Thick, fudgy brownies meet bright strawberry frosting and silky chocolate ganache in these elegant Strawberry Brownies. Like a chocolate covered strawberry in bar form, this recipe is both decadent and fresh. Recipe includes a how-to video!
A Fruity Twist on the Fudgy Classic
Beautiful AND decadent, these strawberry brownies are a chocolatey, fruity dessert that you’re going to love. They’re fudgy, creamy, and bursting with real strawberry flavor, and while they may look complicated, they’re actually very easy to make.
This recipe uses my homemade brownies as a perfectly rich and sturdy chocolatey base. The bright strawberry topping (similar to my strawberry frosting) adds freshness and keeps them from being too rich, and the silky chocolate ganache topping adds elegance and, of course, a little more chocolate (is there ever enough?).
What you’ll love about these strawberry brownies:
- They take just over an hour to make, which is just a little bit longer than regular brownies.
- You can add extra chocolate chips for some texture, or leave them out!
- Serve them at room temperature or cold–they’re delicious either way.
- They would make the perfect treat for your sweetheart, if you’re looking for an alternative to chocolate covered strawberries.
What You Need
I carefully selected these ingredients for maximum chocolate and strawberry flavor. Here are a few of the key players:
- Freeze-dried strawberries. These pack all the flavor of fresh berries without any of the extra moisture (which could make the topping runny or curdled). They also create a stunning pink color that is much brighter than the pale color fresh strawberries would give.
- Brown sugar. I like to use a combination of granulated and brown sugar for extra flavorful, fudgy brownies.
- Extra egg yolk. This encourages your strawberry brownies to be moist and tender. Make sure you set your eggs out beforehand so they’re at room temperature when you add them.
- Semisweet chocolate. A combination of semisweet chocolate chips and cocoa powder makes for super chocolatey brownies. When it’s time to make the ganache, we’ll switch things up and use a high quality semisweet baking bar instead.
SAM’S TIP: Test your brownies for doneness with the toothpick test! Insert a toothpick in the center of the brownies; they’re done if comes out clean, or preferably with few moist, fudgy crumbs.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Strawberry Brownies
- Microwave chocolate chips and butter until melted, then stir in the cocoa powder.
- Add the sugars, eggs, vanilla, and salt and stir to combine.
- Stir in the flour and fold in the chocolate chips, if using.
- Spread the brownie batter into a parchment lined baking pan and bake for 30-35 minutes.
- Pulverize the freeze-dried strawberries in a food processor or with a rolling pin; set aside.
- Beat the butter until smooth and creamy, then gradually add the powdered sugar.
- Add the salt and pulverized strawberries.
- Gradually stir in the heavy cream until the consistency is spreadable.
- Once the brownies have cooled completely, spread the strawberry frosting evenly over the top.
- Prepare the chocolate ganache, then pour it evenly over the strawberry brownies. Let the ganache firm up before slicing and serving.
SAM’S TIP: If you’re eager to eat your strawberry brownies, simply pop them in the fridge for a few minutes to let the ganache firm up before slicing.
Frequently Asked Questions
Yes, you can. I’m a big fan of homemade brownies though, so I’ll always recommend them over store-bought, even for something that has a topping like these strawberry brownies.
This would actually be more complicated because you’d have to reduce them on the stove first. Stick with freeze-dried here–they’re still real strawberries and full of flavor!
They can stay at room temperature for up to three days, or you can refrigerate them for about a week. I personally enjoy them either way!
Love the clean cuts in my photos? Clean your knife with a paper towel in between each slice–it makes a huge difference 🙂
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Chocolate Covered Strawberry Brownies
Brownie (may substitute your favorite box-mix brownie, baked in a 9×9 pan according to instructions)
- ¾ cup unsalted butter cut into pieces (170g)
- ½ cup semisweet chocolate chips (100g) (or 4 oz chopped bittersweet chocolate)
- ½ cup natural cocoa powder (50g)
- ¾ cup granulated sugar (150g)
- ¾ cup light brown sugar firmly packed (150g)
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup all-purpose flour (125g)
- ¾ cup semisweet chocolate chips optional (150g)
- 1 cup freeze dried strawberries (16g)
- ¾ cup unsalted butter softened
- 2 cups powdered sugar (250g)
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
- 4 oz semisweet chocolate bar finely chopped (113g)
- ½ cup heavy cream (118ml)
- 9×9 baking pan
- Preheat oven to 350F (175C) and line a 9×9” baking pan with parchment paper, using enough so the parchment paper hangs over two opposite edges (this will make lifting the brownies out of the pan and cutting them easier once you’re finished!).
- In a large, microwave-safe mixing bowl combine butter and ½ cup (100g) chocolate chips. Heat in 20-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
- Stir in cocoa powder until completely combined, then add sugars, eggs and egg yolk, vanilla extract, and salt. And stir until all ingredients are well combined and batter is cohesive and uniform.
- Add flour and stir until combined.
- Stir in chocolate chips, if using.
- Spread batter evenly into prepared baking dish and transfer to the center rack of 350F (175C) oven for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow to cool in pan completely before adding strawberry topping.
- Place freeze-dried strawberries in a food processor and pulse until completely ground into dust (if you don’t have a food processor, you can place the berries in a Ziploc bag and beat/roll over with a rolling pin until completely ground to dust. Set aside.
- Place butter in a large mixing bowl and beat until smooth and creamy. Gradually add powdered sugar and stir until completely combined.
- Stir in salt.
- Gradually stir in strawberry dust until completely combined.
- With mixer on low-speed, gradually stir in heavy cream, 1 Tablespoon at a time, until you achieve a smooth, spreadable consistency (similar to a frosting consistency, perhaps slightly creamier!).
- Spread evenly over completely cooled brownies and then prepare chocolate glaze.
- Place chocolate in a microwave-safe bowl and then pour heavy cream overtop.
- Heat in the microwave for 45 seconds (full power), then stir gently from the center until mixture is smooth and chocolate is completely melted. If chocolate isn’t completely melted return to the microwave in 8 second intervals, stirring in between, until completely smooth and melted.
- Pour evenly over strawberry topping and use an offset spatula to smooth the surface. Allow ganache to firm before lifting the brownies out of the pan using your parchment paper and slicing and serving (you can speed up the process of the ganache setting by popping the bars in the fridge).
StoringStore in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to a week. These strawberry brownies may also be frozen (wrap tightly then place in an airtight container or Ziploc bag) for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.