Is there anything more decadent than biting into a chocolate-covered strawberry? Now, imagine that experience amplified by a rich, fudgy brownie base! These Chocolate Covered Strawberry Brownies are the answer to your dessert dreams, combining the best of both worlds into one unforgettable treat, and I promise you’ll be obsessed.
Ingredients
For the Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
For the Strawberry Topping:
- 1 pound fresh strawberries, washed and hulled
For the Chocolate Coating:
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons coconut oil (or vegetable shortening)
- Optional: Sprinkles for decorating
Essential Equipment
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- Double boiler or microwave-safe bowl
- Rubber spatula
Step-by-Step Instructions
Preparing the Brownies:
- Get Ready: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal. This parchment paper trick is a game changer!
- Melt the Butter: In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined. Don’t worry if it looks a little grainy at first.
- Add Vanilla and Eggs: Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. The batter should be glossy and smooth.
- Incorporate the Flour: Gently fold in the flour until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the brownies cool completely in the pan before adding the strawberry topping and chocolate coating. This is crucial! Trust me, you don’t want a melty mess.
Preparing the Strawberry Topping:
- Wash and Hull: Wash the strawberries thoroughly and remove the hulls. Make sure they are completely dry before proceeding.
- Slice the Strawberries: Slice the strawberries into thin, even pieces. I like to slice them about ¼ inch thick.
- Arrange on Brownies: Once the brownies are cooled, arrange the sliced strawberries in a single layer on top. Gently press them into the brownie surface.
Making the Chocolate Coating:
- Melt the Chocolate: In a double boiler or microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening).
- Double Boiler Method: If using a double boiler, heat water in the bottom pot until simmering. Place the bowl with the chocolate and coconut oil on top, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is completely melted and smooth.
- Microwave Method: If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate!
- Pour and Spread: Pour the melted chocolate over the strawberry layer, spreading it evenly with a rubber spatula.
- Decorate (Optional): If desired, sprinkle with sprinkles while the chocolate is still wet.
- Chill: Place the brownies in the refrigerator for at least 30 minutes to allow the chocolate to set completely. This will make them easier to cut and serve.
Tips for Perfect Chocolate Covered Strawberry Brownies
- Don’t Overbake: The key to fudgy brownies is to underbake them slightly. They will continue to cook as they cool.
- Use High-Quality Chocolate: The better the chocolate, the better the brownies will taste.
- Dry Strawberries: Make sure the strawberries are completely dry before adding them to the brownies. Excess moisture can make the brownies soggy.
- Even Chocolate Layer: To get a smooth, even chocolate layer, use a warm spatula to spread the melted chocolate.
- Chill for Clean Cuts: Chilling the brownies before cutting them will result in cleaner, more professional-looking slices.
Variations and Swaps
- White Chocolate Coating: Swap the semi-sweet chocolate chips for white chocolate chips for a different flavor profile.
- Dark Chocolate: If you prefer a richer, less sweet brownie, use dark chocolate instead of semi-sweet.
- Different Berries: Try using raspberries or blueberries in addition to or instead of strawberries.
- Nuts: Add chopped nuts, such as pecans or walnuts, to the brownie batter or sprinkle them on top of the chocolate coating.
- Espresso Powder: Add a teaspoon of espresso powder to the brownie batter to enhance the chocolate flavor.
Troubleshooting
- Brownies Too Dry: You may have overbaked the brownies. Try reducing the baking time by a few minutes next time.
- Chocolate Not Melting Smoothly: Make sure there is no water in the chocolate. Even a tiny bit of water can cause the chocolate to seize up. If this happens, try adding a tablespoon of vegetable shortening to help smooth it out.
- Strawberries Sliding Off: Gently press the strawberries into the brownie surface before adding the chocolate coating. This will help them adhere better.
Serving Suggestions
These Chocolate Covered Strawberry Brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. They’re perfect for Valentine’s Day, birthdays, or any special occasion. You could even pair them with a warm mug of hot chocolate for the ultimate cozy treat.
Storage Instructions
Store the brownies in an airtight container in the refrigerator for up to 3 days. The chocolate coating may soften at room temperature, so refrigeration is recommended.
Looking for More Chocolatey Treats?
If you loved these Chocolate Covered Strawberry Brownies, you might also enjoy these other delicious chocolate recipes:
- Try making some festive Chocolate Pretzel Wreaths for the holidays.
- Or, bake a batch of Chocolate Thumbprint Cookies for a classic treat.
- Looking for a slight variation? Check out this other version of Chocolate Thumbprint Cookies.
- For a quick and easy snack, whip up some Rolo Pretzels.
- And don’t forget about these cute Strawberry Santa Treats – perfect for Christmas!
- Feeling spooky? Bake some Spooky Brownies!
Conclusion
So, there you have it – the ultimate recipe for Chocolate Covered Strawberry Brownies! With their fudgy texture, sweet strawberries, and rich chocolate coating, these brownies are sure to be a hit. Don’t be intimidated; give it a try, and you’ll be amazed at how easy and rewarding it is to create this delectable dessert. Happy baking!
What’s the key to getting fudgy brownies instead of dry ones?
The key to fudgy brownies is to slightly underbake them. They will continue to cook as they cool.
What can I do if my chocolate isn’t melting smoothly?
Make sure there is no water in the chocolate, as even a small amount can cause it to seize up. If this happens, try adding a tablespoon of vegetable shortening to help smooth it out.
Why is it important to cool the brownies completely before adding the toppings?
Cooling the brownies completely before adding the strawberry topping and chocolate coating is crucial to prevent a melty mess.
How should I store these brownies?
Store the brownies in an airtight container in the refrigerator for up to 3 days. Refrigeration is recommended to prevent the chocolate coating from softening at room temperature.
Chocolate Covered Strawberry Brownies Ultimate
These Chocolate Covered Strawberry Brownies combine the richness of fudgy brownies with the sweetness of fresh strawberries and a decadent chocolate coating. This ultimate dessert is perfect for special occasions or satisfying your sweet cravings.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar, cocoa powder, and salt until well combined.
- Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. The batter should be glossy and smooth.
- Gently fold in the flour until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before adding the strawberry topping and chocolate coating.
- Wash the strawberries thoroughly and remove the hulls. Make sure they are completely dry before proceeding.
- Slice the strawberries into thin, even pieces.
- Once the brownies are cooled, arrange the sliced strawberries in a single layer on top. Gently press them into the brownie surface.
- In a double boiler or microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening).
- If using a double boiler, heat water in the bottom pot until simmering. Place the bowl with the chocolate and coconut oil on top, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is completely melted and smooth.
- If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate!
- Pour the melted chocolate over the strawberry layer, spreading it evenly with a rubber spatula.
- If desired, sprinkle with sprinkles while the chocolate is still wet.
- Place the brownies in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
Notes
Don’t overbake the brownies for a fudgy texture. Use high-quality chocolate for the best flavor. Ensure strawberries are dry to prevent soggy brownies. Chill the brownies before cutting for cleaner slices. Store in an airtight container in the refrigerator for up to 3 days. Variations include using white or dark chocolate, different berries, nuts, or espresso powder.
