These ultra-fudgy brownies are topped with fresh strawberries and enveloped in a smooth chocolate shell, bringing the classic chocolate-covered strawberry into a decadent baked dessert bar. Rich, romantic, and irresistibly indulgent.

Why You’ll Love This Recipe

If you love the timeless combination of strawberries and chocolate, this dessert will quickly become a favorite. These brownies are intensely fudgy and flavorful, providing the perfect base for juicy strawberries and a glossy chocolate topping. It’s an elegant yet easy treat, ideal for Valentine’s Day, date nights, or any time you want to impress with a chocolate dessert that’s as beautiful as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownies:

1 cup unsalted butter
8 oz semi-sweet chocolate, chopped
1 ½ cups granulated sugar
½ cup brown sugar
4 large eggs
1 tbsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt

For the Topping:

2 cups fresh strawberries, halved
8 oz semi-sweet chocolate chips or chopped chocolate
1 tbsp coconut oil or butter (for melting chocolate)

Directions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly until smooth. Remove from heat and allow to cool slightly.
Whisk in granulated and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Sift in flour, cocoa powder, and salt. Fold gently until just incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs. Let the brownies cool completely in the pan.
Once cool, arrange halved strawberries (cut side down) tightly over the surface of the brownies.
In a microwave-safe bowl, melt the chocolate and coconut oil in 20-second intervals, stirring between each, until fully melted and smooth.
Pour the melted chocolate evenly over the strawberries to coat them.
Chill in the refrigerator for at least 1 hour, or until the chocolate topping is set.
Slice carefully with a sharp knife and serve chilled or at room temperature.

Servings and timing

Servings: 16 squares
Prep Time: 20 minutes
Baking Time: 35 minutes
Chill Time: 1 hour
Total Time: 1 hour 55 minutes
Calories per serving: 410 kcal

Variations

White chocolate topping: Swap the semi-sweet chocolate for white chocolate for a different look and flavor.
Berry mix: Use a combination of strawberries and raspberries for added tartness.
Espresso brownies: Add 1 teaspoon of instant espresso powder to the batter for a richer chocolate flavor.
Nutty addition: Fold in chopped pecans or walnuts into the brownie batter for crunch.
Mini version: Bake in a mini muffin tin for individual bites with a single strawberry half on each.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze sliced brownies in a single layer, then wrap tightly and store for up to 1 month. Thaw in the refrigerator overnight.
Reheating: These brownies are best served chilled or at room temperature. Do not reheat to preserve the strawberry and chocolate topping.

FAQs

Can I use boxed brownie mix instead?

Yes, for convenience you can use a boxed brownie mix as the base, though homemade gives the best flavor and texture.

Do I need to hull the strawberries?

Yes, remove the green tops and slice the strawberries in half before arranging them on the cooled brownies.

Can I use frozen strawberries?

No, frozen strawberries release too much moisture and do not hold their shape or texture well for this recipe.

What’s the best way to slice these brownies?

Chill thoroughly before slicing, and use a sharp knife warmed with hot water and wiped dry for clean cuts.

Will the strawberries make the brownies soggy?

Not if the brownies are eaten within a few days. The chocolate coating helps seal in moisture and protect the brownie layer.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and chocolate. Ensure the brownie base and chocolate used are dairy-free certified.

Can I make these ahead of time?

Yes. Prepare and refrigerate up to 1 day in advance for best texture and flavor.

Is the coconut oil necessary?

Coconut oil helps the chocolate melt smoothly and adds a glossy finish. You can substitute with butter if preferred.

What type of chocolate is best for the topping?

High-quality semi-sweet or dark chocolate works best. Avoid chocolate chips if they don’t melt well.

Can I add frosting under the strawberries?

Yes, a thin layer of vanilla or cream cheese frosting adds another element of flavor, but may make the dessert richer.

Conclusion

Chocolate Covered Strawberry Brownies are the ultimate romantic dessert bar—rich, elegant, and bursting with bold chocolate and berry flavors. They’re a stunning and simple way to elevate the classic brownie, perfect for special occasions or whenever you crave a luxurious treat. With their beautiful layered finish and irresistible taste, they’ll be the highlight of any dessert spread.

Chocolate Covered Strawberry Brownies

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These ultra-fudgy brownies are topped with juicy fresh strawberries and coated in a rich layer of melted chocolate, bringing the classic flavor of chocolate-covered strawberries into a romantic and decadent baked bar form.

Author: Mari
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
Whisk in granulated sugar and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Sift in flour, cocoa powder, and salt. Fold gently until just combined — do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs. Let the brownies cool completely in the pan.
Arrange halved strawberries, cut side down, in a tight layer over the cooled brownies.
Melt chocolate and coconut oil together in a heatproof bowl using a microwave or double boiler, stirring until smooth and pourable.
Pour the melted chocolate evenly over the strawberries, making sure they are fully covered.
Chill in the refrigerator for at least 1 hour, or until the chocolate topping is fully set.
Use a sharp knife to slice into 16 squares. Serve chilled or at room temperature.

Notes

Use ripe but firm strawberries to avoid excess moisture on the brownie surface.
For easier slicing, run the knife under hot water and wipe dry between cuts.
These brownies are best stored in the fridge due to the fresh fruit topping.
Substitute coconut oil with butter if preferred.

Nutrition

Serving Size: 1 square
Calories: 410
Sugar: 30g
Sodium: 95mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 80mg