Chocolate Covered Strawberry Brownies

These chocolate-covered strawberry brownies are layered and elegant, beginning with a nutty brownie base, topped with fresh strawberries, and finished with a smooth, gently sweet chocolate ganache. Each layer is distinct, yet they come together beautifully once set.

The richness of the brownie is balanced by the freshness of the fruit, while the ganache adds a polished, glossy finish without overwhelming the dessert. Served at room temperature, the brownies slice cleanly and make a refined yet approachable dessert for any occasion.

Prep Time	Bake Time
25 mins	30 mins
Total Time	Serves
1 hr	12

Ingredients

Fudgy Brownie Base:

• 3/4 cup unsalted butter

• 6 oz semisweet chocolate, chopped or 1 cup chocolate chips

• 1 1/4 cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon salt

Strawberry Layer:

• 12–16 fresh strawberries, leaves removed, bottoms trimmed flat and sliced in half

Chocolate Ganache:

• 3/4 cup heavy cream

• 6 oz semisweet or dark chocolate, finely chopped

Instructions

Make the Brownies:

1. Preheat the oven to 350°F (175°C). Line an 8 × 8-inch baking pan with parchment paper, leaving an overhang for easy removal.

   
   

2. Melt the butter and chopped chocolate together in a heatproof bowl set over simmering water or in the microwave in short intervals, stirring until smooth. Allow to cool slightly.

   
   

3. Whisk in the sugar, followed by the eggs and vanilla, mixing until glossy and well combined.

   
   

4. Sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture just until combined.

   
   

5. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.

   
   

6. Let the brownies cool completely in the pan.

Tip: For the fudgiest brownies, bake for 28 minutes, until just set. The brownies will continue to firm up as they cool and chill, resulting in a perfectly dense, fudgy texture.

Add the Strawberries:

7. Once the brownies are fully cooled, arrange the strawberries cut-side down on top of the brownies, pressing gently so they sit flat and evenly spaced.

   
   

   Make the Ganache:

8. Heat the heavy cream in a small saucepan until just beginning to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.

   
   

9. Allow the ganache to cool slightly until thick but pourable, then pour it over the strawberries, letting it flow around and partially cover them.

   
   

   Set and Serve:

10. Refrigerate the brownies for 30–45 minutes, just until the ganache is set. Lift from the pan using the parchment overhang and slice with a warm knife.