Chocolate Covered Strawberry Brownies (Print version)
Fudgy brownies layered with fresh strawberries under a glossy chocolate shell, perfect for celebrations.
# What goes in:
→ Brownie Base
01 - 1/2 cup unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/3 cup plus 1 tablespoon all-purpose flour
07 - 3 tablespoons unsweetened cocoa powder
08 - 1/2 teaspoon salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tablespoon coconut oil or unsalted butter
# Cooking steps:
01 - Preheat the oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely melted and smooth, then remove from heat and let cool for 5 minutes.
03 - Add the sugar to the melted chocolate mixture and stir until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
06 - Let the brownies cool completely in the pan on a wire rack. Do not proceed until the base is fully cooled to room temperature.
07 - Place the strawberry halves cut side down in a single even layer across the entire surface of the cooled brownie base.
08 - Melt the semi-sweet chocolate chips with coconut oil in a microwave-safe bowl, heating in 30-second bursts and stirring between intervals, until glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer. Spread with an offset spatula to ensure all strawberries are completely covered.
10 - Refrigerate the pan for 20 to 30 minutes, or until the chocolate coating is firm to the touch.
11 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Tips from flavorandfeast:
01 -
- The contrast of cold snapping chocolate, soft fudgy brownie, and juicy strawberries is genuinely thrilling to bite into.
- They look like something from a Parisian patisserie but require zero decorating skill, just patience while the chocolate sets.
02 -
- Underbaking slightly is the entire secret to fudgy brownies, so pull them from the oven the moment the toothpick shows moist crumbs rather than clean.
- Pat the strawberries completely dry with a paper towel before arranging them, because even a thin film of juice will prevent the chocolate coating from sticking.
03 -
- The single biggest improvement came when I started weighing the flour instead of scooping, because even two extra tablespoons turned a fudgy brownie into something disappointingly cakey.
- Adding coconut oil to the coating chocolate rather than using chocolate alone is the trick that gives you that clean professional snap when you bite through the top layer.