Chocolate Strawberry Brownies (Print Page)
Fudgy brownies topped with fresh strawberries and a glossy chocolate shell for a decadent dessert.
# What You Need:
→ Brownie Base
01 - ½ cup (1 stick) unsalted butter
02 - 7 oz dark chocolate (60–70% cocoa), chopped
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - ⅔ cup all-purpose flour
07 - ½ tsp salt
→ Strawberry Layer
08 - 9 oz fresh strawberries, hulled and thinly sliced
→ Chocolate Coating
09 - 6 oz semisweet chocolate chips or chopped chocolate
10 - 1 tbsp coconut oil or unsalted butter
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later.
02 - Combine the unsalted butter and chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely melted and smooth, then remove from heat.
03 - Whisk the granulated sugar into the melted chocolate mixture. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.
04 - Gently fold in the all-purpose flour and salt using a spatula, mixing only until just combined. Avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and spread into an even layer. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Do not overbake.
06 - Allow the brownies to cool completely in the pan set on a wire rack. This ensures the structure firms up before adding the topping.
07 - Spread the sliced strawberries in an even layer across the entire surface of the cooled brownie base.
08 - Melt the semisweet chocolate chips and coconut oil (or butter) together in a heatproof bowl over simmering water, stirring until glossy and smooth.
09 - Pour the melted chocolate over the strawberry layer, spreading gently with a spatula to cover all the berries in an even shell.
10 - Refrigerate the pan for at least 1 hour, or until the chocolate coating is fully hardened and set.
11 - Lift the brownies from the pan using the parchment paper overhang. Cut into 12 squares using a sharp knife warmed under hot water and dried for clean, neat edges. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The contrast of textures, dense fudgy brownie, jammy strawberries, and snappy chocolate coating, makes every bite interesting.
- They look like they came from a bakery case but require zero fancy decorating skills.
02 -
- Do not overbake the brownies because they continue cooking in the pan as they cool, and nobody wants dry brownies under their strawberries.
- Pat the sliced strawberries dry before laying them down or the excess juice creates a slippery barrier between the brownie and the chocolate shell.
03 -
- Run your knife under hot water and wipe it dry before each cut for bakery clean edges that make the strawberry layer visible in every square.
- Use the best strawberries you can find because there are so few ingredients, each one has to earn its place.