Chocolate Covered Strawberry Brownies

Fresh, sweet, rich, and fudgy, this Chocolate Covered Strawberry Brownies recipe simply says it's made with love.

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Chocolate Covered Strawberry Brownies are a rich and decadent dessert made with fresh strawberries that are sandwiched between layers of fudgy brownies and chocolate ganache.

This quick and easy recipe combines two delicious sweet treats into the best single batch–it’s a 2-for-1 indulgence in every bite.

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Best Chocolate Covered Strawberry Brownies

This Chocolate Covered Strawberry Brownies recipe is an easy way to bake a batch of fudge brownies with a romantic Valentine’s Day feel.

I’ve made it so simple to make this masterpiece because my brownie base uses a box mix to save on time, and then piles the baked batch high with fresh, juicy strawberries.

These brownies are more fudge-like than cake-like, packed with tons of chocolate, and have a fruity burst of flavor in every deliciously decadent bite.

For more sweet ideas for your sweetheart, check out my Valentine’s Day Cookie Cups, Cheesecake Stuffed Strawberries, Chocolate Cheesecake Stuffed Strawberries, as well as my other Valentine’s Day Treats.

Why We Love This Chocolate Covered Strawberry Brownies Recipe

• Quick and easy to make, especially because the brownies are baked from a box.
• Uses simple ingredients to create a delicious 2-in-1 dessert.
• Brownies combined with chocolate covered strawberries create the best sweet treat.
• Fresh fruit pairs perfectly with rich chocolate.
• Decadent homemade Valentine’s Day dessert or anytime satisfying snack.

Ingredients

• Box brownie mix: I used the Duncan Hines brand of brownie mix, but if you prefer to make homemade brownies, feel free to do so.
• Box chocolate pudding mix 
• Whole milk: You can replace this with half and half or water in the brownie mix, but for the chocolate chips, make sure not to use any water or the chocolate will seize. Feel free to use half and half for the ganache.
• Vegetable oil
• Eggs
• Fresh strawberries: Make sure to use fresh strawberries instead of frozen.
• Semi-sweet baking chocolate bars: You should be able to use semi-sweet or dark chocolate chips for this, but the chocolate bar will give you the best texture.
• Heavy whipping cream: You will need to use a heavy whipping cream for your ganache or you won’t achieve the consistency that you want. 
• Salted butter: If you use unsalted butter, make sure to add an extra pinch of salt.

Substitutions and Additions

• Fresh Fruit: While I love the pairing of strawberries and chocolate, you can use fresh raspberries or blackberries instead if you prefer a different fruit flavor.
• Brownie Base: You can use any brand of brownie mix that you prefer and any flavor variation for the brownie base. Some of the flavor options include fudge, milk chocolate, dark chocolate, or triple fudge.
• Choose Your Chocolate: Feel free to experiment with dark chocolate, milk chocolate, or semisweet chocolate for the ganache topping in this recipe.

Recommended Tools

• 9×9 inch baking pan: You can also use an 8.5×8.5 inch pan but I wouldn’t go any smaller than that.
• Parchment paper or cooking spray
• Large bowl
• Mixing tools
• Measuring tools
• Medium size heat safe bowl

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How to Make Chocolate Covered Strawberry Brownies

1. Preheat the oven to 350 degrees. In a large bowl, mix together the brownie mix, pudding mix, milk, vegetable oil, and eggs, either by hand or with a mixer until fully combined. 
   
2. Pour the mixture into a parchment-lined baking pan and smooth the top.
   
3. Bake at 350 degrees Fahrenheit for 34-37 minutes or until a toothpick inserted 1 inch from the edge comes out clean. 
   
4. Let the brownies cool completely in the baking pan for 30-45 minutes.
5. Once brownies have completely cooled, top with an even layer of strawberries (flat side down) and set aside.
   Pro-Tip: Allow the brownies to cool completely before adding the topping, otherwise the ganache won’t set.
   
6. In a small saucepan, heat the cream and butter over medium heat, stirring continuously until the butter is melted, and then let it cook until the mixture starts to slightly bubble on the edges of the saucepan, about 3 minutes. 
7. Remove the cream mixture from the heat and pour it over your bowl of chocolate.
   Pro Tip: Make sure the chocolate is completely covered by the cream.
8. Let the cream and chocolate sit for 5 minutes, then stir until the completely combined and you are left with a smooth, shiny ganache.
   
9. Pour the ganache evenly over the strawberries and tap then the pan against the counter to release any air bubbles.
10. Set the brownies aside to allow the chocolate ganache to set.
    Pro Tip: It should take about 90 minutes at room temperature or 30 minutes in the refrigerator. 
    
11. Once the ganache has set, cut the brownies into squares and serve.
    Pro-Tip: Use a very sharp, slightly serrated knife to cut these brownies for nice clean cuts. A plastic knife works great too. I recommend cutting the brownies into smaller sizes because it’s very rich and a little goes a long way!
12. Enjoy!

Storage Tips

• To Store: Make sure to store these brownies in the refrigerator after the first couple of hours because of the fresh strawberries in them. They will last for about 2-3 days if properly stored and covered.
• To Freeze: To freeze, individually wrap the brownies and place them in the freezer for up to 3 months.

Frequently Asked Questions

Other Easy Brownie Recipes

• Rolo Brownies
• Brownie Cookies
• Slutty Brownies
• Coconut Brownies
• Cheesecake Brownies
• Buckeye Brownies
• Biscoff Blondies
• Cookie Dough Brownies

4.45 from 9 votes

Chocolate Covered Strawberry Brownies

Author — Jennifer Fishkind

Serves — 16

Fresh, sweet, rich, and fudgy, this Chocolate Covered Strawberry Brownies recipe simply says it's made with love.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cool Time 35 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

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For the Brownie:

• ▢ 18.3 ounce box brownie mix
• ▢ 3.9 ounce box chocolate pudding mix
• ▢ ⅔ cup whole milk
• ▢ ½ cup vegetable oil
• ▢ 2 large eggs

For the Topping:

• ▢ 1 cup fresh strawberries (about ½ of a 1 pound package), hulled and cut in half
• ▢ 12 ounce (3 4-ounce) bars semi-sweet baking chocolate
• ▢ 1½ cups heavy whipping cream
• ▢ 2 tbsp salted butter

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.
• Mix the brownie mix, pudding mix, milk, vegetable oil, and large eggs together in a large bowl either by hand or with a mixer until fully combined.
• Pour into the prepared baking pan and smooth the top.
• Bake in the oven for 34-37 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
• Let the brownies cool completely before topping. It will take anywhere from 30-45 minutes. Do not remove from the baking pan.
• Once brownies have completely cooled, add an even layer of strawberries (flat side down) on the top and set aside.
• To prepare the chocolate ganache, place the semi-sweet chocolate bars in a medium sized, heat safe bowl. Set aside.
• In a small saucepan, heat the cream and salted butter over medium heat.
• Stir continuously while heating until the butter has melted and then let cook until the mixture starts to slightly bubble on the edges of the saucepan, about 3 minutes.
• Remove the pan from the heat and immediately pour the cream mixture over the chocolate in the heat safe bowl. Make sure the chocolate is completely covered by the cream mixture.
• Let the cream and chocolate chips sit for 5 minutes before stirring. Then stir until the chocolate has completely combined and you are left with a smooth, shiny ganache.
• Pour the ganache evenly over the strawberries topping the brownie. Tap the pan against the counter to release any air bubbles.
• Set the brownies aside to allow the chocolate ganache to set. It should take about 90 minutes at room temperature or 30 minutes in the refrigerator.
• Once the ganache has set, cut the brownies into squares and serve.

Jenn’s Notes

Storage:

• To Store: Make sure to store these brownies in the refrigerator after the first couple of hours because of the fresh strawberries in them. They will last for about 2-3 days if properly stored and covered.
• To Freeze: To freeze, individually wrap the brownies and place them in the freezer for up to 3 months.

Tips:

• Allow the brownies to cool completely before adding the topping, otherwise the ganache won’t set.
• Use a very sharp, slightly serrated knife to cut these brownies for nice clean cuts. A plastic knife works great too.
• I recommend cutting the brownies into smaller sizes because it’s very rich and a little goes a long way!

Nutrition Info

Calories: 399kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 174mg | Potassium: 174mg | Fiber: 2g | Sugar: 30g | Vitamin A: 430IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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