Chocolate Covered Strawberry Brownies Recipe

I whipped up Chocolate Covered Strawberry Brownies that sneak a surprising twist into a classic duo and make perfect Chocolate Covered Strawberry Desserts for any occasion.

I can’t stop making these Chocolate Covered Strawberry Brownies because they feel like a tiny trick, part brownie part candy. Gooey, dense squares studded with semisweet chocolate and then topped with fresh strawberries dipped in more semisweet chocolate, so glossy you almost don’t want to eat them.

They’re great for Dessert Night Ideas and quietly perfect as Chocolate Mothers Day Desserts or Deserts To Give As Gifts, ya know? People always ask what I did to them, I shrug and say nothing and watch them wonder.

They look fancy, but they are not precious, and thats what I love.

Why I Like this Recipe

* I love how rich and indulgent it tastes, feels like a fancy treat after a long day
* The texture is perfect, fudgy inside with a slightly crisp top which I cant resist
* It looks impressive on the table so people think I tried really hard even if I rushed
* Super forgiving to mess up, leftovers still taste great so its worth making a big batch

Ingredients

• Butter: Adds richness and chew, mostly fat, little protein, helps fudgy texture
• Semisweet chocolate: Sweet, brings cocoa flavor, some antioxidants, adds sugar and fat
• Granulated sugar: Makes brownies sweet, feeds structure and chew, empty calories mostly
• Eggs: Binders that add protein, moisture and lift, better at room temp
• Flour: Provides starch and structure, adds carbs, too much makes cakey
• Cocoa powder: Deep chocolate flavor, low fat, some fiber and antioxidants, can be bitter
• Strawberries: Fresh, bright and slightly tart, add vitamin C, fiber and freshness
• Dipping chocolate: Melts smooth for coating, adds shine and snap, more sugar and fat
• Flaky sea salt: Sprinkle for contrast, boosts flavor perception, tiny minerals, not essential

Ingredient Quantities

• 1/2 cup (115 g) unsalted butter, plus a little extra for the pan
• 4 oz (115 g) semisweet or bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar (optional but adds chew)
• 2 large eggs, room temperature (you’ll see better texture)
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/3 cup (35 g) unsweetened cocoa powder, sifted if lumpy
• 1/2 tsp fine salt
• 1/4 tsp baking powder (optional, use if you want a bit less fudgy)
• 1/2 cup (90 g) chocolate chips or chopped chocolate, for folds
• 12 to 16 medium fresh strawberries, hulled and completely dry
• 8 oz (225 g) semisweet chocolate or chocolate chips for dipping the strawberries
• 1 to 2 tsp coconut oil or neutral oil to thin the dipping chocolate if needed
• 2 oz (55 g) dark chocolate plus 2 tbsp (30 ml) heavy cream for a ganache drizzle, optional
• Flaky sea salt for sprinkling on top, optional
• Parchment paper or nonstick spray for the pan (no exact qty, use to line an 8×8 or 9×9 pan)

How to Make this

1. Preheat oven to 350F (175C). Butter an 8×8 or 9×9 pan lightly and line with parchment so some overhang makes lifting easier, or spray the pan if you prefer.

2. Melt 1/2 cup (115 g) unsalted butter together with 4 oz (115 g) chopped semisweet or bittersweet chocolate until smooth, either in a heatproof bowl over simmering water or in short bursts in the microwave, stirring between bursts.

3. Off heat whisk in 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar if you’re using it, then whisk in 2 large room temperature eggs one at a time and 1 tsp vanilla extract until glossy, the batter will look shiny.

4. In a separate bowl stir together 3/4 cup (95 g) all purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, 1/2 tsp fine salt and 1/4 tsp baking powder only if you want a bit less fudgy texture. Fold the dry mix into the chocolate mixture gently until just combined, do not overmix.

5. Fold in 1/2 cup (90 g) chocolate chips or chopped chocolate, scrape batter into the prepared pan, smooth the top and sprinkle a few extra chips if you want. Bake 20 to 25 minutes until the top looks set and a toothpick comes out with a few moist crumbs for fudgy brownies. Cool in the pan on a rack until mostly cool, then use the parchment overhang to lift out and cool completely.

6. While brownies cool hull 12 to 16 medium fresh strawberries and pat them completely dry, let them air dry on paper towels about 15 to 30 minutes because any moisture will ruin the dipped chocolate.

7. Melt 8 oz (225 g) semisweet chocolate or chips for dipping with 1 to 2 tsp coconut oil or a neutral oil to thin if needed, stir until smooth. Dip each strawberry, let excess chocolate drip, set on parchment and chill until the coating is firm. If the dipping chocolate gets too thick add a little more oil and rewarm gently.

8. For an optional drizzle make a quick ganache by heating 2 tbsp (30 ml) heavy cream just to a simmer and pouring it over 2 oz (55 g) chopped dark chocolate, wait a minute then stir until glossy, spoon or drizzle over the chilled dipped strawberries or over the top of the cooled brownies.

9. Arrange the chocolate covered strawberries on the cooled brownies just before serving so they don’t weep into the cake, sprinkle flaky sea salt if you like, and slice with a warm knife for cleaner cuts.

Equipment Needed

1. 8×8 or 9×9 baking pan
2. Parchment paper plus nonstick spray or extra butter for greasing
3. Heatproof bowl or microwave safe bowl for melting chocolate
4. Small saucepan for a double boiler and to warm cream for ganache
5. Two mixing bowls (one for wet, one for dry)
6. Whisk and rubber spatula to mix and gently fold batter
7. Measuring cups, spoons and a kitchen scale for best accuracy
8. Baking sheet lined with parchment and a wire cooling rack for cooling and chilling dipped strawberries
9. Toothpick or cake tester and a sharp knife (warm knife for cleaner slices)

FAQ

Chocolate Covered Strawberry Brownies Recipe Substitutions and Variations

• Unsalted butter (1/2 cup) → Swap with 1/2 cup neutral oil (vegetable, canola) or melted coconut oil, 1:1. Brownies will be fudgier, coconut oil can add a faint coconut note so only use if you like that.
• All-purpose flour (3/4 cup) → Use a 1:1 gluten-free all-purpose blend that contains xanthan gum for structure, or try whole wheat pastry flour 1:1; whole wheat pastry makes them a bit denser so you might want a touch more moisture.
• Eggs (2 large) → Vegan/egg-free options: for each egg use 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes), or 1/4 cup unsweetened applesauce per egg for extra fudginess; texture will be slightly different, but still tasty.
• Fresh strawberries (12 to 16) → Swap with fresh cherries, raspberries, or large blueberries. Whatever you use must be completely dry before dipping, and if using frozen fruit thaw and pat very dry or the chocolate will seize.

Pro Tips

1) Make the strawberries bone dry and stay that way. Pat them, then let them air on paper towels for 15 to 30 minutes. Any moisture = the chocolate won’t stick and you’ll get weird streaks or seizing. If they sweat after chilling, dry them again.

2) For shiny, smooth dip chocolate, don’t blast it with heat. Melt gently and thin with just a teaspoon or two of coconut oil or neutral oil if needed. If it gets too thick later, warm it in short bursts and stir. Too much oil makes the coating dull and greasy though, so go light.

3) Don’t overbake the brownies if you want fudgy texture. Pull them when the center still has moist crumbs not a clean toothpick. Cool them completely before you put the dipped strawberries on top or they’ll weep into the brownies. If you want cleaner slices, chill briefly and slice with a warm knife, wiping between cuts.

4) Timing and assembly matter. Dip and fully set the strawberries separately, make any ganache drizzle last minute, and only arrange berries on the brownies right before serving so juice won’t make the top soggy. If you’re worried about sliding, press each berry gently into the top so it sits snug.