This over-the-top brownies with strawberries recipe features super fudgy brownies studded with chocolate chips. Topped with fresh strawberries and rich chocolate ganache, they're the most decadent chocolate strawberry brownies.
If you're looking for the most decadent chocolate fudgy brownies, then this is the dessert recipe for you!
It starts with the BEST homemade one bowl brownies. Add a layer of juicy sweet strawberry slices. Top with a creamy and rich chocolate ganache. They're out of this world delicious.
This is one of those decadent desserts that's always a hit. I dropped off a few of these chocolate strawberry brownies at a friend's house recently. The next day, a message popped up on my phone from my friend's husband. "I couldn't understand what all the fuss was about these homemade brownies, but I just had one. WOW! JUST AMAZING!"
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Why you'll love this recipe
- Easy to make ~ The brownie base is an easy recipe using just one bowl. Top the cooled brownies with fresh strawberries and a 2-ingredient chocolate ganache for the perfect dessert. The hardest part is waiting for the brownies to chill before slicing into them.
- Delicious flavor combination ~ Chocolate and strawberries are a classic combination of ingredients. The rich chocolate flavor of the brownies and fudge icing compliment the juicy sweetness of fresh strawberries and elevate the simple brownie to something special.
- Perfect for special occasions ~ The obvious holiday to serve these fudgy chocolate brownies is Valentine's Day. But they're also ideal for birthday parties, Mother's Day, and bridal and baby showers. Make them anytime you want a sweet treat.
Ingredients & substitutions
Gather the highest quality ingredients for this chocolate covered strawberry brownie recipe. Scroll to the recipe card for full quantities of the ingredients.
- Salted butter ~ I use salted butter for all my cooking and baking. Unsalted butter is an alternative.
- Granulated sugar
- Light brown sugar Dark brown sugar is a substitute.
- Vanilla extract
- Large eggs
- All purpose flour ~ Whole wheat white flour makes a good alternative.
- Cocoa powder
- Espresso powder
- Baking powder
- Kosher salt
- Semi sweet chocolate chips ~ Milk chocolate or dark chocolate chips can be used in the recipe.
- Heavy cream
- Fresh strawberries
Hint: Don't skip adding the couple tablespoons of espresso powder. It enhances the rich chocolate flavor of the dense and chewy brownies.
How to make brownies with strawberries
Following these steps, you'll love the how easy it is to make this strawberries in brownies recipe. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
- In 2 separate bowls, combine the dry ingredients and the wet ingredients.
2. Add the dry ingredients to the wet ingredients. Stir until they are just combined.
3. Spread the batter in a 8 inch x 8 inch square baking pan. Bake at 350 degree F for 30-35 minutes.
4. Make the ganache by melting the chocolate chips with the heavy cream. Spread some of the ganache over the top of the brownies and top with sliced strawberries.
5. Spread the remaining ganache over the strawberries.
6. Chill the brownies. Cut in small squares.
How to store chocolate strawberry brownies
Since these brownies are made with fresh strawberries, store them in an airtight container in the refrigerator. They're best enjoyed within within 2 days of making them. It's not recommended to freeze the brownies as the strawberries get mushy after freezing and thawing.
Expert tips
- For the best results, make the brownies in advance. They need time to cool before being topped with freshly sliced strawberries and a generous layer of chocolate ganache.
- Use a double boiler to make the ganache. Buy a double boiler or make your own. It's just a heat proof bowl over a simmering pot of water. Using this technique to melt chocolate gently transfers heat so it will not seize up and become a clumpy, lumpy, unusable mass.
- Use a pastry bag or small resealable baggie to help easily spread the ganache. I use a resealable bag as I can just toss it when I'm done. Fill the bag, snip a small piece off the corner, and squeeze.
Frequently asked questions
Butter and chocolate! A fudgy brownie has more fat than flour. And butter and chocolate add fat to brownies. Fudge brownies are more dense and take longer to cook than a cakey brownie.
Good quality chocolate is the best for brownies. And two kinds of chocolate make these strawberry brownies extra special. Use a Dutch processed cocoa powder such as Ghirardelli. It's high in fat and low in additives such as starch so your brownies will be fudgy and dense. Semi sweet or dark chocolate chip add rich deep chocolate flavor without being overly sweet.
For neat, clean brownies, make sure they're completely cool before cutting them. Use a long, thin sharp knife and cut in one motion. Don't use a sawing motion as it will tear the brownies.
More dessert recipes
- If you're a fan of chocolate and mint, these mint brownies are for you.
- This double berry upside down cake is loaded with blueberries and strawberries
- Top apple crumb bars with a scoop of vanilla ice cream.
- My cookie ice cream sandwiches are a favorite of kids and adults.
- Calling all strawberry lovers! This fresh strawberry crumb cake is a must make.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Brownies with Strawberries
Ingredients
- For the brownies ~
- ¾ cup salted butter melted
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- ¾ cup all purpose flour
- ½ cup cocoa powder
- 2 tablespoons espresso powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup semi sweet chocolate chips
- For the topping ~
- 2 cup semi sweet chocolate chips
- 7 tablespoons heavy cream
- 1 pound strawberries sliced
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
- In a large bowl, hand mix the melted butter, white sugar, brown sugar, and vanilla extract until blended.
- Add the eggs to the large bowl and stir until well combined.
- In a small bowl, whisk the flour, cocoa powder, espresso powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
- Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
- Pour the batter into the prepared pan. Spread to evenly distribute the batter.
- Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay. Remove from the oven and cool completely.
- For the topping, place the 2 cups of chocolate chips and cream in a double boiler over low heat. When the chocolate chips begin to melt, start to stir the chocolate and cream. Continue stirring until the chocolate is melted and has a smooth consistency.
- Spread about one-fourth of the ganache over the cooled brownies. Evenly top the ganache with the sliced strawberries and press down lightly.
- Place the remaining ganache in a small resealable baggie. Snip the corner off. Squeeze the ganache evenly over the strawberries. Spread with a spatula to ensure the ganache gets between all the nooks and crannies of the strawberries.
- Refrigerate the brownies until the chocolate is set, about 1 hour.
- Cut into 16 squares.
- The brownies are best enjoyed within 24 hours of preparing them. Refrigerate any remaining brownies for up to 2 days.
Notes
- Use a double boiler to make the ganache. Add the chocolate chips to the boiler along with the cream. Begin stirring when the chocolate starts to melt. It will be smooth and creamy and ready to spread on the brownies.
- Use a pastry bag or small resealable bag to help easily spread the melted chocolate. I use a resealable bag as I can just toss it when I'm done. Fill the bag and snip a small piece off the corner. Squeeze the chocolate ganache out of the bag and on to the brownies and strawberries. Spread with a spatula to make the ganache an even layer over the strawberries.
Amy Casey says
This is the recipe I make when I want to serve a showstopper of a dessert.