Chocolate Covered Strawberry Brownies are the perfect treat for anyone who loves the rich, fudgy texture of brownies paired with the fresh, sweet pop of strawberries. These brownies are packed with deep chocolate flavor and topped with juicy strawberries dipped in smooth chocolate, making each bite a delightful mix of gooey, fruity, and chocolaty goodness.
I love making these brownies when I want to impress friends without spending all day in the kitchen. The strawberries give the brownies a fresh twist that feels like a little celebration in every bite. Plus, I find that dipping the strawberries myself is a fun step—it’s like making edible little chocolate gems!
These brownies are great to share at gatherings or just to enjoy as a cozy treat at home. I like serving them slightly warm so the chocolate is still melty and the strawberries are bursting with flavor. They’re a sweet way to brighten up any day and bring a smile to everyone’s face, no matter when or where you serve them.
Key Ingredients & Substitutions
Butter: Unsalted butter adds rich flavor and moisture. If you want a dairy-free option, use coconut oil or a plant-based butter alternative.
Chocolate Chips: Semi-sweet chips give a balanced sweetness. Dark chocolate chips can deepen the flavor, while milk chocolate will make it sweeter.
Strawberries: Fresh and ripe strawberries are best for juiciness. If out of season, frozen strawberries (thawed and drained) work but may be softer.
Cream Cheese: This adds tangy creaminess to the frosting. For a lighter option, try mascarpone or Greek yogurt, though texture will change.
Heavy Cream: Helps whip the frosting to a light texture. You can substitute with full-fat coconut milk (chilled) for dairy-free frosting.
How Do I Get the Brownies Fudgy and Not Dry?
Fudgy brownies come from the right balance of fat and minimal flour. Here’s how to nail it:
- Melt the butter completely and mix directly with sugar for a glossy texture.
- Add eggs one at a time to help emulsify and bind the batter well.
- Don’t overmix once flour is added; stir just until combined to keep brownies tender.
- Bake at 350°F and start checking at 20 mins. A toothpick with moist crumbs means it’s perfect.
Letting the brownies cool fully before frosting also keeps them from breaking apart when sliced.
Equipment You’ll Need
- 8×8 inch baking pan – I like this size because it gives you nice, thick brownies that are easy to cut.
- Parchment paper – makes removal and cleanup easier, and helps you get clean edges.
- Microwave-safe bowl or saucepan – perfect for melting butter and chocolate smoothly.
- Mixing bowls – for combining the brownie batter and frosting ingredients.
- Electric hand mixer or whisk – speeds up whipping the frosting until fluffy.
- Rubber spatula – helps fold ingredients and spread the frosting evenly.
- Double boiler or microwave for melting chocolate – ensures smooth drizzles without burning.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different berry burst.
- Add crunchy toasted nuts—like almonds or pecans—for texture and extra flavor.
- Mix in a teaspoon of peppermint extract or a splash of liqueur like Chambord to enhance the fruity-chocolate combo.
- Use white chocolate instead of semi-sweet for a sweeter, creamier topping that pairs beautifully with strawberries.
Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90g) semi-sweet chocolate chips
For the Frosting & Topping:
- 1 cup fresh strawberries, sliced
- 1 cup (240ml) heavy cream
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- Few drops of red food coloring (optional)
- 4 oz (115g) semi-sweet or dark chocolate, chopped (for drizzle)
- Flaky sea salt, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the brownie batter and frosting, 20-25 minutes for baking, and at least 1 hour chilling time for the frosting and chocolate drizzle to set. Plan on about 1 hour 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a bit of overhang on the sides. This will make removing the brownies easier later.
2. Make the Brownie Base
Melt the butter in a microwave-safe bowl or on the stove until fully melted. Stir in the granulated sugar. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
3. Combine Dry Ingredients
In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder until evenly mixed.
4. Mix Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture, stirring gently until just combined to keep the brownies tender. Fold in the semi-sweet chocolate chips.
5. Bake the Brownies
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted near the center shows moist crumbs but no wet batter. Remove from oven and allow brownies to cool completely before frosting.
6. Prepare Strawberry Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese until smooth. Add heavy cream, powdered sugar, and a few drops of red food coloring if you want a pretty pink tint. Whip until fluffy and spreadable.
7. Frost the Brownies
Evenly spread the strawberry cream cheese frosting over the cooled brownies with a spatula.
8. Add Strawberries
Place the sliced fresh strawberries evenly all over the frosted brownies.
9. Drizzle with Chocolate
Melt the chopped semi-sweet or dark chocolate in short bursts in the microwave or over a double boiler until smooth. Use a spoon to drizzle the melted chocolate over the strawberries and frosting.
10. Finish and Chill
Sprinkle a pinch of flaky sea salt on top for a tasty contrast. Chill the brownies in the refrigerator for at least 1 hour to let the frosting firm and the chocolate drizzle set. When ready, use the parchment overhang to lift them out and cut into squares.
Enjoy your delightfully rich and fresh Chocolate Covered Strawberry Brownies!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just be sure to thaw and drain them well to avoid extra moisture that can make the brownies soggy. Pat them dry with paper towels before arranging on the frosting.
How Should I Store Leftover Brownies?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the cream cheese frosting and strawberries fresh. Bring to room temperature before serving for the best texture.
Can I Make the Brownie Batter Ahead of Time?
Definitely! You can prepare the brownie batter the day before and keep it covered in the fridge. Just give it a gentle stir before pouring into the pan and baking.
What Can I Substitute for Cream Cheese in the Frosting?
If you don’t have cream cheese, you can use mascarpone or Greek yogurt for a slightly different but still creamy texture. Note that this will change the flavor a bit and the frosting may be less stable.