Chocolate Covered Strawberry Brownies

introduction

This sweet treat mixes soft chocolate brownies with fresh red fruit. It looks bright and tastes rich. You can make it for a small party or a quick gift. See a similar brownie idea for more photos.

why make this recipe

You make this to share a fun, sweet bite. The fruit adds a fresh note to the rich cake. Kids and friends like the look and taste. You can change the toppings to match a mood. Try a close match if you want a different look.

how to make Chocolate Covered Strawberry Brownies

Work in small steps. Mix the wet parts, add the dry parts, bake, cool, and top with fruit and melted chocolate. Use cool strawberries so the chocolate sets well. For a deep chocolate taste, check a double chocolate tip.

Ingredients :

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (melted)
• 1 cup fresh strawberries (sliced)
• 1/2 cup semi-sweet or dark chocolate chips

For a fudgier base, see a fudgy guide.

Directions :

Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper.
In a medium bowl, mix melted butter, sugar, and cocoa powder until smooth. Add eggs one at a time, mixing well after each addition. Gradually add flour until just mixed.
Pour the batter into the prepared pan and spread it out. Bake for 20–25 minutes or until a toothpick comes out mostly clean.
Let the brownies cool all the way before you add the sliced strawberries.
Melt the chocolate chips in a microwave-safe bowl in 30 second steps until smooth. Drizzle the chocolate over the strawberries.
Chill in the fridge for about an hour, then cut into squares.

how to serve Chocolate Covered Strawberry Brownies

Cut the bars into small squares. Serve on a plain plate or on a board with fresh fruit. Let guests pick their pieces. You can add a small scoop of ice cream on the side.

how to store Chocolate Covered Strawberry Brownies

Keep the bars in a box in the fridge. Place a sheet of wax paper between layers to stop them from sticking. They stay good for 3–4 days. You can freeze the plain brownie base, wrapped tight, for up to 2 months. Thaw before you add strawberries and chocolate.

tips to make Chocolate Covered Strawberry Brownies

• Use ripe but firm strawberries so they do not get mushy.
• Cool the brownies fully before you add fruit. Warm brownies melt the chocolate and fruit.
• Melt the chips slowly to avoid burning. Stir between microwave steps.
• Use high quality cocoa for a deep flavor.
• Cut with a sharp knife that you warm under hot water and dry between cuts for clean edges.

variation (if any)

• Add a thin layer of cream cheese under the strawberries for a soft, tangy note.
• Use white chocolate chips for a lighter look.
• Add chopped nuts to the batter for a crunch.
• Swap strawberries for raspberries for a tart twist.

FAQs

Q: Can I use frozen strawberries?
A: Fresh works best. Frozen berries make the top wet. If you must, thaw and pat dry well.

Q: Are these brownies very sweet?
A: They are rich but you can pick dark chocolate to cut some sweetness.

Q: Can I make the base a day before?
A: Yes. Make the brownies a day early and keep them wrapped in the fridge. Add fruit and chocolate the next day.

Q: Can I make this recipe in a bigger pan?
A: Yes. Use a 9×13 pan and bake a bit longer. Start to check at 25 minutes and add time as needed.

Conclusion

Find a full post with photos and tips at Chocolate-Covered Strawberry Brownies – If You Give a Blonde a ….