Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies start with a deep, fudgy brownie base and finish with fresh strawberries dipped in glossy chocolate for a dessert that looks like it took all day but comes together in under an hour. I developed this version after testing it in a busy pastry kitchen and perfecting the balance between a dense brownie and juicy berries—I’ve made it over a dozen times with slight tweaks to chocolate percentage and baking time. The result: a brownie that stays moist under the fruit and a chocolate dip that snaps softly. If you like richer brownies, you might also enjoy my take on chocolate mousse brownies, which share the same fudgy texture but with a light mousse layer. Read on for clear steps, pro techniques, and storage tips so these come out great every time.

Why This Recipe Works

Fat-first mixing (melting butter with chocolate) creates a dense, glossy brownie crumb without overworking gluten.
A small amount of espresso powder and high-quality cocoa deepen chocolate flavor without tasting like coffee.
Cooling the brownies completely before topping prevents the chocolate-dipped strawberries from melting and keeps the dip glossy.
Using a thicker ganache for part of the topping helps the strawberries adhere and creates a clean bite.
Quick tempering tips (simple seed or controlled cooling) give the dipped fruit a slight snap without professional equipment.

Ingredients Breakdown

Brownie base
- 170 g (6 oz / 3/4 cup) unsalted butter — melts with chocolate to form the fat base; use unsalted so you control salt.
- 200 g (7 oz / 1 cup) granulated sugar — sweetens and helps with glossy crust.
- 100 g (3.5 oz / 1 cup) brown sugar, packed — adds chew and caramel notes.
- 120 g (4 oz / 3/4 cup) Dutch-processed cocoa powder — for deeper chocolate flavor; natural cocoa will shift pH and texture.
- 115 g (4 oz / 3/4 cup) semi-sweet chocolate, chopped (60–70% cacao) — use a good-quality couverture if you can; it affects shine and mouthfeel.
- 3 large eggs (about 150 g / 5.3 oz) at room temperature — provide structure and richness.
- 1 tsp vanilla extract (5 ml) — flavor enhancer.
- 80 g (2/3 cup) all-purpose flour, sifted (100 g if you prefer a slightly cakier crumb) — too much flour equals dry brownies.
- 1/2 tsp fine kosher salt (Diamond Crystal: 1 tsp; Morton’s: 1/2 tsp) — balances sweetness.
- 1/2 tsp instant espresso powder (optional) — brightens chocolate without tasting like coffee.
Topping & assembly
- 12 medium fresh strawberries, hulled and patted dry — choose firm, ripe berries so they hold shape.
- 200 g (7 oz) dark chocolate for dipping (60–70% cacao) — quality matters for shine.
- 60 g (2 oz / 1/4 cup) heavy cream — makes a smooth ganache for topping.
- Flaky sea salt (optional) — finishes the bites.
  Substitutions and impact warnings:
For gluten-free: swap the flour for a 1:1 gluten-free blend and add 1/4 tsp xanthan gum; texture will be slightly denser.
For reduced sugar: you can cut granulated sugar by 25% but brownies will be less glossy and slightly firmer.
For dairy-free: replace butter with unsalted vegan butter and heavy cream with coconut cream; flavor and mouthfeel will change.

Essential Equipment

8 x 8-inch (20 x 20 cm) square baking pan — the batter volume is calibrated for this size; an 9 x 9 pan will make thinner brownies.
Parchment paper with overhang — for easy lift-out and clean edges.
Heatproof bowl for melting chocolate — stainless steel or glass works.
Digital scale — for accurate dry-ingredient weights (highly recommended).
Instant-read thermometer — for chocolate tempering cues and final doneness if desired.
Offset spatula or bench scraper — for leveling batter and clean slicing.
If you don’t have a scale, use the provided cup measurements but weigh flour where possible. No double boiler? Use a heatproof bowl set over a pot of simmering water to melt chocolate.

Prep 20 minutes, Cook 30 minutes, Inactive time None, Total 50 minutes. Makes 12 brownies; serving size: 1 brownie with 1 dipped strawberry.

Step 1: Preheat and prepare the pan

Preheat the oven to 175°C (350°F). Line an 8 x 8-inch (20 x 20 cm) pan with parchment, leaving a 2-inch overhang on two sides for easy removal. This ensures clean edges and easier slicing.

Step 2: Melt butter and chocolate

Place 170 g (6 oz / 3/4 cup) unsalted butter and 115 g (4 oz / 3/4 cup) chopped semi-sweet chocolate in a heatproof bowl. Melt over simmering water, stirring until smooth, about 3–5 minutes. Remove from heat and let cool 3 minutes so eggs won’t cook in the next step.

Step 3: Mix sugars, eggs, and chocolate

Whisk together 200 g (1 cup) granulated sugar and 100 g (1 cup) packed brown sugar into the cooled chocolate mixture. Add 3 large eggs, one at a time, whisking after each until combined, about 30–45 seconds per egg. Stir in 1 tsp vanilla (5 ml). The batter should be glossy and slightly thick.

Step 4: Add dry ingredients

Sift 120 g (4 oz / 3/4 cup) Dutch-processed cocoa, 80 g (2/3 cup) all-purpose flour, 1/2 tsp salt, and 1/2 tsp espresso powder (optional) into the bowl. Fold gently with a spatula until no dry streaks remain, about 10–20 turns. Do not overmix — stop as soon as no flour is visible.

Step 5: Bake the brownies

Spread batter evenly into the prepared pan with an offset spatula. Bake at 175°C (350°F) for 22–28 minutes, rotating halfway. The brownies are done when a thin crust forms and a toothpick inserted near the center shows moist crumbs but not raw batter. Allow to cool completely in the pan, about 45–60 minutes.

Step 6: Make ganache and melt dipping chocolate

Heat 60 g (2 oz / 1/4 cup) heavy cream until just simmering, about 60–90 seconds. Pour over 115 g (4 oz) chopped dark chocolate for ganache and stir until smooth, 1–2 minutes. For dipping, chop 200 g (7 oz) dark chocolate and melt in a heatproof bowl for 2–3 minutes over simmering water, stirring frequently. For shinier chocolate, seed with 25 g (0.9 oz) finely chopped tempered chocolate and stir to cool to 30–32°C (86–90°F).

Step 7: Dip strawberries and assemble

Wash and dry 12 medium strawberries thoroughly; moisture prevents chocolate from adhering. Hold each berry by the stem and dip two-thirds into the melted chocolate, tapping off excess. Place each dipped berry onto a wire rack set over parchment. Let the chocolate set for 10–15 minutes, or chill 5 minutes in the fridge to speed up setting.

Step 8: Slice brownies and finish

Use the parchment overhang to lift the cooled brownies from the pan. Spread a thin layer of ganache over the top, smoothing with an offset spatula. Slice into 12 squares using a sharp knife warmed in hot water and wiped dry between cuts. Place one dipped strawberry on each brownie and finish with a tiny pinch of flaky sea salt if desired. Serve at room temperature.

Expert Tips & Pro Techniques

Mistake to avoid: cutting brownies when warm. Warm brownies crumble; cool completely for tidy squares.
Chocolate tempering shortcut: seed a small portion of finely chopped chocolate into melted chocolate to lower temperature and encourage snap.
Make-ahead: bake the brownies up to 3 days ahead, store un-topped in an airtight container, and add fresh-dipped strawberries just before serving.
Professional trick for clean slices: chill the ganache layer 10 minutes before slicing, and wipe the knife blade between cuts.
Use a digital scale: baking is chemistry; small weight errors change texture. Weighing ingredients improves consistency.
When melting chocolate, keep water out of the bowl—one drop can seize an entire batch. If seized, stir in 1 tsp neutral oil or a few drops of warm cream to rescue.

Storage & Reheating

Refrigerator: Store assembled brownies in a single layer in an airtight container for up to 3 days. If already topped with chocolate-dipped strawberries, consume within 24–48 hours for best texture because strawberries release moisture.
Freezer: Brownies without fruit freeze well. Wrap cooled brownies tightly in plastic and foil or place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before topping. Dipped strawberries do not freeze well; they become watery.
Reheating: Bring refrigerated brownies to room temperature before serving. If you want warm brownies, remove strawberries and reheat brownie squares in a 160°C (325°F) oven for 6–8 minutes. Avoid microwaving finished bites — the dip can lose snap and berries can become mushy.

Variations & Substitutions

Gluten-Free Version: Replace 80 g (2/3 cup) all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum. Baking time may increase 2–4 minutes.
Lighter Brownie (less dense): Increase flour to 100 g (3/4 cup + 2 tbsp) and fold in 30 g (1 oz) melted bittersweet chocolate last for a slightly cakier crumb.
Vegan/Dairy-Free: Swap butter for 170 g (6 oz) vegan butter and use a flax egg substitute (3 tbsp ground flax + 9 tbsp water, chilled 10 minutes). Use coconut cream in place of heavy cream for ganache; flavor will be coconut-forward.
White Chocolate Twist: Use white chocolate ganache and dip with white chocolate, then sprinkle freeze-dried strawberry powder on top for acid and color. White chocolate is sweeter and less glossy; reduce sugar in the brownie by 25 g (2 tbsp) if desired.
Mini Dessert Bites: Bake in a 9 x 13 pan and cut into 24 smaller squares for bite-size party pieces; watch baking time (reduce by 3–5 minutes).

Serving Suggestions & Pairings

Pair with a dollop of whipped cream or mascarpone for contrast to the chocolate.
Serve alongside a light fruit salad or macerated raspberries for brightness.
Beverage pairings: a robust espresso, a late-harvest dessert wine, or a cold milk glass.
For a red-themed dessert table, pair with our strawberry cheesecake bake for variety and color contrast.

Nutrition Information

Per serving (1 brownie with 1 dipped strawberry). Yield: 12 servings.

Calories: 370 kcal
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 75 mg
Sodium: 140 mg
Total Carbohydrates: 41 g
Dietary Fiber: 4 g
Sugars: 28 g
Protein: 5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my brownies turn out dry?
A: Most often it’s overbaking. Brownies should be removed when the center still shows moist crumbs, about 22–28 minutes at 175°C (350°F). Oven hot spots also cause dryness—use an oven thermometer and rotate the pan.

Q: Can I make this without eggs?
A: Yes. Use a flax egg substitute (3 tbsp ground flax + 9 tbsp water, chilled 10 minutes) per 3 eggs. The texture will be slightly denser and more cake-like.

Q: Can I double this recipe?
A: Yes. Use two 8 x 8 pans or one 9 x 13 pan. Baking time will vary—check for doneness at the earliest time and add 3–8 minutes as needed. Doubling in one pan will change thickness and bake time.

Q: Can I prepare this the night before?
A: Absolutely. Bake the brownies and cool them overnight. Store untopped in an airtight container and dip fresh strawberries the next day to avoid sogginess.

Q: How long does this keep in the fridge?
A: Assembled with dipped strawberries, keep for up to 48 hours refrigerated. Without fruit, brownies stay fresh 3–4 days in the fridge.

Q: My dipped chocolate looks dull—what happened?
A: Chocolate can bloom (turn dull) if it was overheated, cooled too fast, or exposed to moisture. Use top-quality chocolate and follow tempering or seeding directions to maintain shine.

Q: Can I use frozen strawberries?
A: No. Frozen strawberries release too much water when thawed and will make both the chocolate and brownie soggy. Use fresh, firm berries.

Conclusion

These brownies balance fudgy chocolate with the bright bite of fresh fruit for a dessert that feels fancy but is easy to execute. For a different take on combining brownies and mousse textures, see Simply Happy Foodie’s Chocolate Covered Strawberry Brownies, and for another bright strawberry-brownie mashup, check out Sugar Spun Run’s Strawberry Brownies. Enjoy baking, and remember: cool fully before topping for the best finish.