These chocolate-covered strawberry brownies are a fun treat! Soft, fudgy chocolate brownies topped with juicy strawberries and a sweet chocolate drizzle make every bite a burst of flavor.
Who can resist chocolate and strawberries? I love serving these at parties, and they disappear faster than I can make them! 😄 Just bake, top, and enjoy the yummy goodness!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over saltiness in these brownies. If you need a dairy-free option, try using coconut oil or a vegan butter substitute.
Sugars: A blend of granulated and brown sugar adds depth. If you’re cutting down on sugar, use a sugar substitute like Stevia or erythritol, but check specific conversion rates for baking.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you’re out, Dutch-processed cocoa can work too, but it may alter the final taste slightly.
Strawberries: Fresh strawberries shine in this recipe. If they’re not in season, consider using frozen strawberries (thawed), or switch to raspberries or cherries for a different twist.
Chocolate Chips: Semi-sweet or dark chocolate chips add melty goodness. You could use milk chocolate for sweetness or go for white chocolate for a different flavor profile.
How Do I Make Sure My Brownies are Perfectly Baked?
Getting brownies just right can be tricky. Here are some tips to ensure they turn out perfectly moist and fudgy:
- Keep an eye on the baking time! Start checking around 25 minutes. The brownies are done when a toothpick comes out with a few moist crumbs (not wet batter).
- Use a light-colored pan if possible; dark pans can cause the edges to cook too fast.
- Let them cool before adding the strawberries and drizzle. This prevents them from becoming soggy.
With these tips in hand, you’re set for delicious brownies every time! Happy baking!
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
For the Topping:
- 1 pound fresh strawberries, hulled and sliced
- ½ cup chocolate chips (for drizzling, optional)
- 1 tablespoon coconut oil (for drizzling, optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 25-30 minutes to bake, plus some cooling time. Overall, you should plan for about an hour and a half to have these brownies ready to serve.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the brownies later. This makes cleanup a breeze!
2. Make the Brownie Batter:
In a medium saucepan over low heat, melt the 1 cup of butter until it’s nice and gooey. Once melted, take it off the heat and mix in the granulated sugar, brown sugar, and vanilla extract until everything is well blended. Let the mixture cool for a few minutes, then beat in the eggs one at a time, mixing well after each one to incorporate them fully.
3. Combine Wet and Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Next, gradually add these dry ingredients to the chocolate mixture, stirring gently until just combined. We’re aiming for a rich, fudgy batter here!
4. Fold in the Chocolate Chips:
Gently fold in 1 cup of chocolate chips into your brownie batter. This will give you that extra delicious chocolatey goodness in every bite!
5. Bake the Brownies:
Pour your brownie batter into the prepared baking pan, spreading it out evenly. Pop it in the oven and bake for about 25-30 minutes. Check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter. That’s how you know they’re perfect!
6. Cool and Add Toppings:
Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. This cooling is crucial for getting ready to add those beautiful strawberry toppings!
7. Prepare the Strawberries and Drizzle:
Once cooled, evenly arrange the sliced strawberries on top of the brownies. For the chocolate drizzle, in a microwave-safe bowl, combine the remaining ½ cup of chocolate chips with the coconut oil. Microwave in 30-second intervals, stirring well between each interval, until it’s melted and smooth.
8. Finish with a Drizzle:
Carefully drizzle the melted chocolate over the brownies and strawberries—get creative with your design! Let the chocolate set for a little while before cutting the brownies into squares and serving them up.
Enjoy your delicious Chocolate Covered Strawberry Brownies with friends and family!
Can I Substitute the Butter with Coconut Oil?
Yes, you can substitute melted coconut oil for the unsalted butter in equal amounts. This will give your brownies a slightly different flavor profile. Just ensure the coconut oil is in liquid form when mixing it with the sugars.
What Should I Do If My Brownies Are Too Gooey?
If your brownies come out too gooey, they might need a bit more baking time. Try baking them for an additional 5 minutes, but keep an eye on them to avoid overbaking. Remember, they should be set on the edges but still slightly soft in the center for that fudgy texture.
How to Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Use Frozen Strawberries Instead of Fresh?
Frozen strawberries can be used, but they may release more moisture. For best results, thaw them and drain any excess liquid before slicing and placing them on top of the brownies. This will help maintain the texture of your brownies!
