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Chocolate Covered Strawberry Brownies

Indulge in these rich, fudgy brownies layered with sweet, juicy strawberries and topped with a luscious chocolate ganache, mimicking the beloved chocolate-covered strawberry in brownie form.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 3 hours 10 minutes
Servings: 16 pieces
Course: Baked Goods, Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownie Base
  • 1 cup unsalted butter melted (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Strawberry Layer
  • 2 cups fresh strawberries hulled and sliced
  • 2 tbsp granulated sugar (adjust to sweetness of strawberries)
  • 1 tbsp cornstarch
  • 1 tsp lemon juice optional, for brightness
For the Chocolate Ganache Topping
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter optional, for extra shine and richness

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Whisk
  • Rubber Spatula
  • Small saucepan or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Prepare the Brownie Base
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  3. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  4. Pour about half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Prepare the Strawberry Layer
  1. In a medium bowl, gently toss the sliced fresh strawberries with 2 tablespoons of granulated sugar, cornstarch, and lemon juice (if using). The cornstarch will help thicken the strawberry juices during baking.
Assemble and Bake
  1. Evenly spoon the strawberry mixture over the brownie batter in the pan. Then, drop the remaining brownie batter by spoonfuls over the strawberries. It's okay if it doesn't cover all the strawberries completely; it will spread during baking.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the brownie portion (avoiding the strawberry layer) comes out with moist crumbs, not wet batter. The edges should look set. Do not overbake. Allow the brownies to cool completely in the pan on a wire rack, about 1-2 hours.
Make the Chocolate Ganache Topping
  1. While the brownies cool, prepare the ganache. Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Alternatively, microwave the cream until hot, but not boiling.
  2. Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes, then stir gently with a whisk until smooth and glossy. If using, stir in the unsalted butter until melted and combined.
Finish and Serve
  1. Once the brownies are completely cool, pour the chocolate ganache evenly over the top, spreading it with a spatula if needed. Refrigerate for at least 1 hour, or until the ganache is set.
  2. Once set, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and slice into 16 squares. Serve and enjoy!

Notes

For best results, ensure your brownies are fully cooled before adding the ganache, otherwise, it will melt. These brownies are best stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage; thaw in the refrigerator before serving.