Chocolate Covered Strawberry Brownies Recipe Best Summer Treat

Rich, fudgy brownies topped with juicy, fresh strawberries and a smooth layer of decadent chocolate—these chocolate covered strawberry brownies are the ultimate summer dessert. Just imagine biting into the gooey brownie base, the sweet-tart burst of strawberries, and the glossy chocolate shell. It’s like a chocolate-dipped strawberry, but better. Trust me, these brownies are a game-changer for picnics, BBQs, and those lazy summer afternoons when you just need a sweet treat.

I first made these brownies on a whim when I had leftover strawberries from a farmer’s market haul, and they’ve been a family favorite ever since. They’re simple to make, yet they look so fancy that everyone assumes you spent hours in the kitchen. Spoiler alert: you didn’t. Whether you’re a brownie purist or a fan of fruity desserts, this recipe will satisfy every craving.

The best part? These brownies are incredibly versatile. You can serve them chilled for a refreshing treat or slightly warm for an ooey-gooey experience. Plus, they’re a beautiful centerpiece for any summer gathering. Let’s dive into the recipe for these chocolate covered strawberry brownies that are sure to steal the show.

Why You’ll Love This Recipe

• Perfect Summer Dessert: Fresh strawberries make these brownies light and refreshing, even with their indulgent chocolate layers.
• Easy to Make: No fancy equipment or complicated steps—just a simple brownie base, fresh fruit, and melted chocolate.
• Show-Stopping Presentation: The glossy chocolate layer and vibrant strawberries make these brownies look bakery-worthy.
• Customizable: Whether you prefer dark chocolate, white chocolate, or even a drizzle of caramel, you can make this recipe your own.
• Crowd-Pleaser: Kids and adults alike can’t resist the classic combination of chocolate and strawberries.

What sets these brownies apart is the balance of flavors and textures. You get the richness of the brownie, the freshness of the fruit, and the snap of the chocolate topping. It’s indulgent but not overwhelming—just the kind of dessert you’ll want to make all summer long.

What Ingredients You Will Need

This recipe uses simple ingredients that you probably already have in your pantry, plus some fresh strawberries. Here’s what you’ll need:

• For the Brownie Base:
• 1/2 cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup (30 g) unsweetened cocoa powder
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• For the Strawberry Layer:
• 1 pint (about 2 cups) fresh strawberries, hulled and sliced
• For the Chocolate Topping:
• 1 cup (180 g) semi-sweet chocolate chips
• 1 tablespoon (15 g) coconut oil or butter (for smoothness and shine)

If you want to mix things up, you can swap the semi-sweet chocolate for dark or white chocolate. You could even add chopped nuts or a sprinkle of sea salt on top for extra flair.

Equipment Needed

• Mixing bowls: One for the brownie batter and one for melting the chocolate.
• Whisk and spatula: For mixing the batter and spreading layers evenly.
• 8×8-inch baking pan: Perfect for thick, fudgy brownies.
• Parchment paper: Helps with easy removal and clean-up.
• Microwave-safe bowl: For melting the chocolate topping.

If you don’t have an 8×8-inch pan, a 9×9-inch pan will work, but the brownies will be thinner. For melting the chocolate, you can also use a double boiler if you prefer.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the brownie batter: In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the cocoa powder, flour, salt, and baking powder until just combined. Be careful not to overmix.
3. Bake the brownies: Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
4. Add the strawberry layer: Once the brownies are cool, arrange the sliced strawberries evenly across the surface. Make sure the strawberries are dry to prevent the chocolate from sliding off.
5. Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second intervals, stirring after each, until fully melted and smooth.
6. Top with chocolate: Pour the melted chocolate over the strawberries, spreading it evenly to coat them. Work quickly before the chocolate begins to set.
7. Chill and serve: Place the brownies in the refrigerator for at least 30 minutes, or until the chocolate is firm. Use the parchment paper to lift the brownies out of the pan, then slice and serve.

Cooking Tips & Techniques

• Use room temperature eggs: This helps the ingredients mix more evenly and gives the brownies a better texture.
• Don’t overbake: The brownies should be slightly underdone in the center when you take them out of the oven. They’ll continue to set as they cool.
• Dry your strawberries: Pat the strawberries completely dry with a paper towel before adding them to the brownies. This prevents the chocolate from slipping off.
• Chill before slicing: Let the chocolate set completely in the fridge for clean, sharp edges when slicing.

If your chocolate seizes or becomes grainy, add a tiny bit of coconut oil and stir until smooth again.

Variations & Adaptations

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour.
• White Chocolate Version: Replace the semi-sweet chocolate with white chocolate for a sweeter twist.
• Berry Medley: Use a mix of strawberries, raspberries, and blueberries for a colorful, fruity topping.
• Nutty Addition: Add chopped pecans or walnuts to the brownie batter for extra texture.
• Low-Sugar Alternative: Use a sugar substitute in the brownie batter and opt for sugar-free chocolate chips.

Feel free to experiment with flavors to make these brownies your own. I once swapped strawberries for sliced peaches, and it was just as delicious!

Serving & Storage Suggestions

These brownies are best served chilled straight from the fridge, but they’re equally delicious at room temperature. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

To store, place the brownies in an airtight container and keep them in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Let them thaw in the fridge before enjoying.

If you’re serving these at a party, consider slicing them into small squares or triangles for easy sharing.

Nutritional Information & Benefits

While these chocolate covered strawberry brownies are definitely a treat, they do have some redeeming qualities thanks to the fresh strawberries and antioxidant-rich chocolate. Each brownie (based on 12 servings) contains approximately:

• Calories: 250
• Fat: 12 g
• Carbohydrates: 34 g
• Protein: 3 g

Strawberries are a great source of vitamin C and fiber, while dark chocolate contains antioxidants that can support heart health. Just don’t forget to enjoy these in moderation—though I’ll admit, that’s easier said than done!

Conclusion

These chocolate covered strawberry brownies are everything you want in a summer dessert—beautiful, indulgent, and surprisingly easy to make. Whether you’re hosting a BBQ, celebrating a birthday, or simply satisfying a chocolate craving, this recipe won’t let you down.

What I love most about this recipe is how customizable it is. You can use different fruits, chocolates, or even add your favorite toppings to make it uniquely yours. Plus, it’s the kind of dessert that always brings smiles to the table.

If you try these brownies, I’d love to hear how they turned out! Leave a comment below or share a photo on social media and tag me. Happy baking!

FAQs

Can I use frozen strawberries?

Fresh strawberries work best for this recipe because frozen ones tend to release too much water, which can affect the texture of the brownies and chocolate.

What’s the best way to melt chocolate for the topping?

The microwave method is quick and easy, but you can also use a double boiler to gently melt the chocolate without burning it.

Can I make these brownies ahead of time?

Absolutely! These brownies can be made up to 2 days in advance. Just store them in the refrigerator until you’re ready to serve.

What can I use instead of coconut oil for the chocolate topping?

You can substitute butter or a neutral vegetable oil to achieve the same glossy finish for the chocolate.

How do I prevent the brownies from sticking to the pan?

Lining your pan with parchment paper ensures easy removal. Make sure the paper extends over the edges for easy lifting.

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