These Chocolate Covered Strawberry Brownies are a treat you’ll love! They mix rich chocolatey brownies with fresh strawberries, all drizzled with more chocolate. Yum!
Honestly, who can resist the combo of chocolate and strawberries? I sometimes make these just to enjoy the sweet smell while they bake. They also make a great gift for friends!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness. If you’re out, you can replace it with margarine or coconut oil—just note that it will affect the flavor slightly.
Granulated & Brown Sugar: The combo of both sugars adds depth. If you prefer less sugar, reduce by 1/4 cup, or try coconut sugar for a different taste and slightly healthier option.
Eggs: Eggs give moisture and structure. If you need an egg substitute, use 1/4 cup of unsweetened applesauce per egg. It works well in brownies!
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. For a twist, try dark cocoa powder for a deeper taste.
Fresh Strawberries: These add a fruity flavor and moisture. If fresh strawberries aren’t available, you could use frozen ones—just make sure to thaw and drain them first.
Semi-Sweet Chocolate Chips: They melt down nicely for the ganache. You can swap them for dark chocolate or even white chocolate for a fun variation.
How Can I Ensure My Brownies Are Perfectly Baked?
Baking brownies to perfection involves checking them at just the right time! Here’s how to do it:
- First, set a timer for 30 minutes. Use a toothpick and insert it into the center. If it comes out with a few moist crumbs, they’re good to go.
- If it comes out wet with batter, bake for an additional 5 minutes and check again.
- Once they’re out, let the brownies cool completely in the pan. This helps them set properly.
Remember, brownies will continue to cook a little after being taken out, so don’t overbake them for that fudgy texture we all love!
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh strawberries, hulled and sliced
For the Chocolate Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Additional strawberries for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Allow some extra time for cooling before adding the chocolate topping. In total, set aside about 1 hour to make your Chocolate Covered Strawberry Brownies.
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper. Leave some paper hanging over the edges for easy removal later. This will help prevent your brownies from sticking.
2. Create the Brownie Batter:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, remove it from the heat and whisk in both the granulated sugar and brown sugar until everything is well combined. Make sure it cools slightly so you can add the eggs without cooking them! Then, add the eggs one at a time and whisk in the vanilla extract, mixing well after each addition.
3. Mix the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. This helps to break up any lumps and ensures an even texture in your brownies.
4. Combine Wet and Dry Ingredients:
Gradually fold the dry mixture into the wet ingredients with a spatula. Mix until just combined—be careful not to overmix as this can make the brownies tough!
5. Layer the Strawberries:
Pour half of the brownie batter into the prepared baking pan and spread it out evenly. Place the sliced strawberries on top of the batter, then spoon the remaining brownie batter over the strawberries, spreading it out to cover them completely.
6. Bake and Cool:
Pop the pan in the oven and bake for 30-35 minutes. You know they’re done when a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack.
7. Make the Chocolate Topping:
While the brownies cool, prepare the chocolate topping. Heat the heavy cream in a small saucepan until it’s nearly simmering. Pour the hot cream over the chocolate chips in a bowl and let it sit for a minute before stirring to make a smooth ganache.
8. Finish and Serve:
Once the brownies are completely cool, drizzle the chocolate ganache over the top. Garnish with additional fresh strawberries for a beautiful finish. Cut the brownies into squares and serve. Enjoy your scrumptious Chocolate Covered Strawberry Brownies!
Can I Substitute the Butter in This Recipe?
Absolutely! You can use an equal amount of coconut oil or vegetable oil if you want a dairy-free option. Just remember that using oil may result in a slightly different texture, but the brownies will still be delicious!
How Can I Make These Brownies Gluten-Free?
To make these brownies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cocoa powder is also gluten-free to keep the entire recipe safe for those with gluten sensitivities.
What’s the Best Way to Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing!
Can I Use Frozen Strawberries Instead of Fresh?
While fresh strawberries are best for this recipe, you can use frozen strawberries as a substitute. Just make sure to thaw them completely and pat them dry to remove excess moisture before adding them to the batter. This helps prevent soggy brownies!
