Chocolate Covered Strawberry Brownies bring together the best of both worlds—rich, fudgy chocolate brownies with a sweet, fresh strawberry twist. The glossy chocolate coating on top adds a perfect smooth finish, while the juicy strawberries give a little pop of brightness in every bite.
I love making these when I want a treat that feels special but is still pretty easy to whip up. The strawberries add a fun surprise inside the dense, chocolatey brownies, and dipping them in melted chocolate makes them feel almost fancy without much fuss. Plus, the way the chocolate on top cracks a little when you slice through it is just so satisfying.
These brownies are perfect for sharing at a casual get-together or for enjoying with a cup of coffee or milk when you want a cozy snack. I often slice them up small and serve them on a pretty plate because the pops of red really brighten the whole thing. If you want an extra touch, sprinkling a little flaky sea salt on top of the chocolate layer is something I like to do—just to balance the sweetness and add a bit of texture.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you want a dairy-free option, coconut oil works well and adds a subtle tropical note.
Sugar: Granulated sugar is classic here, but you can swap in coconut sugar or a light brown sugar for a bit more depth and moisture.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. Dutch-processed cocoa will give a smoother, less acidic taste if you prefer.
Strawberries: Fresh and ripe strawberries are key for juicy bursts. If you can’t find fresh, try frozen strawberries thawed and drained, though fresh is best.
Chocolate: Semisweet or dark chocolate is ideal for melting and drizzling. You can use milk chocolate for a sweeter topping, or white chocolate for a different look and flavor.
How Do I Get the Brownies Fudgy and Not Dry?
The secret to fudgy brownies is not overbaking them. The center should still have moist crumbs.
- Set your oven timer for 20 minutes and start checking then.
- Insert a toothpick in the center; it should come out with a few moist crumbs, not dry.
- Cooling the brownies in the pan helps them firm up for clean slices.
Also, stirring just until the dry ingredients are combined keeps the brownies tender, so don’t overmix the batter!
What’s the Best Way to Melt and Drizzle Chocolate?
Melting chocolate gently avoids burning or graininess.
- Use a double boiler or microwave in short 20-second bursts, stirring each time.
- Once melted, let it cool slightly so it’s thick enough to drizzle slowly.
- Use a spoon or a small piping bag for thin, controlled streams of chocolate.
This technique makes the brownies look pretty and gives a nice firm chocolate layer on top.
Equipment You’ll Need
- 8×8-inch baking pan – I like it because it gives the brownies a thick and fudgy texture, and it’s easy to handle.
- Mixing bowls – for blending the batter and melting chocolate; I use different sizes to keep everything organized.
- Microwave or double boiler – to melt the butter and chocolate gently without burning.
- Spatula – for mixing and spreading the batter evenly in the pan.
- Cooling rack – helps the brownies cool evenly so they set perfectly before topping.
- Spoon or piping bag – to drizzle melted chocolate decoratively over the strawberries and brownies.
Flavor Variations & Add-Ins
- Chocolate chip or walnut mix-ins: Add these to the batter for extra texture and flavor.
- White chocolate drizzle: Swap dark chocolate for melted white chocolate for a different look and subtle sweetness.
- Mint or coffee extract: Mix a small amount into the batter for a flavor boost that complements the strawberries.
- Other fresh fruits: Blueberries or raspberries work well if you want more berry variety or a colorful twist.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For The Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For The Topping:
- 1 cup fresh strawberries, sliced
- 4 oz (115g) semisweet or dark chocolate, chopped (for melting)
- Optional: a pinch of flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20 to 25 minutes to bake, and around 15 minutes to cool and decorate. Altogether, plan for about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Brownie Batter:
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Melt the butter gently in a saucepan or microwave, then stir in the sugar, eggs, and vanilla extract until everything is smooth and combined.
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Slowly add this dry mix to your wet ingredients, stirring until just combined. Be careful not to overmix.
2. Baking and Cooling the Brownies:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 20 to 25 minutes. To check if your brownies are done, insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. Once baked, let them cool completely in the pan before moving on.
3. Adding Strawberries and Chocolate Topping:
While the brownies cool, gently melt the chopped chocolate in a double boiler or microwave in short 20-second bursts, stirring frequently, until smooth. Once the brownies have cooled, arrange the sliced strawberries evenly on top.
Drizzle the melted chocolate over the strawberries and brownies using a spoon or a piping bag for neat lines. If you like, sprinkle a small pinch of flaky sea salt on top to enhance the flavors. Allow the chocolate to set before slicing into squares. Now, your delicious chocolate-covered strawberry brownies are ready to enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid adding extra moisture to the brownies. Pat them dry with paper towels before placing on top.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. If refrigerated, bring them to room temperature before serving for best flavor and texture.
Can I Make These Brownies Ahead of Time?
Absolutely! Bake and cool the brownies a day ahead, then add the strawberries and melted chocolate topping just before serving to keep the strawberries fresh.
What Can I Substitute for Unsalted Butter?
You can use equal parts coconut oil or a plant-based butter substitute if you prefer a dairy-free version. Keep in mind this may slightly alter the flavor and texture.
