Chocolate Covered Strawberry Brownies (Printable Version)
Fudgy brownies layered with fresh strawberries under a glossy chocolate shell. A stunning dessert for any celebration.
# Ingredient List:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 3 tbsp unsweetened cocoa powder
08 - 1/2 tsp salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tbsp coconut oil or unsalted butter
# How to Make:
01 - Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until the mixture is completely smooth and glossy. Remove from heat and let cool for 5 minutes.
03 - Add the granulated sugar to the chocolate mixture, stirring until dissolved. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the all-purpose flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined — avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
06 - Let the brownies cool completely in the pan on a wire rack. Do not proceed until they are at room temperature.
07 - Place the hulled and halved strawberries cut-side down in a single, even layer across the entire surface of the cooled brownies.
08 - Melt the semi-sweet chocolate chips with the coconut oil in the microwave using 30-second bursts, stirring between each interval, until the mixture is smooth and glossy. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer. Spread with an offset spatula, ensuring all the fruit is fully covered.
10 - Refrigerate the pan for 20–30 minutes, or until the chocolate coating is firm to the touch.
11 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Expert Tips:
01 -
- The contrast of fudgy, fruity, and crackly chocolate shell in every single bite is honestly addictive.
- They look like they came from a fancy bakery but the whole thing comes together in about an hour with zero special skills required.
02 -
- Warm brownies will absolutely destroy the strawberry layer so patience during cooling is not optional.
- Wiping your knife between every single cut is the only way to get those clean, bakery style edges.
03 -
- Chopping chocolate from a bar instead of using chips gives you a smoother, more even melt every single time.
- A tiny dab of coconut oil in the coating creates that professional snap when you break through the top layer.