Chocolate Covered Strawberry Brownies

These Chocolate Covered Strawberry Brownies are rich, fudgy chocolate squares topped with glossy chocolate and fresh strawberries dipped in more chocolate. You get that dense, chewy brownie texture underneath, with a snappy chocolate finish and a bright, juicy bite from the fruit. It is an easy bake with a simple assembly stage once the brownies are cool. Total time is about 1 hour 40 minutes, including cooling and setting.

Ingredients

For the brownies

• 200g unsalted butter, diced
• 200g dark chocolate (about 70%), chopped
• 250g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 100g plain flour
• 30g cocoa powder
• 1/2 tsp fine sea salt

For the topping and decoration

• 250g fresh strawberries (about 16), washed and thoroughly dried
• 250g dark chocolate, chopped
• 1 tsp vegetable oil (or coconut oil), optional, for a smoother melt

Method

Oven preparation

1. Heat the oven to 180°C (160°C fan).
2. Grease and line a 20cm square tin with baking parchment, leaving a little overhang to lift the brownies out later.

Mix and bake the brownies

1. Melt the butter and 200g dark chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Take off the heat and leave to cool for 5 minutes.
2. Stir in the caster sugar.
3. Beat in the eggs, one at a time, then add the vanilla extract.
4. Sift in the flour and cocoa powder, add the salt, and fold gently until you can no longer see dry flour.
5. Scrape into the prepared tin and level the top.
6. Bake for 22 to 26 minutes. The edges should look set, and the centre should still be slightly soft. A skewer should come out with moist crumbs, not wet batter.
7. Leave to cool in the tin for 20 minutes, then lift out and cool completely on a wire rack.

Prepare the chocolate for topping

1. Once the brownies are completely cool, melt the 250g dark chocolate with the oil (if using) until smooth.
2. Spoon about one-third into a small bowl for dipping the strawberries.

Assemble and decorate

1. Spread the remaining melted chocolate over the top of the cooled brownie slab in an even layer.
2. Dip each strawberry into the reserved melted chocolate, letting the excess drip back into the bowl, then place on top of the brownies.
3. Leave at room temperature for 30 to 45 minutes, or chill for 15 to 20 minutes, until the chocolate is set.

Slice neatly

1. Cut into 16 squares using a large sharp knife. For clean edges, warm the knife under hot water, wipe dry, then slice.

Tips

How do I stop the chocolate from seizing when melting?

Keep everything completely dry. Even a small splash of water can make chocolate go grainy. Melt gently and stir often, and avoid overheating.

Why did my brownies turn out cakey instead of fudgy?

Overbaking is the usual cause. Take them out when the centre still looks slightly soft and the skewer shows moist crumbs. They will firm up as they cool.

How do I stop the strawberries from making the topping wet?

Dry them very well after washing. Any water on the strawberries can make the chocolate slip, and it can also weep onto the brownie top later.

What is the best way to get tidy slices with strawberries on top?

Chill the slab for 15 minutes to firm the chocolate, then slice with a warm, dry knife. Cut straight down rather than dragging the knife through the strawberries.

Serving suggestions

• With softly whipped cream
• With vanilla ice cream
• With fresh berries on the side
• With coffee or espresso

Storage

Room temperature

Because of the fresh strawberries, keep these out for no more than 2 hours. They are best stored chilled.

Refrigerator

Store in a single layer in an airtight container for up to 2 days. Let a square sit at room temperature for 10 minutes before serving for the best brownie texture.

Freezing

Freeze the plain brownie base (without strawberries and without the chocolate topping) for up to 3 months. Wrap well, then defrost at room temperature before topping and decorating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 34 g
• Protein: 4 g
• Fat: 20 g
• Saturated fat: 12 g
• Sodium: 120 mg

Values are estimates and will vary depending on the chocolate and portion size.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the result will be sweeter and softer. If you swap to milk chocolate, reduce the sugar in the brownies by about 25g to keep the balance.

Can I use frozen strawberries?

Fresh is best here. Frozen strawberries release a lot of moisture as they thaw, which can make the chocolate slip and the topping turn messy.

Can I make Chocolate Covered Strawberry Brownies a day ahead?

You can bake the brownies a day ahead and keep them wrapped at room temperature. Add the chocolate topping and strawberries on the day you plan to serve for the freshest finish.

How do I know when brownies are done without overbaking?

Look for set edges and a slightly soft centre. A skewer inserted in the middle should come out with moist crumbs. If it comes out clean, they have likely gone a little too far.

What tin size can I use if I do not have a 20cm square tin?

A similar size works well, such as a 23cm round tin. Baking time may change slightly, so start checking a few minutes early.