Description
These Chocolate Covered Strawberry Brownies are the ultimate combination of fudgy chocolate and fresh berries. Perfect for Valentine’s Day or any time you want something extra special!
Ingredients
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
Instructions
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.
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.
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.
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!
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes +Cooling Time: 30 minutes Chill Time: 15–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American