Why You’ll Love This Recipe
These brownies offer a perfect balance of fudgy chocolate, fresh juicy strawberries, and silky ganache. The combination feels indulgent but fresh, making it a standout dessert. Easy to bake and assemble, they’re great for impressing guests or treating yourself with a luscious, elegant dessert.
Ingredients
1/2 cup unsalted butter
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 pint fresh strawberries, hulled and halved
For the ganache:
1/2 cup heavy cream
1 cup semisweet chocolate chips or chopped chocolate
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Whisk in cocoa powder, flour, salt, and baking powder until just combined. Pour batter into prepared pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.
- Arrange halved strawberries cut-side down in a single layer on top of the cooled brownies.
- To make ganache, heat heavy cream until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Pour ganache over strawberries and spread gently to cover. Chill for 1–2 hours until set.
- Slice with a sharp knife, wiping clean between cuts for neat edges.
Servings and timing
- Serves: 9 squares
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes (plus chilling)
Variations
- Use white or dark chocolate for the ganache to vary flavor and color.
- Add a sprinkle of sea salt over the ganache before chilling for a salted chocolate twist.
- Substitute fresh raspberries or mixed berries for strawberries.
- Top with toasted nuts or coconut flakes for extra texture.
- Make mini versions using a muffin tin for bite-sized treats.
Storage/Reheating
- Store in the refrigerator and enjoy within 2–3 days for best texture.
- Bring to room temperature before serving for softer ganache.
- Not recommended to freeze due to fresh strawberries.
FAQs
Can I use frozen strawberries?
Fresh strawberries work best for texture and flavor.
How do I prevent strawberries from making brownies soggy?
Make sure brownies are completely cooled before adding strawberries.
Can I make this vegan?
Use dairy-free butter, cream substitutes, and vegan chocolate.
Can I prepare brownies ahead of time?
Yes, bake brownies a day ahead and add strawberries and ganache before serving.
How do I cut neat squares?
Use a sharp knife warmed in hot water, wiping it clean between cuts.
Can I use milk chocolate instead?
Yes, but the ganache will be sweeter and lighter in flavor.
What if my ganache is too thick?
Warm gently and stir in a splash of cream to loosen it.
Can I add flavor extracts?
Vanilla, almond, or orange extracts can be added to the ganache.
How long should I chill the ganache?
1 to 2 hours until firm but still soft enough to cut easily.
Is this recipe gluten-free?
No, but you can substitute gluten-free flour to make it so.
Conclusion
Chocolate Covered Strawberry Brownies are a decadent, luscious dessert that combines the richness of chocolate with the freshness of fruit. Perfect for special occasions or anytime you want a show-stopping sweet treat, these brownies will satisfy chocolate lovers and berry fans alike.
Chocolate Covered Strawberry Brownies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus chilling)
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Brownies combine rich, fudgy brownies with a layer of fresh strawberries and a smooth chocolate ganache topping. These decadent bars are perfect for Valentine’s Day, date nights, or any special dessert occasion.
Ingredients
1/2 cup unsalted butter
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 pint fresh strawberries, hulled and halved
For the ganache:
1/2 cup heavy cream
1 cup semisweet chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
- Whisk in cocoa powder, flour, salt, and baking powder until just combined. Pour batter into prepared pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.
- Arrange halved strawberries cut-side down in a single layer on top of the cooled brownies.
- To make ganache, heat heavy cream until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth and glossy.
- Pour ganache over strawberries and spread gently to cover. Chill for 1–2 hours until set.
- Slice with a sharp knife, wiping clean between cuts for neat edges.
Notes
Use white or dark chocolate for the ganache to vary flavor and color.
Add a sprinkle of sea salt over the ganache before chilling for a salted chocolate twist.
Substitute fresh raspberries or mixed berries for strawberries.
Top with toasted nuts or coconut flakes for extra texture.
Make mini versions using a muffin tin for bite-sized treats.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
