Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies are a delightful treat that combines rich, fudgy chocolate with the fresh, juicy burst of strawberries. Imagine biting into a dense, chocolatey brownie studded with sweet strawberry pieces, all topped with a smooth layer of chocolate and a whole strawberry right on top. It’s a perfect mix of fruity freshness and deep chocolate flavor that makes every bite feel special.

I love making these brownies for gatherings or as a special surprise for someone because they look as good as they taste. One tip I swear by is using ripe strawberries—they add just the right amount of sweetness and moisture to the brownies. Plus, dipping the strawberries in chocolate before placing them on top gives an extra glossy, tempting look that makes these brownies impossible to resist.

Whether you’re sharing these at a party or enjoying a few pieces with a cup of coffee, they always bring smiles. I find they’re great for any occasion, from casual get-togethers to Valentine’s Day treats. Every time I make them, I end up wanting to sneak a little bite before everyone else arrives!

Key Ingredients & Substitutions

Butter: Unsalted butter gives a clean, rich flavor. You can swap with coconut oil for a dairy-free version, but expect a slight coconut taste.

Cocoa Powder: Unsweetened cocoa powder is key for deep chocolate flavor. Dutch-processed works well, but natural cocoa is fine too.

Strawberries: Fresh, ripe strawberries bring sweetness and juiciness. If strawberries aren’t in season, frozen can work—just thaw and drain well.

Powdered Sugar & Milk: These form the glaze. Use any type of milk you like—dairy or plant-based—to keep it vegan or lighter.

Chocolate Chips: Semi-sweet chocolate adds a nice balance. Dark chocolate chips bring a richer taste, or use vegan chocolate for a dairy-free choice.

How Do I Get the Perfect Brownie Texture and Topping?

Making brownies soft but not gooey takes a few simple steps:

• Don’t overmix the batter once you add dry ingredients—fold gently to keep it tender.
• Keep an eye on baking time; slightly underbake for fudgier brownies, or bake fully for cakier texture.
• Cool the brownies completely before adding glaze and strawberries to prevent melting and sogginess.
• For the glaze, whisk powdered sugar and milk until smooth. Spread evenly and then gently place strawberry slices on top.
• Drizzle warmed chocolate over the berries slowly for pretty, thin lines—using a spoon or piping bag makes this easier.
• Refrigerate after assembling to help the topping set well and make cutting cleaner.

Equipment You’ll Need

• 8×8-inch baking pan – I like this size because it’s just right for a thick layer of brownies with toppings.
• Mixing bowls – for mixing the batter, glaze, and melting chocolate easily.
• Microwave-safe bowl or heatproof bowl – makes melting butter and chocolate simple and mess-free.
• Whisk or spoon – for stirring and combining ingredients smoothly.
• Parchment paper – helps lift the brownies out easily for clean slicing.
• Small spoon or piping bag – to drizzle melted chocolate over the strawberries neatly.

Flavor Variations & Add-Ins

• Use dark chocolate chips instead of semi-sweet for a richer, less sweet taste.
• Add a splash of orange or peppermint extract to the batter for a flavor twist.
• Mix in chopped nuts like pecans or walnuts for extra crunch and texture.
• Spread layer of cream cheese on top of the brownie before adding strawberries for a creamy contrast.

Chocolate Covered Strawberry Brownies

Ingredients You’ll Need:

For The Brownies:

• 1/2 cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (30g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For The Topping:

• 1 cup fresh strawberries, sliced
• 1/2 cup powdered sugar
• 1-2 tablespoons milk (for glaze)
• 1/2 cup semi-sweet chocolate chips (for drizzle)

How Much Time Will You Need?

This recipe takes around 10 minutes to prep, about 20-25 minutes to bake, and another 30 minutes to cool and chill the topping. Overall, you’re looking at approximately 1 hour from start to finish!

Step-by-Step Instructions:

1. Prepare The Brownie Batter:

Preheat the oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment paper. Melt the butter in a microwave-safe bowl and let it cool just a bit. In a mixing bowl, stir together the melted butter and sugar until combined. Add eggs one at a time, beating well after each, then stir in vanilla extract.

2. Mix Dry Ingredients and Bake:

In a separate bowl, whisk cocoa powder, flour, salt, and baking powder. Gradually fold these dry ingredients into the wet mixture. Be gentle to avoid over-mixing. Pour the batter into the pan and smooth the top. Bake for 20-25 minutes, testing with a toothpick—when it comes out with a few moist crumbs, it’s ready! Set aside to cool completely.

3. Add The Strawberry Glaze and Chocolate Drizzle:

Whisk powdered sugar with milk until smooth and spread this glaze over the cooled brownies. Arrange the sliced strawberries evenly on top. Melt the chocolate chips in short bursts in the microwave, stirring often. Drizzle the melted chocolate over the strawberries for a pretty finish. Refrigerate for 20-30 minutes to let the topping set. Slice into squares and enjoy!

Can I Use Frozen Strawberries Instead of Fresh?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess moisture before placing them on the brownies to avoid sogginess.

How Should I Store Leftover Brownies?

Store leftover brownies in an airtight container in the refrigerator for up to 3 days. This helps keep the glaze and strawberries fresh. Let them come to room temperature before serving for best flavor.

Can I Make These Brownies Ahead of Time?

Absolutely! You can bake the brownies a day ahead and add the glaze, strawberries, and chocolate drizzle just before serving to keep everything fresh and vibrant.

What Can I Substitute for Milk in the Glaze?

You can easily swap regular milk with any plant-based milk like almond, soy, or oat milk, especially if you want a dairy-free version. Just use the same amount!