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Fudgy Chocolate Covered Strawberry Brownies sit arranged beautifully, showcasing their decadent chocolate frosting and fresh strawberries.
Lady Maria

Irresistible Fudgy Chocolate Covered Strawberry Brownies

These decadent brownies are a perfect blend of rich, fudgy chocolate and sweet, fresh strawberries. Topped with a luscious chocolate ganache, they offer a delightful twist on the classic chocolate-covered strawberry, making them an irresistible treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces semi-sweet or bittersweet chocolate, chopped for brownies
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, diced
  • 4 ounces semi-sweet or bittersweet chocolate, chopped for ganache
  • 1/2 cup heavy cream
  • Optional: Fresh strawberries, halved or whole, for topping

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • Mixing bowls
  • whisk
  • measuring cups and spoons
  • heatproof bowl
  • Saucepan
  • Double boiler (optional)
  • Microwave (optional)
  • Spatula
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a heatproof bowl set over a saucepan of simmering water (double boiler), or in the microwave in 30-second intervals, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Pour the slightly cooled chocolate mixture into the egg mixture and whisk until well combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the diced strawberries until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The center should have a slight jiggle.
  9. Let the brownies cool completely in the pan before frosting.
  10. While the brownies are cooling, prepare the ganache. Place the chopped chocolate in a heatproof bowl.
  11. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk until smooth and glossy.
  12. Pour the ganache over the cooled brownies and spread evenly. If desired, arrange fresh strawberry halves or whole strawberries on top of the ganache.
  13. Place the brownies in the refrigerator for at least 30 minutes to allow the ganache to set.
  14. Cut into squares and serve.

Notes

Don't overmix the batter to avoid tough brownies. Use high-quality chocolate for the best flavor. Slightly underbaking the brownies ensures a fudgy texture. Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For variations, add chocolate chips, nuts, espresso powder, different extracts, or a strawberry jam swirl.