These chocolate covered strawberry brownies are a dream come true! Soft, fudgy brownies are topped with juicy strawberries and a glossy chocolate glaze — yum!
Honestly, who can resist that combo? I could eat these every day, and they make any day feel special. Perfect for sharing, or keeping all to yourself — no judgment here! 😄
I love how the sweetness of the strawberries balances the rich chocolate. Plus, these brownies are easy to whip up, making them a fun treat any time you crave something sweet!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for rich flavor. If you don’t have unsalted on hand, you can use salted butter. Just reduce the added salt in the recipe slightly.
Sugar: Granulated sugar gives sweetness and moisture. For a healthier twist, you can try coconut sugar or a sugar substitute like Stevia, but the texture may vary.
Eggs: These bind everything together. If you’re vegan or egg-free, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce as a substitute.
All-Purpose Flour: This provides structure. If you’re gluten-free, almond flour or a gluten-free flour blend can work well, though the taste and texture may change a bit.
Cocoa Powder: Use unsweetened cocoa as it adds chocolatey depth. Carob powder can be an alternative for a non-chocolate flavor that’s still brownie-like.
Fresh Strawberries: Fresh is best, but you can replace them with other berries like raspberries or blueberries. For a different twist, consider dried strawberries too!
How Do You Make the Perfect Ganache for Your Brownies?
Making a smooth ganache is easier than you might think! It’s the key to getting that luxurious chocolate finish. Follow these tips for great results:
- Use high-quality semi-sweet chocolate chips for the ganache; they melt better and taste richer.
- Heat the heavy cream just until it’s hot—don’t let it boil, as that can change the consistency.
- Let the chocolate chips sit in the hot cream for a few minutes before stirring. This helps them melt evenly.
- Once mixed, whisk until smooth to achieve that glossy finish. If too thick, add a splash of warm cream.
How to Make Chocolate Covered Strawberry Brownies?
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, sliced
For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Additional strawberries, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 25-30 minutes of baking. After everything is done, let the brownies cool completely before adding the ganache. Overall, set aside about 1 hour for preparation and cooling time.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan, grease it lightly, and line it with parchment paper, ensuring there’s some overhang. This will help you easily lift out the brownies later.
2. Making the Brownie Batter:
In a medium saucepan, melt the butter over low heat. Once it’s melted, take it off the heat and stir in the granulated sugar until everything is blended together. Let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each one, followed by the vanilla extract.
3. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This will ensure the dry ingredients are well combined.
4. Combining Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until everything is mixed together. Be careful not to overmix—just stir until you don’t see any dry flour left.
5. Layering in the Baking Pan:
Pour half of your brownie batter into the prepared baking pan and spread it out evenly. Next, layer the sliced strawberries over this layer of batter, then pour the remaining batter on top, spreading it out evenly to cover the strawberries.
6. Baking the Brownies:
Place the pan in your preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
7. Making the Ganache:
While the brownies are baking, you can prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it’s hot but not boiling. Once hot, remove it from heat and add the chocolate chips. Let it sit for a couple of minutes before stirring gently until the mixture is smooth and glossy.
8. Cooling and Finishing Touches:
Once the brownies are done baking, take them out and let them cool completely in the pan. After they’ve cooled, drizzle the chocolate ganache over the top. Cut the brownies into squares and garnish with extra strawberries for a lovely touch.
9. Serve and Enjoy:
Your Chocolate Covered Strawberry Brownies are now ready to delight! Serve them up and enjoy the delicious combination of rich chocolate and fresh strawberries!
Can I Substitute Butter with Oil in This Recipe?
Yes, you can use vegetable oil or coconut oil as a substitute! Generally, for every cup of butter, use about 3/4 cup of oil. Keep in mind that the texture might be slightly different, and the flavor may lean more toward the oil used.
What if I Don’t Have Cocoa Powder?
If you don’t have cocoa powder, you can substitute it with a similar amount of melted unsweetened chocolate. For every 3 tablespoons of cocoa powder, use 1 ounce of unsweetened chocolate, and reduce the fat in the recipe by 1 tablespoon to account for the additional fat in the chocolate.
How to Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap and then aluminum foil before freezing!
Can I Use Frozen Strawberries?
While fresh strawberries are ideal for this recipe, you can use frozen strawberries if that’s what you have. Simply thaw and drain them well to remove excess moisture before using them between the brownie layers, to prevent sogginess.
