Chocolate Covered Strawberry Brownies (Printable)
Fudgy brownies layered with fresh strawberries and enveloped in a glossy chocolate coating for an irresistible treat.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2/3 cup all-purpose flour
07 - 3 tablespoons unsweetened cocoa powder
08 - 1/2 teaspoon salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tablespoon coconut oil or unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely smooth and glossy. Remove from heat and let cool for 5 minutes.
03 - Whisk the sugar into the melted chocolate mixture until well blended. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
06 - Let the brownies cool completely in the pan on a wire rack. Do not rush this step, as the strawberries will slide if the base is warm.
07 - Place the halved strawberries cut-side down in a tight, even single layer across the entire surface of the cooled brownies.
08 - Melt the semi-sweet chocolate chips with the coconut oil in the microwave using 30-second bursts, stirring between intervals, until the mixture is glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer. Spread with an offset spatula, ensuring all the fruit is completely covered.
10 - Refrigerate the pan for 20–30 minutes, or until the chocolate coating is firm to the touch.
11 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges. Serve slightly chilled.
# Expert Advice:
01 -
- The double chocolate situation here is genuinely absurd in the best way, a fudgy base topped with a snappy coating that cracks when you bite into it.
- Fresh strawberries tucked between the two layers make this feel fancy enough for a dinner party but require almost zero technical skill.
02 -
- Impatience is the number one enemy here, because cutting into warm brownies before the chocolate shell sets will give you a volcanic mess instead of clean layers.
- I once used frozen strawberries in a pinch and the water content turned the coating cloudy and grainy, so stick with fresh berries only.
03 -
- The coconut oil in the topping is not optional if you want that professional looking shine and a coating that actually sets firm rather than staying tacky.
- Let your melted chocolate cool for about five minutes before pouring it over the strawberries, because pouring it while too hot will partially cook the fruit and release unwanted juices.