These Chocolate Covered Strawberry Brownies are a perfect treat for chocolate lovers! With a brownie base, topped with fresh strawberries and creamy chocolate, they are both rich and refreshing.
Honestly, the mix of gooey brownie and juicy strawberries is just a winning combo! I love to serve them at parties or just for a cozy dessert night. So yummy! 🍓🍫
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor control in these brownies. If you’re dairy-free, use coconut oil or a dairy-free butter alternative.
Granulated Sugar: Standard sugar provides sweetness and structure. You could substitute it with brown sugar for a richer taste, or coconut sugar for a less processed option.
Eggs: Eggs add moisture and help bind the brownies. For a vegan option, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Cocoa Powder: Unsweetened cocoa is key for chocolate flavor. Dutch-process cocoa could work too, just be mindful it will change the acidity slightly.
Strawberries: Fresh strawberries are wonderful, but you could switch them for other berries like raspberries or even sliced bananas if you prefer.
Semi-sweet Chocolate Chips: These add a nice richness. You can use milk chocolate or dark chocolate chips if you like a different sweetness level.
How Do I Melt Chocolate Smoothly?
Melted chocolate should be smooth and glossy, but sometimes it can clump. Here’s a simple way to avoid that:
- Use a microwave-safe bowl and combine chocolate chips with vegetable oil to help it melt evenly.
- Microwave in 30-second bursts, stirring in between. This keeps the temperature even and prevents burning.
- If you notice it getting too thick, you can add a bit more vegetable oil to reach your desired consistency.
Patience is key – a little stirring can go a long way to keep your chocolate silky smooth!
How to Make Chocolate Covered Strawberry Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil (for melting chocolate)
- Extra chocolate for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 25-30 minutes to bake. After that, you’ll need a bit of time for cooling and decorating. Overall, make sure to allow about an hour from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan, grease it, and line it with parchment paper. This will help you lift the brownies out easier once they’re baked!
2. Mix the Wet Ingredients:
In a medium saucepan, melt the butter over medium heat. Once melted, take it off the heat and stir in the sugar until it’s well mixed together. Allow this mixture to cool down a bit so you don’t cook the eggs when you add them!
3. Incorporate the Eggs and Vanilla:
After the mixture has cooled, add in the eggs one at a time, whisking after each addition. Then, add the vanilla extract and mix it all together until it’s nice and smooth.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold this dry mixture into the wet mixture until it’s just combined. Be gentle; you don’t want to over-mix and make your brownies tough!
5. Bake the Brownies:
Pour the brownie batter into your prepared baking pan, smoothing out the top with a spatula. Bake them in the preheated oven for 25-30 minutes. Check if they’re done by inserting a toothpick in the center; it should come out mostly clean.
6. Prepare the Chocolate Drizzle:
While the brownies are baking, you can prepare the chocolate drizzle. In a small microwave-safe bowl, mix the semi-sweet chocolate chips with the vegetable oil. Microwave in 30-second bursts, stirring after each interval, until the chocolate is melted and smooth.
7. Cool the Brownies:
Once your brownies are out of the oven, let them cool in the pan for about 10-15 minutes. Then, carefully lift them out using the parchment paper and transfer them to a wire rack to cool completely.
8. Decorate with Strawberries:
When the brownies are completely cool, top them with the sliced strawberries. Arrange them nicely on top however you like!
9. Add the Drizzle:
Drizzle the melted chocolate over the strawberries in a fun, decorative way. You can also add some extra drizzles of chocolate on the brownies for more deliciousness!
10. Serve and Enjoy:
Let the drizzled chocolate set for a few minutes, then cut the brownies into squares. Serve them up and enjoy your delightful Chocolate Covered Strawberry Brownies!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to remove excess moisture before adding them to the brownies. This helps to prevent the brownies from becoming soggy.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving for the best flavor and texture!
Can I Substitute Coconut Oil for Vegetable Oil?
Absolutely! Coconut oil is a great substitute for vegetable oil in this recipe. Just melt the coconut oil first before adding it to the chocolate chips. It will add a subtle coconut flavor that pairs nicely with the chocolate!
What’s the Best Way to Ensure My Brownies are Chewy?
To achieve chewy brownies, avoid overmixing the batter once you add the dry ingredients. Also, be careful not to overbake; the toothpick should come out with a few moist crumbs for the perfect fudgy texture. If you prefer them a bit lighter, you can add an extra egg!
