Chocolate Covered Strawberry Brownies

This decadent combination of fudgy brownies, fresh strawberries, and smooth chocolate ganache creates a dessert experience that's both luxurious and comforting. The contrast between the rich chocolate and bright berries makes each bite a perfect balance of flavors that will impress anyone lucky enough to try them.

I first made these for a Valentine's Day dinner at home when restaurant reservations fell through. What started as a backup plan has become our most requested celebration dessert, with my partner now preferring these to any restaurant offering.

Ingredients

• For the Brownies
• 1 cup unsalted butter: The foundation of rich flavor and fudgy texture
• 2 cups granulated sugar: Creates that perfect crackly top brownie lovers crave
• 4 large eggs: Provides structure and richness to the brownies
• 1 teaspoon vanilla extract: Enhances the chocolate flavor with warmth and depth
• 1 cup all-purpose flour: Just enough for structure while keeping brownies dense and fudgy
• 1 cup unsweetened cocoa powder: Use Dutch processed for deeper chocolate flavor
• 1/2 teaspoon salt: Balances sweetness and enhances chocolate notes
• 1 teaspoon baking powder: Adds just enough lift without making them cakey

• For the Topping
• 1 pint fresh strawberries: Look for bright red berries with no white shoulders for best flavor
• 1 cup semi-sweet chocolate chips: The higher quality chocolate you use the better your ganache
• 1/2 cup heavy cream: Creates silky smooth ganache with perfect consistency

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F while lining your baking pan with parchment paper. Make sure to leave enough overhang on the sides to create handles that will help you remove the brownies later. Take time to press the parchment into corners for even baking.

Make the Brownie Batter:

Melt the butter slowly in a microwave using 30-second intervals to prevent overheating. Whisk in sugar immediately while butter is still hot which helps dissolve sugar crystals for a better texture. Add eggs one at a time integrating each fully before adding the next. When sifting the dry ingredients spend extra time ensuring the cocoa powder is free of lumps which is crucial for smooth batter. Fold the dry ingredients into wet using a figure eight motion to minimize gluten development.

Bake the Brownies:

Pour batter into prepared pan and use an offset spatula to spread evenly into corners. Tap the pan firmly on the counter 2 to 3 times to release any air bubbles. The baking time is critical watch carefully after 20 minutes. When testing with a toothpick you want a few moist crumbs not completely dry or too wet. Allow to cool completely in the pan for at least 1 hour before topping.

Prepare the Strawberries:

Select the most uniformly sized strawberries for the top layer ensuring even coverage. Cut them with a sharp knife for clean edges. Pat them gently with paper towels to remove excess moisture which could make the ganache seize. Arrange them cut side down in an appealing pattern leaving small gaps between berries.

Make the Chocolate Ganache:

Heat cream just until you see small bubbles around the edge never allowing it to boil. Pour over chocolate chips and let sit undisturbed for 2 minutes which allows the chocolate to begin melting evenly. Stir from the center outward with a silicone spatula until completely smooth and glossy. Allow ganache to cool for 5 minutes until slightly thickened but still pourable.

Assemble the Dessert:

Pour ganache slowly over the arranged strawberries starting from the center and working outward. Use the back of a spoon to guide ganache into any gaps between berries. Gently tilt the pan if needed to ensure even coverage without disturbing strawberry placement.

Chill and Serve:

Refrigerate until ganache is set about 1 hour or ideally overnight for flavors to meld perfectly. When ready to serve use the parchment handles to lift the entire dessert from the pan. Cut with a sharp knife wiped clean between cuts for pristine edges.

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I discovered by accident that using room temperature strawberries rather than cold ones from the refrigerator creates a better bond with the ganache. This small detail prevents the chocolate layer from separating from the fruit when you bite into it, creating that perfect textural experience I cherish.

Perfect Storage Strategy

These chocolate covered strawberry brownies maintain their best quality when stored in the refrigerator in an airtight container. The cold temperature preserves the freshness of the strawberries while also keeping the ganache firmly set. Let them sit at room temperature for exactly 15 minutes before serving for the perfect fudgy texture. While the brownies themselves freeze beautifully the fresh strawberries do not making this a dessert best enjoyed within three days of preparation.

Creative Variations

The versatility of this base recipe opens up countless possibilities for customization. Replace strawberries with raspberries for a more intense berry flavor or sliced bananas for a take on chocolate covered banana desserts. Add a tablespoon of espresso powder to the brownie batter to intensify the chocolate flavor without adding coffee taste. For an adults only version consider macerating the strawberries in Grand Marnier or another complementary liqueur for 30 minutes before arranging them on the brownies.

Serving Suggestions

Transform these brownies into an elegant plated dessert by serving slightly warm with a scoop of vanilla bean ice cream alongside. The temperature contrast between the cold ice cream and room temperature brownie creates a delightful sensory experience. For a dinner party presentation cut brownies into small squares and serve on a decorative platter with fresh mint leaves and additional berries scattered around. Accompany with champagne for celebrations or a robust coffee to balance the sweetness.

Recipe FAQs

→ How do I ensure fudgy brownies?

To achieve fudgy brownies, avoid overbaking. Test with a toothpick; it should come out with moist crumbs, not dry.

→ Can I substitute strawberries with another fruit?

Yes, you can use raspberries or sliced bananas as a substitute for strawberries if you prefer.

→ What is the best way to melt chocolate for ganache?

Microwave chocolate chips and cream in 30-second intervals, stirring after each round until smooth.

→ Can I make these brownies ahead?

Yes, you can prepare these brownies a day in advance and store them in the refrigerator.

→ How should I store these brownies?

Keep brownies refrigerated for up to 3 days. Let them come to room temperature for 15 minutes before serving.