Chocolate covered strawberry brownies are one of my favorite desserts to make when I want something rich, fudgy, and a little romantic. They combine two classic treats—decadent brownies and juicy strawberries dipped in chocolate—into one layered, indulgent bite. Whether I’m baking for a special occasion or just treating myself, this recipe never fails to impress.
Why You’ll Love This Recipe
I love how this dessert balances the dense, chocolatey brownie base with the freshness of strawberries and the smooth snap of chocolate on top. It looks beautiful, tastes like a bakery treat, and feels extra special without being too complicated. It’s perfect for Valentine’s Day, birthdays, or any time I want to wow with something sweet and elegant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
unsalted butter
granulated sugar
brown sugar (optional, for extra richness)
eggs
vanilla extract
cocoa powder
all-purpose flour
salt
chocolate chips or chunks (optional)
For the strawberry layer:
fresh strawberries (hulled and halved or sliced)
For the chocolate topping:
semi-sweet or dark chocolate
heavy cream or a touch of butter (for smoother melting)
Directions
I start by making the brownies. I melt the butter and mix it with sugar, eggs, and vanilla until smooth.
Then I stir in cocoa powder, flour, and salt, folding in chocolate chips if I want extra richness.
I pour the batter into a lined baking pan and bake at 350°F for about 25–30 minutes, or until set but still fudgy in the center.
Once baked, I let the brownies cool completely.
Then I gently press sliced strawberries over the top in a single layer, covering the whole surface.
In a separate bowl, I melt the chocolate with a bit of cream or butter until glossy and smooth.
I pour the melted chocolate over the strawberries, spreading it evenly to cover them.
I chill the brownies in the fridge until the chocolate sets, about 30 minutes, before slicing into squares.
Servings and timing
This recipe makes about 12 brownies and takes around 1 hour total, including baking, cooling, and chilling time.
Variations
Sometimes I use white chocolate for the top layer or swirl it with dark chocolate for a marble effect. I’ve also added a layer of strawberry jam under the fresh strawberries for extra berry flavor. If I want a shortcut, I use a boxed brownie mix for the base and just add the fruit and topping myself.
storage/reheating
I store these brownies in the fridge for up to 3 days to keep the strawberries fresh and the chocolate firm. I serve them chilled or let them sit at room temperature for a few minutes before eating. I don’t recommend reheating, as it can melt the topping and soften the berries.
FAQs
Can I use frozen strawberries?
I don’t recommend it—the texture becomes watery and soft. Fresh strawberries give the best flavor and structure.
Do I need to refrigerate them?
Yes, since they contain fresh fruit and a chocolate topping, I keep them chilled to stay fresh and firm.
Can I use a brownie mix?
Definitely. I often use a boxed mix when I want to save time—just make sure it’s a rich, fudgy variety.
What’s the best chocolate for the topping?
I like using semi-sweet or dark chocolate bars for smooth melting and a rich taste. Chocolate chips work too, but may need more cream to melt evenly.
How do I slice them cleanly?
I use a sharp knife and wipe it clean between cuts. Chilling the brownies fully before slicing also helps the chocolate layer stay neat.
Conclusion
Chocolate covered strawberry brownies are the perfect blend of rich, fruity, and chocolaty in every bite. They’re easy to make, beautiful to serve, and totally irresistible—whether I’m sharing them with others or keeping them all for myself. It’s a dessert I come back to whenever I want something sweet, simple, and just a little fancy.
PrintChocolate Covered Strawberry Brownies
Chocolate Covered Strawberry Brownies combine rich, fudgy brownies with a fresh strawberry layer and a smooth chocolate topping. Elegant yet easy, they’re perfect for special occasions or whenever you want a show-stopping dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (optional)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chips or chunks (optional)
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 cup semi-sweet or dark chocolate, chopped
- 2 tbsp heavy cream or 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix melted butter with granulated and brown sugar until smooth. Add eggs and vanilla, whisking to combine.
- Stir in cocoa powder, flour, and salt until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and bake for 25–30 minutes, or until set with a fudgy center. Let cool completely.
- Arrange sliced strawberries in a single layer over the cooled brownies.
- Melt chocolate with cream or butter in a microwave-safe bowl or double boiler until smooth and glossy.
- Pour chocolate over strawberries and spread evenly.
- Refrigerate for at least 30 minutes until the chocolate is set.
- Slice into squares with a sharp knife, wiping between cuts for clean edges.
Notes
- Use fresh strawberries only—frozen ones will release too much moisture.
- White or milk chocolate can be used for the topping, or swirled for a marble effect.
- Add a thin layer of strawberry jam under the fruit for extra flavor.
- Boxed brownie mix works great as a shortcut base.
- Store in the fridge and serve chilled or at room temp.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
