Chocolate Covered Strawberry Brownies (Printable Version)
Fudgy brownies layered with fresh strawberries and sealed under a glossy chocolate shell.
# 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 - 1/3 cup plus 2 tablespoons 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:
01 - Preheat the oven to 350°F. Line an 8×8-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 allow to cool for 5 minutes.
03 - Whisk the granulated sugar into the melted chocolate mixture until fully dissolved. Add the eggs one at a time, beating thoroughly after each addition until the batter is thick and velvety. 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 — avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20 to 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 entirely in the pan on a wire rack — this prevents the strawberry layer from melting into warm spots.
07 - Place the halved strawberries cut-side down in a tight, even single layer across the full surface of the cooled brownies.
08 - Melt the semi-sweet chocolate chips and coconut oil together using a double boiler or the microwave in 30-second intervals, stirring between each burst until the mixture is smooth and glossy.
09 - Pour the melted chocolate evenly over the arranged strawberries, spreading with an offset spatula to ensure every piece of fruit is fully covered.
10 - Refrigerate the pan for 20 to 30 minutes, or until the chocolate coating is firm to the touch.
11 - Use the parchment overhang to lift the brownies out of the pan. Cut into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Expert Tips:
01 -
- The fudgy brownie base is so rich you will wonder why you ever made brownies any other way.
- Fresh strawberries tucked under a glossy chocolate shell create a texture contrast that is genuinely irresistible.
- They look stunning on a plate but require zero decorating skills, which is my favorite kind of dessert.
02 -
- Underbaking slightly is always better than overbaking, because the brownies continue to firm up as they cool.
- Moisture is the enemy of the chocolate coating, so pat the strawberries completely dry before arranging them.
- These are best enjoyed within two days while the strawberries are still plump and fresh.
03 -
- Test the brownie doneness a minute before the minimum bake time because every oven runs differently and you cannot undo a dry brownie.
- The coconut oil in the coating is the secret to that professional looking snap, so do not be tempted to leave it out.