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Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies with dark, fudgy layers studded with strawberry chunks and finished with a glossy chocolate coating. Bake a fudgy 8x8-inch brownie base, cool completely, then top and refrigerate until sliceable and set.
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Prep Time 20 minutes
Cook Time 30 minutes
resting (cooling and chilling) 1 hour
Total Time 1 hour 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For brownies
  • 0.5 cup butter
  • 4 oz dark chocolate
  • 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
  • 1 tbsp coconut oil

Equipment

  • 1 sheet pan

Method
 

Bake the fudgy brownies
  1. Preheat your oven to 350°F and grease an 8x8-inch baking pan.
  2. Melt the butter and dark chocolate together until smooth and glossy.
  3. Whisk in the sugar, then whisk in the eggs and vanilla until the mixture looks thick and shiny.
  4. Fold in the flour, cocoa powder, baking powder, and salt just until no dry streaks remain.
  5. Gently fold in the diced fresh strawberries so the berries stay in visible chunks.
  6. Pour the batter into the greased pan and bake for 28-30 minutes, until a toothpick comes out with just a few crumbs.
  7. Cool the brownies completely before topping.
Add the chocolate coating
  1. Melt the chocolate chips with the coconut oil until pourable and smooth.
  2. Spread the melted chocolate over the cooled brownies, covering the surface evenly.
  3. Refrigerate the brownies for at least 1 hour, until the chocolate coating is set and looks matte.
  4. Cut into 16 squares and serve.

Notes

Pro tip: cool the brownies fully before adding the coating so the chocolate sets cleanly without melting into the crumb. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat butter and swap in a portion of granulated sugar for brown sugar while keeping the bake time the same.