Chocolate Covered Strawberry Brownies

Desserts

A rich fudgy brownie base topped with a glossy chocolate ganache and fresh strawberries for a showstopping dessert that balances deep chocolate and bright fruit. Perfect for celebrations, date nights, or any time you want an elegant, easy treat.

Yield: 9 to 12 brownies
Prep time: 20 minutes
Bake time: 25 to 30 minutes
Chill time: 30 minutes

Ingredients

For the brownies

1 cup unsalted butter, cut into pieces
8 ounces semisweet chocolate, chopped
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon fine salt

For the ganache and topping

8 ounces semisweet or dark chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter, optional for shine
12 to 16 fresh strawberries, hulled and patted dry
Optional: flaky sea salt for finishing

Instructions

  1. Preheat oven to 350 F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
  2. In a heatproof bowl set over barely simmering water, melt the butter and 8 ounces chocolate together, stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk in the sugar until combined. Add eggs one at a time, whisking after each until fully incorporated, then stir in the vanilla.
  4. Sift the flour, cocoa powder, and salt into the chocolate mixture and fold gently until just combined. Do not overmix.
  5. Pour batter into the prepared pan and smooth the top. Bake 25 to 30 minutes or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan on a wire rack.
  6. While brownies cool, prepare ganache. Place chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Stir in butter if using for extra gloss.
  7. When brownies are completely cool, pour ganache over the top and spread to the edges. Chill in the refrigerator 15 to 30 minutes to set slightly.
  8. Arrange hulled, dry strawberries on top of the ganache. For a fully dipped look, dip each strawberry into remaining ganache and place on parchment, then set each on the brownies or serve on the side.
  9. Sprinkle with flaky sea salt if desired. Slice with a sharp knife wiped clean between cuts for neat squares.

Tips and variations

Use high-quality chocolate for both brownies and ganache for best flavor. For extra fudginess bake a few minutes less. Add a tablespoon of espresso powder to the batter to deepen chocolate flavor. Substitute white chocolate ganache and drizzle over strawberries for contrast. To make ahead, store brownies chilled up to 3 days or at room temperature 24 hours; warm slightly before serving if desired.

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