Chocolate Covered Strawberry Brownies

close-up view of a strawberry brownie consisting of a brownie layer, strawberry icing layer, and a final layer of chocolate ganache

Chocolate Covered Strawberry Brownies

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!

Course brownies, Dessert

Cuisine American

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 541kcal

Author Sam Merritt

Equipment

Ingredients

Brownie (may substitute your favorite box-mix brownie, baked in a 9x9 pan according to instructions)

¾ cup (170 g) unsalted butter cut into pieces
½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
½ cup (50 g) natural cocoa powder
¾ cup (150 g) granulated sugar
¾ cup (150 g) light brown sugar firmly packed
2 large eggs + 1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon table salt
1 cup (125 g) all-purpose flour
¾ cup (150 g) semisweet chocolate chips optional

Strawberry Topping

1 cup (16 g) freeze dried strawberries
¾ cup unsalted butter softened
2 cups (250 g) powdered sugar
⅛ teaspoon table salt
2-4 Tablespoons heavy cream or milk as needed

Chocolate Glaze

4 oz (113 g) semisweet chocolate bar finely chopped
½ cup (118 ml) heavy cream

Instructions

Brownie layer

Preheat oven to 350F (175C) and line a 9x9” 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.
¾ cup (170 g) unsalted butter, ½ cup (100 g) semisweet chocolate chips
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.
½ cup (50 g) natural cocoa powder, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs + 1 large egg yolk, 1 teaspoon vanilla extract, ½ teaspoon table salt
Add flour and stir until combined.
1 cup (125 g) all-purpose flour
Stir in chocolate chips, if using.
¾ cup (150 g) semisweet chocolate chips
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.

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.
1 cup (16 g) freeze dried strawberries
Place butter in a large mixing bowl and beat until smooth and creamy. Gradually add powdered sugar and stir until completely combined.
¾ cup unsalted butter, 2 cups (250 g) powdered sugar
Stir in salt.
⅛ teaspoon table 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!).
2-4 Tablespoons heavy cream or milk
Spread evenly over completely cooled brownies and then prepare chocolate glaze.

Chocolate Glaze

Place chocolate in a microwave-safe bowl and then pour heavy cream overtop.
4 oz (113 g) semisweet chocolate bar, ½ cup (118 ml) heavy cream
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).

Video

Notes

Storing

Store 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.

Nutrition