Chocolate Covered Strawberry Brownies (Printable version)
Fudgy brownies layered with fresh strawberries and coated in decadent chocolate for an irresistible treat.
# What You'll Need:
→ 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 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp 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 tbsp coconut oil or unsalted butter
# How to Prepare:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely smooth, then remove from heat and let cool for 5 minutes.
03 - Whisk sugar into the melted chocolate mixture until well blended. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
04 - Sift flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
06 - Let brownies cool completely in the pan on a wire rack. Do not rush this step, as the strawberry layer requires a firm base.
07 - Place strawberry halves cut side down in a single even layer across the entire surface of the cooled brownies, pressing lightly to adhere.
08 - Melt semi-sweet chocolate chips with coconut oil using a double boiler or microwave in 30-second intervals, stirring between each until glossy and smooth.
09 - Pour melted chocolate evenly over the strawberry layer. Spread with an offset spatula to ensure all fruit is completely covered.
10 - Refrigerate for 20 to 30 minutes until chocolate is fully set. Lift brownies from the pan using the parchment overhang and slice into 12 squares with a sharp knife, wiping the blade clean between cuts.
# Expert advice:
01 -
- The contrast between warm fudgy brownie and cold fresh strawberry is something no other dessert quite nails like this.
- It looks like it came from a bakery case but the whole thing comes together with basic tools and zero fancy technique.
02 -
- Warm brownies will turn your strawberry layer into juice so cool them completely before adding the fruit or you will have a slippery mess on your hands.
- A cold knife blade leaves jagged edges so run your knife under hot water, dry it, and slice for the cleanest portions.
03 -
- Slice these with a hot clean knife and wipe the blade between every single cut for edges that look like they came from a professional kitchen.
- The coconut oil in the coating is the secret to that glossy firm finish so do not leave it out even though it seems like a tiny amount.