These chocolate covered strawberry brownies are a sweet treat that combines fudgy brownies with fresh strawberries on top, all drizzled in smooth chocolate. Perfect for a fun dessert!
Honestly, who can resist chocolate and strawberries? I love making these for gatherings because they look fancy but are so easy to whip up. Everyone always asks for the recipe!
Key Ingredients & Substitutions
Unsalted Butter: I prefer unsalted butter because it gives you control over the saltiness. If you’re out, you can use salted butter—just reduce the added salt slightly. Coconut oil is a great dairy-free alternative.
Granulated Sugar: This recipe calls for granulated sugar for sweetness. If you’re looking for a healthier substitute, coconut sugar or even honey can work, but note they might change the texture slightly. Adjust the liquid ingredients if using honey.
Fresh Strawberries: Fresh strawberries add a delightful touch. You could use frozen strawberries, thawed, but they may make the brownies a bit wetter. If strawberries aren’t available, raspberries or diced cherries are tasty alternatives!
Cocoa Powder: Unsweetened cocoa powder gives the brownies their chocolate flavor. If you’re out, carob powder can be a fun substitute, though it has a different taste. Dark chocolate can also add richness, just melt and incorporate it into the batter.
Semi-Sweet Chocolate Chips: I love semi-sweet chocolate chips for topping as they balance sweetness with a rich chocolate flavor. Milk chocolate chips are an option for a sweeter taste, while dark chocolate chips offer a deeper flavor.
How Can I Ensure My Brownies Are Perfectly Baked?
Baking brownies can be tricky, especially in getting them just right—moist and fudgy, but not undercooked. Here’s how to achieve that perfect bake:
- Preheat your oven thoroughly to 350°F (175°C) before putting your brownies in.
- Use a toothpick test: insert it into the center around the 20-minute mark. If a few moist crumbs stick to it, they’re ready.
- Remember that brownies continue to cook slightly after removing from the oven, so err on the side of slightly underbaking if you’re unsure.
Keep an eye on them as ovens can vary. With practice, you’ll nail down your perfect brownie time!
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 cup fresh strawberries, hulled and sliced
For the Topping:
- 1/2 cup semi-sweet chocolate chips (for topping)
- Additional strawberries for garnish
- 1/4 cup chocolate syrup (for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, followed by about 15 minutes to cool and set. So, in total, you’re looking at around 50 minutes before you can enjoy your brownies. It’s quick and delightful!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease your 8×8 inch baking pan and line it with parchment paper, leaving some overhang on the sides. This makes it easier to remove the brownies later!
2. Melt the Butter:
In a medium saucepan, melt the butter over low heat. Once it’s all melted, take it off the heat and stir in the granulated sugar, eggs, and vanilla extract. Mix well until everything is nicely blended.
3. Add the Dry Ingredients:
Now, add the cocoa powder, all-purpose flour, salt, and baking powder to your mixture. Stir carefully until just combined—try not to overmix, as we want soft brownies!
4. Fold in the Strawberries:
Gently fold in half of the sliced strawberries into the brownie batter. This adds a lovely fruity flavor and makes your brownies extra special.
5. Pour and Bake:
Pour your brownie batter into the prepared baking pan, smoothing the top with a spatula. Pop it in the preheated oven and bake for 20-25 minutes. You can check if they’re done by inserting a toothpick in the center; it should come out with a few moist crumbs.
6. Melt the Chocolate:
While your brownies are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until it’s nice and smooth.
7. Finish and Serve:
Once your brownies are cool, spread the melted chocolate evenly over the top. Scatter the remaining sliced strawberries on top and drizzle with chocolate syrup for a yummy finishing touch! Let them set for about 15 minutes, then slice and serve. Enjoy every bite of your scrumptious Chocolate Covered Strawberry Brownies!
Can I Substitute the Butter in This Recipe?
Yes! You can use coconut oil or a plant-based butter as a substitute for the unsalted butter. If you’re using coconut oil, just melt it first, similar to how you would with butter, and use it in the same amount.
What Should I Do If I Don’t Have Cocoa Powder?
If you’re out of cocoa powder, you can substitute it with an equal amount of carob powder. While it will change the flavor, it will still provide that chocolatey essence!
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before folding them into the brownie batter to avoid sogginess.
