Chocolate-Covered Strawberry Brownies
Chocolate-covered strawberry brownies are a decadent dessert made with fresh strawberries on top of fudgy chocolate 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. They’re fresh and sweet, but not too indulgent, but put them on brownies and you are in for a decadent dessert.
How to make chocolate covered strawberry brownies
Start with my fudgy chocolate brownies recipe and let them cool completely. Top the cooled brownies with freshly cut strawberries and melted chocolate or chocolate ganache. Yes, it’s that simple! Here is what you need…
Chocolate covered strawberry brownie ingredients
- 7 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup) unbleached all-purpose flour
- 1/2 teaspoon salt
Chocolate covered strawberry brownie instructions
- Melt the chocolate: Use the double boiler method or melt the chocolate in the microwave.
- Add the cocoa: Whisk in the unsweetened cocoa to the melted chocolate and set aside to cool slightly.
- Mix wet ingredients: Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds.
- 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.
- Bake the brownies: Bake in an 8×8-inch pan lined with parchment paper for 30 minutes at 350 F. Cool completely.
- Make the chocolate ganache: Melt chocolate and heavy cream together (more on this below).
- Assembly: Arrange the strawberry halves on the brownies, pour chocolate ganache over the strawberries and let set.
How to make chocolate ganache
Chocolate ganache calls for heavy cream and chocolate chips. In 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. If the chocolate doesn’t melt completely, return to heat for 30 seconds to help the chocolate melt. Pour warm ganache over strawberry brownies.
For extra fudgy brownies, take them out of the oven when the center is still soft, but the edges are set. Use good quality chocolate. It melts easier and more smoothly than cheap chocolate. I prefer Ghirardelli or Guittard chocolate. If you want more tips, read my post on how to melt chocolate. Allow the brownies to cool completely before adding the topping otherwise the ganache won’t set.
FAQ about chocolate covered strawberry brownies
Can you use brownie mix for strawberry brownies? Yes, brownie mix can be substituted in this recipe. Follow the box instructions for an 8×8 pan and let the brownies cool completely. Make the chocolate ganache from scratch when you add the chocolate covered strawberry topping.
How do you store chocolate covered strawberry brownies? 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.
Can you use melted chocolate instead of chocolate ganache? I originally published this recipes in 2017 with melted chocolate as the topping. Melted chocolate drizzled on top solidifies more and kind of breaks off of the brownie when bitten into. While they brownies still taste amazing, the process of eating the brownies isn’t as satisfying.
Valentine’s Day desserts
Your Valentine deserves a dessert baked with love. Here are more recipes to bake for your sweetheart…
- Mini Flourless Chocolate Cakes for Two
- Linzer Cookies
- Strawberry Rhubarb Jam Tarts
- The Best Pound Cake
- Red Velvet Sandwich Cookies
- Red Wine Brownies
- Raspberry Chocolate Mousse Cake
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.
Don’t you and your Valentine deserve such an indulgent treat? If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Chocolate-Covered Strawberry Brownies
- 1 ⅓ cup (7 oz or 200 g) good quality chocolate chips, semisweet or bittersweet
- ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
Chocolate Ganache Topping
- 2 cups (150 g) fresh strawberries, halved
- 2 cups (300 g) good quality chocolate chips, semisweet or bittersweet
- 6 tablespoons (90 ml or 3 oz) heavy cream, room temperature
- Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper and set aside.
- Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate). Whisk in the cocoa. Set aside to cool slightly.
- Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
- Pour the mixture into the prepared pan, spread into the corners and level with an offset spatula. Bake 30 to 35 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
Chocolate Ganache Topping
- When the brownies are completely cooled, place strawberries cut side down evenly over the brownies.
- In a sauce pan over low heat, heat heavy cream until warm, about 2 minutes. Remove from heat and immediately, chocolate chips and stir until melted. If needed place back over heat for 30 seconds to help chocolate melt completely. Pour warm mixer evenly over the strawberries.
- When ready to serve, cut brownies into one-inch squares.
- Store brownies in an airtight container in the refrigerator for up to four days. Best when eaten within 24 hours.
- If you prefer melted chocolate topping instead, melt 1/2 cup chocolate chips with 1 tablespoon shortening in the microwave at 50% power level for 2 minutes. Stir every 30 seconds and remove from microwave when melted. Drizzle and let sit for 10 minutes until chocolate hardens. Cut and serve.