Name: Chocolate Covered Strawberry Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 tsp salt; 1/2 tsp baking powder; 1 lb fresh strawberries, hulled and halved; 1 1/2 cups semi-sweet chocolate chips; 3/4 cup heavy cream

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I fell in love with these brownies the moment I tasted the luscious blend of fudgy brownie, fresh strawberries, and silky chocolate ganache—a dessert that feels both luxurious and easy to make.

Why You’ll Love This Recipe

I love how this recipe brings together three of my favorite things: chewy brownies, sweet strawberries, and rich ganache. It’s perfect for special moments—romantic evenings or celebrations—yet simple enough for a cozy night in.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
large eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
baking powder
fresh strawberries, hulled and halved
semi-sweet chocolate chips
heavy cream

Directions

I preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
I melt the butter in a saucepan, then whisk in the sugar until combined.
I remove the pan from heat and beat in the eggs and vanilla extract until smooth.
I stir in the flour, cocoa powder, salt, and baking powder until just combined.
I pour the batter into the prepared pan and spread it evenly.
I bake for 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs.
I let the brownies cool completely before topping.
I arrange halved strawberries over the cooled brownies.
To make the ganache, I heat the heavy cream until just simmering, then pour it over the chocolate chips and stir until smooth.
I pour the ganache over the strawberries and spread it evenly.
I refrigerate the brownies for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes about 16 to 24 squares, depending on how large I slice them. Total time, including prep, baking, and chilling, is about 60 to 70 minutes.

Variations

I sometimes use raspberries or cherries in place of strawberries for a different fruity twist.
I like adding chopped walnuts or pecans to the brownie batter for extra texture.
When I want a richer taste, I swap the semi-sweet chocolate for dark chocolate in the ganache.
A dash of espresso powder in the brownie batter gives a deeper chocolate flavor.
For a holiday twist, I sprinkle crushed peppermint over the ganache before it sets.

Storage/reheating

I store these brownies in an airtight container in the fridge for up to 4 days. Before serving, I let them sit at room temperature for 15 to 20 minutes so the ganache softens. I don’t recommend freezing once the strawberries are added, but the plain brownies freeze well for up to 2 months.

FAQs

Can I use frozen strawberries?

I’ve tried it, but they release too much moisture and make the brownies soggy. Fresh strawberries are best.

Can I make this recipe gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and it works well without compromising texture.

How do I get a smooth and glossy ganache?

I make sure to heat the cream gently and let it sit over the chocolate for a minute before stirring until smooth.

Can I make this dessert ahead of time?

I usually bake the brownies a day in advance, then top them with strawberries and ganache the day I plan to serve them.

Can I make individual brownie bites with this recipe?

Yes, I bake the batter in a muffin tin lined with parchment and top each with a strawberry half and a spoonful of ganache.

Conclusion

These Chocolate Covered Strawberry Brownies always make me feel like I’m serving something special. Whether I’m impressing guests or indulging at home, they deliver the perfect mix of chewy, fruity, and chocolatey in every bite

Chocolate Covered Strawberry Brownies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus 1 hour chilling)
Yield: 16–24 squares
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Decadent Chocolate Covered Strawberry Brownies combine fudgy brownies with fresh strawberries and a glossy chocolate ganache for a rich, luxurious treat.

Instructions

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Melt the butter, whisk in the sugar, then beat in the eggs and vanilla until smooth.
In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined.
Spread the batter evenly into the prepared pan and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan.
Arrange the halved strawberries evenly over the cooled brownies.
In a saucepan, heat the heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth to make the ganache.
Pour the ganache over the strawberries and spread evenly to cover.
Chill in the refrigerator for at least 1 hour before slicing into squares.

Notes

Use fresh strawberries for best texture; frozen may become soggy.
Chill thoroughly for clean slices and glossy ganache.
Let sit at room temperature 15 minutes before serving for best flavor and texture.
Freeze plain brownies separately if needed; add fruit and ganache later.