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- 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1 1/2 cups fresh strawberries, hulled and halved - 1 cup semisweet chocolate chips - 1/2 cup heavy cream - 1 tablespoon powdered sugar (for dusting, optional) The key to making these brownies is the right mix of ingredients. Start with unsalted butter. It adds richness and helps create a fudgy texture. Granulated sugar and brown sugar together give sweetness and moisture. The brown sugar adds a bit of chewiness too. Next, we need eggs. They provide structure and help the brownies rise. Don't forget the vanilla extract. It brings a lovely flavor to the mix. For the dry ingredients, all-purpose flour and cocoa powder are essential. The flour gives structure, and cocoa powder adds that deep chocolate taste. Fresh strawberries are a must. They add a juicy burst that pairs well with chocolate. I love using 1 1/2 cups, hulled and halved, to maximize flavor. For the chocolate ganache, semisweet chocolate chips are perfect. They melt nicely into a smooth sauce. Heavy cream helps make the ganache rich and creamy. You can sprinkle powdered sugar on top if you want a sweet finish. Gather these ingredients before you start. It makes the process smoother and more fun. Enjoy making these delightful brownies! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Grab a 9x13-inch baking pan. Grease the pan with butter or cooking spray. Next, line the bottom and sides with parchment paper. Leave some paper hanging over the edges. This helps you lift the brownies out later. In a large mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Whisk these until they look smooth. Add 4 large eggs, one at a time. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract until it’s all blended. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Make sure there are no lumps in the mixture. This step is key for perfect brownies. Pour half of the brownie batter into the prepared pan. Spread it evenly. Next, take 1 1/2 cups of fresh strawberries, hulled and halved. Place them cut-side up over the brownie layer. Now, spoon the remaining brownie batter over the strawberries. Spread it gently to cover them. Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. While your brownies bake, prepare the chocolate ganache. In a small saucepan, heat 1/2 cup of heavy cream over medium heat. Wait until it simmers, then remove it from the heat. Add 1 cup of semisweet chocolate chips and stir until melted and smooth. After baking, let the brownies cool in the pan for about 10 minutes. Use the parchment paper to lift them out. Let them cool completely on a wire rack. Once cooled, pour the chocolate ganache over the brownies. Spread it evenly. Optional: Dust with 1 tablespoon of powdered sugar before cutting into squares or rectangles. For moist and fudgy brownies, use these tips: - Use melted unsalted butter for richness. - Combine granulated and brown sugars for depth of flavor. - Don’t overmix the batter—it should blend just enough. - Bake until a toothpick shows a few moist crumbs. These steps help keep your brownies soft and chewy. To select ripe and flavorful strawberries: - Look for bright red berries with no green spots. - Check for firmness and a sweet smell. - Avoid berries with soft spots or bruises. Fresh strawberries add a burst of flavor to your brownies. Best practices for storing and reheating: - Keep brownies in an airtight container at room temperature. - For longer storage, wrap them tightly and freeze. - Reheat in the microwave for about 10-15 seconds. These methods keep your brownies fresh and tasty for days. Pro Tips Use Fresh Strawberries: The quality of strawberries will significantly affect the flavor of your brownies. Choose ripe, sweet strawberries for the best results. Check for Doneness: To avoid overbaking, start checking your brownies a few minutes before the minimum baking time. They should be set but still slightly moist in the center. Let the Ganache Cool: Allow the ganache to cool slightly before pouring it over the brownies. This will help it set better and create a beautiful finish. Chill Before Cutting: For cleaner cuts, refrigerate the brownies for about an hour before slicing them. This helps the ganache firm up and makes cutting easier. {{image_2}} You can change the flavor of your brownies by using different types of chocolate. Dark chocolate gives a rich taste. Milk chocolate is sweeter and creamier. White chocolate adds a nice touch of sweetness and creaminess. Choose what you love best. Each type will make your brownies unique. You can also add nuts or other fruits to your brownies. Chopped walnuts or pecans add a lovely crunch. If you want a tart flavor, try adding raspberries. They pair well with chocolate and strawberries. Get creative! Mixing in different fruits or nuts makes each bite exciting. If you need a gluten-free option, it's easy to adapt this recipe. Simply replace all-purpose flour with a gluten-free flour blend. Almond flour is a great choice, too. Just be mindful of the ratios. This way, everyone can enjoy your delicious chocolate covered strawberry brownies! To keep your brownies fresh at room temperature, follow these steps: - Allow the brownies to cool completely before storing. This prevents moisture buildup. - Place the brownies in an airtight container. This keeps them soft and prevents drying out. - Store the container in a cool, dry place, away from sunlight. They will stay fresh for about 3 to 5 days. If you want to save some brownies for later, freezing is a great choice: - First, cut the brownies into squares or rectangles. This makes it easy to grab just what you need. - Wrap each piece tightly in plastic wrap. This helps to prevent freezer burn. - Place the wrapped brownies in a freezer-safe bag or container. Label it with the date for easy tracking. - Brownies can be frozen for up to 3 months. When you're ready to enjoy them, let them thaw in the fridge overnight. Yes, you can make these brownies a day ahead. Just store them in an airtight container. This keeps them moist and fresh. The flavors can even improve overnight. To cut the sweetness, reduce the sugar by a quarter cup. You can also use dark chocolate chips instead of semisweet. This adds a rich taste without too much sugar. If you need a substitute for heavy cream, use whole milk or half-and-half. You can also try coconut cream for a dairy-free option. Just adjust the amount to get the right consistency. You can use frozen strawberries, but they may make the brownies soggy. If using frozen, let them thaw and drain excess liquid. Fresh strawberries give a better texture and flavor. Check for doneness around 25 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it’s wet, bake a bit longer. You learned how to make chocolate-covered strawberry brownies step by step. We covered ingredients, preparation, baking, and storage tips. Baking can be fun and rewarding when you follow a few easy steps. With fresh ingredients and simple techniques, you can create delicious brownies. Feel free to explore variations like using different chocolates or fruits. Enjoy these brownies fresh or save some for later. Keep baking and savoring the joy of your sweet creations!

Chocolate Covered Strawberry Brownies

Delicious brownies topped with fresh strawberries and rich chocolate ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon salt
  • 1.5 cups fresh strawberries, hulled and halved
  • 1 cup semisweet chocolate chips
  • 0.5 cup heavy cream
  • 1 tablespoon powdered sugar (for dusting, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
  • In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and well combined.
  • Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
  • Pour half of the brownie batter into the prepared baking pan, smoothing it out evenly.
  • Arrange the halved strawberries over the brownie layer, placing them cut-side up. Spoon the remaining brownie batter over the strawberries, spreading it gently to cover them.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • While the brownies are baking, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until completely melted and smooth.
  • Once the brownies are done baking, let them cool in the pan for about 10 minutes before carefully lifting them out using the parchment overhang. Let them cool completely on a wire rack.
  • Once cooled, pour the chocolate ganache over the brownies, spreading it evenly. Allow the ganache to set for about 30 minutes.
  • Optional: Dust the top with powdered sugar before cutting into squares or rectangles.

Notes

Dust with powdered sugar for an elegant finish.
Keyword brownies, chocolate, dessert, strawberries