Chocolate Strawberry Brownies (Printer-friendly)
Rich fudgy brownies topped with fresh strawberries under a glossy chocolate shell—pure indulgence in every bite.
# What You’ll 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 tsp pure vanilla extract
07 - 3/4 cup (90 g) all-purpose flour
08 - 1/4 tsp 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 tbsp coconut oil or neutral vegetable oil
# How-To Guide:
01 - Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a microwave-safe bowl, combine the unsalted butter with 1 cup of semisweet chocolate chips. Microwave in 30-second intervals, stirring between each burst, until the mixture is completely smooth and glossy.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate until fully blended. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Fold in the all-purpose flour and salt, stirring gently until just combined. Avoid overmixing to keep the brownies tender. Spread the batter evenly into the prepared baking pan.
05 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Do not overbake. Allow the brownies to cool completely in the pan.
06 - Once the brownie base has cooled entirely, arrange the hulled and sliced strawberries in a single even layer across the surface, covering it as uniformly as possible.
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, glossy, and pourable.
08 - Pour the melted chocolate coating evenly over the strawberry layer, gently tilting the pan to ensure full coverage over all the fruit.
09 - Refrigerate the pan for at least 30 minutes, or until the chocolate coating is fully set and firm to the touch.
10 - Lift the brownies out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 squares. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast between dense brownie, fresh fruit, and snapping chocolate shell is genuinely addictive.
- It looks wildly impressive but the whole thing comes together with a microwave and a single pan.
02 -
- Overbaking is the single biggest enemy here, pull the brownies when the toothpick still has crumbs because they set further as they cool.
- Wet strawberries will make the chocolate coating seize and separate, so always pat them dry before arranging.
03 -
- Let the brownie base cool for a full hour before adding strawberries, patience here prevents a soggy disaster.
- The tablespoon of oil in the coating is not optional, it is what gives you that professional snap when you bite through the top layer.