Chocolate Covered Strawberry Brownies are a sweet treat that combines rich, fudgy brownies with the fresh, juicy taste of strawberries dipped in chocolate. These brownies have a perfect mix of chewy chocolate goodness with a little fruity surprise on top that makes every bite special.
I love making these for gatherings because they always steal the show. The strawberries on top give a nice fresh pop to the dense brownie, and the chocolate coating adds an extra layer of creamy yum. I usually choose ripe, sweet strawberries to make sure every bite feels like a little celebration.
One of my favorite ways to enjoy these brownies is chilled, straight from the fridge. It helps the chocolate cover stay nice and firm, while the brownie stays rich and soft. They’re great to bring along for picnics or as a simple, yet special, dessert after dinner with friends and family.
Key Ingredients & Substitutions
Butter: Melted butter adds richness and a moist texture. If you want a dairy-free version, melted coconut oil works well too and adds a subtle flavor twist.
Strawberries: Fresh, ripe strawberries are key for sweetness and juiciness. If fresh ones are not in season, you can use frozen strawberries, but drain them well to avoid too much moisture.
Chocolate: Semi-sweet chocolate pieces or chips melt smoothly for drizzling. Dark chocolate can be used for a richer taste, or milk chocolate if you prefer something sweeter.
Flour & Cocoa: All-purpose flour and unsweetened cocoa powder create that perfect fudgy brownie base. For gluten-free, try a gluten-free flour blend with a little xanthan gum added.
How Do I Keep Brownies Fudgy and Not Dry?
The trick to fudgy brownies is not to overbake them. Here’s what I do:
- Set your oven to 350°F and bake just until a toothpick inserted comes out with a few moist crumbs, but not wet batter.
- Don’t overmix the batter; stir just until dry ingredients combine to keep the texture dense and soft.
- Cool the brownies completely before cutting so they set perfectly and hold together well.
This way, every bite stays moist and chewy instead of cakey or dry.
Equipment You’ll Need
- 8×8 inch (20×20 cm) baking pan – I like this size because it’s perfect for a good thickness and easy to cut into squares.
- Parchment paper – makes it easy to lift out and cut the brownies without sticking.
- Mixing bowls – for mixing the batter and melting the chocolate.
- Microwave-safe bowl or double boiler – I use this to melt the chocolate smoothly without burning.
- Whisk or spatula – helps combine ingredients and spread batter evenly.
- Cooling rack – for cooling the brownies completely before adding the chocolate drizzle.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different berry flavor that pairs well with chocolate.
- Mix in chopped nuts like walnuts or pecans for crunch and extra flavor.
- Add a pinch of cinnamon or espresso powder to the brownie batter for a subtle spicy or coffee note.
- Use white or dark chocolate for the drizzle to switch up the look and taste of the topping.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Topping:
- 1 cup fresh strawberries, hulled and sliced
- 4 oz (115g) semi-sweet chocolate, chopped or chocolate chips
- Optional: 1 tsp coconut oil or vegetable oil (to thin chocolate for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, plus cooling and chocolate setting time. Plan for approximately 1 hour total from start to finish, so the brownies have time to cool and the chocolate drizzle can set nicely.
Step-by-Step Instructions:
1. Prepare and Preheat:
Set your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper for easy removal.
2. Make the Brownie Batter:
In a medium bowl, stir together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined—avoid overmixing.
3. Assemble for Baking:
Pour the brownie batter evenly into your prepared pan. Spread it out smoothly. Arrange the sliced strawberries evenly on top, pressing them gently so they stick into the batter and won’t fall off after baking.
4. Bake the Brownies:
Bake for 20 to 25 minutes. To check if they’re done, insert a toothpick in the center—it should come out mostly clean but still with a few moist crumbs for perfect fudginess. Do not overbake!
5. Cool Completely:
Let the brownies cool fully in the pan on a wire rack. This step is important so they set well before adding the chocolate drizzle.
6. Prepare the Chocolate Drizzle:
While the brownies cool, melt the semi-sweet chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring after each until smooth. Optionally, add 1 teaspoon of coconut or vegetable oil to thin the chocolate for easy drizzling.
7. Decorate and Serve:
Drizzle the melted chocolate evenly over the cooled brownies and strawberries. Let the chocolate set at room temperature or pop the pan in the fridge for faster setting. Once set, cut into squares and enjoy your delicious chocolate covered strawberry brownies!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before placing on the batter. Too much moisture can make the brownies soggy, so pat them dry with paper towels first.
How Should I Store Leftover Brownies?
Store your brownies in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the fridge for up to 5 days. Let refrigerated brownies come to room temperature before serving for best texture.
Can I Make These Brownies Dairy-Free?
Absolutely! Substitute the butter with coconut oil or a dairy-free margarine, and use dairy-free chocolate for the drizzle. This swap keeps the brownies rich and delicious without dairy.
Is It Okay to Use a Different Pan Size?
Yes, but keep in mind that the thickness and baking time may change. If using a larger pan, your brownies will be thinner and may bake faster—check doneness a few minutes early. For a smaller pan, bake a little longer to ensure they’re fully cooked.