If you are on the lookout for a luscious treat that combines the rich, fudgy goodness of brownies with the fresh, juicy burst of strawberries dipped in chocolate, you are going to adore this Chocolate-Covered Strawberry Brownies Recipe. This delightful dessert is not only a crowd-pleaser but also a fantastic way to elevate a classic brownie into something truly special and memorable. Imagine biting into a dense, chocolatey brownie crowned with a glossy, chocolate-coated strawberry—pure bliss in every forkful!
Ingredients You’ll Need
These ingredients are simple yet essential to achieving the perfect balance of flavors and textures in this Chocolate-Covered Strawberry Brownies Recipe. Each component, from the smooth melted butter to the fresh strawberries, plays a critical role in making the brownies irresistibly moist and flavorful.
- 1/2 cup unsalted butter, melted: Provides richness and moisture for that tender brownie texture.
- 1 cup granulated sugar: Sweetens the batter and helps create a glossy, crackly crust.
- 2 large eggs: Bind the ingredients together and add structure to the brownies.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1/2 cup all-purpose flour: Creates the base of the brownie, balancing density and tenderness.
- 1/4 cup unsweetened cocoa powder: Delivers that rich chocolate intensity.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/4 teaspoon baking powder: Gives a slight lift for a perfect crumb.
- 1/2 cup semisweet chocolate chips: Adds pockets of melty chocolate throughout the brownie.
- 6-8 fresh strawberries, hulled and sliced: Bring freshness and a bright pop of color.
- 1/2 cup heavy cream: The key to a silky, luscious chocolate coating.
- 4 ounces semisweet chocolate, chopped: Used for dipping strawberries into a smooth, rich chocolate shell.
How to Make Chocolate-Covered Strawberry Brownies Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking. This step sets the stage for perfectly baked brownies without any hassle when removing them later.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the melted butter and granulated sugar together until the mixture becomes smooth and glossy—this blend is where the magic starts. Then, beat in the eggs and vanilla extract one at a time, ensuring each is fully incorporated for even texture and flavor distribution.
Step 3: Combine Dry Ingredients
Separate from the wet ingredients, whisk the flour, cocoa powder, salt, and baking powder. This helps evenly distribute the leavening agents and cocoa, preventing clumps and ensuring every bite tastes consistently delicious.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry components into your wet mix, stirring gently until just combined. Avoid overmixing to keep the brownies tender and moist. Next, fold in the semisweet chocolate chips for gooey bursts of chocolate throughout the bake.
Step 5: Bake the Brownies
Pour your batter evenly into the prepared pan and bake for 20 to 25 minutes. Use a toothpick test—when inserted in the center, it should come out with a few moist crumbs clinging to it. This ensures the brownies are cooked perfectly without drying out.
Step 6: Cool and Prepare Chocolate-Covered Strawberries
Allow the brownies to cool completely in the pan while you prepare the luscious chocolate coating. Gently heat the heavy cream until it just starts to simmer, then remove from heat and stir in the chopped semisweet chocolate until silky smooth. Dip each strawberry slice into the chocolate, then place them on a parchment-lined surface to set.
Step 7: Assemble Your Chocolate-Covered Strawberry Brownies Recipe
Once the brownies have fully cooled, cut them into squares and top each one with a beautifully coated strawberry slice. The contrast between the fudgy brownie and the refreshingly sweet chocolate-covered strawberry is simply irresistible.
How to Serve Chocolate-Covered Strawberry Brownies Recipe
Garnishes
Enhance your Chocolate-Covered Strawberry Brownies Recipe with a sprinkle of powdered sugar or a light drizzle of white chocolate. A few fresh mint leaves add a pop of green and freshness that brightens the presentation and the palate.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience. Fresh berries or a simple berry coulis can also complement the flavors beautifully.
Creative Ways to Present
Try removing the strawberry slice and layering sheets of delicate puff pastry beneath the brownies to create individual mini parfaits. Alternatively, plate the brownies on elegant dessert stands and garnish with edible flowers for a stunning party centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your brownies in an airtight container at room temperature for up to three days. This will preserve their moist, tender texture and keep the chocolate-covered strawberries fresh and flavorful.
Freezing
If you want to enjoy these brownies later, freeze them in a sealed container or wrap individual pieces tightly in plastic wrap. They will keep for up to two months. Just thaw in the refrigerator overnight to maintain the best texture and taste.
Reheating
To enjoy brownies warm, gently reheat them in the microwave for 10 to 15 seconds or in a low oven until just warmed through. Avoid overheating to maintain that perfect fudgy texture and prevent melting the chocolate-covered strawberries prematurely.
FAQs
Can I use frozen strawberries for the chocolate-covered strawberries?
Fresh strawberries work best for this recipe because frozen ones can become soggy when thawed, which affects the texture and the chocolate coating’s ability to set properly.
Is it possible to use dark chocolate instead of semisweet chocolate?
Absolutely! Dark chocolate can add a richer, slightly more intense chocolate flavor to your brownies and dipping sauce. Just make sure the sweetness balances well with the other ingredients.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix, ensuring it includes xanthan gum or a similar binder. This swap preserves the structure of the brownies nicely.
What’s the best way to slice the brownies?
Use a sharp knife and wipe it clean between cuts to get neat, tidy squares. Chilling the brownies before slicing can also help create cleaner edges, especially with the chocolate-covered strawberry topping.
Can the chocolate-covered strawberries be stored separately?
Yes, to keep the strawberries from becoming soggy, store them separately on parchment paper in an airtight container at room temperature and add them just before serving or gifting.
Final Thoughts
There’s something truly magical about the combination of fudgy brownies and fresh chocolate-covered strawberries, and this Chocolate-Covered Strawberry Brownies Recipe captures that magic in every bite. Whether you’re baking for friends, family, or just a special treat for yourself, this dessert is guaranteed to bring smiles and happy sighs. Don’t wait—grab your ingredients and start baking this dreamy indulgence today!
Print
Chocolate-Covered Strawberry Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate-Covered Strawberry Brownies, combining classic chocolate brownie goodness with fresh strawberries dipped in smooth semisweet chocolate for an irresistible dessert perfect for any occasion.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semisweet chocolate chips
Chocolate-Covered Strawberries
- 6–8 fresh strawberries, hulled and sliced
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy, providing a rich base for the brownies.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully combined, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder to evenly distribute the leavening agents and cocoa.
- Mix Batter: Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips to add gooey pockets of chocolate throughout the brownies.
- Bake Brownies: Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating perfect doneness.
- Cool Brownies: Let the brownies cool completely in the pan to set before topping.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan just until it begins to simmer. Remove from heat and stir in the chopped semisweet chocolate until the mixture is smooth and glossy.
- Dip Strawberries: Dip each hulled and sliced strawberry into the melted chocolate ganache, then place them on a parchment-lined plate to set and harden slightly.
- Assemble: Once the brownies are fully cooled, cut them into 12 squares and top each with a chocolate-covered strawberry slice for an elegant finishing touch.
Notes
- Use room temperature eggs for better mixing and texture.
- Ensure the brownies are completely cool before adding the chocolate-covered strawberries to prevent melting.
- For a richer chocolate flavor, you can substitute part of the semisweet chocolate chips with dark chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Fresh strawberries work best; avoid very ripe ones as they can be too juicy and affect texture.
