Chocolate covered strawberry brownies are the ultimate dessert mash-up, blending rich, fudgy brownie layers with vibrant strawberry frosting and a glossy chocolate ganache. If you love chocolate covered strawberries, this treat transforms that flavor into an indulgent bar you won’t be able to resist. Whether you’re baking for Valentine’s Day, a birthday, or simply to satisfy a chocolate craving, this show-stopping dessert promises to impress. Made with real freeze-dried strawberries and a deeply chocolaty base, these brownies are equal parts luxurious and fresh.
Why You’ll Love This Chocolate Covered Strawberry Brownies Recipe
There’s a lot to love about this recipe. First, the base is an ultra-fudgy, homemade brownie (or box mix, if you prefer) that delivers deep chocolate flavor. On top, you get a naturally flavored strawberry buttercream made with freeze-dried strawberries, offering a fruity punch and pretty pink hue. The whole thing is finished with a silky chocolate ganache that locks in moisture and elevates the look. It’s elegant enough for gifting or entertaining, yet easy enough for beginner bakers.
Ingredients
Brownie Layer
- 3/4 cup (170 g) unsalted butter, cut into pieces
- 1/2 cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- 1/2 cup (50 g) natural cocoa powder
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1 cup (125 g) all-purpose flour
- 3/4 cup (150 g) semisweet chocolate chips (optional)
Strawberry Frosting
- 1 cup (16 g) freeze-dried strawberries
- 3/4 cup unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1/8 teaspoon table salt
- 2 to 4 tablespoons heavy cream or milk
Chocolate Ganache
- 4 oz (113 g) semisweet chocolate bar, finely chopped
- 1/2 cup (118 ml) heavy cream
Step-by-Step: How to Make Chocolate Covered Strawberry Brownies
Brownie Layer
- Preheat your oven to 350F (175C) and line a 9×9-inch baking pan with parchment paper, letting the edges hang over two sides.
- In a large microwave-safe bowl, melt the butter and chocolate chips in 20-second intervals until smooth.
- Stir in cocoa powder, then whisk in both sugars, eggs, yolk, vanilla, and salt until fully combined.
- Add the flour and stir until just incorporated. Fold in extra chocolate chips if using.
- Spread the batter evenly in the pan and bake for 30 to 35 minutes, or until a toothpick comes out with fudgy crumbs. Let cool completely in the pan.
Strawberry Frosting
- Blitz freeze-dried strawberries in a food processor until they become a fine powder.
- In a bowl, beat the softened butter until creamy, then gradually mix in powdered sugar and salt.
- Stir in strawberry powder, then add cream or milk one tablespoon at a time until the frosting is spreadable.
- Spread evenly over the cooled brownies.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Pour heavy cream over it.
- Microwave for 45 seconds, then stir until smooth. Reheat in short bursts if needed.
- Pour over the strawberry layer and smooth out. Let set before slicing into squares.
Helpful Tips
- Make sure the brownies are completely cool before adding the strawberry frosting, or the butter may melt.
- Freeze-dried strawberries give the best flavor and color—avoid using fresh or frozen berries.
- Use an offset spatula for smooth layers.
- Chill brownies slightly before slicing for cleaner edges.
- For a quicker version, use your favorite box brownie mix and follow the same layering method.
Substitutions And Variations
- Butter: Substitute with vegan butter or margarine for a dairy-free version.
- Flour: Try a 1:1 gluten-free flour blend to make the brownies gluten-free.
- Chocolate: Use dark or milk chocolate for a twist on the ganache flavor.
- Strawberries: You can try raspberry or blueberry freeze-dried fruit instead for a fun flavor switch.
- Add-ins: Mix chopped nuts or extra chocolate chips into the brownie batter for added texture.
Storage Instructions
Keep these brownies in an airtight container at room temperature for up to 3 days. To extend their freshness, store them in the refrigerator for up to 1 week. For even longer storage, freeze them for up to 3 months.
Nutritional Information
- Calories: 541 per serving
- Carbohydrates: 67g
- Protein: 4g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 78mg
- Sodium: 110mg
- Fiber: 5g
- Sugar: 52g
- Vitamin C: 181mg
- Calcium: 44mg
- Iron: 6mg
Serving Suggestions
Serve these brownies chilled or at room temperature for the best flavor and texture. Garnish with fresh strawberry halves or a drizzle of extra ganache for presentation. Pair with a scoop of vanilla or strawberry ice cream for a decadent dessert plate. These also make lovely Valentine’s Day gifts or additions to dessert platters.
Frequently Asked Questions About Chocolate Covered Strawberry Brownies
Can I use a box brownie mix?
Yes! If you’re short on time, feel free to use your favorite box mix. Just bake it in a 9×9-inch pan and follow the recipe from the frosting step onward.
Can I make this recipe ahead of time?
Absolutely. These brownies keep well for several days, so feel free to make them up to 24 hours in advance. Store in the fridge to keep the ganache firm.
What if I don’t have freeze-dried strawberries?
You can try freeze-dried raspberry or blueberry powder. Avoid fresh fruit as it adds too much moisture.
Can I skip the ganache?
You can, but the ganache adds richness and keeps the frosting from drying out. It also adds a glossy, elegant finish.
How do I slice them cleanly?
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps create neat edges, especially through the ganache layer.
Final Thoughts
Thank you for joining me in making these delightful chocolate covered strawberry brownies. They’re a joy to prepare and even more fun to share. With their luscious layers of rich chocolate, fruity strawberry, and glossy ganache, this recipe is as easy to make as it is beautiful to serve. Whether you’re baking for a party or just treating yourself, I hope this dessert brings happiness to your kitchen. Happy baking, and thank you for being part of this sweet-loving community!
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Chocolate Covered Strawberry Brownies
- Total Time: 1 hour 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Brownies bring together a rich, fudgy base, real strawberry frosting, and silky ganache. Like chocolate-covered strawberries in bar form, they’re perfect for parties, gifts, or just treating yourself. Save and make this layered dessert today!
Ingredients
Brownie Layer:
3/4 cup (170 g) unsalted butter, cut into pieces
1/2 cup (100 g) semisweet chocolate chips (or 4 oz bittersweet chocolate, chopped)
1/2 cup (50 g) natural cocoa powder
3/4 cup (150 g) granulated sugar
3/4 cup (150 g) light brown sugar, packed
2 large eggs + 1 large egg yolk
1 tsp vanilla extract
1/2 tsp table salt
1 cup (125 g) all-purpose flour
3/4 cup (150 g) semisweet chocolate chips (optional)
Strawberry Frosting:
1 cup (16 g) freeze-dried strawberries
3/4 cup unsalted butter, softened
2 cups (250 g) powdered sugar
1/8 tsp salt
2–4 tbsp heavy cream or milk
Chocolate Ganache:
4 oz (113 g) semisweet chocolate bar, finely chopped
1/2 cup (118 ml) heavy cream
Instructions
Brownie Layer
- Preheat your oven to 350F (175C) and line a 9×9-inch baking pan with parchment paper, letting the edges hang over two sides.
- In a large microwave-safe bowl, melt the butter and chocolate chips in 20-second intervals until smooth.
- Stir in cocoa powder, then whisk in both sugars, eggs, yolk, vanilla, and salt until fully combined.
- Add the flour and stir until just incorporated. Fold in extra chocolate chips if using.
- Spread the batter evenly in the pan and bake for 30 to 35 minutes, or until a toothpick comes out with fudgy crumbs. Let cool completely in the pan.
Strawberry Frosting
- Blitz freeze-dried strawberries in a food processor until they become a fine powder.
- In a bowl, beat the softened butter until creamy, then gradually mix in powdered sugar and salt.
- Stir in strawberry powder, then add cream or milk one tablespoon at a time until the frosting is spreadable.
- Spread evenly over the cooled brownies.
Chocolate Ganache
- Place chopped chocolate in a heatproof bowl. Pour heavy cream over it.
- Microwave for 45 seconds, then stir until smooth. Reheat in short bursts if needed.
- Pour over the strawberry layer and smooth out. Let set before slicing into squares.
Notes
Let brownies cool completely before frosting.
Use freeze-dried, not fresh strawberries for best texture.
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Can substitute boxed brownie mix if preferred.
- Prep Time: 35 min + Time (Cooling/Setting): 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American