Chocolate Covered Strawberry Brownies
These Chocolate Covered Strawberry Brownies combine the deep, fudgy richness of classic brownies with the fresh burst of strawberries and a glossy chocolate ganache topping. This recipe is perfect for anyone looking for a decadent yet simple dessert that impresses both visually and in taste.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 16 1x
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 1 ½ cups chopped fresh strawberries
- ¾ cup semisweet chocolate chips
- ¼ cup heavy cream (or milk alternative)
- 1 teaspoon butter (optional)
Instructions
- Preheat oven to 175°C (350°F). Line and grease an 8×8 inch pan with parchment paper.
- In a medium bowl, whisk granulated sugar, brown sugar, cocoa powder, salt, and baking powder.
- In a large bowl, beat eggs until slightly thickened. Add oil and vanilla extract; mix well.
- Gradually add dry ingredients to wet ingredients. Stir gently until combined.
- Fold in flour until no dry spots remain.
- Pour batter into prepared pan and spread evenly.
- Scatter chopped strawberries evenly over batter, pressing lightly.
- Bake for 30–35 minutes, until a toothpick inserted near center comes out with moist crumbs. Cool completely.
- Heat heavy cream until steaming; remove from heat and stir in chocolate chips and butter. Let sit 2 minutes, then stir smooth.
- Pour ganache over cooled brownies and spread evenly.
- Chill in refrigerator for at least 1 hour before slicing and serving.
Notes
Use fresh strawberries for best results.
Do not overmix the batter to maintain fudgy texture.
Ganache can be made with milk instead of cream but will be less rich.
Optional butter in ganache adds shine and smoothness.
For a vegan version, use flax eggs and dairy-free substitutes.