Decadent Chocolate Covered Strawberry Brownies
Rich, fudgy brownies with fresh strawberries coated in glossy chocolate, creating a luscious dessert perfect for celebrations or cozy treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (90g) dark chocolate chips (at least 60% cocoa)
- About 15 medium fresh strawberries, washed and dried thoroughly
- 1 cup (170g) semi-sweet chocolate, chopped or chips (for coating strawberries)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, melt the butter and let cool slightly. Whisk in sugar, eggs, and vanilla extract until smooth and glossy.
- In another bowl, sift together flour, cocoa powder, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined. Fold in dark chocolate chips gently.
- Dry strawberries thoroughly. Melt semi-sweet chocolate in a double boiler or microwave until smooth.
- Dip each strawberry into melted chocolate using tongs or a fork. Place on parchment-lined tray to set.
- Pour half the brownie batter into the prepared pan and smooth evenly.
- Arrange chocolate-covered strawberries evenly over the batter, spaced so they don’t touch.
- Carefully spread remaining batter over strawberries, covering them gently.
- Bake for 25-30 minutes, checking at 25 minutes with a toothpick near the edge; it should come out with moist crumbs but no raw batter.
- Cool brownies completely in the pan on a wire rack. Use parchment overhang to lift brownies out.
- Slice into squares with a sharp knife, wiping the knife between cuts for cleaner slices.
- Optional: Dust with powdered sugar before serving.
Notes
Dry strawberries thoroughly before dipping to prevent chocolate from seizing. Avoid overmixing batter to keep brownies tender and fudgy. Chill chocolate-covered strawberries before baking to keep coating intact. Cool brownies completely before slicing for cleaner cuts. For gluten-free, substitute all-purpose flour with almond flour; for dairy-free, use coconut oil and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 brownie (1/12 of r
- Calories: 210
- Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: chocolate brownies, strawberry brownies, chocolate covered strawberries, easy dessert, homemade brownies, fudgy brownies, celebration dessert