Chocolate Covered Strawberry Brownies

These chocolate covered strawberry brownies transform a classic dessert into an elegant treat that's perfect for special occasions or whenever you're craving something decadent. The rich brownie base pairs beautifully with fresh strawberries, all topped with a silky chocolate ganache that ties everything together.

I first made these for my daughter's birthday when she requested something "chocolatey but fancy." Now they've become our go to dessert for Valentine's Day and anniversary celebrations that always impresses guests.

Ingredients

• Unsalted butter: gives the brownies their rich texture and allows you to control the salt content
• Granulated sugar: provides the perfect sweetness balance and helps create that classic crackly brownie top
• Large eggs: add structure and richness to the brownies
• Vanilla extract: enhances the chocolate flavor without overpowering it
• All purpose flour: just enough to hold everything together while keeping the brownies fudgy
• Unsweetened cocoa powder: delivers intense chocolate flavor use Dutch processed for deeper color
• Salt: essential for enhancing all the flavors especially the chocolate
• Baking powder: gives a slight lift without making them cakey

• Fresh strawberries: choose bright red berries with no soft spots for the best flavor
• Semi sweet chocolate chips: create a ganache that's not too sweet perfect for balancing the fruit
• Heavy cream: combines with chocolate to make the silky ganache that sets beautifully

Step-by-Step Instructions

Prepare Your Pan:

Start by preheating your oven to 350°F. Line your baking pan with parchment paper leaving overhang on the sides. This step is crucial for easy brownie removal later. Make sure the parchment covers all four sides of the pan for best results.

Mix Wet Ingredients:

Melt the butter completely in a large microwave safe bowl. The butter should be hot but not boiling. Immediately add sugar and whisk vigorously until the mixture looks smooth and slightly lighter in color. This dissolves some of the sugar and starts creating that perfect brownie texture.

Add Eggs and Vanilla:

Add eggs one at a time whisking well after each addition. This incorporates air and helps create that desirable crackly top. Add vanilla and mix until the batter looks glossy. The mixture should be smooth with no streaks of egg visible.

Combine Dry Ingredients:

In a separate bowl sift together flour cocoa powder salt and baking powder. Sifting is important to remove any lumps especially in the cocoa powder which tends to clump. This ensures your brownies will have a consistent texture throughout.

Create Brownie Batter:

Gradually add your dry ingredients to the wet ingredients mixing gently with a spatula. Fold until just combined with no dry streaks visible but do not overmix. Overmixing develops gluten which creates cakey rather than fudgy brownies.

Bake to Perfection:

Pour the thick batter into your prepared pan spreading it evenly to the corners. Bake for exactly 25 minutes then test with a toothpick. If it comes out with a few moist crumbs it's perfect. If it's still wet bake for 3 to 5 minutes longer. Cool completely in the pan on a wire rack.

Add Fresh Strawberries:

Once brownies are completely cool arrange halved strawberries cut side down across the entire surface. Place them close together but not overlapping for the prettiest presentation and to ensure every bite has some fruit.

Make Luscious Ganache:

Combine chocolate chips and heavy cream in a microwave safe bowl. Heat in 30 second intervals stirring thoroughly between each until completely smooth. Be careful not to overheat or the chocolate can seize. The ganache should be glossy and pourable but not too thin.

Finish with Chocolate:

Pour the warm ganache evenly over the strawberries making sure to cover all exposed brownie surfaces. Use an offset spatula to guide the chocolate into any gaps between berries. The warm ganache will slightly soften the strawberries creating a beautiful marriage of flavors.

Chill for Setting:

Refrigerate the entire pan for at least one hour to allow the ganache to set completely. This makes cutting much easier and creates clean slices. For best results use a warm knife wiped clean between cuts.

The secret to these brownies is the quality of your cocoa powder. I learned from my grandmother that using Dutch processed cocoa creates a deeper chocolate flavor that pairs beautifully with the fresh strawberries. When I make these for Valentine's Day I sometimes arrange the strawberries in a heart pattern before pouring the ganache.

Perfect Pairing Ideas

These brownies are divine on their own but transform into an extraordinary dessert when served slightly warm with a scoop of vanilla ice cream. The contrast between the cold ice cream and the rich chocolate creates a sensory experience that's truly memorable. For adults consider serving with a glass of ruby port or a rich coffee liqueur which complements the chocolate beautifully without overwhelming the fresh strawberry flavor.

Seasonal Variations

While strawberries are the classic choice there's no reason to limit yourself. In summer try using fresh raspberries or blackberries for a different but equally delicious twist. During autumn months thinly sliced pears sprinkled with a touch of cinnamon create a sophisticated version that's perfect for holiday gatherings. Winter holidays call for adding a few drops of peppermint extract to the ganache and garnishing with crushed candy canes for a festive touch that everyone will love.

Make Ahead and Storage

These brownies actually improve with a little time in the refrigerator as the flavors meld together. You can prepare them up to 24 hours before serving just wait to add the strawberries and ganache until 2 to 4 hours before serving for the freshest results. Leftover brownies should be stored covered in the refrigerator and will keep well for up to three days though the strawberries will soften over time. For longer storage freeze the plain brownies without toppings then thaw and add fresh strawberries and ganache before serving.

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Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this dessert as frozen strawberries release too much moisture when thawed, which can make the ganache topping watery. If using frozen strawberries is unavoidable, thaw them completely, pat them very dry with paper towels, and be aware the texture may differ slightly from the original.

→ How long do these brownies stay fresh?

These brownies will stay fresh for 2-3 days when stored in an airtight container in the refrigerator. The strawberries will begin to soften and release moisture after this time. For best taste and texture, consume within the first two days of making them.

→ Can I make these brownies in advance for a party?

Yes, you can prepare the brownie base a day ahead. Store the cooled brownies covered at room temperature, then add the strawberries and ganache topping 3-4 hours before serving to ensure the berries remain fresh and the ganache perfectly set.

→ What's the best chocolate to use for the ganache?

Semi-sweet chocolate chips work well, but you can also use high-quality dark chocolate (around 60% cacao) for a richer flavor. Avoid milk chocolate as it may make the ganache too sweet and less stable at room temperature.

→ How do I know when the brownies are perfectly baked?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter. The edges will appear set and may begin to pull away from the sides of the pan. Be careful not to overbake, as this will result in dry brownies rather than fudgy ones.

→ Can I add other fruits besides strawberries?

Yes, raspberries or sliced bananas can work well as alternatives. Raspberries offer a similar juicy texture with a different flavor profile, while bananas pair excellently with chocolate. Just be aware that different fruits will release varying amounts of moisture, which might affect the ganache setting.