Craving something sweet this summer? These chocolate covered strawberry brownies are sure to hit the spot! Chocolate covered strawberries have to be one of the best ways to enjoy summer! I mean you really can’t go wrong with fresh juicy strawberries dipped in a hard dark chocolate shell with the strawberries just bursting in your mouth as you bite into them! Chocolate and strawberries is such a fabulous flavour combination and it gets even better when you increase the chocolate two-fold with the chocolate coating on top of fudge-y chocolate brownies! I like a nice fudge like brownie so I go with a chocolate bar/chip brownie base rather than a cocoa powder base. These chocolate covered strawberry brownies are so super easy to make and so decadently delicious that you will be making them all summer long!
Chocolate Covered Strawberry Brownies
Chocolate covered strawberry topped fudge-y brownies!
ingredients
- 1/2 cup (1 stick) butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 pound strawberries, sliced
- 8 ounces semi-sweet chocolate, coarsely chopped
directions
- Melt the chocolate into the butter in a sauce pan over medium heat and let cool.
- Mix the sugar into the eggs
- Sift the flour, baking powder and salt.
- Mix the melted chocolate into the egg mixture followed by the flour mixture.
- Pour the batter into a grease (optionally foil lined) 8 inch baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 20-25 minutes.
- Sprinkle the strawberries on top of the brownies.
- Melt the chocolate over medium-low heat on the stove or in a microwave, pour it over the strawberries and let cool until the chocolate is set, about 30-60 minutes.
Option: Add 1 teaspoon finely ground coffee to the flour. (The coffee really brings out or enhances the chocolate flavour!)
Option: Replace the butter with coconut oil.
Option: Replace the some or all of the granulated sugar with coconut sugar or brown sugar.
Option: Replace the flour with rice flour for gluten-free.
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Maria says
July 27, 2016 at 1:41 pmWow, so decadent!
Marla Meridith says
July 27, 2016 at 4:48 pmSuper fun to see some sweets on your website Kevin! Loving the brownies!
Julie Wampler says
July 27, 2016 at 5:28 pmomg, you're killing me. i'm craving chocolate like none other now!!
Sweet Treats by Dani says
July 27, 2016 at 9:14 pmLooking down-right amazing!!!
Heather Christo says
July 28, 2016 at 3:05 amHow decadent and delicious!
Nichole Goodland says
July 28, 2016 at 7:33 pmWow these look so yummy. I think I might try them out over the weekend. x
kevin says
July 28, 2016 at 8:08 pmNichole Goodland: Enjoy!
Emily Howard says
February 1, 2017 at 6:47 pmThese look amazing! Do you know if these keep well? Can they be made ahead of time or will the strawberries weep moisture into the chocolate?
Thanks
kevin says
February 2, 2017 at 10:39 pmEmily Howard: These are best enjoyed right away as the strawberries are fresh! I like to plan on serving them within 24 hours or so.
Unknown says
February 10, 2017 at 3:08 pmHi! I wonder if you could just make the top layer? Do you think it would be any good?
Unknown says
February 12, 2017 at 8:43 pmI anticipate on having some leftovers. Would you suggest leaving the brownies out or putting them in the fridge?
kevin says
February 13, 2017 at 2:38 amUnknown: Yes, store them in the fridge!
Danielle says
September 8, 2017 at 12:14 amWould it be possible for me to make these but with white chocolate instead?
kevin says
September 10, 2017 at 1:55 pmDanielle: White chocolate would be amazing!
Stacy says
September 28, 2017 at 4:01 pmThese were so good the only problem I had was that after setting in the fridge it was almost like the strawberries started to sweat and made it kind of weird so to two textures made the strawberries slip when cutting threw the hard top. Any suggestions ?
Jessica Allen says
January 11, 2018 at 9:50 pmIf I wanted to make this in a 9X13 pan, should I double tap he really recipe?
kevin says
January 12, 2018 at 3:52 pmJessica Allen: Yes doubling the recipe will work in that increased pan size! Enjoy!
Unknown says
May 12, 2018 at 1:51 amDid you mean to put baking powder as an ingredient or did you mean baking soda? Typically brownies don't use baking powder.
kevin says
May 12, 2018 at 7:46 pmUnknown: For brownies you can use:
-no baking powder/soda – these will be denser and thicker, more solid
-baking soda – for some rise, lighter and less dense
-baking powder – even lighter, more cake like texture