Chocolate-Covered Strawberry Brownies

My favorite form of chocolate is arguably brownies. Their dense, fudgy, chewy texture is just how I want my chocolate. With Valentine’s Day in sight, I decided to add some color to my brownies and topped them with fresh strawberries.

When I think of romantic Valentine’s Day foods, chocolate-covered strawberries instantly come to mind. Imagine biting into the fudgiest brownie you can think of. Now imagine that brownie topped with freshly cut strawberries and a smooth layer of chocolate. That is what these strawberry brownies taste like.

Why You’ll Love This Recipe

• Tried-and-true recipe. It starts with my fudgy chocolate brownies, which I’ve perfected and used for years.
• Romantic Valentine’s Day treat. Just like the popular chocolate covered strawberries, these brownies are popular for the holiday of love.
• Super chocolaty. Between the fudgy brownies and chocolate ganache, this dessert bar is a chocolate lover’s dream!

Ingredient Notes

Brownie Ingredients

• Semisweet or bittersweet chocolate is chopped and melted. You can also use good quality chocolate chips.
• Unsalted butter is melted with the chocolate to create a smooth texture.
• Unsweetened cocoa powder creates a richer chocolate flavor.
• Eggs helps bind the ingredients. Bring to room temperature for best results.
• Granulated sugar adds sweetness and moisture.
• Vanilla extract brings warmth and deepens the flavor.
• All-purpose flour is the base for the dry ingredients. Be sure to measure the flour properly to avoid dry brownies.
• Salt helps offset the sweetness.

Ganache Topping Ingredients

• Strawberries are cut in half and layered on top of the cooled brownies.
• Chocolate chips are melted for the ganache topping. You can also use chopped chocolate if preferred.
• Heavy cream is heated to help melt the chocolate and create a smooth ganache.

Refer to the recipe card for ingredient measurements and details.

How to make chocolate covered strawberry brownies

1. Melt the chocolate: Use the double boiler method or melt the chocolate in the microwave.
2. Add the cocoa: Whisk in the unsweetened cocoa to the melted chocolate and set aside to cool slightly.
3. Mix wet ingredients: Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds.
4. Combine all the ingredients: Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
5. Bake the brownies: Bake in an 8×8-inch pan lined with parchment paper for 30 minutes at 350 F. Cool completely.

6. Make the chocolate ganache: n a sauce pan over low heat, heat heavy cream until warm, but not bubbling. Remove from heat and right away add add the chocolate chips. Stir until melted.
7. Assembly: Arrange the strawberry halves on the brownies, pour chocolate ganache over the strawberries and let set.

Make Ahead and Storage Tips

Storing. Once the brownies cool and the ganache is set, cut and layer the brownies in an airtight container. Use parchment between the layers so the brownies don’t stick. Keep in the refrigerator for up to 5 days or in the freezer for up to a month.

Freezing. Once the brownies cool and the ganache is set, wrap the brownies in plastic wrap and store in an airtight container or ziptop bag to prevent freezer burn. Freeze for up to 2 months. Keep in mind the ganache texture may change slightly when defrosted.

Make ahead. The brownies can be made up to 24 hours prior to assembly. After they have cooled, cover and keep at room temperature. Ganache can also be made ahead of time and store in the refrigerator. Reheat on 50% power level in the microwave, stirring every 20 seconds, until smooth enough to spread over brownies.