Chocolate Covered Strawberry Brownies (Print)
Fudgy brownies layered with fresh strawberries and sealed under a glossy chocolate shell.
# What You Need:
→ Brownie Base
01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (180 g) semisweet chocolate chips
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (55 g) packed brown sugar
05 - 2 large eggs
06 - 1 tsp pure vanilla extract
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 tsp salt
→ Strawberry Layer
09 - 2 cups (300 g) fresh strawberries, hulled and sliced
→ Chocolate Coating
10 - 1 cup (180 g) semisweet chocolate chips
11 - 1 tbsp coconut oil or neutral vegetable oil
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a microwave-safe bowl, combine the butter with 1 cup semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Fold in the flour and salt, stirring gently until just combined. Avoid overmixing to keep the brownies tender. Spread the batter evenly into the prepared baking pan.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake. Allow the brownies to cool completely in the pan.
06 - Once the brownie base has cooled entirely, arrange the sliced strawberries in a single even layer across the surface.
07 - In a microwave-safe bowl, melt the remaining 1 cup semisweet chocolate chips with the coconut oil, stirring until smooth and glossy.
08 - Pour the melted chocolate evenly over the strawberry layer, gently tilting the pan to ensure full coverage. Refrigerate for at least 30 minutes until the chocolate coating is firmly set.
09 - Lift the brownies from the pan using the parchment overhang. Cut into 12 squares and serve chilled or at room temperature.
# Expert Tips:
01 -
- The fudgy brownie base combined with fresh strawberries and a snap of glossy chocolate feels like something from a bakery case.
- They look wildly impressive but the process is surprisingly straightforward once you get the layers down.
02 -
- Overbaking the brownie base by even a few minutes will make the whole dessert dry because the chocolate coating cannot rescue a crumbly foundation.
- Wet strawberries are the enemy of the chocolate coating, so pat your sliced berries completely dry with a paper towel before laying them down.
03 -
- Run your knife under hot water and dry it between each cut for bakery perfect edges that make people think you bought them from a shop.
- Freeze the sliced brownies for twenty minutes before adding the chocolate coating because a cold surface helps the top layer set faster and more evenly.