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Chocolate Covered Strawberry Brownies

Irresistible Chocolate Covered Strawberry Brownies Recipe

These Chocolate Covered Strawberry Brownies blend fudgy richness with fresh strawberries, encapsulated in a silky ganache, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • ½ cup Unsalted Butter Use salted butter if unsalted is unavailable.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Use room temperature for better results.
  • 2 teaspoons Vanilla Extract Can be replaced with almond extract.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • ⅓ cup Unsweetened Cocoa Powder Carob powder can be used for caffeine-free option.
  • ¼ teaspoon Salt Essential for flavor enhancement.
  • ½ teaspoon Baking Powder Can be omitted for denser brownies.
For the Topping
  • 1 cup Fresh Strawberries Any fresh berry can be a good substitute.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate can be used for a more intense flavor.
  • ½ cup Heavy Cream Half-and-half or coconut cream can be alternatives.

Equipment

  • 9x13-inch baking pan
  • Microwave-safe bowl
  • whisk
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl and whisk in 1 cup of granulated sugar until smooth.
  3. Add 2 large room-temperature eggs and 2 teaspoons of vanilla extract to the mixture and whisk until light and fluffy.
  4. In another bowl, whisk together 1 cup of flour, ⅓ cup of cocoa powder, ¼ teaspoon of salt, and ½ teaspoon of baking powder, then fold into the wet mixture.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, checking for doneness with a toothpick.
  6. Allow the brownies to cool completely on a wire rack before topping with strawberries.
  7. Slice fresh strawberries in half and arrange them on top of the cooled brownies.
  8. Combine 1 cup of chocolate chips and ½ cup of heavy cream in a microwave-safe bowl, heating until smooth, then pour over the strawberries.
  9. Refrigerate the assembled brownies for at least 1 hour to set the ganache before serving.

Nutrition

Serving: 1squareCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container in the fridge for up to 1 week or freeze for longer storage. Allow to cool completely before topping with strawberries to maintain their color.

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