Chocolate Covered Strawberry Brownies (Printable Version)
Fudgy brownies layered with fresh strawberries and decadent chocolate coating for an indulgent treat.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 3 tbsp unsweetened cocoa powder
08 - 1/2 tsp salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tbsp coconut oil or unsalted butter
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely melted and smooth, then remove from heat and let cool for 5 minutes.
03 - Add the sugar to the melted chocolate mixture, stirring until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined — avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
06 - Let the brownies cool completely in the pan on a wire rack. Do not rush this step — the brownie base must be fully set before adding the strawberry layer.
07 - Place the strawberry halves cut-side down in a single even layer across the entire surface of the cooled brownies, pressing them gently so they adhere.
08 - Melt the semi-sweet chocolate chips with coconut oil in the microwave using 30-second bursts, stirring between each interval, until glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer, spreading with an offset spatula to ensure every strawberry is fully covered. Refrigerate the pan for 20 to 30 minutes until the chocolate shell is firm.
10 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve slightly chilled.
# Expert Hints:
01 -
- The double chocolate situation means you get a fudgy base and a snappy coating, which is basically the best texture contrast in dessert form.
- Fresh strawberries hidden under chocolate make people think you spent way more effort than you actually did.
- They slice into these gorgeous jewel toned squares that look like they came from a bakery display case.
02 -
- If the brownie is even slightly warm when you add the strawberries, the moisture will create a slippery layer and the chocolate coating will slide right off in one disappointing sheet.
- The coconut oil in the coating is what gives it that professional snap, so do not be tempted to skip it.
03 -
- Wiping your knife with a warm damp cloth between each cut gives you bakery clean edges that make people think you bought these somewhere fancy.
- Taste your strawberries before you commit them to the brownie because if they are bland, the whole top layer will be pretty but disappointing.