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To make tasty chocolate covered strawberry brownies, gather these key ingredients: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1 cup fresh strawberries, hulled and sliced - 1 cup semi-sweet chocolate chips - 1 tablespoon vegetable oil These ingredients create a rich brownie base with fresh strawberries. The butter gives moisture, while the cocoa provides that deep chocolate flavor. You also need some tools for baking: - 9x13 inch baking pan - Parchment paper (optional) - Mixing bowls - Whisk - Spatula - Microwave-safe bowl These tools help ensure you mix well and bake evenly. The parchment paper makes it easy to lift the brownies out. For an added touch, consider these garnishes: - Additional fresh strawberries - Sprigs of mint - Powdered sugar for dusting These garnishes enhance the look and taste of your brownies. A sprinkle of powdered sugar can make them shine on any table. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step warms the oven for even baking. Next, grab a 9x13 inch baking pan. You can grease it with butter or line it with parchment paper. Lining the pan helps with easy removal later. In a large bowl, add 1 cup of melted unsalted butter. Mix in 2 cups of granulated sugar until blended. Add 4 large eggs, one at a time. This helps keep everything mixed well. Stir in 1 teaspoon of vanilla extract for flavor. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Gradually add this dry mix to the wet mixture. Stir until just combined. Be careful not to overmix. Gently fold in 1 cup of hulled and sliced strawberries. This adds a fresh taste. Pour the brownie batter into your prepared pan. Spread it evenly with a spatula. Bake for 25-30 minutes. To test for doneness, insert a toothpick into the center. It should come out mostly clean. A few moist crumbs are okay. While the brownies cool, melt 1 cup of semi-sweet chocolate chips with 1 tablespoon of vegetable oil. Use a microwave-safe bowl. Heat in 30-second intervals, stirring in between. Keep going until the chocolate is smooth and melted. After about 10 minutes, pour the melted chocolate over the brownies. Spread it evenly with a spatula. Now, chill the brownies in the refrigerator for at least 30 minutes. This helps the chocolate set. Once firm, slice the brownies into squares. For a fun touch, add extra strawberries on top before serving! When making chocolate covered strawberry brownies, you may face a few common mistakes. First, do not overmix. Overmixing will make the brownies tough. Just stir until you see no dry flour. Second, avoid using cold eggs. Cold eggs can slow the mixing process. Always use room-temperature eggs for better blending. Third, do not skip the chilling step. Chilling helps the chocolate set nicely. Lastly, be careful not to burn the chocolate. Heat it slowly in short bursts. To get the perfect brownie texture, focus on your mixing method. Start with melted butter and sugar. This gives your brownies a fudgy base. When you add eggs, mix them in one at a time. This helps each egg blend well. After blending in the dry ingredients, stop mixing as soon as the flour disappears. This keeps your brownies soft and chewy. Also, use a toothpick to check for doneness. It should come out with a few moist crumbs, not wet batter. Melting chocolate seems easy, but it can be tricky. Use a microwave-safe bowl for safety. Heat the chocolate chips and oil in 30-second intervals. Stir after each interval until smooth. Make sure no water gets into the chocolate, as this can cause it to seize. If you prefer, you can also melt chocolate using a double boiler. This method gives you more control and helps prevent burning. Always let the melted chocolate cool slightly before pouring it over the brownies. This prevents the brownies from melting and losing their shape. Pro Tips Use Fresh Strawberries: Always opt for ripe, fresh strawberries for the best flavor and texture. They add a delightful burst of freshness to the rich chocolate brownie. Prevent Overmixing: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense brownies instead of the desired fudgy texture. Chill for Better Cutting: Chilling the brownies after adding the chocolate topping makes them easier to cut into neat squares. It also helps the chocolate set perfectly. Experiment with Chocolate: Feel free to mix different types of chocolate chips, such as dark or white chocolate, for a unique flavor profile in your brownies. {{image_2}} You can make these brownies gluten-free with simple swaps. Use gluten-free flour instead of all-purpose flour. Many brands offer good blends that work well in baking. This change keeps the brownies tasty and fun. Do remember to check other ingredients for hidden gluten. While strawberries shine here, feel free to explore other fruits too. Raspberries or blueberries add a nice tartness. Just make sure to chop them small. Mix them in the same way you do with strawberries. This adds flavor and color to your brownies. Want a twist? Swap semi-sweet chocolate for dark chocolate. Dark chocolate gives a rich taste and pairs well with the fruit. If you prefer sweeter brownies, use white chocolate instead. Melt it just like the semi-sweet chocolate. Each option changes the taste, making your brownies unique and fun. Store your chocolate covered strawberry brownies in an airtight container. This helps keep them fresh. Place a layer of parchment paper between layers to avoid sticking. Keep the brownies at room temperature for up to three days. For longer storage, place them in the fridge. Remember that cold can change the texture, making them a bit firmer. To freeze, first cut the brownies into squares. Wrap each piece tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. Label the bag with the date. These brownies can last in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. To enjoy your brownies warm, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave for a quick warm-up. Heat for about 10 to 15 seconds. Be careful not to overheat, or the chocolate will melt too much. Enjoy the gooey goodness! Yes, you can use frozen strawberries. Just thaw and drain them first. This prevents excess moisture in the brownies. The flavor will still be great, but fresh strawberries taste best. Check your brownies after 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it comes out wet, bake a few more minutes. You can swap unsalted butter for coconut oil. Use a sugar substitute if you want less sugar. For gluten-free brownies, try almond flour instead of all-purpose flour. Serve the brownies on a nice platter. You can dust them with powdered sugar for a pretty touch. Add whole strawberries or mint leaves for color and flair. These brownies last about three days at room temperature. If you store them in the fridge, they can last up to a week. Just keep them in an airtight container to maintain freshness. You now have all the key steps to make delicious chocolate-covered strawberry brownies. We covered the main ingredients, baking tips, and how to customize your dessert. Remember, mistakes happen, but now you know how to fix them. Store your brownies right, and they will stay fresh. Feel free to experiment with fruits or chocolate types to find your favorite mix. Enjoy every bite, and share these sweet treats with friends and family!

Chocolate Covered Strawberry Brownies

Delicious brownies topped with melted chocolate and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Gently fold in the sliced strawberries until they are evenly distributed within the brownie batter.
  • Pour the brownie batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  • While the brownies are cooling, melt the chocolate chips and vegetable oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
  • Once the brownies have cooled slightly (about 10 minutes), pour the melted chocolate over the top and spread it evenly with a spatula.
  • Place the brownies in the refrigerator for at least 30 minutes to set the chocolate.
  • Once the chocolate has hardened, cut the brownies into squares and serve. For an extra touch, garnish with additional fresh strawberries on top!

Notes

Serve the brownies on a decorative platter, dusted with powdered sugar for added elegance. Garnish with whole strawberries or sprigs of mint for color. Enjoy!
Keyword brownies, chocolate, strawberries