Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies combine two classic indulgences into one rich, fudgy, fruity dessert. I love how the deep cocoa flavor of the brownie contrasts with the fresh brightness of strawberries, all topped with a glossy chocolate coating. It’s romantic, decadent, and surprisingly easy to make.

Why You’ll Love This Recipe

I love how this recipe brings the drama of chocolate-dipped strawberries into a more satisfying, fork-required dessert. The brownie base is chewy and intense, the strawberry layer is fresh and juicy, and the chocolate topping gives it a beautiful finish. It looks impressive enough for holidays, but I also make it just because I crave something indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Cocoa powder

• All-purpose flour

• Salt

• Optional: chocolate chips

For the strawberry layer:

• Fresh strawberries, sliced

• Optional: strawberry preserves for added sweetness

For the chocolate topping:

• Semi-sweet or dark chocolate chips

• Heavy cream or butter (to smooth out the topping)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.

2. I melt butter and mix it with sugar, then whisk in eggs and vanilla until smooth.

3. I stir in cocoa powder, flour, and salt just until combined, then pour the batter into the prepared pan.

4. I bake for about 20–25 minutes, until a toothpick comes out with a few moist crumbs.

5. Once the brownies cool, I arrange sliced strawberries evenly across the top.

6. I melt the chocolate chips with cream or butter until smooth, then pour it over the strawberries, spreading gently to cover.

7. I chill the brownies for at least an hour to set the topping, then slice and serve.

Servings and timing

This recipe makes about 12 squares. It takes around 20 minutes to prep, 25 minutes to bake, and 1 hour to chill before serving.

Variations

Sometimes I use white chocolate or drizzle it on top for contrast. I’ve also added a layer of whipped cream cheese under the strawberries for a cheesecake-like twist. When I want extra richness, I make a ganache instead of a simple chocolate topping. And for Valentine’s Day or birthdays, I cut them into heart shapes after chilling.

Storage/Reheating

I store these brownies in the fridge for up to 3 days. They’re best cold or at room temperature. I don’t reheat them since the strawberries can get soggy and the chocolate topping may melt unevenly.

FAQs

Can I use boxed brownie mix?

Yes, when I’m short on time, I use my favorite brownie mix and build the layers on top. It still tastes amazing.

Do the strawberries make the brownies soggy?

Not if I eat them within a couple of days. I make sure the brownies are fully cooled before adding fruit, and I slice the strawberries just before assembling.

Can I freeze them?

I don’t recommend freezing them once assembled. The fresh strawberries don’t thaw well and can make the texture unpleasant.

What’s the best chocolate for the topping?

I use semi-sweet chocolate chips or a good-quality baking bar. Dark chocolate works well too, especially if the strawberries are sweet.

How do I keep the topping from cracking?

I use a bit of cream or butter when melting the chocolate to make it more flexible. That way, it doesn’t shatter when I cut into it.

Conclusion

Chocolate Covered Strawberry Brownies are one of those over-the-top desserts I make when I really want to wow someone—or just treat myself. I love the mix of textures and flavors, from rich cocoa to juicy berries to smooth chocolate. Every bite feels like a celebration.

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