Chocolate covered strawberry brownies are seriously the best thing I’ve made this month! I’m not even kidding – they’re like biting into a perfect combo of fudgy chocolate and sweet strawberries all in one amazing treat. The way the chocolate melts with the strawberry flavor is just next level delicious. If you’ve been looking for that perfect Valentine’s treat or just something to satisfy your chocolate cravings, you gotta try these. Trust me, they’re worth every single calorie!
Ingredients You’ll Need
For the Brownie Base:
- 1 cup unsalted butter – don’t use margarine here, real butter makes these so much richer
- 2 cups granulated sugar – you can use 1/2 cup less if you don’t like super sweet stuff
- 4 large eggs – room temp works best
- 1 tbsp vanilla extract – real vanilla not the fake stuff if you can
- 1 cup all-purpose flour – you can sub gluten-free flour mix if needed
- 3/4 cup unsweetened cocoa powder – the darker the better for intense flavor
- 1/2 tsp salt – helps balance the sweetness
- 1 cup chocolate chips – dark, milk or semi-sweet all work great
For the Strawberry Layer:
- 2 cups fresh strawberries – chopped small, or frozen work too just drain them well
- 1/4 cup sugar – skip this if your strawberries are already super sweet
- 1 tbsp lemon juice – keeps the color nice and bright
- 2 tbsp cornstarch – this thickens everything up so it’s not watery
For the Chocolate Topping:
- 1 1/2 cups chocolate chips – I like semi-sweet but use whatever you prefer
- 1/4 cup heavy cream – makes the chocolate super smooth
- Fresh strawberries for decoration – totally optional but looks fancy
If you’re into healthier options, check out my Cottage Cheese Protein Brownies which use less sugar but are still super delicious.
How to Make Chocolate Covered Strawberry Brownies
Step 1: Prep Everything
- Preheat your oven to 350°F (175°C). Seriously don’t skip this, cold ovens ruin brownies
- Line a 9×13 inch baking pan with parchment paper, let it hang over the sides a bit for easy removal
- Chop your strawberries into small pieces, about 1/4 inch is good
Step 2: Make the Brownie Base
- Melt the butter in a large microwave-safe bowl (30 sec intervals)
- Add sugar to the melted butter and mix until it looks kinda grainy
- Beat in eggs one at a time – this is important for texture!
- Mix in vanilla extract
- In a separate bowl, whisk together flour, cocoa powder and salt
- Add dry ingredients to wet ingredients and mix just until combined – don’t overmix or they get tough
- Fold in chocolate chips gently
- Spread batter evenly in prepared pan – it’ll be thick so use a spatula
Step 3: Bake the Brownies
- Bake for 25-30 mins until center is almost set but still a little jiggly
- Check with a toothpick – a few wet crumbs are perfect, completely dry means overbaked
- Let cool in the pan for about 15 mins – they’ll keep cooking a bit from residual heat
Step 4: Make the Strawberry Layer
- While brownies are baking, add strawberries, sugar and lemon juice to a saucepan
- Cook over medium heat until strawberries release their juice, about 5 mins
- Mix cornstarch with 2 tbsp water to make a slurry
- Add slurry to strawberries and cook until mixture thickens, stirring constantly
- Remove from heat and let cool slightly
- Spread strawberry mixture over cooled brownies evenly
Step 5: Add Chocolate Topping
- Put chocolate chips in a microwave-safe bowl
- Heat heavy cream until almost boiling then pour over chocolate
- Let sit for 1 min then stir until smooth and glossy
- Pour over strawberry layer and spread with a spatula
- Add sliced fresh strawberries on top if using
- Refrigerate for at least 2 hours or until chocolate is set
That’s it! Once everything’s set, cut into squares and prepare for everyone to beg for the recipe!
Tasty Variations of Chocolate Covered Strawberry Brownies
Want to mix things up? Try these awesome variations:
White Chocolate Version
Sub white chocolate chips for the topping instead of regular chocolate. The color contrast with the strawberries looks amazing and tastes so good.
Triple Berry Explosion
Add some blueberries and raspberries to the strawberry layer for extra berry flavor and color. So good in summer when berries are in season!
Chocolate Strawberry Cheesecake Brownies
Add a layer of cheesecake filling between the brownie base and strawberry layer. Just mix 8oz cream cheese, 1/4 cup sugar, 1 egg and 1/2 tsp vanilla.
Spicy Chocolate Covered Strawberry Brownies
Add 1/4 tsp cayenne pepper to the brownie batter for a surprising kick that works amazingly with the chocolate and strawberry.
Nutty Version
Mix 1/2 cup chopped nuts (walnuts or pecans work great) into the brownie batter for extra crunch and flavor.
Frequently Asked Questions
How do I store chocolate covered strawberry brownies?
These brownies keep best in the fridge in an airtight container. They’ll last about 3-4 days, but honestly they never make it that long in my house! You can leave them at room temp for a few hours but the chocolate might get melty.
Can I make chocolate covered strawberry brownies ahead of time?
Absolutely! These are actually better the next day when all the flavors have time to meld together. Just make them up to 2 days before you need them and keep in the fridge.
Can I freeze these brownies?
Yep! Cut them into squares first, then freeze in a single layer before transferring to a freezer bag. They’ll keep for about 2 months. Thaw overnight in the fridge before serving.
What if my strawberry layer is too runny?
If your strawberry layer isn’t thickening up enough, mix another 1 tsp cornstarch with 1 tbsp cold water and add to the simmering mixture. Cook for another 2-3 mins until it thickens properly.
Can I use frozen strawberries instead of fresh?
Totally! Just thaw them first and drain off excess liquid before using. You might need a bit more cornstarch since frozen berries tend to release more water.
Why did my chocolate topping crack when I cut the brownies?
This happens when the chocolate is too cold. Let the brownies sit at room temperature for about 10-15 mins before cutting, and use a hot knife (run it under hot water and wipe dry) for clean cuts.
Can I make these chocolate covered strawberry brownies gluten-free?
For sure! Just swap the all-purpose flour for your favorite gluten-free flour blend. Everything else stays the same.
Final Thoughts
These chocolate covered strawberry brownies have become my go-to dessert whenever I need to impress someone. I still remember the first time I made them for my mom’s birthday – she’s a serious chocolate lover and even she was blown away.
What I love most is how these brownies kinda bridge the gap between super indulgent and slightly fresh tasting because of the strawberries. They’re rich but not overwhelming, and the combo of textures between the fudgy brownie, jammy strawberry layer and smooth chocolate top is just perfect.
Go ahead and make these your own! Experiment with different berries, chocolates or add-ins based on what you love. Dessert should be fun and these chocolate covered strawberry brownies definitely bring the joy!
Chocolate Covered Strawberry Brownies
Equipment
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Saucepan
- Microwave-safe bowls
- Spatula
- Whisk
- Knife
Ingredients
For the Brownie Base:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup chocolate chips dark, milk, or semi-sweet
For the Strawberry Layer:
- 2 cups fresh strawberries chopped
- 1/4 cup sugar optional
- 1 tbsp lemon juice
- 2 tbsp cornstarch
For the Chocolate Topping:
- 1 1/2 cups chocolate chips
- 1/4 cup heavy cream
- Fresh strawberries for decoration optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper.
Brownie Base:
- Melt butter in a large microwave-safe bowl.
Mix in sugar.
- Beat in eggs one at a time, then add vanilla.
- Whisk together flour, cocoa powder, and salt in a separate bowl.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Spread evenly in prepared pan.
- Bake for 25–30 minutes, until center is mostly set. Cool for 15 minutes in pan.
Strawberry Layer:
- In a saucepan, cook chopped strawberries with sugar and lemon juice for 5 minutes.
- Mix cornstarch with water to form slurry, add to strawberries, and cook until thickened.
- Cool slightly and spread over brownies.
Chocolate Topping:
- Heat heavy cream until almost boiling and pour over chocolate chips.
- Let sit 1 minute, then stir until smooth.
- Spread over strawberry layer.
- Chill brownies in fridge for at least 2 hours until set.
- Decorate with fresh strawberries if desired. Cut into squares and serve.