Name: Chocolate Covered Strawberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1 cup fresh strawberries, sliced; 1/2 cup semi-sweet chocolate chips; 1 tablespoon coconut oil (or butter) for the chocolate drizzle

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A decadent combination of fudgy brownies topped with a layer of fresh strawberries and a luscious chocolate drizzle—perfect for any special occasion or a sweet treat to enjoy with loved ones.

Why You'll Love This Recipe

These Chocolate Covered Strawberry Brownies combine the best of both worlds: rich, fudgy chocolate brownies and fresh, juicy strawberries. The classic pairing of chocolate and strawberries is elevated in this easy-to-make dessert that looks as impressive as it tastes. The contrast between the dense brownies, fresh fruit, and smooth chocolate drizzle creates a multi-dimensional treat that's perfect for anniversaries, birthdays, or anytime you're craving something special. Even better, these brownies come together quickly with simple ingredients you likely already have in your pantry.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides moisture and richness to the brownies, giving them that classic fudgy texture. Using melted butter rather than creamed butter contributes to the dense, chocolatey profile of these brownies.

Granulated sugar sweetens the brownies and helps create that signature crackly top that brownies are known for. The sugar also works with the butter to keep the brownies moist.

Eggs act as a binding agent in the brownies while also adding structure, richness, and lift. They're essential for that perfect chewy texture that makes these brownies so irresistible.

Vanilla extract balances and enhances the chocolate flavor with its warm, aromatic quality. Though subtle, it provides depth to the overall flavor profile.

Unsweetened cocoa powder delivers intense chocolate flavor without adding additional sweetness. It's the primary source of chocolate flavor in the brownie base and gives these treats their deep, rich color.

All-purpose flour forms the structure of the brownies. The relatively small amount used here ensures these brownies remain fudgy rather than cakey.

Salt enhances all the flavors in the brownies and balances the sweetness. Never skip this ingredient, even in sweet recipes!

Baking powder provides just enough lift to keep these brownies from being too dense while still maintaining their fudgy texture.

Fresh strawberries bring a bright, juicy contrast to the rich chocolate brownies. Their slight tartness cuts through the sweetness, creating a perfectly balanced dessert.

Semi-sweet chocolate chips melt beautifully for the drizzle that ties everything together. The semi-sweet variety offers the ideal balance of sweetness and chocolate intensity.

Coconut oil helps thin the melted chocolate to create the perfect drizzling consistency and adds a subtle sheen to the finished dessert. Butter works as a substitute if you don't have coconut oil on hand.

Directions

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the melted butter and sugar until smooth.
Add the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.
Sift in the cocoa powder, flour, salt, and baking powder. Mix until the batter is smooth and well combined.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). Let the brownies cool in the pan for 10 minutes.
While the brownies are cooling, arrange the sliced strawberries on top of the brownies in a decorative pattern.
For the chocolate drizzle, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy.
Drizzle the melted chocolate over the strawberries in a zig-zag pattern or however you like.
Let the brownies cool completely before slicing into squares and serving.

Servings and Timing

This recipe yields 12 servings of delicious chocolate covered strawberry brownies. You'll need about 15 minutes of prep time and 25 minutes of baking time, for a total of 40 minutes from start to finish. Each serving contains approximately 280 calories, making it a relatively moderate treat that's worth every bite.

Variations

White Chocolate Drizzle: Add a white chocolate drizzle alongside the semi-sweet chocolate for a stunning visual contrast and flavor dimension.
Mixed Berry Brownies: Substitute or add raspberries, blueberries, or blackberries for a mixed berry version.
Mint Chocolate: Add ¼ teaspoon of mint extract to the brownie batter for a refreshing chocolate-mint combination with strawberries.
Nutty Addition: Fold ½ cup of chopped nuts like walnuts or pecans into the brownie batter for added texture.
Espresso Enhancement: Add 1 teaspoon of espresso powder to the brownie mix to deepen the chocolate flavor without adding coffee taste.
Spiced Brownies: Add a pinch of cinnamon or cayenne pepper to the brownie batter for a subtle warming effect that pairs beautifully with strawberries.

Storage/Reheating

Refrigeration: These brownies should be stored in the refrigerator due to the fresh strawberries. Place them in an airtight container and they'll keep for 2-3 days. The cool temperature will also help maintain the firmness of the chocolate drizzle.

Freezing: While you can freeze the plain brownies without the strawberry and chocolate topping, these assembled brownies don't freeze well because the strawberries will become mushy when thawed.

Make Ahead Option: You can bake the brownies a day ahead and add the strawberries and chocolate drizzle shortly before serving for the freshest result.

Serving Temperature: These brownies are best enjoyed at room temperature or slightly chilled. If refrigerated, allow them to sit at room temperature for about 15 minutes before serving to soften slightly for the best texture and flavor.

FAQs

How do I know when my brownies are perfectly baked?

A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. Overbaking will result in dry brownies, while underbaking will make them too gooey. The edges should be set and slightly pulled away from the sides of the pan.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release too much moisture as they thaw, which can make the brownies soggy. If fresh strawberries aren't available, consider a different topping like a strawberry jam layer under the chocolate drizzle.

Why did my chocolate seize when I was melting it?

Chocolate can seize (become grainy and solid) if any water gets into it while melting. Make sure your bowl and utensils are completely dry. Also, be careful not to overheat the chocolate – use short intervals in the microwave and stir frequently.

Can I make these brownies gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Most other ingredients in this recipe are naturally gluten-free.

How do I get clean cuts when slicing the brownies?

Chill the brownies completely before cutting. Use a sharp knife, wiping it clean with a warm, damp cloth between cuts. For extra precision, you can even chill the knife before cutting.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use a 9x13-inch baking pan. You may need to increase the baking time by 5-10 minutes, but still use the toothpick test to determine doneness.

My brownies are too fudgy/gooey in the middle. What went wrong?

They likely needed more time in the oven. Every oven is different, so your brownies might need a few extra minutes. If the top is getting too dark but the middle isn't done, cover loosely with foil to prevent over-browning while allowing the center to finish baking.

How ripe should my strawberries be for this recipe?

Choose strawberries that are ripe but still firm. They should be bright red, fragrant, and sweet, but not so soft that they'll become mushy when placed on the warm brownies.

Can I use Dutch-processed cocoa powder instead of regular unsweetened cocoa?

Yes, Dutch-processed cocoa will give you a deeper color and smoother flavor. Because this recipe includes baking powder, the substitution won't affect the rise of the brownies.

My chocolate drizzle is too thick. How can I fix it?

Add a little more coconut oil or butter, about ½ teaspoon at a time, and stir until you reach your desired consistency. If it's too thin, add a few more chocolate chips and melt them in.

Conclusion

Chocolate Covered Strawberry Brownies represent the perfect marriage of rich, fudgy chocolate and fresh, juicy fruit. This dessert takes the classic pairing of chocolate-dipped strawberries and transforms it into a shareable treat that's both elegant and approachable. Whether you're celebrating a special occasion or simply treating yourself to something delicious, these brownies deliver a memorable experience with every bite. The combination of textures – from the dense brownie base to the soft strawberries and smooth chocolate drizzle – creates a dessert that satisfies on multiple levels. Best of all, they're simple enough for beginner bakers but impressive enough to serve to guests. So go ahead and indulge in this chocolate-strawberry masterpiece – you deserve it!