Chocolate Covered Strawberry Brownies are a delicious blend of rich, fudgy brownies topped with sweet, juicy strawberries and a smooth chocolate coating. They combine the best of both worlds: the deep chocolate flavor of the brownies and the fresh, fruity pop of strawberries. The chocolate drizzle over the strawberries adds an extra touch of indulgence that makes these brownies feel special.
I love making these brownies when I want a dessert that feels a little fancy without a lot of fuss. The strawberries add a nice freshness that balances the sweetness, and the chocolate coating on top makes them look like a treat you’d find at a bakery. One helpful tip I’ve learned is to use ripe but firm strawberries so they hold up well and give the brownies a nice texture contrast.
These brownies are perfect for sharing at parties or as a sweet surprise in lunchboxes. I like to serve them slightly chilled because it helps the chocolate set nicely and makes the strawberries even more refreshing. Whenever I bring a batch to a gathering, they disappear quickly — everyone loves the mix of chocolate and strawberry in one bite!
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and moisture. If needed, you can swap in coconut oil for a dairy-free option, but the flavor will change slightly.
Cocoa Powder: Use unsweetened to control sweetness and deepen the chocolate flavor. Dutch-processed cocoa works well too and makes a milder taste.
Chocolate Chips: Semisweet or dark chocolate works best for balance. For a sweeter twist, swap for milk chocolate, or use vegan chocolate chips to keep it dairy-free.
Heavy Cream: For the ganache, heavy cream makes it silky and smooth. Coconut cream is a great substitute if you need a dairy-free or vegan choice.
Strawberries: Pick ripe but firm strawberries to avoid soggy brownies. You can use fresh raspberries or cherries if strawberries aren’t in season.
How Do You Make the Perfect Ganache for Topping?
The ganache is key to smooth, shiny topping that holds the strawberries well. Here’s how to do it right:
- Heat the cream just until it simmers – don’t let it boil, or it might separate.
- Pour cream over chocolate chips and let it sit for 2 minutes. This melts the chocolate gently.
- Stir slowly until it’s silky and fully blended, then add vanilla for extra flavor.
- If it thickens too fast, warm gently again to loosen it before spreading.
This gentle melting method helps ganache glide smoothly over your brownies and sets up nicely when chilled.
Equipment You’ll Need
- 8×8-inch baking pan – I find it the perfect size for even baking and easy cutting.
- Mixing bowls – for mixing the batter and the ganache without mess.
- Microwave-safe bowl – makes melting butter and chocolate chips quick and simple.
- Whisk or spatula – helps blend the ganache smoothly and spread it easily over the brownies.
- Parchment paper – prevents sticking and makes cleanup a breeze.
- Knife or pizza cutter – for cleanly slicing the brownies into squares.
Flavor Variations & Add-Ins
- Use milk chocolate or white chocolate chips instead of dark for a sweeter finish.
- Add chopped nuts like walnuts or almonds for extra crunch and flavor.
- Stir in a teaspoon of peppermint extract or espresso powder for a different taste twist.
- Layer thinly sliced bananas or blueberries with the strawberries for more fruit variety.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (about 90g) semisweet or dark chocolate chips
For the Ganache Topping:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (about 85g) semisweet or dark chocolate chips
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, hulled and sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow another hour in the fridge for the ganache to set before serving. So, overall, plan for about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Brownies:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. In a microwave-safe bowl, melt the butter fully, then stir in the sugar until blended. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet, stirring just until combined. Fold in half of the chocolate chips. Pour the batter into your prepared pan and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely in the pan.
2. Make and Spread the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from heat and pour over the remaining chocolate chips placed in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy. Stir in the vanilla extract.
Pour the ganache evenly over the cooled brownies and use a spatula to spread it smoothly.
3. Add Strawberries and Chill:
Arrange the sliced strawberries across the ganache layer. If you like, drizzle melted chocolate over the strawberries for a decorative touch. Refrigerate the brownies for at least 1 hour to let the ganache set well.
Once set, cut into squares and enjoy your fresh, chocolate-covered strawberry brownies!
Can I Use Frozen Strawberries for This Recipe?
It’s best to use fresh strawberries because frozen ones release extra moisture, which can make the brownies soggy. If you must use frozen, fully thaw and pat them dry before adding on top.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The ganache topping keeps best when chilled. Bring to room temperature for a few minutes before serving for the best flavor.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake and cool the brownies, then make the ganache and assemble with strawberries a few hours before serving. Just keep them refrigerated until ready to enjoy.
What Can I Substitute for Heavy Cream in the Ganache?
You can use coconut cream or full-fat canned coconut milk as a dairy-free alternative. Heat it the same way and mix with chocolate chips for a smooth ganache.