Chocolate-Covered Strawberry Brownies
Decadently fudgy brownies topped with fresh strawberries and a glossy chocolate shell, combining rich chocolate flavor with juicy fruit freshness. This easy dessert requires no tempering and is perfect for celebrations or everyday indulgence.
Equipment
- 8x8 inch metal baking pan
- Double boiler or microwave-safe bowl
- Parchment paper with overhang
- Strawberry huller or teaspoon
- Offset spatula
- Knife or pizza cutter for slicing
Ingredients
- 6 oz 70% dark chocolate, chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour (or gluten-free 1:1 blend)
- 2 tbsp Dutch-process cocoa powder
- ½ tsp salt
- 12–15 fresh strawberries, hulled and halved
- 6 oz dark chocolate for topping
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line baking pan with parchment.
- Gently melt chocolate and butter together until smooth.
- Whisk sugar into melted mixture; add eggs one at a time, then vanilla.
- Fold in flour, cocoa, and salt until just combined.
- Pour batter into pan; arrange strawberries cut-side down on top.
- Bake 22-25 minutes, slightly underbaking for fudginess. Cool.
- Melt topping chocolate with coconut oil; pour evenly over strawberries and brownies.
- Chill at least 1 hour before slicing with a hot knife.
Notes
- Use fresh strawberries for best texture; if using frozen, thaw and pat dry.
- Slightly underbaking brownies yields fudgier results.
- Adding coconut oil to melted chocolate topping gives a shiny, smooth finish without tempering.
- Store refrigerated in airtight container up to 5 days; can freeze wrapped up to 2 months.
- Use a hot knife for clean slices and to avoid cracking the chocolate shell.