Name: Chocolate Covered Strawberry Brownies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup (226g) unsalted butter, melted; 1 cup (170g) good quality chopped chocolate (or chocolate chips), divided; 1 ½ cups (300g) granulated sugar; 3 large eggs, room temperature; 2 teaspoons pure vanilla extract; ¾ cup (90g) all-purpose flour; ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed); ½ teaspoon salt; 1 ½ cups (about 250g) fresh strawberries, hulled and divided; ½ cup (120ml) heavy cream

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You Need These Chocolate Covered Strawberry Brownies in Your Life
Why This Recipe Works: Texture and Flavor Perfection
Ingredients and Smart Substitutions
Step-by-Step: Baking Your Chocolate Covered Strawberry Brownies
Expert Tips for Brownie Bliss
What to Serve With Your Brownies
Storing and Reheating Your Brownies
Frequently Asked Questions About Chocolate Covered Strawberry Brownies

You Need These Chocolate Covered Strawberry Brownies in Your Life

Oh, my sweet friends, prepare yourselves for a brownie experience that transcends the ordinary and ventures into the realm of pure, unadulterated bliss. Imagine, if you will, sinking your teeth into a brownie that’s so intensely fudgy it almost melts on your tongue, followed by a delightful burst of sweet, tangy strawberry, all crowned with a silky, rich chocolate ganache. This isn’t just a dessert; it’s a symphony of textures and flavors – the ultimate Chocolate Covered Strawberry Brownies you never knew you needed but now absolutely cannot live without! I’ve been perfecting this recipe for what feels like an eternity, aiming for that perfect balance of deep cocoa, fresh fruit, and luxurious chocolate, and I truly believe this is it. It’s a personal ode to decadent brownies, a creation born from a love of all things chocolate and a desire to elevate a classic. For more amazing sweet treats, See more easy recipes and get ready to bake your heart out!

These aren’t just for a special occasion, though they certainly steal the show at any gathering. They’re for those moments when you crave something truly spectacular, a treat that feels both comforting and utterly gourmet. Whether it’s a quiet evening at home, a celebratory potluck, or a thoughtful gift, these Chocolate Covered Strawberry Brownies are the ultimate indulgence that will have everyone begging for the recipe.

Why This Recipe Works: Texture and Flavor Perfection

Fudgy Brownie Base: Rich and Dense: Our secret to an intensely fudgy brownie lies in the precise ratio of fat to flour and the use of melted butter and good quality chocolate. This creates a dense, chewy texture that’s the hallmark of a truly great brownie, without being cakey.
Sweet Strawberry Swirl: Burst of Freshness: The vibrant strawberry swirl isn’t just for looks; it introduces a crucial layer of fresh, fruity sweetness and a delightful tang that cuts through the richness of the chocolate, preventing the brownies from being overly heavy.
Chocolate Ganache Topping: Velvety Smooth Finish: A simple yet luxurious chocolate ganache elevates these brownies to dessert perfection. Its creamy texture and deep chocolate flavor provide a smooth, elegant finish that mimics the experience of biting into a classic chocolate-covered strawberry.
Perfectly Balanced Sweet and Tart: By combining the sweetness of the chocolate and sugar with the slight tartness of fresh strawberries, we achieve a harmonious flavor profile that keeps you coming back for more. It’s a masterclass in flavor balancing!

Ingredients and Smart Substitutions

Here is what you need and why:

Unsweetened Cocoa Powder: This is where the deep chocolate flavor truly shines. I always recommend using a high-quality unsweetened cocoa powder, preferably Dutch-processed, for a richer, less bitter, and darker brownie. You can find excellent options from brands like King Arthur Baking which really make a difference.

Good Quality Chocolate: Whether you prefer chocolate chips or a chopped bar, using a good quality chocolate (around 60-70% cacao) will significantly impact the richness and depth of your brownie base and ganache. Avoid overly sweet or waxy chocolates.

All-Purpose Flour: Just enough to provide structure without making the brownies tough or cakey. We’re aiming for fudgy, not fluffy! You can use unbleached all-purpose flour for a slight edge in flavor and texture.

Granulated Sugar: Essential for sweetness and moisture. It also contributes to that desirable crackly top on your brownies.

Eggs: These are the binding agents and contribute significantly to the fudginess and richness of the brownies. Using room-temperature eggs helps them incorporate better into the batter.

Unsalted Butter: Provides richness, flavor, and moisture. Unsalted butter allows you to control the exact amount of salt in your recipe.

Fresh Strawberries: The star of our swirl! Fresh, ripe strawberries are essential for that vibrant flavor and beautiful color. Frozen strawberries can work in a pinch for the puree, but fresh is always best for intensity.

Heavy Cream: Crucial for making that silky, pourable chocolate ganache. Don’t skimp on the fat content here; full-fat heavy cream is a must.

Vanilla Extract: A flavor enhancer for every ingredient. A good quality pure vanilla extract really makes all the other flavors pop.

Salt: A pinch of salt is vital to balance the sweetness of the chocolate and strawberries, preventing the brownies from tasting one-dimensional.

Step-by-Step: Baking Your Chocolate Covered Strawberry Brownies

Follow these step-by-step instructions to create your masterpiece:

1. Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, allowing an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.

2. Melt Butter and Chocolate Together

In a medium microwave-safe bowl, combine the unsalted butter and good quality chopped chocolate (or chocolate chips). Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. Alternatively, you can use a double boiler on the stovetop. Let it cool slightly.

3. Whisk Eggs and Sugar

In a large bowl, whisk together the granulated sugar and room temperature eggs until pale and slightly frothy, about 2-3 minutes. This step is important for achieving that lovely crackly top.

4. Combine Wet and Dry Ingredients

Pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture, whisking until just combined. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix!

5. Prepare Strawberry Puree and Swirl

Wash and hull your fresh strawberries. In a small food processor or with a fork (for a chunkier swirl), blend or mash about 1 cup of strawberries until a coarse puree forms. Spread about two-thirds of the brownie batter into your prepared pan. Dollop spoonfuls of the strawberry puree over the brownie batter. Use a skewer or knife to gently swirl the strawberry into the brownie batter. Top with the remaining brownie batter and repeat the swirling process with the rest of the strawberry puree.

6. Bake Until Set

Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do NOT overbake if you want truly fudgy brownies! Let them cool completely in the pan on a wire rack.

7. Make the Chocolate Ganache

Once the brownies are cool, prepare the ganache. In a small saucepan, heat the heavy cream until it just begins to simmer around the edges (do not boil). Remove from heat and pour over the remaining good quality chopped chocolate (or chips) in a small heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. If it’s too thick, you can gently warm it again over low heat for a few seconds.

8. Decorate and Chill

Pour the slightly cooled ganache evenly over the cooled brownies. You can optionally slice a few fresh strawberries for a beautiful garnish on top. Chill the brownies in the refrigerator for at least 2 hours (or until the ganache is set) before cutting.

Expert Tips for Brownie Bliss

Do Not Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tougher, more cake-like brownie instead of the desired fudgy texture. Mix until just combined.
Use Room Temperature Eggs: Room temperature eggs incorporate more easily and evenly into the batter, creating a smoother emulsion and a better texture.
Avoid Overbaking for Fudginess: This is perhaps the most crucial tip! Brownies continue to cook slightly after they’re removed from the oven. Pull them out when a toothpick inserted into the center comes out with moist crumbs, not liquid batter, and definitely not completely clean.
Chill Brownies Before Cutting: Chilling allows the brownies and ganache to firm up, making them much easier to cut into clean, neat squares. Patience is key here!
How to Get Clean Cuts: Once chilled, use a large, sharp knife. For the cleanest cuts, wipe the blade clean with a hot, damp cloth after each slice.

What to Serve With Your Brownies

These Chocolate Covered Strawberry Brownies are absolutely heavenly on their own, but if you want to elevate the experience, consider these delightful pairings:

Vanilla Bean Ice Cream: A scoop of creamy vanilla bean ice cream creates a classic hot-and-cold contrast, with the coolness melting beautifully into the rich brownies.
Dollop of Whipped Cream: A cloud of freshly whipped cream adds a light, airy counterpoint to the decadent fudginess, enhancing the luxurious feel.
Fresh Berries: A side of extra fresh strawberries, raspberries, or blueberries can add an extra burst of fresh fruitiness and a pop of color, making the dessert feel even more gourmet.
Aromatic Coffee: A strong cup of freshly brewed coffee or an espresso is a wonderful companion, cutting through the sweetness and enhancing the chocolate notes.

Storing and Reheating Your Brownies

Proper storage ensures your Chocolate Covered Strawberry Brownies remain delicious for as long as possible!

Countertop Storage: If you plan to eat them within 1-2 days and your home is cool, you can store these brownies in an airtight container at room temperature. The ganache will soften slightly but will be perfectly fine.

Refrigeration for Longer Shelf Life: For longer storage, especially with the fresh strawberry puree, it’s best to keep them in an airtight container in the refrigerator for up to 5 days. The ganache will firm up considerably, giving them a delightful truffle-like texture when cold. Let them come to room temperature for about 30 minutes before serving if you prefer a softer texture.

Freezing Instructions: These brownies freeze beautifully! Once completely set and cut into individual squares, wrap each brownie tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be frozen for up to 2-3 months. To thaw, simply take them out of the freezer and let them come to room temperature, or enjoy them slightly chilled for a denser treat.

Frequently Asked Questions About Chocolate Covered Strawberry Brownies

Can I use frozen strawberries?

Yes, you can use frozen strawberries for the puree. Thaw them first and drain any excess liquid to prevent the brownie batter from becoming too watery. The flavor might be slightly less vibrant than fresh, but it will still be delicious.

How do I prevent the ganache from cracking?

The most common reason for cracking ganache is it being too cold when you try to cut it, or not using a hot knife. Ensure the ganache is fully set but not rock hard, and always use a sharp knife wiped clean with a hot, damp cloth between each cut.

Can I make these gluten-free?

While I haven’t personally tested a gluten-free version of this specific recipe, you can often substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might vary slightly, but it should still yield a delicious brownie.

How long do these brownies last?

Stored in an airtight container, these brownies will last about 1-2 days at room temperature or up to 5 days in the refrigerator. They can also be frozen for up to 2-3 months.

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