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Chocolate Covered Strawberry Brownies Recipe
Ben Carraoli

Chocolate Covered Strawberry Brownies Recipe

I just baked these decadent chocolate covered strawberry brownies and let me tell you, they were worth every minute. When the rich brownie base meets fresh strawberries and a shiny chocolate ganache, it’s pure dessert magic.
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Total Time 1 hour 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 box brownie mix for an 8″×8″ baking dish – I opted for a dark chocolate flavour to balance out the sweetness.
  • 1  lb fresh strawberries stems removed and halved lengthwise – Fresh berries hold their shape and add a juicy bright note; frozen won’t work as well because they release too much moisture.
  • 1½  cups semi‑sweet chocolate chips you can also use part dark chocolate – Semi‑sweet gives a nice middle ground; adding dark chocolate helps reduce the overall sweetness.
  • ¾  cup heavy cream you can go up to 1 cup if you need more coverage – The cream gives the ganache its smooth, glossy texture and helps it set properly.

Method
 

  1. I started by making the brownie mix according to the box instructions and poured it into the 8″×8″ baking dish. Then I baked it until a toothpick inserted in the center came out with just a few moist crumbs.
  2. After the brownies cooled completely, I removed the stems from the strawberries and cut them in half lengthwise. I arranged them in a single layer on top of the brownie, cut‑side up, so each bite has strawberry in it.
  3. In a microwave‑safe bowl I combined the chocolate chips and heavy cream and microwaved for 25 seconds, stirred, then again for about 20 seconds, and kept stirring until smooth and glossy. You can use a double boiler if you prefer.
  4. I poured the ganache evenly over the strawberries, making sure they were all covered. Then I placed the dish in the fridge for about 20–30 minutes to let the ganache set (it doesn’t harden completely but firms up nicely).
  5. Once chilled, I used a sharp warm knife (I find warming it in hot water helps) to slice into 9 generous squares. You could also cut smaller pieces for more servings.

Notes

  • I always let the brownies cool fully before adding strawberries — if they’re warm, the berries can release juices and make the brownie soggy.
  • I trimmed large strawberries into quarters so each bite stays balanced (huge strawberries can dominate the texture).
  • I used half semi‑sweet and half dark chocolate in the ganache to keep the sweetness in check and make the chocolate flavor richer.
  • I chilled the brownies longer (about 30 minutes) so when I sliced them, the ganache didn’t smear and the squares held their shape.
  • I cleaned the knife between cuts by dipping it in hot water and wiping it — smoother slices every time.