Thick, fudgy brownies paired with bright strawberry frosting and smooth chocolate ganache—these Strawberry Brownies are like chocolate-covered strawberries in bar form. Decadent yet fresh. Recipe includes a how-to video!
A Fruity Twist on the Fudgy Classic
These strawberry brownies are both beautiful and indulgent: a fudgy chocolate base topped with a creamy, vividly pink strawberry layer and finished with a silky chocolate ganache. They deliver real strawberry flavor without weighing the bars down, and despite their elegant appearance they’re straightforward to make.
The recipe uses a rich homemade brownie as the sturdy chocolate base. A bright strawberry topping, made from freeze-dried strawberries, adds freshness and keeps the overall flavor balanced. A final layer of chocolate ganache adds shine and extra chocolate intensity for a perfectly elegant finish.
What you’ll love about these strawberry brownies:
- They take about an hour total—only a bit longer than regular brownies.
- You can fold in extra chocolate chips for texture, or leave them out for a smoother bite.
- Serve at room temperature or chilled—both are delicious.
- They make a lovely alternative to chocolate-covered strawberries for special occasions.
What You Need
These ingredients are chosen for maximum chocolate and strawberry impact. Key items to note:
- Freeze-dried strawberries. They provide intense strawberry flavor and a bright pink color without adding moisture that could make the topping runny. They’re also convenient to grind into a fine powder for frosting.
- Brown sugar and granulated sugar. A mix of sugars keeps the brownies tender and fudgy while adding depth of flavor.
- Extra egg yolk. Adds richness and a moist, tender crumb. Use room-temperature eggs for best results.
- Semisweet chocolate and cocoa powder. A combination of melted chocolate and cocoa powder creates a deeply chocolatey brownie. For the ganache, use a good-quality semisweet bar for a smooth finish.
SAM’S TIP: Test brownies for doneness with a toothpick: it should come out clean or with a few moist, fudgy crumbs in the center.
This overview explains the main ingredients and why they’re used. For full measurements and step-by-step instructions, see the recipe below in the recipe card.
How to Make Strawberry Brownies
Make the Brownie Layer
- Microwave butter and semisweet chocolate chips in short intervals until melted, then stir in the cocoa powder until smooth.
- Add both sugars, the eggs plus extra yolk, vanilla, and salt; stir until well combined.
- Fold in the flour, then stir in optional chocolate chips for added texture.
- Spread batter into a parchment-lined 9×9″ pan and bake 30–35 minutes. Cool completely in the pan before topping.
Make the Strawberry Topping
- Grind freeze-dried strawberries to a fine powder in a food processor or place them in a bag and crush with a rolling pin; set aside.
- Beat softened butter until creamy, then gradually add powdered sugar until combined.
- Mix in the pulverized strawberries and a pinch of salt.
- Slowly add heavy cream, 1 tablespoon at a time, until the mixture is smooth and spreadable like a frosting.
Assemble
- Once the brownies are completely cool, spread the strawberry frosting evenly over the top.
- Make the chocolate ganache by heating chopped semisweet chocolate with warm heavy cream, stirring until smooth. Pour over the strawberry layer and smooth the surface. Chill briefly if needed to set the ganache before slicing.
SAM’S TIP: If you’re impatient, pop the pan in the fridge for a few minutes to speed up the ganache setting before slicing.
Frequently Asked Questions
Yes—follow the box instructions and use the baked brownies as the base. Homemade brownies will yield the best texture and flavor, but a mix works fine if you prefer.
Fresh strawberries add moisture, so you would need to cook and reduce them first. For ease and color consistency, freeze-dried strawberries are recommended.
They can be stored at room temperature for up to three days. Refrigerate for up to a week, or freeze for longer storage.
For clean slices, wipe your knife with a paper towel between cuts—this simple trick keeps edges neat.
Enjoy!
Let’s bake together! I’ll walk you through every step in the written recipe and video below. If you try this recipe, tag me on social media—I love seeing your bakes!
Chocolate Covered Strawberry Brownies
Recipe includes a how-to video!
Equipment
- Mixing bowls
- 9×9 baking pan
- Electric mixer
- Small food processor (recommended but not required)
Ingredients
Brownie (may substitute your favorite box-mix brownie, baked in a 9×9 pan according to instructions)
- ¾ cup (170 g) unsalted butter, cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips, optional
Strawberry Topping
- 1 cup (16 g) freeze-dried strawberries
- ¾ cup unsalted butter, softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2–4 Tablespoons heavy cream or milk, as needed
Chocolate Glaze
- 4 oz (113 g) semisweet chocolate bar, finely chopped
- ½ cup (118 ml) heavy cream
Instructions
Brownie layer
- Preheat oven to 350°F (175°C) and line a 9×9″ pan with parchment, leaving an overhang for easy removal.
- Combine butter and ½ cup (100 g) chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring until melted and smooth.
- Stir in cocoa powder, then add sugars, eggs, egg yolk, vanilla, and salt; mix until uniform.
- Add flour and stir until combined.
- Fold in optional chocolate chips, spread batter in the prepared pan, and bake 30–35 minutes or until a toothpick comes out clean or with fudgy crumbs. Cool completely in the pan.
Strawberry Topping
- Pulse freeze-dried strawberries in a food processor until a fine powder forms; set aside.
- Beat softened butter until creamy, then gradually add powdered sugar until combined.
- Stir in salt, then the strawberry powder until evenly mixed.
- With the mixer on low, add heavy cream 1 tablespoon at a time until the frosting is smooth and spreadable.
- Spread evenly over the cooled brownies.
Chocolate Glaze
- Place chopped chocolate in a microwave-safe bowl and pour the heavy cream over it.
- Microwave 45 seconds, then stir from the center until smooth. If needed, heat in short intervals and stir until the chocolate is fully melted.
- Pour ganache over the strawberry layer and smooth with an offset spatula. Allow the ganache to set before removing the bars from the pan and slicing. Chilling briefly speeds this up.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days, or refrigerate up to a week. To freeze, wrap tightly and place in an airtight container or freezer bag for several months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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