About this recipe

This dish brings two great treats in one. You get soft, rich brownie and fresh red fruit with a smooth chocolate top. You bake the batter with sliced berries inside. Then you pour warm chocolate on the top for a shiny finish. Try this for a small party or a sweet gift. See a similar easy brownie recipe for more ideas.

why make this recipe

You make this to get warm chocolate and bright fruit in each bite. The berries add a fresh note to the deep chocolate taste. This dish looks nice on a plate and it feels like a treat. You can make it for friends, kids, or a small get-together. For other brownie options, check this brownie guide.

how to make Chocolate-Covered Strawberry Brownies

You mix the wet part and the dry part. You fold in the sliced strawberries. You bake the pan and let it cool. You heat cream and pour it over chocolate to make the top. Then you pour that on the cooled brownies. Let the top set and cut into squares.

Ingredients :

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup strawberries, hulled and sliced
1 cup chocolate chips
1 cup heavy cream

Find more baking tips in this brownie recipe note.

Directions :

Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan.
Melt the butter in a big bowl. Stir in the sugar until the mix looks smooth.
Add the eggs one by one. Mix well after each egg. Stir in the vanilla.
In another bowl, mix the flour, cocoa powder, and salt.
Add the dry mix to the wet mix little by little. Stir until just mixed. Do not stir too much.
Fold in the sliced strawberries. Use a soft hand so the berries do not mash.
Pour the batter into the pan and spread it even.
Bake 25–30 minutes. A toothpick in the center should come out clean or with a few bits.
Let the brownies cool all the way in the pan.
Heat the heavy cream in a small pot until it just starts to steam. Do not boil. Add the chocolate chips and stir until smooth.
Pour the warm chocolate over the cooled brownies. Spread it even. Let the chocolate set before you cut.

Also see a gooey version for ideas here.

how to serve Chocolate-Covered Strawberry Brownies

Cut the set squares with a sharp knife. Serve on a plate at room heat. Add a small fresh strawberry on top for a nice look. You can warm one piece for a few seconds in the microwave for a soft bite. For a rich double chocolate style, look at this double chocolate idea.

how to store Chocolate-Covered Strawberry Brownies

Cover the cut brownies with foil or place them in a dish with a lid. Keep them at room heat for up to 2 days. Put them in the fridge for up to 5 days. Bring them to room heat before you eat if you like the chocolate soft.

tips to make Chocolate-Covered Strawberry Brownies

Use room heat eggs for a smooth mix.
Do not overmix the batter. Mix until you see no big flour bits.
Fold in the berries slow so they keep their shape.
Let the brownies cool all the way before you add the chocolate.
Warm the cream, do not boil it, to keep the chocolate smooth.

variation (if any)

Use milk chocolate chips for a less rich top.
Add chopped nuts for a crunch.
Use raspberries or chopped cherries instead of strawberries.
Make mini squares by using a small pan and cut time by a few minutes.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: You can, but thaw them and pat them dry first. Use less liquid on the berries to keep the batter from getting wet.

Q: Can I make this gluten free?
A: Yes. Swap the flour for a one-to-one gluten free mix. The bake time can stay the same.

Q: Can I skip the top chocolate?
A: Yes. The brownies will still taste good. The chocolate top makes them look and feel richer.

Q: How do I stop the berries from sinking?
A: Toss the sliced berries in a little flour before you fold them in. That helps them hold in the batter.

Conclusion

For another take on this dish, visit Chocolate-Covered Strawberry Brownies – If You Give a Blonde a ….

Chocolate-Covered Strawberry Brownies