Name: Chocolate-Covered Strawberry Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup semisweet chocolate chips; 6-8 fresh strawberries, hulled and sliced; 1/2 cup heavy cream; 4 ounces semisweet chocolate, chopped

A decadent fusion of rich, fudgy brownies and the sweet, fruity goodness of chocolate-covered strawberries, these Chocolate-Covered Strawberry Brownies are a dream dessert. Every bite delivers an irresistible combination of deep cocoa flavor and juicy, chocolate-dipped strawberries. I love making these for special occasions, but honestly, they are so good I find myself whipping up a batch just because.

Why You’ll Love This Recipe

I love how this recipe brings together two favorite desserts into one luxurious treat. The brownies come out moist and intensely chocolatey, while the strawberries add a fresh, juicy contrast that keeps each bite from feeling too heavy. Plus, dipping the strawberries in rich chocolate makes this dessert feel extra special, perfect for everything from Valentine’s Day to a simple weekend indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semisweet chocolate chips

6-8 fresh strawberries, hulled and sliced

1/2 cup heavy cream

4 ounces semisweet chocolate, chopped

Directions

I start by preheating my oven to 350°F (175°C) and greasing or lining an 8×8-inch baking pan with parchment paper.

In a large bowl, I whisk the melted butter and sugar together until the mixture looks smooth and glossy.

I add the eggs and vanilla extract, mixing well until fully combined.

In a separate bowl, I whisk together the flour, cocoa powder, salt, and baking powder.

Gradually, I stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

I fold in the chocolate chips, then pour the batter into the prepared pan, spreading it evenly.

I bake for 20-25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Then, I let the brownies cool completely in the pan.

While the brownies cool, I prepare the chocolate-covered strawberries. I heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.

After that I remove the cream from heat and add the chopped semisweet chocolate, stirring until smooth and fully melted.

I dip each strawberry slice into the melted chocolate and place them on a parchment-lined plate to set.

Once the brownies are cooled, I cut them into squares and top each one with a chocolate-covered strawberry slice.

Then I serve and savor the fudgy, fruity perfection.

Servings and timing

This recipe makes 12 servings.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Each serving is approximately 320 kcal.

Variations

I sometimes switch things up by using white chocolate or dark chocolate for dipping the strawberries. For a more intense flavor, I use bittersweet chocolate chips in the brownie batter. I also like adding a little espresso powder to the brownie batter to enhance the chocolate flavor even more. If I want extra texture, I sprinkle chopped nuts like walnuts or pecans into the batter before baking.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to two days. For longer storage, I refrigerate them, where they stay fresh for up to a week. I prefer bringing them back to room temperature before serving so the chocolate and brownie textures are perfect. If needed, I gently warm a brownie in the microwave for about 10 seconds to soften it slightly.

Related Recipes:

Chocolate Covered Raspberries

FAQs

How do I keep the strawberries from making the brownies soggy?

I make sure the brownies are completely cool before topping them with the strawberries, and I dry the strawberry slices thoroughly before dipping them in chocolate.

Can I make these brownies ahead of time?

Yes, I often bake the brownies a day ahead and store them without the strawberries, adding the chocolate-covered strawberries just before serving.

Can I freeze Chocolate-Covered Strawberry Brownies?

I don’t recommend freezing them once the strawberries are added, but the brownies themselves can be frozen for up to three months.

What can I use instead of semisweet chocolate?

I like using milk chocolate for a sweeter taste or dark chocolate for a richer, more intense flavor.

Can I make this recipe gluten-free?

Yes, I simply swap the all-purpose flour with my favorite gluten-free flour blend that works for baking.

Conclusion

These Chocolate-Covered Strawberry Brownies are a rich, luscious dessert that perfectly blends deep chocolate flavor with the bright sweetness of strawberries. I find them ideal for celebrations, holidays, or anytime I want to treat myself to something a little extra special. Give them a try — they might just become one of your favorite desserts too!

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