Chocolate Covered Strawberry Brownies

They combine two of my favorite indulgences—rich, fudgy brownies and chocolate-dipped strawberries—into one gorgeous layered treat. It’s the perfect harmony of deep cocoa, juicy berries, and velvety ganache.

I made these for the first time on Valentine’s Day, and the reaction was everything I hoped for. They’re elegant, decadent, and surprisingly easy to pull off, even if you’re not a seasoned baker.

Whether you’re hosting a special occasion, baking for someone you love, or just treating yourself to something luxurious, this recipe delivers a wow factor every single time.

Nostalgic Appeal

Chocolate brownies were one of the first desserts I learned to make as a kid. I remember whisking the batter, watching it puff up in the oven, and sneaking warm corner pieces before they fully cooled.

Then there were strawberries—always a symbol of summer and sweetness. My mom would dip them in chocolate for special events, and they felt like the most indulgent treat in the world.

This recipe combines those two nostalgic desserts into one experience. It feels familiar, but it’s layered with flavor and texture in a way that makes it feel grown-up and refined.

Every time I make these, I’m reminded of kitchen memories from years ago—but also of how satisfying it is to create something stunning with simple ingredients.

Homemade Focus

What I love most about these brownies is how completely homemade they are. No shortcuts, no mixes—just real butter, sugar, eggs, cocoa, and love.

The brownie base is deeply chocolatey and dense, the kind of texture that holds its shape when sliced but still melts in your mouth. It’s the kind of brownie that doesn’t need a topping—but happily welcomes one.

The strawberries are fresh, not jammy or overly sweetened. That’s what keeps this dessert feeling bright and clean, despite all the rich chocolate.

And the ganache? It’s just two ingredients—cream and chocolate—but it turns glossy and luxurious as it sets. Homemade ganache takes minutes to make, but the flavor is pure elegance.

Flavor Goal

The goal here is decadence without heaviness. I wanted every bite to have three things: the richness of chocolate, the brightness of fruit, and the smooth, silky finish of ganache.

The brownie base sets the tone with bold cocoa flavor and just the right amount of sweetness. It’s rich, but not too sugary—so it doesn’t overpower the other layers.

The strawberries provide a burst of freshness. Their tartness balances the sweetness and adds juiciness that contrasts beautifully with the dense brownie.

Then there’s the ganache, which locks everything together. It’s creamy and luscious, with a glossy finish that looks as good as it tastes.

Together, the layers create contrast and harmony. It’s not just a chocolate dessert—it’s a layered experience of flavor and texture.

Ingredient Insights

Unsalted butter is the fat base for the brownies. Melted butter gives them a dense, fudgy texture that sets them apart from cake-like versions.

Granulated sugar sweetens the brownie and creates that signature shiny top. Combined with eggs, it gives structure and chewiness.

Eggs help bind everything together and give the brownies stability. Four eggs might seem like a lot, but they’re key to the rich texture.

Vanilla extract rounds out the chocolate and adds warmth. It’s subtle but necessary for depth of flavor.

All-purpose flour provides structure without making the brownies dry. You don’t need much to keep that soft, fudgy center.

Unsweetened cocoa powder brings bold chocolate flavor. Use high-quality cocoa if you can—it makes a huge difference in richness.

Salt and baking powder balance the flavors and add just a touch of lift so the brownies don’t sink.

Fresh strawberries, halved, are layered on top once the brownies cool. They add freshness and color, and they hold up beautifully under the ganache.

Semi-sweet chocolate chips are used for the ganache. They melt smoothly and provide a balanced chocolate flavor—not too bitter or sweet.

Heavy cream adds richness and helps create a silky, pourable ganache that sets into a firm but creamy layer.

Essential Equipment

You’ll need a 9×13-inch baking pan, which gives the brownies just the right thickness to hold all the layers without becoming overwhelming.

Parchment paper is key for lining the pan. It makes removing and slicing the brownies much easier and ensures clean, intact squares.

A large mixing bowl and whisk are all you need to bring the brownie batter together. This is a simple recipe, so no electric mixer is required.

Use a microwave-safe bowl to melt the butter and later, the ganache. You could also use a double boiler for the ganache if you prefer.

A spatula will help you spread the brownie batter evenly and smooth the ganache layer.

List of Ingredients with Measurements

For the Brownie Base:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking powder

For the Topping:

• 1 pint fresh strawberries, hulled and halved
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream