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Chocolate Covered Strawberry Brownies

Fudgy, rich brownies are topped with fresh strawberry slices and a silky chocolate ganache for a stunning dessert that's surprisingly simple to make. Perfect for special occasions or a luxurious treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 3/4 cup unsweetened cocoa powder Dutch-process or natural, sifted
  • 1/2 tsp salt
  • 1 lb fresh strawberries hulled and sliced 1/4-inch thick
  • 8 oz semi-sweet chocolate chopped, or high-quality chocolate chips
  • 1/2 cup heavy cream

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Small saucepan
  • Offset spatula for spreading
  • Sharp chef's knife for slicing

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is non-negotiable for clean cuts. In a large bowl, whisk together the melted butter and sugar for a full minute until well combined and slightly glossy.
  2. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the vanilla extract. The mixture should be smooth and slightly thickened. In a separate bowl, sift together the flour, cocoa powder, and salt. This prevents lumps and ensures an even crumb.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain; overmixing leads to cakey brownies. Pour the thick batter into your prepared pan and spread it into an even layer with the spatula.
  4. Bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. Trust me, pulling them out at this stage guarantees that perfect fudgy texture. Let the brownies cool completely in the pan on a wire rack.
  5. While the brownies cool, prepare the ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate, cover the bowl with a plate, and let it sit undisturbed for 5 minutes.
  6. After 5 minutes, whisk the chocolate and cream together gently, starting from the center, until you have a smooth, glossy ganache. Let it cool and thicken slightly for about 10-15 minutes, stirring occasionally. This is the perfect time to hull and slice your strawberries.
  7. Arrange the strawberry slices in a single, even layer over the completely cooled brownies. Pour the slightly thickened ganache over the strawberries, using an offset spatula to guide it into an even layer that covers the fruit. Refrigerate for at least 30 minutes to set the ganache.
  8. Using the parchment paper overhang, lift the entire slab of brownies out of the pan and onto a cutting board. For clean cuts, use a large, sharp knife. Wipe the blade clean with a hot, damp cloth between each slice. Cut into 16 squares, serve, and enjoy the decadent layers!

Notes

Chef's Tips:
• For the cleanest slices, chill the brownies for an hour after the ganache sets before cutting.
• A common mistake is adding the ganache while it's too hot, which will make the strawberries weep. Let it thicken slightly first.
• Serve slightly chilled for a firmer texture, or let sit at room temperature for 15 minutes for a softer, more decadent bite.
Food Safety:
• Due to the fresh fruit topping, store leftovers in the refrigerator.
• Consume within 3 days for best quality and food safety.