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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.

Ingredients

Units Scale
  • 1 cup unsalted butter
  • 8 oz semi-sweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 cups fresh strawberries, halved
  • 8 oz semi-sweet chocolate chips or chopped chocolate
  • 1 tbsp coconut oil or butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk in granulated sugar and brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Sift in flour, cocoa powder, and salt. Fold gently until just combined — do not overmix.
  5. 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.
  6. Arrange halved strawberries, cut side down, in a tight layer over the cooled brownies.
  7. Melt chocolate and coconut oil together in a heatproof bowl using a microwave or double boiler, stirring until smooth and pourable.
  8. Pour the melted chocolate evenly over the strawberries, making sure they are fully covered.
  9. Chill in the refrigerator for at least 1 hour, or until the chocolate topping is fully set.
  10. 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

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