These Chocolate Covered Strawberry Brownies combine rich, fudgy chocolate brownies with a fresh strawberry layer and a smooth chocolate topping. Every bite delivers the perfect balance of deep cocoa flavor, sweet berries, and silky chocolate for a truly irresistible dessert.
Why You’ll Love This Recipe
Rich and fudgy brownie base made completely from scratch
Fresh strawberry layer adds natural sweetness and a burst of flavor
Smooth chocolate topping creates a bakery-style finish
Perfect for celebrations, gatherings, or weekend baking
Simple ingredients with impressive results
Easy to make ahead for special occasions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
1 cup unsalted butter (2 sticks), melted
1 1/4 cups granulated sugar
3/4 cup light brown sugar, packed
3 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
For the strawberry layer:
2 cups fresh strawberries, hulled and finely chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the chocolate topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.
Stir in the semi-sweet chocolate chips.
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Allow the brownies to cool completely.
While the brownies cool, prepare the strawberry layer. In a saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice.
Cook for 5–8 minutes, stirring frequently, until the mixture thickens. Remove from heat and let it cool to room temperature.
Spread the cooled strawberry mixture evenly over the cooled brownies.
For the topping, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the strawberry layer and spread evenly.
Refrigerate for at least 1 hour to allow the topping to set before slicing.
Servings and timing
Servings: 12–16 brownies
Preparation time: 20 minutes
Baking time: 25–30 minutes
Cooling and setting time: 1–2 hours
Total time: Approximately 2 hours 30 minutes
Variations
You can use dark chocolate chips for a richer flavor or milk chocolate for a sweeter finish. For a more intense strawberry taste, add a thin layer of strawberry jam beneath the fresh strawberry mixture. White chocolate drizzle on top adds a decorative touch. You can also make them in an 8×8-inch pan for thicker, more indulgent brownies—just increase the baking time slightly.
Storage/Reheating
Store the brownies in an airtight container in the refrigerator for up to 4 days. Because of the fresh strawberry layer, refrigeration is recommended.
To serve, allow the brownies to sit at room temperature for 15–20 minutes for the best texture.
These brownies can also be frozen for up to 2 months. Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before cooking to prevent excess moisture.
How do I know when the brownies are done baking?
Insert a toothpick in the center. It should come out with a few moist crumbs but not wet batter.
Can I make these brownies ahead of time?
Yes, they can be made a day in advance and stored in the refrigerator until ready to serve.
Can I skip the strawberry layer?
Yes, but the strawberry layer gives the dessert its signature flavor and balance.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works perfectly for a deep chocolate flavor.
How do I get clean slices?
Chill the brownies completely and wipe the knife clean between each cut.
Can I use a boxed brownie mix?
Yes, you can use your favorite boxed mix as the base and follow the same layering steps.
Why is my ganache too thin?
It may be too warm. Let it cool slightly before spreading, or add a small handful of chocolate chips to thicken it.
Can I add nuts to the brownie batter?
Yes, 1/2 cup of chopped walnuts or almonds can be folded into the batter.
Do these need to be refrigerated?
Yes, due to the fresh strawberry layer, refrigeration keeps them fresh and safe to eat.
Conclusion
Chocolate Covered Strawberry Brownies are the ultimate combination of rich chocolate and fresh fruit flavor. With their fudgy base, sweet strawberry layer, and silky chocolate topping, they make a stunning dessert for any occasion. Easy to prepare and even easier to enjoy, this recipe is sure to become a favorite in your kitchen.
These Chocolate Covered Strawberry Brownies feature a rich, fudgy brownie base layered with sweet strawberries and topped with smooth chocolate ganache. The perfect balance of deep cocoa flavor and fresh berry sweetness makes this dessert irresistible for any occasion.
Total Time:2 hours 30 minutes
Yield:12-16 brownies
Ingredients
1 cup unsalted butter (2 sticks), melted
1 1/4 cups granulated sugar
3/4 cup light brown sugar, packed
3 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips (for brownie layer)
2 cups fresh strawberries, hulled and finely chopped
1/4 cup granulated sugar (for strawberry layer)
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup semi-sweet chocolate chips (for topping)
1/2 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease.
Whisk melted butter, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
Stir in chocolate chips and spread batter evenly in prepared pan.
Bake 25–30 minutes until a toothpick inserted comes out with a few moist crumbs. Cool completely.
In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and lemon juice. Cook 5–8 minutes until thickened. Cool to room temperature.
Spread cooled strawberry mixture evenly over cooled brownies.
Heat heavy cream until just simmering. Pour over chocolate chips and let sit 2–3 minutes, then stir until smooth.
Pour ganache over strawberry layer and spread evenly.
Refrigerate at least 1 hour until set before slicing.
Notes
Do not overbake the brownie layer to maintain a fudgy texture.
Allow each layer to cool fully before assembling to prevent mixing.
Chill completely and wipe the knife clean between slices for neat cuts.
Store refrigerated due to the fresh strawberry layer.
Dark or milk chocolate can be substituted for different sweetness levels.
