These chocolatey brownies topped with juicy strawberries are a sweet treat you can’t resist! They’re fudgy, rich, and bursting with flavor.
Honestly, who can say no to chocolate covered strawberries? I love serving these at parties; they always disappear fast! Just bake, top, and enjoy a delicious bite!
Key Ingredients & Substitutions
Unsalted Butter: This recipe uses unsalted butter for control over salt content. If you’re in a pinch, you can use salted butter, but cut back on the added salt. Personally, I love the richness unsalted butter offers in brownies.
Granulated Sugar: The sugar helps to create that classic brownie texture and sweetness. If you want to reduce sugar, you can try using coconut sugar or a sugar substitute, though this may affect the final texture.
Eggs: Eggs help bind the brownies and make them moist. For egg-free options, consider using unsweetened applesauce (1/4 cup per egg) or flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. In a pinch, Dutch-processed cocoa can be used, but it may alter the taste slightly. I love using high-quality cocoa for the best flavor!
Fresh Strawberries: Fresh strawberries bring a sweet and fruity contrast. If they’re out of season, you can use thawed frozen strawberries, but drain them well to avoid excess moisture.
Semi-Sweet Chocolate Chips: These are melted for drizzling. Dark chocolate chips can be used for a richer flavor. I often use chocolate chunks for extra texture!
How Do You Achieve the Perfect Brownie Texture?
Getting brownies just right can be tricky! The key is in mixing and baking. Be sure not to overmix the batter; just stir until combined for fudgy brownies.
- Mix the wet ingredients and dry ingredients separately before combining to avoid tough brownies.
- Don’t overbake; check them a few minutes early. The toothpick should have a few moist crumbs, not dry.
- Let the brownies cool completely before cutting; this helps them set and makes cleaner cuts.
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups fresh strawberries, hulled and halved
For the Topping:
- 1 cup semi-sweet chocolate chips (for drizzling)
- Additional strawberries for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 25-30 minutes to bake. After baking, let the brownies cool completely—this might take another 30 minutes. In total, you’ll spend a little over an hour for this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and line a 9×13-inch baking pan with parchment paper. This will help you easily lift the brownies out later.
2. Melt the Butter and Mix with Sugar:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, remove it from the heat and stir in the granulated sugar until everything is nicely combined and smooth. Let the mixture cool slightly before adding the eggs.
3. Whisk in the Eggs and Vanilla:
After the butter-sugar mixture has cooled a bit, add the eggs one at a time, whisking well after each addition. Then, mix in the vanilla extract until everything is smooth and creamy. You’re doing great so far!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. This will ensure your brownies are well-mixed and light. It’s an easy step, so don’t skip it!
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix as you want your brownies to be fudgy and delicious!
6. Layer the Batter and Strawberries:
Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom. Next, arrange the halved strawberries on top of this layer, pushing them down slightly so they’re partially submerged. Pour the remaining brownie batter over the strawberries, smoothing it out to cover them completely. You’re nearly there!
7. Bake and Cool:
Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out mostly clean. Once done, allow the brownies to cool completely in the pan—this is important for the texture!
8. Drizzle with Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the cooled brownies for that perfect finishing touch.
9. Garnish and Serve:
Top your brownies with additional fresh strawberries for a pop of color and flavor. Now, cut them into squares, serve, and enjoy your delicious chocolate-covered strawberry brownies!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just be sure to thaw them completely and drain off any excess moisture before using. This will help prevent the brownies from becoming too soggy.
What If I Don’t Have Unsweetened Cocoa Powder?
If you don’t have unsweetened cocoa powder, you can substitute it with Dutch-processed cocoa powder. Just note that the flavor will be slightly different, but it will still work well in this recipe!
How to Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving for the best taste!
Can I Add Nuts to the Brownie Batter?
Absolutely! If you love a little crunch, you can fold in about 1 cup of chopped nuts, like walnuts or pecans, into the brownie batter before pouring it into the pan. Just make sure to adjust your baking time slightly if the nuts make the batter thicker.
