Chocolate Strawberry Brownies (Printer-Friendly)
Fudgy brownies topped with fresh strawberries and finished with a glossy chocolate shell.
# What You'll Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 7 oz dark chocolate (60–70% cocoa), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup plus 1 tbsp all-purpose flour
07 - 1/2 tsp salt
→ Strawberry Layer
08 - 8.8 oz fresh strawberries, hulled and thinly sliced
→ Chocolate Coating
09 - 6 oz semisweet chocolate chips or chopped chocolate
10 - 1 tbsp coconut oil or unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Set a heatproof bowl over a saucepan of barely simmering water. Add the butter and chopped dark chocolate, stirring gently until completely melted and smooth. Remove from heat and let cool slightly.
03 - Whisk the sugar into the melted chocolate mixture until incorporated. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fragrant and evenly distributed.
04 - Gently fold in the flour and salt using a spatula, mixing only until just combined. Avoid overmixing to keep the brownies tender and fudgy.
05 - Pour the batter into the prepared pan and spread into an even layer. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Do not overbake. Transfer the pan to a wire rack and let the brownies cool completely.
06 - Arrange the thinly sliced strawberries in a single even layer over the fully cooled brownie base, covering the entire surface.
07 - In a clean heatproof bowl set over simmering water, melt the semisweet chocolate with the coconut oil (or butter), stirring until glossy and smooth.
08 - Pour the melted chocolate over the strawberry layer, gently spreading with a spatula to cover evenly. Refrigerate the pan for at least 1 hour, or until the chocolate shell is fully set and firm to the touch.
09 - Lift the brownies from the pan using the parchment paper overhang. Cut into 12 squares using a sharp knife warmed under hot water and wiped dry for clean, neat edges. Serve chilled or at room temperature.
# Expert Advice:
01 -
- That snap of the top chocolate layer gives way to something juicy and rich underneath, and it feels like biting into a candy bar that actually has depth.
- The strawberries keep the brownie from feeling heavy, adding a bright pop that balances all that cocoa intensity.
02 -
- Underbaking the brownie base by a minute or two is far better than overbaking it, because it continues to set as it cools and nobody forgives a dry brownie.
- Pat the sliced strawberries dry with a paper towel before arranging them, because excess moisture is the enemy of that beautiful chocolate shell.
03 -
- The parchment overhang is not optional, because trying to dig set brownies out of a pan with a spatula will destroy every edge and your patience along with it.
- Use the best chocolate you can afford for both layers, because there are so few ingredients that every single one shows.