Easy Chocolate Covered Strawberry Brownies
Easy Chocolate Covered Strawberry Brownies are the ultimate indulgence, combining rich chocolate and fresh strawberries in every bite. After making these many times, I’ve discovered the trick to keeping them moist and fudgy. The warm, gooey center and crispy edges will make your kitchen smell like a chocolate shop. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Feta Watermelon Salad and Corn Salad.
Why This Easy Chocolate Covered Strawberry Brownies Is Pure Comfort
- Perfect for satisfying your chocolate craving
- Easy to make with simple ingredients
- Impress guests with this show-stopping dessert
- Freezer-friendly for make-ahead convenience
What You'll Need for Easy Chocolate Covered Strawberry Brownies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Dark chocolate
- Butter
- Sugar
- Eggs
- All-purpose flour
- Strawberries
- Vanilla extract
- Salt
- Baking powder
- Optional: Powdered sugar for dusting
- Optional: Fresh strawberries for garnish
📝 Ingredient Notes
- Dark chocolate: Use high-quality chocolate for the best flavor.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents sticking and ensures even baking. → See on Amazon
- High-quality baking pan — Even heat distribution for perfect brownies. → See on Amazon
How to Make Easy Chocolate Covered Strawberry Brownies
- Melt chocolate and butter: In a microwave-safe bowl, melt dark chocolate and butter in 30-second intervals, stirring between each interval until smooth.
- Whisk in sugar and eggs: Whisk in sugar and eggs until well combined. Stir in vanilla extract and salt.
- Add dry ingredients: Add flour and baking powder to the chocolate mixture. Stir until just combined.
- Fold in strawberries: Gently fold in diced strawberries.
- Bake: Pour batter into a greased or lined 8×8-inch baking pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Cool and serve: Allow brownies to cool completely in the pan before slicing and serving. Dust with powdered sugar and garnish with fresh strawberries if desired.
Cook's Tips for Perfect Easy Chocolate Covered Strawberry Brownies
- : For extra fudgy brownies, use an 8×8-inch pan instead of a 9×9-inch pan.
- Common mistake and fix: Avoid overmixing the batter to prevent tough brownies. Mix until just combined.
- : For a clean slice, use a sharp knife and wipe it clean between each cut.
- : Store leftover brownies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Easy Chocolate Covered Strawberry Brownies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Batter can be made up to 1 day ahead and stored in the refrigerator. Bake as directed.
Freezing Easy Chocolate Covered Strawberry Brownies
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds or until warmed through. This may cause the brownies to become slightly dry.
Recipe Notes
- Chef tip: For a fun twist, try adding a layer of strawberry jam or preserves before adding the chocolate batter.
- Best substitution: Substitute fresh strawberries with frozen strawberries, thawed and drained.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If the brownies are overbaked, they may become dry. To fix, add a spoonful of strawberry jam or preserves to the center of each slice and microwave for 10-15 seconds.
Want to level up this recipe?
High-quality chocolate bar — Using a premium chocolate bar ensures rich, decadent flavor in every bite. → Check price on Amazon
Easy Chocolate Covered Strawberry Brownies
Ingredients
Main Ingredients
- Dark chocolate
- Butter
- Sugar
- Eggs
- All-purpose flour
- Strawberries
Seasonings
- Vanilla extract
- Salt
- Baking powder
Optional Toppings
- Powdered sugar for dusting
- Fresh strawberries for garnish
Instructions
- Melt chocolate and butter: In a microwave-safe bowl, melt dark chocolate and butter in 30-second intervals, stirring between each interval until smooth.
- Whisk in sugar and eggs: Whisk in sugar and eggs until well combined. Stir in vanilla extract and salt.
- Add dry ingredients: Add flour and baking powder to the chocolate mixture. Stir until just combined.
- Fold in strawberries: Gently fold in diced strawberries.
- Bake: Pour batter into a greased or lined 8×8-inch baking pan. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Cool and serve: Allow brownies to cool completely in the pan before slicing and serving. Dust with powdered sugar and garnish with fresh strawberries if desired.
Notes
- Chef tip: For a fun twist, try adding a layer of strawberry jam or preserves before adding the chocolate batter.
- Best substitution: Substitute fresh strawberries with frozen strawberries, thawed and drained.
- Make-ahead: Brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If the brownies are overbaked, they may become dry. To fix, add a spoonful of strawberry jam or preserves to the center of each slice and microwave for 10-15 seconds.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 15-20 seconds or until warmed through. This may cause the brownies to become slightly dry.
- Make ahead: Batter can be made up to 1 day ahead and stored in the refrigerator. Bake as directed.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 15g
- Carbs: 28g
- Fiber: 2g
- Sugar: 20g
- Sodium: 100mg
- Cholesterol: 50mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chocolate Covered Strawberry Brownies FAQs
Yes, brownies can be made up to 2 days ahead and stored in an airtight container at room temperature.
Overbaking is the most common reason for dry brownies. To fix, add a spoonful of strawberry jam or preserves to the center of each slice and microwave for 10-15 seconds.
Yes, freeze brownies for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer.
Use a sharp knife and wipe it clean between each cut for clean slices.
A Warm Final Note
I can’t wait for you to try Easy Chocolate Covered Strawberry Brownies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
