Chocolate Covered Strawberry Brownies (Printer-friendly)
Fudgy brownies topped with fresh strawberries and a glossy chocolate shell for a decadent three-layer treat.
# What You Need:
→ Brownie Base
01 - ½ cup (1 stick) unsalted butter
02 - 7 oz dark chocolate (60–70% cocoa), chopped
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - ½ cup plus 1 tablespoon all-purpose flour
07 - ½ teaspoon salt
→ Strawberry Layer
08 - 8.8 oz fresh strawberries, hulled and thinly sliced
→ Chocolate Coating
09 - 6 oz semisweet chocolate chips or chopped chocolate
10 - 1 tablespoon coconut oil or unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine the butter and chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely smooth and glossy. Remove from heat and let cool slightly for about 5 minutes.
03 - Whisk the sugar into the melted chocolate mixture until well blended. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until the batter is silky and uniform.
04 - Gently fold the flour and salt into the batter using a spatula, mixing only until just combined. Avoid overmixing to maintain a tender, fudgy crumb.
05 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Do not overbake. Allow the brownies to cool completely in the pan on a wire rack.
06 - Once the brownie base has cooled completely, arrange the sliced strawberries in a single even layer across the entire surface, pressing them down gently so they adhere.
07 - Place the semisweet chocolate and coconut oil (or butter) in a clean heatproof bowl over simmering water. Stir until melted, smooth, and pourable.
08 - Pour the melted chocolate over the strawberry layer, spreading gently with a spatula to cover the surface evenly. Refrigerate the pan for at least 1 hour, or until the chocolate shell is fully set and firm to the touch.
09 - Lift the brownies out of the pan using the parchment paper overhang. Run a sharp knife under hot water, dry it, and cut into 12 squares for clean edges. Serve chilled or at room temperature.
# Expert Tips:
01 -
- That satisfying snap when you bite through the chocolate shell into soft fruit and fudgy brownie is genuinely unforgettable.
- They look like they came from a fancy bakery but the whole thing is surprisingly manageable for a home cook.
02 -
- These brownies are best within two days because the strawberries will slowly release moisture and soften the chocolate shell.
- A tablespoon of espresso powder in the batter is a quiet revelation that deepens the chocolate without tasting like coffee at all.
03 -
- If you want a sweeter, more crowd friendly brownie base, swap half the dark chocolate for milk chocolate and reduce the sugar by twenty grams.
- The coconut oil trick for the coating is not optional fussiness, it is the difference between a dull broken shell and one that gleams and snaps beautifully.