A Warm, Decadent Treat: Chocolate-Covered Strawberry Brownies

Imagine opening your oven to a warm, chocolatey aroma that wraps around you like a cozy blanket. These Chocolate-Covered Strawberry Brownies deliver that comforting, heady scent of cocoa and butter, followed by the first bite: a fudgy, slightly crackled top giving way to a dense, moist interior studded with bursts of fresh strawberry and finished with a glossy chocolate ganache. The contrast of juicy berry and rich chocolate is both playful and sophisticated — bright, tart strawberry notes balancing the deep, bittersweet cocoa.

This recipe is perfect for intimate dessert moments (think date nights or holiday gatherings), celebratory brunches, or those quiet afternoons when you want to bake something that feels indulgent but approachable. If you love fruit-forward twists on classic bars, you’ll appreciate how strawberries lift the brownies without making them overly sweet — a fresh partner to serious chocolate. For another fruity, fresh companion recipe idea, try this take on avocado-strawberry salsa tucked into a summer menu: bright avocado-strawberry mango salsa.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes (including cooling)
• Servings: 12 square pieces
• Difficulty Level: Easy — great for beginner to intermediate bakers

Nutrition Highlights

Estimated nutrition per serving (1 of 12 squares). Values are approximate and rounded; calculated using standard nutrient data from USDA FoodData Central and common nutrition databases.

• Calories: ~450 kcal
• Protein: ~5 g
• Carbohydrates: ~54 g (of which sugars ~36 g)
• Fat: ~26 g (saturated fat ~14 g)
• Fiber: ~3 g
• Sodium: ~90 mg

Notes: These brownies are a rich dessert with a higher calorie and fat profile due to butter, chocolate, and cream. For authoritative guidance on portion control and daily nutrition targets, consult resources such as the USDA or your healthcare provider.

Why You’ll Love It

• Bold flavor contrast: deep, cocoa-forward brownies paired with bright, fresh strawberries create a balanced bite.
• Crowd-pleaser: looks elegant yet is easy to make — ideal for potlucks, Valentine’s Day, or dessert plates at dinner parties.
• Comfort with a twist: it hits classic brownie cravings while offering a refreshing fruit element, making it memorable and shareable.
• Simple technique: no tempering, no special equipment — the ganache is foolproof and the brownie batter comes together quickly.

How to Make Chocolate-Covered Strawberry Brownies

Ingredients

• 1 cup (227 g) unsalted butter
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (about 150 g) fresh strawberries, hulled and sliced
• 1 cup (170 g) chocolate chips (semi-sweet or dark)
• 1/2 cup (120 ml) heavy cream

Optional ingredients and substitutions

• Swap 1/2 cup of sugar for brown sugar for a deeper caramel note.
• Use vegan butter, flax eggs, and plant-based chocolate chips to make a vegan version (see Variations).
• For extra texture, fold in 1/2 cup chopped toasted walnuts or pecans.
• Use Dutch-process cocoa for a smoother, slightly mellower chocolate flavor.

Method (step-by-step)

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan (line with parchment for easy removal).
2. In a microwave-safe bowl, melt the butter until just melted. Stir in the sugar while slightly warm. Add the eggs and vanilla, whisking until well combined and glossy.
3. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined — avoid overmixing to keep brownies tender.
4. Pour the brownie batter into the prepared pan and smooth the top with a spatula.
5. Bake in the preheated oven for 20–25 minutes. A toothpick inserted into the center should come out with moist crumbs (not raw batter) for fudgy brownies.
6. While the brownies bake, make the ganache: heat the heavy cream until just below boiling (small bubbles appear at the edges), then pour it over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then gently stir until smooth and glossy.
7. Allow the brownies to cool on a wire rack until just warm to the touch (this helps the ganache set without the strawberries wilting). Arrange the sliced strawberries over the top in a single layer. Drizzle the ganache evenly over the strawberries and brownies.
8. Let the tray set at room temperature for about 30 minutes or refrigerate briefly (10–15 minutes) until the ganache firms up. Slice into 12 squares and serve.

Practical tips

• Avoid overmixing the batter; vigorous mixing incorporates air and can lead to cakier brownies.
• Check doneness at 20 minutes; ovens vary — better to slightly underbake for fudginess.
• Use room-temperature eggs for better emulsion and texture.
• If strawberries are juicy, pat dry to avoid soggy brownies. For a glossy finish, add ganache after strawberries are placed.

Best Pairings

• Serve warm with a scoop of vanilla bean ice cream or a dollop of mascarpone for contrast.
• Pair with a strong coffee (espresso or cold brew) or a rich dessert wine like tawny port.
• For a brunch twist, place a warm square alongside a fruit salad and sparkling tea. See a bright, complementary fruit salsa idea here: avocado-strawberry mango salsa.
• Presentation tip: dust with a light sprinkle of cocoa or powdered sugar, and garnish with a small whole strawberry per square for visual appeal.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days (ganache may soften in warm environments).
• Refrigeration: Keep in an airtight container for 4–5 days. Bring to room temperature before serving for best texture.
• Freezer: Individually wrap squares in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and finish at room temperature.

Expert Tips

• Chocolate choice matters: choose a good-quality semi-sweet or dark chocolate (60–70% cacao) for the ganache to avoid overly sweet results.
• Don’t skip the cooling step: placing strawberries on piping-hot brownies will cause them to release juice and make the top soggy.
• For even slices, chill briefly then use a sharp knife warmed under hot water (wiped dry) between cuts for clean edges.
• Textural cue: a slightly crackled top and moist interior indicates perfect brownies — fully dry crumbs mean overbaked.

Creative Twists

• Vegan version: use 1 cup melted vegan butter or coconut oil, 4 flax eggs (4 tbsp ground flax + 12 tbsp water, chilled), vegan chocolate chips, and a plant-based cream alternative (coconut cream) for the ganache.
• Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking flour blend; add 1/4 tsp xanthan gum if your blend lacks binding.
• Boozy ganache: stir 1–2 tablespoons of orange liqueur (e.g., Grand Marnier) or dark rum into the ganache for adult-friendly depth.
• Nutty strawberry swirl: fold in 1/2 cup toasted hazelnuts or almond pieces into the batter for crunch and a praline-like contrast.

Recipe Q&A

Q: Can I use frozen strawberries?
A: Fresh is best for texture and appearance. If using frozen, thaw and drain thoroughly, then pat dry to avoid excess moisture.

Q: My brownies came out cakey — what went wrong?
A: You likely overmixed the batter or overbaked. Mix until just combined and check for doneness early; for fudgy brownies, remove with moist crumbs on a toothpick.

Q: How can I make the ganache firmer?
A: Use a higher chocolate-to-cream ratio (add 1/4 cup more chocolate) or chill the brownies briefly after spreading ganache.

Q: Want a lighter dessert?
A: Cut smaller portions and serve with fresh berries and plain Greek yogurt to balance richness.

Conclusion

These Chocolate-Covered Strawberry Brownies strike a lovely balance between rich chocolate and bright, fresh fruit — straightforward to make yet impressive to serve. Try the recipe, experiment with one of the suggested variations, and share your photos and notes so others can bake along. For an alternative approach and more inspiration for chocolate-and-strawberry desserts, see this version from Simply Happy Foodie’s Chocolate Covered Strawberry Brownies and another delicious take at If You Give a Blonde a Kitchen’s Chocolate-Covered Strawberry Brownies.

Chocolate-Covered Strawberry Brownies

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• Author: recipechangegmail-com
• Total Time: 40 minutes
• Yield: 12 square pieces 1x
• Diet: Vegetarian

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Description

Decadent brownies topped with fresh strawberries and glossy chocolate ganache, creating a delightful contrast of flavors.

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Ingredients

Scale 1x2x3x

• 1 cup (227 g) unsalted butter
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (about 150 g) fresh strawberries, hulled and sliced
• 1 cup (170 g) chocolate chips (semi-sweet or dark)
• 1/2 cup (120 ml) heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan (line with parchment for easy removal).
2. In a microwave-safe bowl, melt the butter until just melted. Stir in the sugar while slightly warm. Add the eggs and vanilla, whisking until well combined and glossy.
3. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined — avoid overmixing to keep brownies tender.
4. Pour the brownie batter into the prepared pan and smooth the top with a spatula.
5. Bake in the preheated oven for 20–25 minutes. A toothpick inserted into the center should come out with moist crumbs (not raw batter) for fudgy brownies.
6. While the brownies bake, make the ganache: heat the heavy cream until just below boiling (small bubbles appear at the edges), then pour it over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then gently stir until smooth and glossy.
7. Allow the brownies to cool on a wire rack until just warm to the touch. Arrange the sliced strawberries over the top in a single layer. Drizzle the ganache evenly over the strawberries and brownies.
8. Let the tray set at room temperature for about 30 minutes or refrigerate briefly (10–15 minutes) until the ganache firms up. Slice into 12 squares and serve.

Notes

These brownies are a rich dessert with a higher calorie and fat profile due to butter, chocolate, and cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 450
• Sugar: 36g
• Sodium: 90mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg