Chocolate Covered Strawberry Brownies are a delightful treat that combines rich, fudgy brownies with the fresh, juicy sweetness of strawberries, all topped with a smooth layer of chocolate. This dessert brings together the best of both worlds—chocolate and fruit—in one irresistible bite. The chewy brownie base pairs perfectly with the burst of strawberry flavor and the glossy chocolate coating, making every mouthful a little celebration.
I love making these brownies when I want something extra special but still simple. The strawberries add a refreshing twist that makes the brownies feel lighter and less heavy than usual. One tip I’ve learned is to use good quality dark chocolate for the coating—it gives just the right balance of sweetness and smoothness that complements the berries beautifully. Plus, dipping each individual strawberry brownie piece in chocolate is a fun little step that always makes me smile.
These brownies are fantastic for sharing with friends or family during a cozy afternoon or when hosting a casual get-together. I like to serve them slightly chilled so the chocolate sets just right but isn’t too hard to bite into. They also make for a lovely homemade gift wrapped in pretty packaging. Whenever I bring these over, everyone always asks for the recipe, and I love seeing their faces light up after the first delicious bite!
Key Ingredients & Substitutions
Butter: Unsalted butter gives a clean, rich flavor. You can swap with coconut oil or vegan butter for dairy-free versions. Just use the same amount.
Strawberries: Fresh strawberries add juiciness and a tangy note. If unavailable, raspberries or sliced cherries work well too.
Chocolate chips: Semi-sweet or dark chocolate chips create that classic luscious topping. Feel free to use milk chocolate or white chocolate for a different twist.
Cocoa powder: Unsweetened cocoa is key for deep chocolate flavor. Dutch-processed cocoa can be used for a smoother, less bitter taste.
How Do You Get Perfectly Fudgy Brownies with Gooey Strawberry Topping?
To nail that fudgy texture, follow these tips:
- Don’t overmix the batter once you add dry ingredients—this keeps brownies tender.
- Bake just until a toothpick comes out with moist crumbs, not wet batter.
- Sprinkle chocolate chips on right after baking so they melt smoothly into a glossy layer.
- Press strawberries gently into warm chocolate so they stick without crushing the berries.
- Chill brownies before cutting to let chocolate set properly for cleaner slices.
These steps help balance dense brownies with fresh fruit and silky chocolate on top. It’s a simple way to impress with texture and flavor!
Equipment You’ll Need
- 8×8-inch baking pan – I prefer this for even baking and easy slicing. Lining with parchment helps lift out the brownies effortlessly.
- Microwave-safe bowl – perfect for melting butter and chocolate quickly and cleanly.
- Mixing bowls & whisk – for combining ingredients smoothly without lumps.
- Rubber spatula – helps fold in dry ingredients and spread the batter evenly in the pan.
- Cooling rack – for letting the brownies cool completely before adding toppings, so everything sets nicely.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries, blueberries, or sliced cherries for a different fruit flavor that pairs well with chocolate.
- Use white chocolate or caramel chips instead of dark or semi-sweet chocolate for a sweeter, creamier topping.
- Mix chopped nuts—such as pistachios, almonds, or pecans—into the batter or sprinkle on top for added crunch.
- Add a splash of liqueur like Grand Marnier or Chambord into the melted chocolate drizzle for a boozy kick and extra flavor depth.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup fresh strawberries, sliced
- 3/4 cup (130g) semi-sweet or dark chocolate chips, divided
- 1 tablespoon heavy cream or milk (optional, for chocolate drizzle)
Time You’ll Need:
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, and then at least 1 hour for cooling and chilling so the chocolate topping sets nicely. Overall, plan for around 1 hour and 35 minutes from start to enjoying your delicious brownies!
Step-by-Step Instructions:
1. Prepare and Bake the Brownies:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides to help lift out the brownies later. Melt the butter using a microwave-safe bowl or double boiler, then whisk in the sugar until well combined. Add in the eggs one at a time, stirring well after each addition, then mix in the vanilla extract.
2. Mix Dry Ingredients and Combine:
Sift together the cocoa powder, flour, salt, and baking powder into a separate bowl. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined — try not to overmix or your brownies might get tough. Pour the batter evenly into your prepared pan and smooth the top.
3. Bake and Add Chocolate Layer:
Bake for 20-25 minutes, checking with a toothpick starting at 20 minutes — it should come out with just a few moist crumbs. Immediately sprinkle half of the chocolate chips evenly over the warm brownies. Let them sit for a few minutes to melt, then spread the melted chocolate in a smooth layer over the surface.
4. Add Strawberries and Drizzle Chocolate:
Arrange the sliced strawberries evenly on top, gently pressing them into the melted chocolate. In a small bowl, melt the remaining chocolate chips with cream or milk if you like a smoother drizzle. Drizzle this over the strawberries to give a shiny, decorative finish.
5. Cool, Chill, and Serve:
Allow the brownies to cool completely at room temperature. Then chill in the fridge for about an hour to set the chocolate layers fully. Use the parchment paper overhang to lift the brownies out of the pan, slice into squares, and enjoy!
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to thaw and drain them well first to avoid adding extra moisture that could make the brownies soggy. Pat them dry with paper towels before arranging on top.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the chocolate topping firm and the strawberries fresh. Let them come to room temperature before serving for the best flavor.
Can I Make the Brownie Base Ahead of Time?
Absolutely! You can bake the brownies a day in advance and refrigerate them. Add the melted chocolate and fresh strawberries just before serving to keep the topping fresh and bright.
What Can I Substitute for Heavy Cream in the Chocolate Drizzle?
If you don’t have heavy cream, you can use whole milk or even a non-dairy milk like almond or oat milk. Just use a little less liquid so the chocolate doesn’t get too thin.