I love creating desserts that blend rich chocolate with fresh, vibrant flavors. These Chocolate Covered Strawberry Brownies are a perfect example of that harmony. The fudgy texture of the brownies pairs beautifully with the juicy sweetness of strawberries, all topped with a luscious chocolate coating. They’re indulgent, elegant, and surprisingly easy to make.
Decadent Chocolate Meets Fresh Strawberries
Brownies are already a classic favorite, but adding strawberries and a silky chocolate topping elevates them to a whole new level. The contrast between the dense, chocolatey base and the fresh, slightly tart strawberries makes every bite an absolute treat. The final layer of glossy chocolate seals in the flavors, creating a visually stunning dessert that’s perfect for special occasions or whenever a chocolate craving strikes.
Whether you’re making them for Valentine’s Day, a family gathering, or just a personal indulgence, these brownies are guaranteed to impress. Best of all, they come together with simple ingredients, making them accessible for both beginner and experienced bakers.
Ingredients for Chocolate Covered Strawberry Brownies
To achieve the perfect balance of rich chocolate and fresh strawberry flavor, you’ll need high-quality ingredients. Here’s what you’ll need:
For the Brownie Base:
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1 cup unsalted butter, melted
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1 ½ cups granulated sugar
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¾ cup brown sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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¾ cup unsweetened cocoa powder
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½ teaspoon salt
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½ teaspoon baking powder
For the Strawberry Layer:
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1 ½ cups fresh strawberries, hulled and sliced
For the Chocolate Coating:
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1 ½ cups semi-sweet chocolate chips
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1 tablespoon coconut oil or butter
How to Make Chocolate Covered Strawberry Brownies
Creating these brownies is a step-by-step process that results in a decadent, layered dessert.
Step 1: Prepare the Brownie Batter
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can affect the fudgy texture.
Step 2: Bake the Brownies
Pour the brownie batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them soft and fudgy.
Remove the brownies from the oven and let them cool completely in the pan.
Step 3: Add the Strawberry Layer
Once the brownies have cooled, arrange the sliced strawberries evenly over the top, covering the surface completely. This fresh layer adds a burst of natural sweetness and a beautiful contrast to the rich chocolate base.
Step 4: Make the Chocolate Coating
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or butter). Heat in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Step 5: Cover and Set
Pour the melted chocolate over the strawberries, spreading it out evenly to cover the fruit completely. Place the brownies in the refrigerator for about 30 minutes or until the chocolate sets.
Once firm, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve.
How Long to Bake Brownies
The key to achieving the perfect brownie texture is baking them just right. Overbaking can lead to dry brownies, while underbaking may leave them too gooey. Here’s a general guideline for baking times:
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Fudgy Brownies – Bake for 25 minutes at 350°F (175°C). A toothpick inserted in the center should come out with a few moist crumbs.
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Chewier Brownies – Bake for about 30 minutes to allow the edges to set while keeping the center soft.
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Cakey Brownies – Extend baking time to 35 minutes for a slightly firmer texture.
Always let brownies cool completely before adding toppings to ensure the structure remains intact.
How to Store Leftovers
If you have leftover Chocolate Covered Strawberry Brownies, proper storage will keep them fresh and delicious.
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Refrigerator – Store brownies in an airtight container in the fridge for up to 3 days. The chocolate topping will stay firm, and the strawberries will remain fresh.
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Freezer – For longer storage, freeze individual brownie squares in a single layer on a baking sheet. Once frozen, transfer them to an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
Tips for Perfect Chocolate Covered Strawberry Brownies
For the best results, follow these simple tips:
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Use Fresh, Firm Strawberries – Soft or overripe strawberries can release too much juice, affecting the texture of the brownies.
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Let the Brownies Cool Completely – Adding strawberries and melted chocolate to warm brownies can cause the chocolate to melt unevenly.
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Chill Before Slicing – Refrigerating the brownies after adding the chocolate layer ensures clean, sharp slices.
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Experiment with Toppings – Sprinkle crushed nuts, shredded coconut, or white chocolate drizzle for added texture and flavor
Chocolate Covered Strawberry Brownies
- Total Time: 40 minutes
- Yield: 9-12 brownies 1x
Description
These rich and fudgy Chocolate Covered Strawberry Brownies combine classic chocolate brownies with fresh strawberries and a silky chocolate coating. They’re perfect for special occasions or as a decadent treat for chocolate lovers.
Ingredients
For the Brownies:
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1/2 cup (115g) unsalted butter, melted
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup (40g) unsweetened cocoa powder
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1/2 cup (65g) all-purpose flour
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1/4 tsp salt
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1/4 tsp baking powder
For the Toppings:
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1 1/2 cups (about 12) fresh strawberries, hulled and halved
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1 1/2 cups (270g) semi-sweet chocolate chips
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1 tbsp coconut oil (or butter)
Instructions
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Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
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Make the brownie batter by whisking melted butter and sugar until combined. Add eggs and vanilla, then mix well.
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Sift in cocoa powder, flour, salt, and baking powder. Stir gently until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the brownies completely before adding the toppings.
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Arrange the strawberry halves evenly over the cooled brownies.
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Melt the chocolate with coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth.
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Pour the melted chocolate over the strawberries, spreading it evenly to cover them completely.
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Chill the brownies in the refrigerator for at least 30 minutes until the chocolate sets.
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Slice into squares and serve.
Notes
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Let the brownies sit at room temperature for 5 minutes before slicing to prevent the chocolate from cracking.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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For a decorative touch, drizzle with white chocolate or sprinkle with chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh ones?
Fresh strawberries work best for this recipe since they maintain their texture and don’t release excess moisture. Frozen strawberries tend to become too soft and watery when thawed, which can affect the brownies’ consistency.
2. How do I prevent the chocolate layer from cracking when slicing?
To get clean slices without cracking the chocolate, let the brownies sit at room temperature for about 5 minutes before cutting. Use a sharp knife, and warm it slightly by running it under hot water and drying it off before slicing.
3. Can I make these brownies ahead of time?
Yes, you can bake the brownies a day in advance and store them in the refrigerator. However, for the freshest results, add the strawberry and chocolate layers on the day you plan to serve them.
4. What can I use instead of coconut oil in the chocolate coating?
If you don’t have coconut oil, you can use butter or vegetable oil to help smooth out the melted chocolate and give it a glossy finish.