Chocolate Strawberry Brownies (Printable)
Fudgy brownies layered with fresh strawberries under a glossy chocolate shell — pure indulgence.
# What You’ll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/3 cup all-purpose flour
07 - 3 tablespoons unsweetened cocoa powder
08 - 1/2 teaspoon salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tablespoon coconut oil or unsalted butter
# How-to Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely melted and smooth, then remove from heat and let cool for 5 minutes.
03 - Whisk the sugar into the melted chocolate mixture until well blended. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
06 - Allow the brownies to cool completely in the pan on a wire rack. Do not proceed until they are fully at room temperature.
07 - Place the strawberry halves cut-side down in a single even layer across the entire surface of the cooled brownies, pressing gently so they adhere.
08 - Melt the semi-sweet chocolate chips with the coconut oil in the microwave using 30-second bursts, stirring between intervals, until glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer. Spread with an offset spatula to ensure all the fruit is completely covered. Refrigerate for 20 to 30 minutes until the chocolate shell is firm.
10 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Expert Advice:
01 -
- The contrast between cold snappy chocolate shell and soft fudgy brownie underneath is honestly unfair.
- They look like they came from a fancy patisserie but the whole thing comes together in about an hour with zero special skills required.
02 -
- If the brownies are even slightly warm when you add the strawberries the chocolate coating will melt into a messy puddle instead of forming a clean shell.
- The coconut oil in the coating is not optional because it is what makes the chocolate set firm and snap cleanly when you bite into it.
03 -
- Toast the chocolate coating with a tiny pinch of flaky sea salt right before it sets and people will ask you what your secret is every single time.
- If you want a nutty crunch fold 50 g of toasted chopped pecans into the brownie batter before baking for a completely different but equally wonderful dessert.