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I made these for a birthday last February and they disappeared before I even got a slice. That’s when I knew this recipe was worth writing down properly.

Chocolate-covered strawberry brownies are exactly what they sound like: a dense, fudgy brownie base topped with fresh strawberries and a layer of melted chocolate poured right over the top. The result looks impressive but it’s not complicated. You’re basically making brownies, then turning them into something that looks like you spent three times as long in the kitchen.

The combination works because brownies are already rich and slightly bitter from the cocoa, and fresh strawberries cut right through that heaviness. The chocolate coating on top ties everything together and gives you that satisfying snap when you bite in.

What These Are Good For

These travel well once the chocolate sets, so they’re a solid choice for potlucks, bake sales, or anything where you need to bring a dessert that looks put-together without requiring a plate and fork. They also make a good Valentine’s Day or Mother’s Day treat because the strawberry-chocolate pairing reads as intentional and a little fancy.

One thing I learned the hard way: don’t try to serve these warm. I once cut into the pan too early because I was impatient, and the strawberries slid everywhere and the chocolate was still liquid. Let them cool completely. Overnight in the fridge is actually ideal.

How to Store Them

Keep them in an airtight container in the fridge. Fresh strawberries release moisture as they sit, so the brownie under the fruit will soften after a couple of days. They’re best within 48 hours of making them. If you want to get ahead, bake and cool the brownie base, then add the strawberries and chocolate the day you’re serving them.

Don’t freeze these once the strawberries are on. The fruit gets watery when it thaws and the texture goes off. You can freeze just the brownie base on its own if needed.

Ingredients

For the brownies:

• 1/2 cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (35g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

For the topping:

• 1.5 cups fresh strawberries, hulled and halved
• 1.5 cups (260g) semi-sweet chocolate chips or chopped chocolate
• 1 tbsp coconut oil or vegetable shortening (helps the chocolate set smooth)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving some overhang so you can lift the brownies out later.
2. Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl. Let it cool for a few minutes so it doesn’t scramble the eggs.
3. Mix in the sugar, eggs, and vanilla until combined. Don’t overmix at this stage, just stir until it comes together.
4. Add the cocoa powder, flour, salt, and baking powder. Stir until no dry streaks remain. The batter will be thick.
5. Pour into the prepared pan and spread evenly. Bake for 22 to 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Pull them out on the early side if you want fudgier brownies.
6. Cool completely in the pan. This takes at least an hour at room temperature. Rushing this step is where most people go wrong with this recipe.
7. Arrange the strawberry halves cut-side down on top of the cooled brownie. Pack them in fairly tightly, covering most of the surface.
8. Melt the chocolate with the coconut oil in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring between each. Stir until completely smooth.
9. Pour the melted chocolate evenly over the strawberries. Use a spatula to spread it gently to the edges. The chocolate will settle into the gaps between the berries.
10. Refrigerate for at least 1 hour until the chocolate is fully set. Lift out using the parchment overhang, place on a cutting board, and slice with a sharp knife. Wipe the knife clean between cuts for cleaner edges.

Practical Notes

The coconut oil in the chocolate topping is not optional if you want a smooth, glossy finish that actually sets firmly. Without it, the chocolate can seize up or end up with a dull, slightly grainy texture. One tablespoon is all you need.

For cutting, run your knife under hot water and dry it before each cut. The chocolate shell can crack if you go in cold, and you’ll end up with ragged edges instead of clean slices.