Chocolate-Covered Strawberry Brownies Recipe
Imagine the most decadent, dreamy marriage between rich, fudgy brownies and the sweet tang of fresh strawberries, all cloaked in a silky chocolate ganache. That’s exactly what you get with Chocolate-Covered Strawberry Brownies! Every bite feels like a special occasion, blending the classic charm of chocolate-covered strawberries with the irresistible comfort of brownies. Whether you’re celebrating, hosting friends, or just treating yourself, this dessert is a guaranteed showstopper.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, familiar ingredients come together to create something truly magical. Each component adds a distinct note to the Chocolate-Covered Strawberry Brownies, from the deep, chocolatey base to the juicy topping and luxuriously smooth ganache.
- Brownie mix: The foundation of this recipe! Choose your favorite boxed mix for ease and consistent fudgy results.
- Eggs, oil, and water: These are the usual companions to brownie mix, giving structure, richness, and moisture to your base.
- Fresh strawberries (1 lb): Ripe, firm berries add a pop of color, bright flavor, and a juicy freshness that pairs perfectly with chocolate.
- Semi-sweet chocolate chips (1 cup): The heart of the ganache; they melt into a velvety blanket for your berries and brownies.
- Heavy cream (1/4 cup): This transforms the chocolate chips into a smooth, pourable ganache that sets beautifully.
- Vanilla extract (1 tsp): Just a splash deepens all the flavors and rounds out the dessert’s aroma.
How to Make Chocolate-Covered Strawberry Brownies
Step 1: Prepare Your Pan and Preheat
Let’s get everything set up for success! Start by preheating your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, letting the sides hang over for easy lifting later, or lightly grease it. This step ensures your brownies release beautifully, making for neat slices and easy serving.
Step 2: Mix and Bake the Brownie Base
Prepare the brownie batter following the instructions on your chosen box (usually mixing the dry mix with eggs, oil, and water). Pour the batter into your prepared pan and spread it evenly, reaching all the corners. Bake for 25–30 minutes, or as directed on the box, until a toothpick inserted near the center comes out with a few moist crumbs. The smell alone will make your kitchen feel like a chocolate haven! Once done, let the brownies cool completely in the pan—patience pays off here.
Step 3: Layer the Strawberries
Once your brownies are fully cooled, it’s time for that fruity burst! Arrange the sliced strawberries evenly over the surface, overlapping slightly so every bite gets some berry goodness. The vibrant red against the deep brown is a feast for the eyes and the taste buds.
Step 4: Make and Pour the Ganache
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second bursts, stirring well after each interval, until the chocolate is fully melted and glossy. Stir in the vanilla extract for that final aromatic touch. Immediately pour the ganache over the strawberries, gently spreading it so the berries are completely covered. This step locks in freshness and gives the brownies their signature chocolate-covered finish.
Step 5: Chill and Slice
Pop the pan into the fridge for at least one hour, allowing the ganache to set into a smooth, sliceable layer. When you’re ready to serve, simply lift the brownies out using the parchment paper and cut into squares. Enjoy chilled for a firmer bite, or at room temperature for a fudgier, melt-in-your-mouth experience.
How to Serve Chocolate-Covered Strawberry Brownies
Garnishes
A light dusting of powdered sugar just before serving adds a touch of elegance, while a few extra fresh strawberry slices or a drizzle of melted white chocolate can really make these brownies look bakery-worthy. For a festive finish, try a sprig of mint or a scattering of mini chocolate chips on top.
Side Dishes
These brownies are rich and satisfying on their own, but if you’re building a dessert spread, they pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a fresh fruit salad. The contrast of cold, creamy sides against the fudgy brownies is pure bliss.
Creative Ways to Present
For party-perfect presentation, cut the brownies into bite-sized squares and arrange them on a tiered platter. You can also use heart-shaped cookie cutters for Valentine’s Day, or serve each brownie on a small plate with a fork and a single whole strawberry on the side for an elegant touch. If you’re feeling playful, pop a brownie square on a skewer with a marshmallow and extra berry, then dip in more chocolate for a whimsical treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate-Covered Strawberry Brownies covered in the refrigerator for up to three days. The ganache and fruit stay fresh and luscious, and chilling helps the layers hold together for easy grabbing whenever a craving hits. For best texture, let them sit at room temperature for about 10 minutes before enjoying.
Freezing
If you want to make these brownies further in advance, you can freeze them after the ganache has set. Place squares in a single layer on a baking sheet to freeze solid, then transfer to an airtight container with parchment between layers. Thaw in the refrigerator overnight; keep in mind that the strawberries may release moisture after freezing, so the texture will be best if eaten fresh.
Reheating
While these brownies are fantastic straight from the fridge, if you’d like a slightly softer texture, let them come to room temperature for 10–15 minutes. Avoid microwaving, as the chocolate ganache and strawberries can become too runny or mushy. A short rest on the counter is all they need to reach the perfect consistency.
FAQs
Can I use homemade brownie batter instead of a box mix?
Absolutely! If you have a favorite from-scratch brownie recipe, feel free to use it as the base for your Chocolate-Covered Strawberry Brownies. The process is exactly the same, and you can tailor the texture and chocolate intensity to your taste.
What kind of chocolate chips work best for the ganache?
Semi-sweet chocolate chips are ideal because they melt smoothly and balance the sweetness of the strawberries. However, you can use dark or milk chocolate chips if you want a richer or creamier ganache—just know that sweetness levels will vary.
Do the brownies get soggy from the strawberries?
If you use firm, ripe strawberries and serve within a couple of days, the brownies will hold up well. The chocolate ganache acts as a seal, keeping everything fresh. For best results, avoid overripe strawberries and slice just before assembling.
Can I make these gluten-free?
Yes! Simply use a gluten-free brownie mix and confirm that your other ingredients are gluten-free. The rest of the process remains unchanged, and you’ll have delicious gluten-free Chocolate-Covered Strawberry Brownies to share.
How do I get clean slices through the ganache and strawberries?
For neat, bakery-style squares, use a sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the ganache, fruit, and brownie layers without dragging or sticking.
Final Thoughts
If you’re looking for a dessert that’s as delightful to look at as it is to eat, Chocolate-Covered Strawberry Brownies are your new go-to. Every layer brings joy, from the fudgy base to the fresh fruit and glossy ganache. Gather your ingredients and give this recipe a try—you’ll be the hero of your next gathering, or just enjoy a sweet treat all to yourself!
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Chocolate-Covered Strawberry Brownies Recipe
- Total Time: 1 hour 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Delight in these decadent Chocolate-Covered Strawberry Brownies, featuring rich, fudgy brownies topped with fresh, juicy strawberries and a luscious chocolate ganache. Perfect for special occasions or a sweet treat, this recipe combines classic flavors with a beautiful presentation.
Ingredients
Brownie Base
- 1 box brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
Topping
- 1 lb fresh strawberries, hulled and sliced
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make Brownie Batter: Prepare the brownie batter according to the package instructions, usually mixing the brownie mix with eggs, oil, and water. Then, pour the batter evenly into the prepared pan.
- Bake Brownies: Bake the brownies for 25–30 minutes or as directed on the box, inserting a toothpick to check doneness. It should come out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Prepare Strawberries: Once the brownies have cooled, evenly arrange the hulled and sliced strawberries over the top, covering the surface completely.
- Make Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring well between each, until the mixture is smooth and fully melted. Stir in the vanilla extract.
- Top Brownies: Pour the chocolate ganache over the strawberries, using a spatula to gently spread it and cover all the fruit.
- Chill to Set: Refrigerate the brownies for at least 1 hour to allow the chocolate ganache to set firmly.
- Serve: Slice the brownies into 9 pieces and serve chilled or at room temperature. For easier slicing, let them sit at room temperature for about 10 minutes before cutting.
Notes
- Use ripe, firm strawberries for the best texture and flavor contrast.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Allow brownies to sit at room temperature for 10 minutes before slicing to avoid crumbling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 27 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
