These chocolate-covered strawberry brownies are rich, fudgy, and layered with fresh strawberries and smooth chocolate ganache. They look impressive, but the steps are straightforward and manageable, even on a busy weeknight.
If you love dense, chewy brownies and the classic flavor of chocolate-covered strawberries, this recipe brings both together in one pan.
Yield: 25 brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 2 hours 50 minutes
Ingredients
Fudgy Brownies
- 1 â…“ cup (7 oz or 200 g) good quality semisweet or bittersweet chocolate chips
- ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
Chocolate Ganache Topping
- 2 cups (150 g) fresh strawberries, halved
- 2 cups (300 g) good quality semisweet or bittersweet chocolate chips
- 6 tablespoons (90 ml or 3 oz) heavy cream, room temperature
Instructions
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out later.
In a heatproof bowl set over a pot of gently simmering water, melt the chocolate chips and butter together. Stir occasionally until smooth. Make sure the bowl does not touch the water. Once melted, whisk in the cocoa powder and set aside to cool slightly.
In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until combined. This should take about 30 seconds.
Slowly whisk the warm chocolate mixture into the egg mixture until smooth. Stir in the flour with a wooden spoon just until combined. Do not overmix. Overmixing can make the brownies more cakey than fudgy.
Pour the batter into the prepared pan and spread evenly into the corners. Bake for 30 to 35 minutes. The edges should be set, and the center should still be slightly soft. A toothpick inserted in the center should come out with a few sticky crumbs.
Cool the brownies completely in the pan on a wire rack, about 2 hours. This step is important so the topping sets properly.
Once the brownies are fully cooled, arrange the strawberry halves cut side down evenly over the surface. Pat the strawberries dry with a paper towel before placing them on top to reduce excess moisture.
To make the ganache, heat the heavy cream in a small saucepan over low heat until warm but not bubbling, about 2 minutes. Remove from heat and immediately add the chocolate chips. Stir until melted and smooth. If needed, return to low heat briefly to finish melting.
Pour the warm ganache evenly over the strawberries, covering them completely. Let the ganache set at room temperature or refrigerate briefly until firm.
When ready to serve, lift the brownies out of the pan using the parchment paper and cut into one-inch squares.
Storage Tips
Store the brownies in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, serve within 24 hours.
You can also freeze the brownies once the ganache has set. Wrap tightly and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition Information Per Brownie
- Calories: 245 kcal
- Carbohydrates: 27 g
- Protein: 3 g
- Fat: 14 g
- Sodium: 59 mg
- Potassium: 169 mg
- Fiber: 2 g
- Sugar: 19 g
Nutrition values are estimates and may vary depending on ingredients used.