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Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies with a dark, fudgy crumb and strawberry chunks baked into every bite. Finished with a glossy melted chocolate-chip coating that sets in the fridge.
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Prep Time 20 minutes
Cook Time 30 minutes
refrigerate/cool 1 hour
Total Time 1 hour 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For brownies
  • 0.5 cup butter plus for greasing the pan
  • 4 oz dark chocolate melted with butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup flour
  • 0.25 cup cocoa powder
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup fresh strawberries diced
For topping
  • 8 oz chocolate chips melted
  • 1 tbsp coconut oil for smoothing the coating

Equipment

  • 1 sheet pan

Method
 

Bake the fudgy brownies
  1. Preheat the oven to 350°F and grease an 8x8-inch baking pan so the batter releases cleanly after baking.
  2. Melt the butter and dark chocolate together, stirring until smooth and fully combined with no visible chocolate streaks.
  3. Whisk in the sugar, then whisk in the eggs and vanilla until the mixture looks glossy and uniform.
  4. Fold in the flour, cocoa powder, baking powder, and salt until no dry pockets remain, scraping the sides of the bowl as needed.
  5. Gently fold in the diced fresh strawberries so the pieces stay intact and distribute evenly through the batter.
  6. Pour the batter into the greased 8x8-inch baking pan and bake at 350°F for 28-30 minutes, until a toothpick comes out with just a few crumbs.
  7. Cool the brownies completely at room temperature, waiting until the surface is cool and set before adding the topping (no warm brownies).
Add chocolate coating and set
  1. Melt the chocolate chips with the coconut oil, stirring until the chocolate becomes smooth and pourable.
  2. Spread the melted chocolate over the fully cooled brownies in an even layer so it forms a glossy top.
  3. Refrigerate for at least 1 hour, until the chocolate is set and no longer tacky when touched lightly.
  4. Cut into 16 squares and serve, aiming for clean cuts through both the fudgy brownie and the chocolate top.

Notes

Pro tip: Underbake slightly (toothpick with a few crumbs) for the fudgy texture that pairs with the glossy chocolate top. Store covered in the fridge for up to 4 days; freeze brownies (without worry about the coating) for up to 2 months. For a lower-sugar swap, use a 1:1 sugar substitute for the cup of sugar and expect a slightly softer crumb.