Chocolate Strawberry Brownies (Printable)
Fudgy brownies layered with fresh strawberries and sealed under a glossy chocolate shell.
# What You Need:
→ Brownie Base
01 - 1/2 cup (115 g) unsalted butter
02 - 1 cup (180 g) semisweet chocolate chips
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (55 g) packed brown sugar
05 - 2 large eggs
06 - 1 tsp pure vanilla extract
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 tsp salt
→ Strawberry Layer
09 - 2 cups (300 g) fresh strawberries, hulled and sliced
→ Chocolate Coating
10 - 1 cup (180 g) semisweet chocolate chips
11 - 1 tbsp coconut oil or neutral vegetable oil
# How To Make It:
01 - Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a microwave-safe bowl, combine the unsalted butter with 1 cup of semisweet chocolate chips. Microwave in 30-second intervals, stirring between each burst, until the mixture is completely smooth and glossy.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well blended. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
04 - Fold in the all-purpose flour and salt, stirring gently until just combined. Be careful not to overmix. Spread the batter evenly into the prepared baking pan.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Do not overbake. Allow the brownies to cool completely in the pan on a wire rack.
06 - Once the brownies have cooled entirely, arrange the hulled and sliced fresh strawberries in a single even layer across the surface, pressing them gently so they adhere to the brownie top.
07 - In a microwave-safe bowl, melt the remaining 1 cup of semisweet chocolate chips with the coconut oil, stirring in 30-second intervals until the coating is smooth, glossy, and pourable.
08 - Pour the melted chocolate coating evenly over the strawberry layer, gently tilting the pan to distribute the chocolate so it covers all the fruit and reaches the edges.
09 - Refrigerate the pan for at least 30 minutes, or until the chocolate coating is fully firm and set to the touch.
10 - Lift the brownies out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 even squares. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The combination of fudgy brownie, juicy strawberries, and that snap of the chocolate coating feels like something from a fancy bakery case.
- They look wildly impressive but honestly come together without any fancy techniques or equipment.
02 -
- The brownie base must be completely cool before adding strawberries because even a little warmth will melt the chocolate coating into a muddy mess.
- Refrigerating the finished brownies for the full 30 minutes is non negotiable because cutting too early will crack the coating and squish the berries.
03 -
- Wipe your knife with a warm damp cloth between each cut for bakery perfect edges that make every square look flawless.
- Letting the brownies chill overnight actually improves the texture because the strawberry juices seep slightly into the brownie base and make everything even more moist.