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Chocolate Covered Strawberry Brownies

Chocolate covered strawberry brownies with a dark, fudgy texture studded with fresh strawberry chunks and finished with a glossy chocolate coating. Baked in an 8x8-inch pan, cooled fully, then chilled until the top sets for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For brownies
  • 0.5 cup butter
  • 4 oz dark chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup flour
  • 0.25 cup cocoa powder
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup fresh strawberries diced
For topping
  • 8 oz chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 sheet pan

Method
 

Bake the brownies
  1. Preheat oven to 350°F and grease an 8x8-inch baking pan so batter won’t stick. Keep the pan ready for pouring once the batter is mixed.
  2. Melt the butter and dark chocolate together until smooth. Visually, the mixture should look glossy and fully combined with no visible chocolate chunks.
  3. Whisk in the sugar, then whisk in the eggs and vanilla until the batter looks thick and uniform. Stop when streaks disappear.
  4. Fold in the flour, cocoa powder, baking powder, and salt until just incorporated. Mix only until you no longer see dry pockets for a fudgy crumb.
  5. Gently fold in the diced fresh strawberries. You should see evenly scattered red pieces throughout the batter.
  6. Pour the batter into the greased 8x8-inch baking pan and spread it evenly. Tap the pan once to settle the batter.
  7. Bake for 28-30 minutes at 350°F until a toothpick comes out with just a few crumbs. The center should look set but still slightly moist.
  8. Cool completely before adding the topping. Letting the brownies cool fully prevents the chocolate from melting or streaking.
Chocolate topping and chill
  1. Melt the chocolate chips with the coconut oil until smooth and pourable. The topping should look glossy with no grainy texture.
  2. Spread the melted chocolate over the cooled brownies. Use a gentle, even layer so the surface is level.
  3. Refrigerate for at least 1 hour until the chocolate is set. The top should look firm and slightly matte, not soft.
  4. Cut into 16 squares and serve. Wipe the knife between cuts for cleaner edges.

Notes

For the cleanest slices, cool the brownies to room temperature before topping, then chill until fully set (at least 1 hour). Store covered in the refrigerator up to 4 days. Freezing is yes—freeze airtight up to 2 months and thaw in the fridge. If you want a lower-sugar option, use a sugar substitute that measures 1:1 for baking (adjustments may affect fudginess).