Chocolate Covered Strawberry Brownies

The summer my daughter decided strawberries were the only food group worth eating, I started hiding them in everything. These brownies were supposed to be a simple chocolate treat, but she walked in with that little pint container from the farmers market and those berries just looked right sitting on top of the cooling pan. Sometimes the best kitchen experiments happen because someone refuses to eat anything else.

I brought these to a book club meeting once and watched three grown women go completely silent after the first bite. Someone actually asked if I'd been hiding secret culinary training, which might be the best compliment I've ever received in my kitchen. Now they request them for every gathering, birthday, or random Tuesday when life feels like it needs a little extra celebration.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted: Melting it first makes the brownie texture dense and fudgy instead of cakey, exactly what you want under all those toppings
• 1 cup (200 g) granulated sugar: Don't reduce this—the sugar creates that crackly, shiny top that makes brownies look professionally made
• 2 large eggs: Room temperature eggs incorporate better and give you that gorgeous glossy finish on the batter
• 1 teaspoon vanilla extract: Pure vanilla makes the chocolate taste deeper and more complex, like it's been aged somewhere secret
• 1/3 cup (40 g) unsweetened cocoa powder: Dutch-processed cocoa gives you that intense dark chocolate flavor without any bitterness
• 1/2 cup (65 g) all-purpose flour: Just enough structure to hold everything together while keeping the texture decadently soft
• 1/4 teaspoon salt: Salt makes chocolate taste more like itself, somehow amplifying what's already there
• 1/4 teaspoon baking powder: Gives the brownies the slightest lift so they're not completely dense
• 1 pound (450 g) fresh strawberries, hulled and halved or sliced: Pick berries that are fragrant and slightly under-ripe so they hold their shape under the warm ganache
• 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate: Semi-sweet strikes the perfect balance between too sweet and too bitter for the topping
• 1/2 cup (120 ml) heavy cream: The higher fat content creates that luxurious, pourable consistency that sets into something silky
• 1 tablespoon unsalted butter: Adding butter to ganache gives it a gorgeous sheen and makes it set up perfectly firm

Instructions

Get your oven ready and your pan prepped:

Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, letting some hang over the sides like little handles that will save you later when you're trying to lift these out without destroying them.

Make the glossy brownie batter:

Whisk melted butter and sugar in a medium bowl until the mixture looks smooth and glossy, then beat in eggs and vanilla until everything's combined into something that looks like chocolate silk.

Fold in the dry ingredients gently:

Sift in cocoa powder, flour, salt, and baking powder, then stir until just combined—some dry streaks are better than overmixing, which makes brownies tough and sad instead of fudgy and wonderful.

Bake until perfectly fudgy:

Pour batter into your prepared pan, smooth the top with an offset spatula or the back of a spoon, and bake for 25–30 minutes until a toothpick comes out with just a few moist crumbs clinging to it.

Let them cool completely:

Cool the brownies completely in the pan on a wire rack—rushing this step makes the strawberries weep into the ganache and turn everything muddy and sad.

Arrange the strawberries:

Once the brownies are completely cool, arrange strawberry halves or slices in an even layer over the surface, tucking them close together like a puzzle made of fruit.

Create the silky ganache:

Heat heavy cream in a small saucepan until it's just barely simmering with tiny bubbles around the edges, then pour it over chocolate chips in a heatproof bowl and let it sit for exactly 2 minutes before adding butter and stirring until everything transforms into something glossy and smooth.

Pour and chill until set:

Pour the ganache over the strawberries, spreading it gently with an offset spatula to cover all the fruit, then refrigerate for at least 1 hour until the chocolate layer is firm and slices cleanly.

Slice into perfect squares:

Use the parchment overhang to lift the entire slab out of the pan, then slice with a sharp knife, wiping the blade clean between cuts and running it under hot water if the chocolate starts sticking.

Save

My neighbor knocked on my door the first time I made these, drawn by the smell of melting chocolate through our shared wall. We ended up eating them standing at the counter while she told me about her grandmother's brownie recipe, and I realized that dessert is really just an excuse to slow down and connect with someone over something sweet.

Making These Ahead

You can bake the brownie layer up to two days in advance, wrapping it tightly in plastic wrap once it's completely cooled. Add the strawberries and ganache the day you plan to serve them—otherwise the berries start to break down and weep into that gorgeous chocolate layer you worked so hard to perfect.

Choosing the Best Strawberries

Smell them before you buy—the most fragrant berries will always have the best flavor, even if they're not the prettiest ones in the package. I've learned to skip the enormous, watery strawberries that look perfect but taste like nothing, choosing instead for smaller berries that smell like summer and have slightly tender spots.

Getting Clean Slices Every Time

The secret to picture-perfect squares is heating your knife under hot water and drying it thoroughly between every single cut. I keep a pitcher of hot water nearby and dip the blade, wipe it clean, then slice again—it makes such a difference in presentation, especially if you're serving these to anyone who appreciates the details.

• Run hot water over your knife and wipe it dry between cuts
• Let the squares sit at room temperature for 10 minutes before serving so the ganache softens slightly
• Use a ruler if you want perfectly even squares, though I usually just eyeball it and call the rustic ones 'chef's choice'

Save

These brownies have become my go-to for whenever life calls for something that feels like a hug in dessert form. Hope they bring as much joy to your kitchen as they've brought to mine.

Recipe FAQs

→ How do I achieve a fudgy brownie texture?

Use a balanced ratio of butter, sugar, and cocoa powder, avoiding overmixing to keep the batter dense and moist after baking.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for best texture, but if using frozen, thaw and drain excess juice to prevent sogginess.

→ What's the best way to make smooth ganache?

Heat the cream until just simmering, pour over chopped chocolate, let sit briefly, then stir gently until glossy and even.

→ How long should the dessert chill before serving?

Chill for at least one hour to ensure the ganache sets and flavors meld, making slicing clean and easy.

→ Can I substitute dark chocolate for the ganache?

Yes, dark chocolate adds a richer depth of flavor and pairs well with the strawberries and brownie base.