Chocolate Covered Strawberry Brownies Recipe

Mixing melted unsalted butter with granulated sugar, eggs, and vanilla extract, I whipped up a luscious brownie batter. Cocoa powder, all-purpose flour, and a pinch of salt set the stage while diced fresh strawberries and chopped semisweet chocolate add a delightful twist. These Chocolate Covered Strawberry Desserts are an irresistible treat for any celebration.

I recently tried my hand at making a unique treat I’ve dubbed Chocolate Covered Strawberry Brownies and I think you’re gonna love it. I began by melting 1/2 cup unsalted butter then mixing it with 1 cup granulated sugar, 2 large eggs and 1 tsp vanilla extract.

I couldn’t help but get excited adding 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder into the mix. The best part was folding in 1 cup diced fresh strawberries to bring a fun twist to the flavour.

To top it all off, I melted 200g semisweet chocolate with 2 tsp coconut oil to achieve that perfect glossy finish. This recipe not only makes a cute dessert night idea but also works great as a thoughtful gift for special occasions like Mother Day.

I hope you have fun trying this out and experimenting with your own twists along the way.

Why I Like this Recipe

1. I love how this recipe mixes the sweet, fresh strawberries with rich, melted chocolate. It reminds me of summer days and makes my taste buds go crazy.
2. I like that it’s super simple to make even though there are a few steps, and it makes me feel really proud when i see how awesome they turn out.
3. I appreciate the way the brownie stays moist and fudgy, even with the bits of strawberries and chocolate all over it.
4. I enjoy that this recipe makes my kitchen smell amazing and i get to share it with my friends, making our hangouts even more special.

Ingredients

• Melted butter adds rich, moist texture and essential fat to our brownies.
• This sugar provides sweetness and structure while delivering tasty carbohydrate energy.
• Eggs act as a binding agent rich in protein that helps retain moisture in our fudgy brownies.
• Unsweetened cocoa powder ensures a deep chocolate flavor and color, giving the brownies a bold taste.
• Diced fresh strawberries add a burst of tangy sweetness and fiber, elevating the dessert.
• Chopped semisweet chocolate provides a bittersweet kick and gooey texture when melted over brownies.
• Vanilla extract boosts overall flavor, enhancing the chocolate and strawberry accents perfectly.
• Coconut oil helps smooth chocolate melting, creating a silky, easily drizzled topping.

Ingredient Quantities

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 cup diced fresh strawberries
• 200g semisweet chocolate, chopped
• 2 tsp coconut oil (optional for melting the chocolate)

How to Make this

1. Preheat your oven to 350°F and grease or line an 8×8 inch baking pan with parchment paper.

2. In a medium bowl, mix together the melted butter, sugar, eggs and vanilla extract until well blended.

3. Sift the cocoa powder, flour, salt and baking powder into the butter mixture and stir gently until just combined.

4. Fold in the diced strawberries carefully so they dont break down too much.

5. Spread the batter evenly into the prepared pan ensuring the strawberries are distributed evenly.

6. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Allow the brownies to cool completely in the pan before adding the chocolate topping.

8. In a microwave safe bowl, combine the chopped semisweet chocolate and coconut oil, and heat in 30 second bursts stirring each time until smooth.

9. Drizzle the melted chocolate evenly over the cooled brownies.

10. Let the chocolate set for a few minutes then slice into pieces and enjoy your delicious treat!

Equipment Needed

1. Oven
2. 8×8 inch baking pan with parchment paper or non-stick spray
3. Medium bowl
4. Measuring cups and spoons
5. Sifter or fine mesh strainer
6. Mixing spoon or spatula
7. Knife and cutting board
8. Toothpick
9. Microwave-safe bowl
10. Microwave
11. Cooling rack (optional)

FAQ

Chocolate Covered Strawberry Brownies Recipe Substitutions and Variations

• For the unsalted butter, you can use the same amount of margarine or even melted coconut oil if you dont have butter handy.
• If you’re short on granulated sugar, try brown sugar instead – it gives a slightly richer taste, but use it in equal measure.
• You can replace the eggs with a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes per egg.
• If you dont have vanilla extract, a few drops of almond extract works ok too – just use about half the amount since it is a bit stronger.
• For unsweetened cocoa powder, Dutch-process cocoa powder can be used as a substitute in a 1:1 ratio which should still give you a nice chocolate flavor.

Pro Tips

1. One thing that really makes a difference is to be super careful when folding in the strawberries so they dont turn into mush, keep them chunky for that fresh burst of flavor.
2. Dont overmix the batter once you add in the dry ingredients; a little bit of uneven mixing actually helps the brownies come out fudgy and not too cakey.
3. Make sure you keep a close eye on the baking time since ovens can vary a lot; sometimes it might be a minute or two less so check with a toothpick a few minutes before the suggested time.
4. When melting the chocolate and coconut oil, heat it in short bursts and stir in between so it doesnt burn or seize up, it really helps getting a smooth drizzle.