These Chocolate Covered Strawberry Brownies are a sweet treat that combines rich chocolate with fresh strawberries. They’re gooey, fudgy, and just the right amount of fruity!
Honestly, who can resist that perfect pairing of strawberries and chocolate? I love serving these at parties, and they never last long—everyone wants seconds! 🍓🍫
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of the brownies. If you’re out, you can use salted butter, but just skip the added salt in the recipe.
Granulated Sugar: Regular granulated sugar is perfect, but if you want a little depth of flavor, consider using brown sugar instead. It will give the brownies a chewy texture and hint of caramel.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you don’t have any, you can use Dutch-processed cocoa for a different taste. Just know it will change the flavor profile slightly.
Semi-Sweet Chocolate Chips: These are fantastic for a sweet yet rich brownie. If you’re looking for a healthier option, try dark chocolate chips or even carob chips for a unique twist.
Fresh Strawberries: Fresh berries add a fruity freshness. You can swap them with other berries like raspberries or blueberries if you prefer different flavors!
How Do I Ensure My Brownies Are Moist and Not Overbaked?
One common worry is baking brownies for too long. Here’s how to avoid that and keep them perfectly moist:
- Set a timer for 25 minutes, then check for doneness by inserting a toothpick into the center. If it comes out with a few moist crumbs, they’re ready!
- Remember, they’ll continue to cook a bit after being removed from the oven due to residual heat.
- Let them cool completely before serving. This helps them set properly and offers a fudgy texture.
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup semi-sweet chocolate, melted (for drizzling)
How Much Time Will You Need?
This delicious treat will take about 15 minutes to prepare and 25-30 minutes to bake. After that, let it cool for a bit before adding the strawberries and melted chocolate. The total time, including cooling, is roughly an hour or more. But I promise it’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. This makes it easier to remove the brownies once they’re baked.
2. Melt the Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it to make sure it doesn’t burn. Once the butter is fully melted, take it off the heat and stir in the sugar, eggs, and vanilla extract. Make sure everything is well combined and smooth.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, and salt. This helps to evenly distribute the dry ingredients. Now, slowly add this dry mixture into the wet ingredients, stirring just until they come together. Finally, fold in the chocolate chips for that extra chocolatey goodness!
4. Bake the Brownies:
Pour the brownie batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. Be careful not to overbake!
5. Cool and Top:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This could take a little while, but you can have a snack while you wait! When they’re cool, top them with the sliced strawberries, arranging them nicely across the top.
6. Drizzle and Serve:
Finally, drizzle the melted chocolate over the strawberries in a fun pattern. Let the chocolate set a little before cutting the brownies into squares. Now they’re ready to be served! Enjoy your tasty Chocolate Covered Strawberry Brownies!
Can I Substitute the Butter with Oil?
Yes, you can substitute butter with an equal amount of oil, but keep in mind that the texture may be slightly different. For a more similar flavor, use a neutral oil such as canola or vegetable oil. Olive oil can alter the taste, so it’s best to avoid it for this recipe.
What If I Don’t Have Cocoa Powder?
If you’re out of cocoa powder, you can make a substitution using unsweetened chocolate instead. Use 1 ounce of unsweetened chocolate for every 3 tablespoons of cocoa powder called for, but you’ll need to reduce the fat in the recipe by 1 tablespoon to maintain the brownie texture.
Can I Use Frozen Strawberries?
Frozen strawberries can be used, but it’s best to thaw and drain them first to remove excess moisture. Simply let them sit in a colander until thawed, then pat them dry with paper towels before topping the brownies to avoid making them soggy.
How to Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the fridge for up to a week or frozen for up to 3 months. If freezing, wrap them tightly in plastic wrap and then place them in a freezer bag to prevent freezer burn.
