introduction

This simple brownie mixes deep chocolate with fresh fruit. You make a soft brownie base and top it with sliced strawberries and a smooth chocolate sauce. Try a small change or use the links for more ideas, like this recipe page. The steps stay easy and clear.

why make this recipe

You make this recipe when you want a sweet treat that looks nice and tastes rich. The strawberries add a fresh bite. The chocolate keeps it full and smooth. You can make it for a small party or for a quiet night at home. Learn ways to make quick brownies at this easy brownies page.

how to make Chocolate Covered Strawberry Brownies

Follow the steps below. Work in order. Use a bowl and a pan. Keep the oven hot and watch the bake time. For a touch on flavor and style, read ideas from strawberry chocolate tips.

Ingredients :

1 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh strawberries, hulled and sliced
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Directions :

Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a large bowl, mix together cocoa powder, sugar, and melted butter.
Beat in the eggs one at a time, then stir in the vanilla.
Add the flour and salt, and mix until just combined.
Pour the brownie batter into the prepared pan and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool before layering with strawberries.
For the topping, heat the heavy cream in a saucepan until just simmering, then remove from heat and add the chocolate chips. Stir until smooth.
Layer strawberries on top of the cooled brownies, then pour the chocolate topping over the strawberries.
Refrigerate until set, slice, and serve.

how to serve Chocolate Covered Strawberry Brownies

Cut the brownies into small squares. Use a sharp knife for clean cuts. Serve on a small plate. You can add a dollop of whipped cream or a scoop of vanilla ice cream. For more serving ideas that match rich brownies, see this serve with ice cream note.

how to store Chocolate Covered Strawberry Brownies

Cover the pan with plastic wrap or move the pieces to an airtight box. Keep them in the fridge for up to 4 days. If you want a longer hold, freeze the bars in a box for up to 1 month. Thaw in the fridge before you serve.

tips to make Chocolate Covered Strawberry Brownies

Use ripe strawberries for the best taste.
Do not overmix the batter. Mix just until the flour is set.
Watch the oven time. Check with a toothpick at 20 minutes.
Heat the cream slowly for a smooth sauce.
For help with baking basics, read these baking tips.

variation (if any)

Add a pinch of espresso powder to the batter for a deeper chocolate taste.
Use milk chocolate chips for a sweeter top.
Swap heavy cream for coconut cream for a light change.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: Yes. Thaw them and pat dry to remove extra water.

Q: Can I make this gluten free?
A: Yes. Use a gluten free flour mix in place of the all-purpose flour.

Q: How do I keep the strawberries from leaking juice?
A: Slice them small and dry them well. Add the fruit right before you serve if you want less juice.

Q: Can I make the chocolate sauce ahead?
A: Yes. Cool it and keep it in the fridge. Warm it slowly before you pour.

Q: Do I need heavy cream for the sauce?
A: Heavy cream helps the sauce set. You can use a bit of milk, but the sauce may be thinner.

Conclusion

Try this simple twist on brownies and enjoy the mix of fruit and chocolate. For another full write-up and step photos, see Chocolate-Covered Strawberry Brownies – If You Give a Blonde a ….