I feel like I hit dessert jackpot with these Chocolate Covered Strawberry Brownies—a fudgy brownie base topped with juicy fresh strawberries and a silky chocolate ganache that tastes just like chocolate-dipped fruit, but even better.

Chocolate Covered Strawberry Brownies

Why You’ll Love This Recipe

I adore how this recipe marries the richness of brownies with the brightness of fresh strawberries and glossy ganache. It’s indulgent yet balanced, perfect for Valentine’s Day, a romantic treat, or any time I want to wow guests. The combination just works—everyone loves it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brownie batter (homemade one‑bowl style or boxed mix)
Fresh strawberries, hulled and halved
Semi‑sweet or dark chocolate chips or chopped chocolate
Heavy cream (for ganache)
Optional: a bit of butter for extra shine

directions

I prepare the brownie batter—either from scratch or using a favorite boxed mix—then bake it in an 8×8 or 9×9 pan until it’s set but still fudgy in the middle. Then I let it cool completely.
While it bakes, I wash, hull, and halve the strawberries.
Once the brownies are cooled, I arrange the strawberry halves cut‑side down in a close layer across the surface.
To make the ganache, I heat cream (and butter if using) until just steaming, pour it over the chocolate, let it sit, then whisk into a silky coating.
I carefully pour the ganache over the strawberries, gently spreading it to cover evenly.
Finally, I chill the brownies for about 15–60 minutes, until the ganache sets, then slice and enjoy.

Servings and timing

Makes 9–16 squares, depending on how large I cut them
Prep time: ~15 minutes
Bake time: 25–35 minutes
Chill time: 15–60 minutes
Total time: ~1–1¼ hours

Variations

Box mix shortcut: I often use a boxed brownie mix to save time—it works brilliantly and tastes amazing.
Dark vs semi‑sweet: I prefer dark chocolate for the ganache to balance strawberry sweetness, but semi‑sweet is popular too.
Nuts: I sometimes sprinkle chopped nuts between the strawberries and ganache for crunch.
White chocolate twist: I’ve swapped part of the ganache with white chocolate for a marbled effect.
Mini versions: I make them in mini muffin tins for bite-sized delights—a hit at parties.

storage/reheating

To store: I keep leftovers in the fridge, covered, for up to 3 days—the fruit stays fresh and ganache stays firm.
To serve later: I let them sit at room temperature for 10 minutes to soften the ganache slightly before eating.
Freezing: I don’t freeze these—strawberries get too soggy when thawed.

FAQs

Can I use frozen strawberries?

I recommend fresh strawberries—they keep their texture and juiciness. Frozen strawberries can make the brownies soggy.

Can I skip the ganache?

Sure! I sometimes just layer strawberries over the brownies for a lighter touch, but ganache adds that irresistible glossy finish.

Do I have to chill before slicing?

Yes—I wait until the ganache is firm to ensure clean cuts and prevent drips.

How do I ensure fudgy brownies?

I remove them from the oven when the center still has a few moist crumbs attached to a toothpick—this gives the ideal fudgy-chewy texture.

How long do they stay fresh?

Stored in the fridge, they’re at their best within 2 to 3 days. After that, strawberries begin to soften noticeably.

Conclusion

These Chocolate Covered Strawberry Brownies are my go-to when I want a dessert that feels special yet isn’t hard to make. The fudgy brownie base, bright berries, and smooth ganache deliver a flavor trio that’s both elegant and comforting. Every time I make them, they disappear fast—and they never fail to impress.