Chocolate Covered Strawberry Brownies

 

I’ll never forget the first time I brought a pan of Chocolate Covered Strawberry Brownies to a small dinner party. The kitchen smelled like warm cocoa and browned butter within minutes, and the first slice left a glossy trail of ganache on the spatula. Chocolate Covered Strawberry Brownies combine the dense, fudgy comfort of a classic brownie with the bright juiciness of fresh strawberries and a silky chocolate ganache that blooms as it cools.

Make this recipe when you want something that feels a little celebratory but is simple enough for a weeknight, or when you need a dessert that’s impressive without fuss. The brownies bake with deep chocolate notes and slightly chewy edges; the strawberries add a fresh, tart pop; the ganache sets to a shiny, slightly firm top that snaps just enough when you cut into it. For a different kind of layered chocolate treat, I sometimes think back to a riff inspired by another indulgent brownie I tested — it’s a nice companion to this recipe if you’re exploring variations.

why you’ll love this recipe

• Fudgy base: the butter-forward brownie batter yields a dense, brownie bar that stays moist even a day later.
• Fresh contrast: sliced strawberries keep the finish bright and prevent the dessert from feeling too heavy.
• Easy ganache: a simple cream-and-chocolate topping makes these look bakery-made with minimal effort.
• Reliable timing: I tuned the bake window so you won’t overbake the center.
• Crowd-pleaser: big-format 9×13 pan makes serving a group effortless.

at a glance

• Yield: 12–15 squares (9×13 pan)
• Prep time: 20 minutes (plus 30 minutes chilling for ganache)
• Cook time: 25–30 minutes
• Total time: about 1 hour (includes cooling and chilling)
• Difficulty: Easy — perfect for confident beginners
• Key tools: 9×13 inch baking dish (glass or metal), saucepan, whisk, rubber spatula, sharp serrated knife, baking rack

how to make Chocolate Covered Strawberry Brownies — overview

1. First, heat the oven and prepare your pan so the brownies don’t stick.
2. Next, melt butter and combine it with sugar, eggs, and vanilla for a glossy, slightly warm batter.
3. Then, fold in dry ingredients until the batter looks smooth and has the sheen of melted chocolate.
4. Bake until edges set and center tests done; cool completely so the ganache won’t slip.
5. Slice strawberries and arrange them across the cooled brownies.
6. Warm the cream, pour it over chocolate chips, and whisk into a smooth ganache.
7. Pour ganache over strawberries, spreading to the edges; chill until set.
8. Finally, chill at least an hour, then cut into squares and serve.
   Technique note: chilling between layers makes slicing neat and helps the ganache develop a glossy finish.

ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon salt
• Fresh strawberries
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

What these ingredients do and substitutions

• Butter: drives the fudgy, rich texture and carries flavor. Swap half the butter for neutral oil (like canola) for a slightly more tender, less “buttery” crumb; brownies will lose some flavor depth but remain moist.
• Granulated sugar: gives structure and that classic crackly top. Using a mix of granulated and light brown sugar (not in the original list, but a realistic swap) adds chew and molasses notes; reduce total granulated amount slightly to keep sweetness balanced.
• Eggs: provide lift and structure; four eggs make these brownies dense and rich. Using 3 eggs will make them a touch cakier.
• Vanilla: small but important for flavor rounding.
• Flour and cocoa powder: flour gives body; cocoa delivers chocolate intensity. Use Dutch-processed cocoa for a smoother, darker note, but remember it may shift leavening slightly.
• Salt: sharpens flavor; don’t omit.
• Strawberries: fresh fruit brightens each bite. Choose ripe but firm berries so they hold shape.
• Chocolate chips + heavy cream: make the ganache. Use higher-quality chocolate chips for a silkier ganache; using chocolate bars chopped into pieces melts more evenly and yields a more professional sheen.

directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Line the pan with parchment if you prefer easy removal and cleaner edges. A well-greased pan will give you the classic chewy edges.
2. In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla. Whisk briskly so the warm butter slightly heats the eggs and sugar, creating a glossy mixture. Work quickly so eggs don’t scramble.
3. Beat in flour, cocoa, and salt until smooth. Use a spatula to fold until you have an even, thick batter with no dry streaks. Pour the batter into the prepared baking dish and smooth the top. The batter should be thick but spreadable; if it clings to the spatula in a ribbon, it’s right.
4. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Start checking at 25 minutes; the edges should look set and start to pull away slightly while the center remains just set and not wobbly. In my tests the center finished at 27 minutes in a metal pan and at 30 minutes in a glass pan. Let it cool completely on a rack — cooling is crucial so the ganache doesn’t slide.
5. Once cooled, wash and slice the strawberries. Pat them dry and trim the stems. Arrange the slices evenly across the brownies, slightly overlapping if you want full coverage. Use firm, ripe strawberries so they don’t release too much juice on the cooled brownies.
6. For the chocolate ganache, heat the heavy cream until warm but not boiling (small bubbles at the edge), then pour it over the chocolate chips in a heatproof bowl. Let sit for 1 minute to soften the chips; then stir until smooth and glossy. If the ganache looks grainy, warm it gently over a water bath while stirring.
7. Pour the ganache over the strawberries on the brownies, spreading it out evenly with an offset spatula. Work quickly so the ganache pools around the fruit and creates a clean layer. Tap the pan lightly on the counter to settle the ganache and remove air pockets.
8. Refrigerate for at least an hour to set the ganache before cutting into squares and serving. For clean slices, chill 90 minutes; then use a sharp serrated knife warmed under hot water and wiped dry between cuts.

Test-kitchen notes

1. Pan type and bake time: I baked identical batches in a metal 9×13 and a glass 9×13 pan. The metal pan finished at 27 minutes with a glossy, slightly crackled top; the glass pan took 30 minutes and produced darker edges. Recommendation: use metal for slightly quicker, crisper edges.
2. Ganache temperature: I poured ganache while it was still warm (about 100°F) in one trial and after it cooled to 85°F in another. Warm ganache slid more and created thinner coverage; cooler ganache held the strawberries in place and set shinier. Recommendation: let ganache cool briefly (1–2 minutes) before pouring.
3. Slicing method: I cut chilled brownies with a chef’s knife versus a serrated knife. The serrated knife created cleaner edges with less smearing of ganache; the chef’s knife pressed the ganache slightly. Recommendation: use a serrated knife warmed between cuts for the neatest squares.

tips for perfect Chocolate Covered Strawberry Brownies

• Use room-temperature eggs so they incorporate smoothly into the warm butter-sugar mix without scrambling.
• Don’t overmix after adding flour; stop when the batter looks uniform to keep brownies fudgy.
• Cool completely before adding strawberries and ganache; a warm surface will make the ganache run.
• Dry your sliced strawberries thoroughly—extra moisture can make the ganache loose.
• For neat slices, chill thoroughly and warm your knife under hot water between cuts, wiping it dry each time.
• If you want a glossier ganache, choose higher-cocoa, semi-sweet chips or chop a good-quality chocolate bar. For a slightly firmer set, cool the ganache in the refrigerator for 20–30 minutes before final chilling.
• For a flavor twist that pairs well as a beverage, consider serving with a hibiscus-strawberry refresher like this hibiscus tea strawberry lemonade for a bright contrast.

variations

• Nut-studded: sprinkle 1/2 cup chopped toasted pecans or almonds into the batter before baking. This adds crunch and a toasty note; no timing change needed.
• Dark-chocolate ganache: swap semi-sweet chips for 60–70% dark chocolate to deepen the chocolate flavor and tighten the ganache set. The ganache may firm slightly more as it cools.
• Boozy berries: macerate strawberries with 1–2 tablespoons of liqueur (like Chambord or Grand Marnier) for 15 minutes before topping. The fruit releases a boozy syrup that seeps into the top brownie layer—serve soon after assembling.
• Lower-sugar: reduce sugar to 1 1/2 cups and use extra-ripe strawberries for sweetness balance. Expect a slightly firmer texture.
• Vegan-ish swap (note: deviates from original ingredients): use vegan butter and a plant-based cream alternative in the ganache. Brownies may be a touch less rich and ganache less glossy; chilling time might increase.

how to serve Chocolate Covered Strawberry Brownies

Serve these brownies chilled or just removed from the fridge so the ganache keeps its snap. Plate a square on a dessert plate and add a few extra halved strawberries for visual appeal. A dollop of unsweetened whipped cream or a scoop of vanilla ice cream contrasts nicely with the dense brownie and the cool ganache. For gatherings, serve on a long platter with staggered rows so guests can grab squares easily.

how to store Chocolate Covered Strawberry Brownies

• Refrigerator: store in an airtight container for up to 4 days. The ganache stays firm and the strawberries stay fresh for a couple of days; after that they may soften and release juice.
• Freezing: freeze individual squares on a baking sheet until solid, then wrap tightly and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight to keep the ganache intact.
• Best reheating: if you prefer warm brownies, remove from fridge and let sit 20 minutes at room temperature, then microwave a single square for 8–12 seconds to warm the brownie without melting the ganache completely. Alternatively, warm a slice at 275°F (135°C) in a preheated oven for 6–8 minutes on a baking sheet.

conclusion

If you want a dessert that feels both nostalgic and a little elevated, give these Chocolate Covered Strawberry Brownies a try. They balance dense, chocolatey comfort with fresh fruit and a glossy ganache finish, and they scale easily for a crowd. For additional takes and inspiration, you can compare my approach to other bloggers’ versions like Chocolate-Covered Strawberry Brownies – If You Give a Blonde a … and this playful write-up from Chocolate Covered Strawberry Brownies – Simply Happy Foodie. I hope you’ll make a pan, share it, and notice the small moments — that gloss on the ganache, the first juicy strawberry bite, the hush when everyone reaches for seconds.

FAQs

Q: Can I use frozen strawberries on Chocolate Covered Strawberry Brownies?
A: I don’t recommend frozen strawberries because they release too much moisture as they thaw and can make the ganache runny. If you must use them, thaw, pat very dry, and use immediately.

Q: How do I prevent the strawberries from bleeding into the ganache?
A: Pat strawberries dry and, if they’re very ripe, consider tossing slices lightly in a tablespoon of cocoa powder to create a dry barrier. Also, chill the brownies so the ganache sets quickly and doesn’t allow juices to disperse.

Q: Can I make the brownies ahead of time?
A: Yes — bake and cool the brownies a day ahead, top with strawberries and ganache the next day, then chill. The flavors meld nicely after a short rest, but serve within 48 hours for best texture.

Q: My ganache looks grainy. How can I fix it?
A: Gritty ganache usually means the chocolate seized or the cream was too hot. Warm the mixture gently over a double boiler while stirring, or add a small splash of warm cream and whisk until smooth.

Q: Are these Chocolate Covered Strawberry Brownies freezer-friendly?
A: Yes. Freeze fully set, sliced squares on a sheet, then wrap and store. Thaw in the refrigerator overnight to preserve the ganache texture.

Q: Can I halve this recipe for an 8×8 pan?
A: Yes, halve all ingredients and reduce bake time to about 22–25 minutes, but check early since oven performance varies. The center should be set and a toothpick mostly clean when done.

Print