Chocolate Strawberry Brownies (Print View)
Fudgy brownies layered with fresh strawberries under a glossy chocolate shell. Pure indulgence.
# What You Need:
→ Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 5.3 oz dark chocolate (at least 60% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2/3 cup all-purpose flour
07 - 3 tbsp unsweetened cocoa powder
08 - 1/2 tsp salt
→ Strawberry Layer
09 - 8.8 oz fresh strawberries, hulled and halved
→ Chocolate Coating
10 - 6.3 oz semi-sweet chocolate chips or chopped chocolate
11 - 1 tbsp coconut oil or unsalted butter
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine the butter and dark chocolate in a heatproof bowl set over simmering water, stirring gently until completely smooth. Remove from heat and let cool for 5 minutes.
03 - Whisk the sugar into the melted chocolate mixture until dissolved. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Sift the flour, cocoa powder, and salt directly into the batter. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
06 - Allow the brownies to cool completely in the pan on a wire rack. Do not proceed until they are fully cooled to room temperature.
07 - Place the strawberry halves cut side down in a single, even layer across the entire surface of the cooled brownies, pressing gently so they adhere.
08 - Melt the semi-sweet chocolate chips and coconut oil together in the microwave using 30-second bursts, stirring between each interval, until glossy and smooth. Alternatively, use a double boiler.
09 - Pour the melted chocolate evenly over the strawberry layer, spreading with an offset spatula to ensure all the fruit is completely covered.
10 - Place the pan in the refrigerator for 20 to 30 minutes, or until the chocolate coating is firm and set.
11 - Lift the brownies out of the pan using the parchment overhang. Slice into 12 squares with a sharp knife, wiping the blade clean between each cut for neat edges.
# Expert Hints:
01 -
- The three layer combination looks like it took hours but the whole thing comes together in under an hour of active work.
- That moment when you slice through the crisp chocolate shell into the juicy strawberries and then into the fudgy brownie is pure kitchen theater.
02 -
- I once rushed the brownie cooling step and the strawberries slid right off the warm surface into a heap, so patience here genuinely saves you from a mess.
- Adding coconut oil instead of butter to the top coating was an accident born from an empty butter dish and it turned out to produce a snappier, cleaner break.
03 -
- Toast 50 grams of chopped pecans or walnuts and fold them into the brownie batter if you want a nutty crunch that contrasts beautifully with the soft strawberry layer.
- The secret to clean slices is running your knife under hot water, drying it quickly, and cutting in one confident downward motion rather than sawing back and forth.