Chocolate Covered Strawberry Brownies

I’ve combined fudgy chocolate brownies with a luscious layer of chocolate-dipped strawberries for Chocolate Covered Strawberry Brownies—rich, fruity, and absolutely irresistible.

Why You’ll Love This Recipe

I love the decadent contrast of gooey brownies and fresh strawberries bathed in melted chocolate. Every bite brings a burst of juicy fruit and indulgent chocolate, making these brownies feel elegant yet comforting. They’re perfect for Valentine’s Day, dessert tables, or anytime I want a sweet treat with flair.

Ingredients

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

• Unsalted butter

• Semi‑sweet or dark chocolate, chopped or chips

• Granulated sugar

• Eggs

• Vanilla extract

• All‑purpose flour

• Unsweetened cocoa powder

• Salt

• Fresh strawberries, hulled

• Additional chocolate (for dipping strawberries)

Directions

1. Preheat the oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a heat‑proof bowl, melt butter and semi‑sweet chocolate together (in the microwave in short bursts or over a double boiler), stirring until smooth.

3. Whisk in sugar, then add eggs one at a time, mixing well after each. Stir in vanilla extract.

4. Gently fold in flour, cocoa powder, and salt until just combined—avoid overmixing.

5. Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, until edges are set and a toothpick comes out with a few moist crumbs.

6. Transfer the brownies to a wire rack and allow them to cool completely in the pan.

7. Meanwhile, melt extra chocolate for dipping the strawberries. Dip each strawberry halfway into the melted chocolate, then place them on parchment paper to set.

8. Once strawberries are set, lift the cooled brownie slab using the parchment overhang and transfer to a cutting board.

9. Top brownies with the chocolate-covered strawberries, arranging them evenly across the surface.

10. Gently press them into the brownie surface. Let the assembly chill in the fridge for about 15–20 minutes to let the chocolate set and flavors meld.

11. Slice into squares—each with a strawberry crown—and serve.

Servings and timing

Yields about 9 brownie squares topped with strawberries (makes 9–12 portions depending on strawberry size).

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Cooling and chocolate-dipping time: 30 minutes

• Assembly chilling: 15–20 minutes

• Total time: approximately 1 hour 30 minutes

Variations

• White chocolate twist: Dip strawberries in white chocolate for a sweeter contrast.

• Nutty crunch: Sprinkle chopped toasted almonds or pistachios over the chocolate before it sets.

• Raspberry drizzle: Once assembled, drizzle raspberry sauce or melted raspberry-flavored white chocolate on top.

• Mini format: Use mini strawberries and make bite-size brownie squares.

• Salted caramel: Drizzle caramel sauce over brownies before topping with strawberries for added sweetness and salt balance.

Storage/reheating

I store leftover brownies (without strawberries) in an airtight container at room temperature for up to 3 days. For assembled squares, I refrigerate them to keep the strawberries and chocolate firm, and they last up to 2 days. I let them sit at room temperature for about 10 minutes before serving for the best texture. Reheating isn’t recommended, as it can melt the chocolate.

FAQs

Can I use frozen strawberries?

I recommend fresh for best texture and flavor. If I do use frozen, I thaw them completely and pat dry before dipping to avoid extra moisture.

Why are my brownies too gooey in the center?

They may be underbaked. I extend baking by a few minutes until the edges are set and the center holds slightly when gently shaken.

Can I make this ahead of time?

Yes—I bake the brownies and dip the strawberries in advance. I assemble and chill everything just before serving to ensure freshness.

What type of chocolate works best for dipping?

I choose good-quality semi-sweet or dark baking chocolate for depth of flavor, and I add a little coconut oil when melting to help it set shiny and smooth.

Can I use other fruits instead of strawberries?

Absolutely—I’ve made variations with raspberries or halved blackberries for a delicious berry twist.

Conclusion

These Chocolate Covered Strawberry Brownies are a show-stopping treat combining moist, rich brownies and luscious chocolate-dipped strawberries. I love how easy they are to make yet how impressive they look and taste. Perfect for special occasions—or anytime I want a deliciously indulgent dessert that’s sure to wow!