Chocolate Strawberry Brownies (Printable View)
Fudgy brownies layered with fresh strawberries and finished with a glossy chocolate coating for pure indulgence.
# 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 teaspoon pure vanilla extract
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 teaspoon 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 tablespoon coconut oil or neutral vegetable oil
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a microwave-safe bowl, melt the butter with 1 cup of semisweet chocolate chips in 30-second intervals, stirring between each burst, until completely smooth.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate mixture until well blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Fold in the flour and salt, stirring gently until just combined. Do not overmix. Spread the batter evenly into the prepared baking pan.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking. Allow the brownies to cool completely in the pan.
06 - Arrange the sliced strawberries in a single, even layer over the cooled brownie base, covering the entire surface.
07 - In a microwave-safe bowl, melt the remaining 1 cup of semisweet chocolate chips with the coconut oil, stirring until the mixture is smooth and glossy.
08 - Pour the melted chocolate evenly over the strawberry layer, gently tilting the pan to ensure full coverage of the fruit. Refrigerate for at least 30 minutes, or until the chocolate topping is firmly set.
09 - Lift the brownies out of the pan using the parchment paper overhang. Slice into 12 even squares and serve.
# Expert Advice:
01 -
- The combination of fudgy brownie, juicy strawberries, and that snap of glossy chocolate on top is genuinely addictive.
- It looks like something from a bakery window but requires zero fancy technique, just patience while things cool.
02 -
- The brownies must be completely cool before you add strawberries or the chocolate coating will slide right off and create a messy puddle.
- Pat the sliced strawberries dry with a paper towel before arranging them, excess moisture is the enemy of that clean chocolate layer.
03 -
- If your kitchen is warm and the chocolate coating is not setting firmly, pop the pan in the freezer for ten minutes rather than extending fridge time which can dry out the strawberries.
- Weigh your flour instead of using a measuring cup, even a small excess turns a fudgy brownie into something disappointingly cakey.