently with paper towels to remove excess water.
- Fold strawberries lightly into batter without squishing to avoid releasing juice.
- For topping strawberries, slice and place just before drizzling chocolate to prevent sogginess.
Equipment You’ll Need
- 8×8-inch baking pan – I like it because it’s just right for brownies and makes cutting easy.
- Medium saucepan – helps melt the butter and chocolate smoothly.
- Mixing bowls – for mixing the batter and melting ingredients separately.
- Rubber spatula – perfect for gently folding in strawberries and spreading the batter.
- Microwave-safe bowl – quick way to melt chocolate for drizzling.
- Parchment paper or cooking spray – keeps the brownies from sticking, making clean-up easier.
Flavor Variations & Add-Ins
- Use dark or milk chocolate instead of semi-sweet for different flavor profiles.
- Mix in white chocolate chips or chopped nuts for added texture.
- Add a splash of peppermint or almond extract to the batter for a flavor twist.
- Top with fresh mint leaves or a dusting of powdered sugar for a pretty finish and extra taste.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
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
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup chopped fresh strawberries (plus extra for topping)
For the Chocolate Drizzle:
- 6 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon vegetable oil or butter (to help chocolate melt smoothly)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. You’ll also want to allow 20-30 minutes cooling time before adding the chocolate and strawberry toppings. Overall, plan for about 1 hour from start to finish, including drizzling and setting the melted chocolate.
Step-by-Step Instructions:
1. Prepare the Brownie Batter:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan, or line it with parchment paper for easy removal. In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the butter mixture, mixing until just combined. Gently fold in the chopped strawberries, spreading them evenly through the batter.
2. Bake the Brownies:
Pour the batter into your prepared pan and spread it evenly. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Remove from oven and let the brownies cool completely in the pan before adding toppings.
3. Add Strawberry and Chocolate Toppings:
While the brownies cool, melt the chopped chocolate with vegetable oil or butter in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the chocolate is smooth and fully melted. Once brownies are cool, arrange the extra sliced strawberries evenly over the top. Drizzle the melted chocolate generously on top of the strawberries and brownies. Let the chocolate set for a few minutes to firm up before cutting into squares. Serve and enjoy your delicious, fudgy Chocolate Covered Strawberry Brownies!
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to thaw them completely and pat them dry to remove excess moisture. This helps prevent soggy brownies and keeps the texture just right.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Can I Make These Brownies Ahead of Time?
Absolutely! You can bake the brownies a day ahead, then add the fresh strawberries and chocolate drizzle right before serving to keep it fresh and delicious.
What’s a Good Substitution for Semi-Sweet Chocolate?
You can use dark or milk chocolate depending on your sweetness preference. Just remember to adjust the amount of sugar in the batter slightly if you switch to sweeter chocolate.