Chocolate Covered Strawberry Brownies are the kind of dessert that make people pause mid-bite and smile. They’re rich like a bakery treat, but they feel extra special for Valentine’s Day, celebrations, or those nights when a chocolate craving hits hard. I’ve made these more times than I can count, and that mix of fudgy brownies, fresh strawberries, and silky chocolate ganache never fails. Stick with me, because I’ll show you how this simple dessert turns into a total showstopper—and you’re going to want to try it soon.
Why You’ll Fall in Love with These Chocolate Covered Strawberry Brownies
- Deep chocolate flavor: These Chocolate Covered Strawberry Brownies are rich and fudgy, not cakey, with that bakery-style taste everyone loves.
- Perfect balance: Fresh strawberries add a light, juicy contrast that keeps each bite from feeling too heavy.
- Silky ganache topping: The smooth chocolate ganache melts in your mouth and gives the brownies a polished, elegant finish.
- Simple but impressive: You can use boxed or homemade brownies, yet they still look special enough for guests.
- Great for planning ahead: This dessert holds up well, making it perfect for parties, holidays, or a stress-free treat later on.
Daisy’s Secret to Perfectly Fudgy Chocolate Covered Strawberry Brownies
After making these more times than I can count, a few small tricks make a big difference. Using coffee instead of water deepens the chocolate flavor, but it’s totally optional if coffee isn’t your thing. Letting the brownies cool all the way before adding toppings keeps the layers clean and neat.
One step I never skip is blotting the strawberries to remove extra moisture. It helps prevent soggy brownies and keeps the texture just right. I also let the ganache rest before whisking, which makes it smoother and easier to pour every time.
What You’ll Need
- Brownie mix or homemade brownie ingredients
This is the rich, fudgy base of the recipe. I often use a boxed mix for ease, and it still tastes bakery-worthy every time. - Heavy cream
Heavy cream is key for a smooth, glossy ganache. It melts the chocolate evenly and gives that silky finish you want on top. - Semi-sweet chocolate chips
These create a balanced ganache that’s not too sweet and not too bitter. I find semi-sweet works best with fresh fruit. - Fresh strawberries
Strawberries add freshness and a light contrast to the rich chocolate. They keep the brownies from feeling too heavy. - Parchment paper and baking pan
Parchment paper makes lifting and slicing the brownies so much easier. Once you use it, you won’t want to skip it. - Optional toppings (sprinkles, chocolate drizzle)
These are just for fun. I like adding them for holidays or parties when I want the brownies to look extra special.
Options for Substitutions
One thing I love about Chocolate Covered Strawberry Brownies is how flexible they are. If you want an eggless option, plain yogurt works surprisingly well and keeps the brownies soft and fudgy. No coffee on hand, or just not a fan? Water or milk will still give you great results. You can swap semi-sweet chocolate for dark or milk chocolate based on your taste, use dairy-free cream for the ganache if needed, and even switch strawberries for raspberries or sliced bananas when that’s what you have—this recipe truly meets you where you are.
Step-by-Step Guide to Baking Chocolate Covered Strawberry Brownies
Step 1: Prepare the Brownie Batter
Start by mixing your brownie batter according to the package or your favorite homemade recipe. I like using coffee instead of water when I want a deeper chocolate flavor, but it’s optional and totally forgiving. Stir just until combined so the brownies stay fudgy.
Step 2: Bake the Brownies
Line your pan with parchment paper so the brownies lift out easily later. Bake until a toothpick comes out mostly clean, with a few moist crumbs clinging to it. That’s the sweet spot for rich, soft brownies.
Step 3: Cool Completely
This step matters more than it sounds. Let the brownies cool all the way before adding anything on top. Warm brownies can melt the strawberries and ganache, and we want clean layers here.
Step 4: Prepare and Add Strawberries
Slice or halve your strawberries, then gently blot them dry with a paper towel. This keeps extra moisture from soaking into the brownies. Spread them evenly over the cooled brownie base.
Step 5: Make the Chocolate Ganache
Heat the heavy cream until it’s hot but not boiling. Pour it over the chocolate chips and let it sit for a few minutes before whisking. This short rest helps the ganache turn smooth and glossy.
Step 6: Assemble and Chill
Pour the ganache over the strawberries and gently spread it out. Place the pan in the fridge and let it chill until the top is fully set. Once firm, your Chocolate Covered Strawberry Brownies are ready to slice and enjoy.
How Long to Cook Chocolate Covered Strawberry Brownies
Most Chocolate Covered Strawberry Brownies bake in about 20–30 minutes, depending on your pan size and brownie mix. I always check early and look for a toothpick with a few moist crumbs, not wet batter. Once assembled, the ganache needs 15–30 minutes in the fridge to set. If you have time, an overnight chill makes slicing cleaner and easier the next day.
Expert Tips & Troubleshooting
To avoid soggy brownies, always blot the strawberries before placing them on top. If your ganache looks grainy or too thick, a gentle reheat or a splash of warm cream usually fixes it. For clean slices, use a sharp knife and wipe it between cuts. Pan size matters too—smaller pans mean thicker brownies, so add a few extra baking minutes. Store leftovers covered in the fridge for the best texture.
Estimated Nutrition
Each serving has about 300–350 calories, with moderate fat, carbohydrates, and sugar, plus a small amount of protein. These values are estimates and will change based on ingredients and portion size. For exact numbers, it’s best to calculate using the specific brands and substitutions you choose.
FAQs About Chocolate Covered Strawberry Brownies
Can I make Chocolate Covered Strawberry Brownies ahead of time?
Yes, these brownies are great for making ahead. I often prepare them a day early and keep them chilled so the layers stay neat and firm.
Do Chocolate Covered Strawberry Brownies need to be refrigerated?
Yes, refrigeration is best because of the fresh strawberries and chocolate ganache. Keeping them cold helps maintain texture and freshness.
Can I use frozen strawberries for Chocolate Covered Strawberry Brownies?
Fresh strawberries work best for texture and taste. Frozen berries release too much moisture and can make the brownies soggy once thawed.
Can I make Chocolate Covered Strawberry Brownies eggless or dairy-free?
Yes, you can use yogurt instead of eggs for an eggless option. Dairy-free cream and chocolate also work well for the ganache.
How long do Chocolate Covered Strawberry Brownies stay fresh?
When stored covered in the fridge, they stay fresh for about three to four days. For the best flavor, enjoy them within the first two days.
Conclusion
Chocolate Covered Strawberry Brownies are proof that a dessert can look stunning without being hard to make. With fudgy brownies, fresh fruit, and silky ganache, they hit that perfect balance of rich and fresh every time. I love how easy it is to tweak this recipe with different toppings or swaps, depending on what you have or who you’re baking for. Try them for holidays, parties, or a simple chocolate craving—and if you do, come back and tell me how they turned out, because I’d love to bake along with you again.
Love fudgy brownies and chocolate treats? Here are a few more recipes you’ll want to try:
Chocolate Covered Strawberry Brownies
Ingredients
Equipment
Method
- Prepare brownie batter according to package or homemade recipe, using coffee instead of water if desired.
- Line a baking pan with parchment paper and pour in the batter.
- Bake until a toothpick comes out mostly clean with a few moist crumbs.
- Let brownies cool completely before adding toppings.
- Slice or halve strawberries and blot dry with a paper towel.
- Arrange strawberries evenly over the cooled brownies.
- Heat heavy cream until hot but not boiling.
- Pour hot cream over chocolate chips and let sit for 5 minutes.
- Whisk until smooth and glossy.
- Pour ganache over strawberries and spread gently.
- Refrigerate for 15–30 minutes, or until ganache is fully set.
- Slice and serve.
