If you’re on the hunt for a dessert that combines the fudgiest brownies with the fresh, fruity elegance of chocolate-covered strawberries, you’ve hit the jackpot. This Chocolate-Covered Strawberry Brownies Recipe is a delightful twist on classic brownies, infusing them with luscious chocolate chips and crowned with beautifully dipped fresh strawberries. Every bite offers a perfect balance of rich chocolate, tender crumb, and juicy fruit—a treat that feels special yet simple enough to whip up any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is the heart of baking success, and this recipe is no exception. Each item plays a crucial role in delivering the signature moist texture, deep chocolate flavor, and fresh burst of strawberry that defines these brownies.
- 1/2 cup unsalted butter, melted: Adds richness and helps create that perfect dense yet tender brownie texture.
- 1 cup granulated sugar: Sweetens the batter and contributes to the chewy crumb we all love.
- 2 large eggs: Bind everything together and add moisture for a fudgy finish.
- 1 teaspoon vanilla extract: Lifts the chocolate flavor with a subtle, warm aroma.
- 1/2 cup all-purpose flour: Provides structure without making the brownies cakey.
- 1/4 cup unsweetened cocoa powder: Delivers an intense, rich chocolate taste.
- 1/4 teaspoon salt: Enhances sweetness and balances the cocoa’s bitterness.
- 1/4 teaspoon baking powder: Gives just a hint of lift so brownies aren’t too dense.
- 1/2 cup semisweet chocolate chips: Pockets of melty, chocolate goodness throughout the brownies.
- 6-8 fresh strawberries, hulled and sliced: Bring fresh, tangy flavor and vibrant color for the finishing touch.
- 1/2 cup heavy cream: Creates a silky chocolate ganache for dipping the strawberries.
- 4 ounces semisweet chocolate, chopped: Melts smoothly with cream to coat the strawberries in luscious chocolate.
How to Make Chocolate-Covered Strawberry Brownies Recipe
Step 1: Prep and Mix the Batter
Start by heating the oven to 350°F (175°C) and greasing or lining an 8×8-inch pan with parchment paper—that’s your easy cleanup step. Next, whisk together the melted butter and sugar in a large bowl until it’s glossy and well combined. This base mixture is where the magic of fudgy texture begins.
Step 2: Add Eggs and Vanilla
Beat in the eggs and vanilla extract until everything is smooth and creamy. These ingredients add moisture and a touch of warmth that makes each bite melt in your mouth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, cocoa powder, salt, and baking powder. Mixing the dry ingredients well upfront ensures even flavor and texture in your brownies.
Step 4: Bring Wet and Dry Together
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can toughen brownies, so keep it gentle here for that tender crumb.
Step 5: Fold in Chocolate Chips and Bake
Stir in your chocolate chips, then spread the batter evenly into your prepared pan. Bake 20 to 25 minutes until a toothpick inserted comes out with moist crumbs—this ensures the brownies stay fudgy, not dry.
Step 6: Cool and Prepare Chocolate-Covered Strawberries
Allow the brownies to cool completely in the pan—patience here pays off big time. Meanwhile, gently heat the heavy cream on the stove just until it simmers, then remove from heat and stir in chopped semisweet chocolate until silky smooth.
Step 7: Dip Strawberry Slices and Assemble
Dip each strawberry slice into the warm ganache, placing them on parchment paper to set. Once the brownies are cooled, cut into squares and crown each with a beautiful chocolate-covered strawberry slice. This final touch sends these brownies from ordinary to showstopper.
How to Serve Chocolate-Covered Strawberry Brownies Recipe
Garnishes
To elevate your presentation, consider a light dusting of powdered sugar or a drizzle of white chocolate over the brownies. Fresh mint leaves also add a refreshing pop of color and flavor alongside the chocolate-covered strawberries.
Side Dishes
These brownies shine on their own but pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream turns your dessert into an indulgent experience you’ll want to savor again and again.
Creative Ways to Present
For parties, serve these brownies on a wooden board with extra dipped strawberries on the side for guests to grab. You could also layer them in clear glass jars for a charming gift or picnic treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep leftover brownies in an airtight container at room temperature for up to three days. This preserves their fudginess and freshness, but be sure to add the chocolate-covered strawberries just before serving to avoid sogginess.
Freezing
You can freeze the unfrosted brownies by wrapping them tightly in plastic wrap and foil for up to three months. Thaw overnight in the fridge and then add your chocolate strawberries for the freshest finish.
Reheating
Warm brownies gently in the microwave for 10-15 seconds to revive that freshly baked softness. Avoid reheating the dipped strawberries to keep the chocolate coating perfectly intact and crisp.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries work best because frozen ones release excess moisture that can make the brownies soggy and cause the chocolate coating to seize. If frozen is all you have, thaw and pat them dry thoroughly before dipping.
Is it possible to make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend made for baking, and you’ll still get deliciously fudgy brownies. Just check your cocoa powder and chocolate for gluten additives.
Can I use milk chocolate instead of semisweet chocolate?
Absolutely! Milk chocolate will create a sweeter, creamier chocolate coating on your strawberries, which complements the slightly bitter cocoa brownie base nicely. Adjust sugar if needed for balance.
How do I store the chocolate-covered strawberries if not serving immediately?
Place the dipped strawberries in a single layer on a parchment-lined tray and chill in the fridge until set, then store loosely covered in the fridge for up to 24 hours. Longer storage can cause the strawberries to become soft and the chocolate to bloom.
Can I double this Chocolate-Covered Strawberry Brownies Recipe?
Yes, doubling is easy—just use a larger baking pan or bake in two pans to maintain the right thickness and baking time. Make sure to adjust the oven rack positions for even cooking.
Final Thoughts
Making this Chocolate-Covered Strawberry Brownies Recipe truly feels like a special occasion every time. The combination of rich, fudgy brownies and fresh chocolate-dipped strawberries is utterly irresistible and surprisingly simple to prepare. I can’t wait for you to try this recipe and share it with your favorite people—the smiles and satisfied sighs are absolutely guaranteed.
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Description
Deliciously rich chocolate brownies topped with luscious chocolate-covered strawberry slices, perfect for a decadent dessert or special occasion treat.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Chocolate-Covered Strawberries
- 6–8 fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar together until the mixture is smooth and glossy, ensuring the sugar is well incorporated.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract into the butter-sugar mixture until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until evenly mixed.
- Mix Dry into Wet: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Incorporate the semisweet chocolate chips into the batter evenly without overworking the mixture.
- Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly to the edges. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan for best results.
- Prepare Chocolate Ganache: While brownies cool, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the chopped semisweet chocolate, stirring continuously until the mixture is smooth and glossy.
- Dip Strawberry Slices: Dip each hulled and sliced strawberry piece into the melted chocolate ganache, then place them on a parchment-lined plate to set and harden slightly.
- Assemble the Brownies: Once brownies have cooled completely, cut them into 12 squares. Top each brownie square with a chocolate-covered strawberry slice for a beautiful and indulgent garnish.
- Serve and Enjoy: Serve your chocolate-covered strawberry brownies at room temperature and enjoy this delightful combination of rich brownie and fruity chocolate-covered fresh strawberries.
Notes
- Ensure brownies are completely cooled before topping to prevent melting the chocolate-covered strawberries.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
- For easier slicing, chill the brownies briefly before cutting into squares.
- Use fresh, ripe strawberries for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
