Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies are rich, fudgy, and the ultimate combination of fudgy chocolate and fresh berries. Perfect for Valentine’s Day or when you want to impress with a bakery quality dessert.

Why You’ll Love This Recipe

Rich, fudgy, and layered with sweet strawberry flavor in every bite. A moist chocolate brownie base is topped with fresh strawberries and silky chocolate coating for the perfect dessert combination. Decadent yet easy to make, they’re ideal for parties, holidays, or whenever a chocolate craving hits.

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Ingredient List

For the Brownies:

• 1 cup (2 sticks) unsalted butter
• 8 ounces semisweet chocolate, chopped
• 1½ cups granulated sugar
• ¾ cup light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt

For the Strawberry Layer:

• 1½–2 cups fresh strawberries, sliced thin
• 2 tablespoons granulated sugar (optional, for macerating)

For the Chocolate Topping:

• 8 ounces semisweet or dark chocolate (chips or chopped)
• 2–3 tablespoons heavy cream or milk (for ganache)
• Optional: extra sliced strawberries for garnish

Friendly Notes:

• Butter: I always use unsalted so I can control the salt level, but salted works in a pinch—just skip the added salt.
• Chocolate: Use good quality! I love Ghirardelli or Guittard. The better the chocolate, the better your brownies.
• Strawberries: Fresh is best here. Frozen will release too much water.
• Heavy cream: Whole milk works too, but heavy cream makes a richer ganache.

Why These Ingredients Work

Butter + Chopped Chocolate: This combo creates those signature fudgy brownies. Melting them together gives you a smooth, rich base that’s way better than using just cocoa powder alone.

Two Sugars: Granulated sugar adds sweetness, while brown sugar brings moisture and that subtle caramel flavor. Together, they make brownies that stay soft and chewy.

Four Eggs: They provide structure and that beautiful shiny, crackly top we all love on brownies.

Fresh Strawberries: The juicy fruit creates pockets of brightness that cut through all that richness. Macerating them with sugar draws out their juices and intensifies their flavor.

Chocolate Ganache: Just two ingredients—chocolate and cream—create that bakery-style glossy finish that screams “special occasion.”

Essential Tools and Equipment

• 9×13-inch baking pan
• Parchment paper (for easy removal and cleanup!)
• Heatproof bowl for melting chocolate
• Whisk and rubber spatula
• Small saucepan or microwave-safe bowl for ganache
• Sharp knife for slicing strawberries
• Toothpick for testing doneness

How To Make Chocolate Covered Strawberry Brownies

Prepare the Strawberries

Wash and dry your strawberries thoroughly—any excess water will make your brownies soggy, and we don’t want that! Slice them nice and thin, about ¼-inch thick.

Make the Brownie Batter

Preheat your oven to 350°F (175°C) and line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. This makes lifting the brownies out SO much easier later. Trust me on this one!

Set up a double boiler by placing a heatproof bowl over a pot of simmering water (make sure the bottom doesn’t touch the water), or just use your microwave in 30-second bursts. Add the butter and chopped chocolate, stirring until everything melts into a smooth, glossy mixture. Remove from heat and let it cool slightly—you don’t want to scramble those eggs in the next step!

Whisk in both the granulated sugar and brown sugar until well combined. The mixture will look thick and a bit grainy, and that’s perfectly fine. Add the eggs one at a time, whisking well after each addition. The batter should look smooth and shiny now. Stir in that vanilla extract—it smells heavenly at this point!

Sift the flour, cocoa powder, and salt directly into your chocolate mixture. This step prevents lumps and makes your brownies extra smooth. Now here’s the important part: gently fold everything together with a rubber spatula just until you don’t see any more flour streaks. Do NOT overmix! Overmixing develops the gluten and gives you cakey brownies instead of fudgy ones, and we’re after fudgy here.

Assemble the Brownies

Spread half of your brownie batter into the prepared pan in an even layer. Use an offset spatula or the back of a spoon to smooth it out. Now comes the fun part—arrange those beautiful macerated strawberry slices over the batter in an even layer. Don’t worry if a little juice gets in there; it adds flavor!

Dollop the remaining brownie batter over the strawberries. This part takes a little patience—gently spread it to cover the strawberries as much as possible. Some strawberries might peek through, and that’s totally okay! They’ll sink down a bit as they bake.

Bake to Perfection

Pop the pan into your preheated 350°F (175°C) oven and bake for 30–35 minutes. You’re looking for edges that are set and pulling slightly away from the pan, but the center should still have a little jiggle. Insert a toothpick into the center—it should come out with a few moist crumbs clinging to it, NOT wet batter, but also NOT completely clean. That’s your sweet spot for fudgy brownies.

Let the brownies cool in the pan for at least 30 minutes. I know it’s torture to wait, but this cooling time is crucial. If you try to cut them warm, they’ll fall apart. Plus, you need them cool before adding the ganache!

Add the Chocolate Topping

In a small bowl or saucepan, heat the heavy cream until it’s just starting to simmer—you’ll see tiny bubbles around the edges. Pour it over your chopped chocolate and let it sit undisturbed for 1–2 minutes. This gives the chocolate time to melt. Then stir gently until everything comes together into a smooth, glossy ganache. If it seems too thick, add a splash more cream.

Pour or spread the ganache over your cooled brownies, using an offset spatula to get it nice and even. Top with extra fresh strawberry slices if you want them to look extra pretty (and you do—they’re gorgeous!).

Pop the whole pan into the fridge for 15–30 minutes to let that ganache set up. Once it’s firm, lift the brownies out using the parchment overhang, and cut into 12–15 squares.

You Must Know

The brownies MUST cool completely before you add the ganache. I learned this the hard way when my first batch had ganache that just melted right into the brownies and made them soggy. Room temperature brownies = perfect ganache that sets beautifully on top.

Don’t overbake! Fudgy brownies should still look slightly underdone in the center when you pull them out. They’ll continue cooking as they cool in the hot pan. If you wait until they look completely done, you’ll end up with dry, cakey brownies.

Personal Secret: I always use a light hand when spreading that top layer of batter over the strawberries. Instead of pressing down, I dollop small spoonfuls all over and then very gently connect them with my spatula.

Pro Tips & Cooking Hacks

• Use room temperature eggs. They incorporate much more smoothly into the batter and help create that shiny top.
• Line your pan with parchment, not just greasing it. The overhang acts as handles to lift the whole brownie slab out cleanly—no mangled corner pieces!
• Chop your chocolate into different sizes. Some small pieces melt completely, while larger chunks create those amazing melty pockets.
• Pat your strawberries dry after macerating. Too much liquid can make the brownies soggy around the fruit layer.
• For cleaner cuts, wipe your knife between slices and use a sharp chef’s knife, not a serrated one.

Flavor Variations / Suggestions

White Chocolate Lover? Swap the semisweet chocolate in the ganache for white chocolate. It looks stunning against the red strawberries!

Extra Strawberry Punch: Add ½ teaspoon of strawberry extract to the brownie batter along with the vanilla.

Mint Chocolate Version: Add ½ teaspoon peppermint extract to the brownie batter and use dark chocolate for the ganache.

Raspberry Twist: Use raspberries instead of strawberries for a more tart flavor profile.

Boozy Brownies: Add 1 tablespoon of Grand Marnier or Chambord to the ganache for an adult version.

Make It Nutty: Fold in ½ cup of chopped toasted hazelnuts or almonds into the batter before assembling.

Make-Ahead Options

These brownies are actually better the next day after all the flavors have melded together! Here’s how to plan ahead:

Day Before: Make the brownies completely, including the ganache topping. Cover tightly and refrigerate. Let them come to room temperature for 20–30 minutes before serving.

Batter Only: You can make the brownie batter up to 1 day ahead. Cover tightly and refrigerate, then bring to room temperature before assembling and baking.

Freezing: These freeze beautifully! Cut into squares, wrap each one individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours.

The strawberries: I don’t recommend adding fresh strawberries to the freezer version. Instead, freeze the brownies plain and add the ganache and fresh strawberry garnish after thawing.

Recipe Notes & Baker’s Tips

• Strawberry moisture varies depending on the season and variety. If your strawberries seem super juicy even after patting dry, you can lightly dust them with a tablespoon of flour before layering. This absorbs excess moisture.
• The brownie layer will seem thin when you spread half the batter into the pan—that’s normal! It rises as it bakes.
• Dark chocolate vs. semisweet for the ganache: Dark chocolate (60-70% cacao) will give you a less sweet, more sophisticated flavor. Semisweet is sweeter and more crowd-pleasing.
• Ganache too thick? Heat it for 5-10 seconds in the microwave and stir. Too thin? Let it sit at room temperature for a few minutes to thicken up.

Serving Suggestions

These chocolate covered strawberry brownies are rich enough to stand alone, but here are some ways to make them even more special:

• A la mode: Serve warm with vanilla ice cream or strawberry ice cream melting over the top
• Whipped cream: A dollop of freshly whipped cream adds a lovely light contrast
• Coffee pairing: These are INCREDIBLE with a hot cup of coffee or espresso
• Champagne dessert: Serve with a glass of bubbly for an elegant Valentine’s Day treat
• Garnish game: Dust with powdered sugar, add a mint leaf, or drizzle with white chocolate
• Party presentation: Cut into small bite-sized pieces and serve on a pretty platter

When to serve: Perfect for Valentine’s Day, anniversaries, birthday parties, bridal showers, Mother’s Day, or just because it’s Tuesday and you deserve something special!

How to Store Your Chocolate Covered Strawberry Brownies

Room Temperature: These are best stored in the refrigerator due to the fresh strawberries, but if you’re serving them the same day, they can sit covered at room temperature for up to 4 hours.

Refrigerator: Store in an airtight container or cover the pan tightly with plastic wrap. They’ll keep for 4–5 days in the fridge. The ganache may firm up, so let them sit at room temperature for 15–20 minutes before serving for the best texture.

Freezer: Wrap individual brownies in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for 2–3 hours at room temperature.

Reheating: For a warm brownie experience, microwave individual pieces for 10–15 seconds. The ganache will soften and get melty—so good! You can also warm them in a 300°F oven for 5–7 minutes.

Allergy Information

Contains:

• Dairy (butter, heavy cream)
• Eggs
• Gluten (all-purpose flour)
• Soy (may be present in chocolate)

Substitution Suggestions:

Dairy-Free: Use vegan butter and coconut cream in place of heavy cream for the ganache. Choose dairy-free chocolate chips.

Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your cocoa powder is certified gluten-free.

Egg-Free: This one’s tricky since eggs provide so much structure in brownies, but you can try using 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit 5 minutes). The texture will be different but still delicious.

Nut Allergies: This recipe is naturally nut-free! Just make sure your chocolate doesn’t have “may contain” warnings if you have severe allergies.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

I really don’t recommend it for this recipe. Frozen strawberries release way too much water as they thaw and bake, which will make your brownies soggy and the layers might separate. Fresh strawberries are key here! If you absolutely must, thaw them completely, drain thoroughly, and pat super dry with paper towels—but I still can’t promise perfect results.

My brownies are cakey instead of fudgy. What happened?

This usually comes down to one of two things: overmixing the batter after adding the flour (which develops gluten), or overbaking. Make sure you fold just until the flour disappears, and pull those brownies when they still look slightly underdone in the center. They’ll finish cooking as they cool!

Can I skip the ganache topping?

Of course! The brownies are delicious on their own. You could dust them with powdered sugar instead, or just serve them plain. But honestly, that ganache takes them from “yum” to “OH MY GOODNESS” territory, so I highly recommend it!

Do I have to macerate the strawberries?

Nope, it’s totally optional! Macerating just intensifies the strawberry flavor and draws out the juices. If you’re short on time, skip this step and just slice your strawberries thin and layer them in. They’ll still be delicious!

Can I make these in an 8×8 pan instead?

You can, but they’ll be VERY thick brownies! I’d reduce the baking time by about 5 minutes and watch them carefully. Alternatively, you could make 2/3 of the recipe and bake it in an 8×8 for more normally-sized brownies. A 9×9 pan would be a better fit for the full recipe.

Why did my ganache turn out grainy?

This usually happens if the chocolate or cream was too hot, or if water got into the mixture. Make sure you’re using chocolate without any moisture on it, and heat the cream just until it simmers—not boiling. Stir gently and patiently. If it does seize up, try whisking in a teaspoon of warm water to smooth it out.

Tried this recipe? I’d love to hear about it! Leave a comment and rating below and let me know how your chocolate covered strawberry brownies turned out. Did you make any fun variations?