Chocolate Covered Strawberry Brownies (Printable)
Fudgy brownies topped with fresh strawberries and a glossy chocolate shell—decadent and irresistible.
# 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 - 8.8 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
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out later.
02 - Combine the unsalted butter and chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely smooth and glossy. Remove from heat and let cool slightly for about 2 minutes.
03 - Whisk the granulated sugar into the melted chocolate mixture until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until the batter is smooth and uniform.
04 - Gently fold the all-purpose flour and salt into the batter using a spatula. Mix only until just combined—overmixing will produce a dense, tough crumb.
05 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake. Transfer the pan to a wire rack and let the brownies cool completely.
06 - Once the brownie base is fully cooled, arrange the thinly sliced strawberries in an even, single layer across the entire surface, ensuring full coverage from edge to edge.
07 - Melt the semisweet chocolate chips together with the coconut oil (or butter) in a heatproof bowl set over simmering water, stirring until the mixture is silky smooth and pourable.
08 - Pour the melted chocolate coating evenly over the strawberry layer, gently spreading with a spatula to seal the edges. Refrigerate the pan for at least 1 hour, or until the chocolate shell is fully set and firm to the touch.
09 - Lift the brownies out of the pan using the parchment paper overhang. Run a sharp knife under hot water, dry it, and cut into 12 squares for clean, smooth edges. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast between cold snapping chocolate, soft brownie, and juicy fruit is genuinely unforgettable.
- You get maximum drama for surprisingly little effort once you nail the timing.
02 -
- Underbaking slightly is always better than overbaking because the brownies continue to firm up as they cool.
- Pat the sliced strawberries dry with a paper towel before laying them down or excess juice makes the shell slide right off.
03 -
- Use a 20 by 20 cm pan and no larger because a thinner brownie will not hold up under the weight of the toppings.
- The coconut oil trick for the topping was an accident that turned into my most borrowed technique because it makes the shell glossy and easy to slice.