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Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies with a dark, fudgy bake and strawberry chunks, then a glossy chocolate chip topping. Cut into neat 16 squares with a set, shiny coating after chilling at least 1 hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest/Chill 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 oven to 350°F and set out a greased 8x8-inch baking pan. Bake at the same temperature to ensure even rise and set edges.
  2. Melt butter and dark chocolate together until smooth and glossy. The mixture should look uniform with no visible chocolate chunks.
  3. Whisk in sugar, eggs, and vanilla until the batter thickens slightly and turns smoother. Scrape the sides so everything is fully combined.
  4. Fold in flour, cocoa powder, baking powder, and salt until just combined. Stop when the dry streaks disappear to keep the brownies fudgy.
  5. Gently fold in diced fresh strawberries. You should see strawberry pieces evenly distributed through the batter.
  6. Pour the batter into the greased 8x8-inch baking pan and spread into an even layer. Tap the pan once to help settle the strawberries.
  7. Bake for 28-30 minutes at 350°F until a toothpick comes out with just a few crumbs. The center should look set but not dry.
  8. Cool completely before adding the topping. The surface should be room temperature so the chocolate coating spreads smoothly.
Chocolate topping and set
  1. Melt chocolate chips with coconut oil until pourable and glossy. The mixture should flow smoothly without graininess.
  2. Spread the melted topping over the cooled brownies in an even layer. Let any drips settle so the coating looks clean and shiny.
  3. Refrigerate for at least 1 hour until the chocolate is set. The top should look firm and slightly glossy when ready.
  4. Cut into 16 squares and serve. Use a sharp blade and wipe between cuts for neat edges.

Notes

For clean slicing, chill the brownies until fully set, then warm the knife tip under hot water and wipe dry before cutting. Store covered in the refrigerator for up to 5 days; freeze cut portions for up to 2 months. For a lighter option, use semisweet chocolate chips and replace some sugar with a 1:1 baking sweetener if you want a lower-sugar brownie (texture may be slightly softer).