Chocolate Covered Strawberry Brownies (Printable)
Fudgy brownies layered with fresh strawberries and coated in glossy melted chocolate for an indulgent treat.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tbsp coconut oil or unsalted butter
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water, stirring gently until completely smooth. Remove from heat and allow to cool slightly for about 5 minutes.
03 - Whisk in the granulated sugar until well blended. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
06 - Let the brownies cool completely in the pan on a wire rack, approximately 30 to 45 minutes.
07 - Place the strawberry halves cut side down in a single, even layer across the entire surface of the cooled brownies, pressing them gently so they adhere.
08 - Melt the semi-sweet chocolate chips and coconut oil together in the microwave using 30-second intervals, stirring between each burst, until glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer. Use an offset spatula to spread it, ensuring all the fruit is completely covered.
10 - Place the pan in the refrigerator for 20 to 30 minutes, or until the chocolate coating is firm to the touch.
11 - Lift the brownies out of the pan using the parchment paper overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Expert Tips:
01 -
- The combination of fudgy, fruity, and crunchy textures in a single bite will ruin plain brownies for you forever.
- They look like they came from a boutique bakery but require zero decorating skills.
02 -
- Patient cooling is nonnegotiable because warm brownies will melt the chocolate coating into a puddle.
- Use a hot dry knife for slicing and wipe it after every single cut or the layers will smear together.
03 -
- Slice the strawberries uniformly so the chocolate layer lies flat and sets evenly across the top.
- A pinch of flaky sea salt on the wet chocolate coating before it sets will make people ask what your secret is.