Imagine the flavors of chocolate covered strawberries in brownie form! These strawberry brownies are perfectly fudgy, topped with strawberries and a smooth chocolate ganache for a decadent treat.
Chocolate covered strawberries are one of my favorite treats to make for a fancy celebration. The combination of juicy fruit and smooth chocolate is irresistible, which is why I knew I needed to find a way to incorporate into another one of my favorite desserts: brownies.
Nothing is more satisfying then a perfect, fudgy brownie. Except, perhaps these chocolate strawberry brownies with a rich ganache topping. I love the combination of textures — soft from the fudgy brownies, creamy from the chocolate ganache, and cool from the fresh strawberries. All that’s missing is some vanilla ice cream to go on top!
How to make strawberry brownies
The first thing you’ll need to make for the strawberry brownies recipe is the brownie base. Similar to my classic brownie recipe, this one-bowl recipe is easy to make and doesn’t require any extra mixing tools, besides a whisk and a spatula.
Before you begin, preheat your oven to 350°F/180° and line an 8×8-inch pan with parchment paper, leaving enough to hang over the sides for easy removal.
In a large microwave-safe bowl, melt the butter and chopped chocolate in the microwave, stirring in between 20-30 second intervals. Continue this process until melted (you can also place the bowl over a saucepan of simmering water).
Once melted, add the sugar and whisk until combined. Add in the eggs, one at a time, whisking vigorously after each addition until well combined. Finally, add in the flour and salt and fold, using a spatula, just until combined. You don’t want to overmix the brownie batter, which is why I like to switch to a spatula at this point.
Pour the brownie batter into the pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out with moist crumbs. The brownies will firm as they cool, so you want to see crumbs on the toothpick! Let the brownies cool completely before moving to the chocolate strawberry layer.
Making the chocolate strawberry layer
To make these chocolate covered strawberry brownies, you need to add an extra special layer of chocolate ganache on top of the cooled, fudgy brownies. Similar to a truffle, the ganache has a smooth, luscious texture that pairs perfectly to the chewy brownies.
Since you’re using fresh strawberries, I do recommend serving this within a day or two, and no longer. After a couple days, the juice from the strawberries begins to seep into the brownies, making them mushy and not as pretty.
To make the chocolate strawberry layer, remove the stems from the strawberries and cut them in half. Place the halves, cut side down, evenly over the brownies. Make sure to place them close together, using enough strawberries to cover the entire surface.
Next, we’re going to make an easy chocolate ganache. Heat the cream in a saucepan over low heat, just until it starts bubbling on the edge. Immediately remove it from the heat and add the chopped chocolate, stirring until melted. You may need to place it back over the heat for a few seconds to help the chocolate melt completely.
Pour the smooth chocolate mixture over the strawberries and spread evenly. If it doesn’t cover all the strawberries completely, that’s ok.
Refrigerate the chocolate strawberry brownies for at least four hours, until the ganache is completely set. I like to slice them into 16 squares since they are so rich, storing any leftovers in the refrigerator for up to two days.
Other strawberry recipes:
- 10-Minute Strawberry Mousse
- Strawberry White Chocolate Blondies
- Strawberry Muffins
- White Chocolate Strawberry Truffles
- 200 g (7 oz.) bittersweet chocolate, coarsely chopped
- 150 g (1 and 1/3 sticks) unsalted butter, cut into pieces
- 3/4 cup plus 2 tablespoons (175g) granulated sugar
- 3 large eggs
- 3/4 cup (105g) all-purpose flour
- 1/4 teaspoon salt
- About 20 medium-large strawberries , stem removed and halved
- 230 g (8 oz.) bittersweet chocolate, coarsely chopped
- 1/2 cup (120 ml) heavy cream
Make the brownies: Preheat oven to 350°F/180°. Line an 8×8-inch pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl place chocolate and butter, and melt in the microwave in 20-30 second-intervals, stirring in between each interval, until melted (or, set the bowl over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, whisking vigorously for a few times until well combined. Add flour and salt and fold, using a rubber spatula, just until combined.
- Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes. A toothpick inserted into the center of the brownie should come out with moist crumbs, not dry. Allow to cool to room temperature.
Make the chocolate strawberry layer: When the brownies are completely cooled, place strawberries cut side down evenly over the brownies, close to one another. Use enough strawberries to cover the entire surface of the cake (it doesn’t need to be perfect).
In a saucepan over low heat, heat cream until it bubbles on the edge, then remove from heat and immediately add chocolate, stirring until melted. If needed, place back over heat for a few seconds to help chocolate melt completely. Pour mixture evenly over the strawberries. It might not cover all of the strawberries, which is not an issue.
- Refrigerate for at least 4 hours until completely set, then slice into 16 squares.
- Keep brownies in the refrigerator, in an airtight container, for up to 2 days.