Chocolate Covered Strawberry Brownies (Printable)
Fudgy brownies topped with fresh strawberries and sealed under a glossy chocolate shell—pure indulgence.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 7 oz dark chocolate (60–70% cocoa), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup plus 1 tbsp all-purpose flour
07 - 1/2 tsp salt
→ Strawberry Layer
08 - 9 oz fresh strawberries, hulled and thinly sliced
→ Chocolate Coating
09 - 6 oz semisweet chocolate chips or chopped chocolate
10 - 1 tbsp coconut oil or unsalted butter
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine the butter and chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely smooth and glossy, then remove from heat.
03 - Whisk the sugar into the melted chocolate mixture until dissolved. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Gently fold the flour and salt into the batter using a spatula, mixing only until just combined. Avoid overmixing to maintain a tender, fudgy texture.
05 - Pour the batter into the prepared pan and spread into an even layer. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Do not overbake.
06 - Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. This ensures the base firms up properly before adding toppings.
07 - Arrange the sliced strawberries in a single even layer across the entire surface of the cooled brownie base, pressing them gently so they adhere.
08 - Melt the semisweet chocolate chips and coconut oil (or butter) together in a heatproof bowl over simmering water, stirring until smooth and pourable.
09 - Pour the melted chocolate coating over the strawberry layer, spreading gently with a spatula to cover all the fruit evenly.
10 - Refrigerate the pan for at least 1 hour, or until the chocolate topping is fully set and firm to the touch.
11 - Lift the brownies from the pan using the parchment paper overhang. Cut into 12 squares using a sharp knife warmed under hot water and dried for clean, neat edges. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The contrast of fudgy brownie, juicy fruit, and snappy chocolate shell is the kind of texture party that makes people close their eyes when they take a bite.
- They look like they came from a bakery case, but the whole thing comes together with zero fancy technique and a little patience while everything sets.
02 -
- Underbaking slightly is always better than overbaking since the brownies continue to firm up as they cool and nobody enjoys a dry brownie.
- Patting the sliced strawberries dry with a paper towel before layering them prevents excess moisture from seeping into the brownie base and making it soggy.
03 -
- The coconut oil in the chocolate coating is not optional since it is the difference between a dull, soft topping and that gorgeous crackly shell that makes people ask how you did it.
- If your kitchen is warm, work quickly when spreading the strawberry layer since the cool brownie surface helps the fruit adhere before the chocolate pour locks everything in place.