Can I use homemade brownies instead of a box mix?

Absolutely! If you have a favorite homemade recipe, use it in place of the mix just keep the batch size the same for an 8"x8" pan. The chocolate and fruit combo shines, no matter which brownie recipe you choose.

Can I make these ahead for a party or potluck?

It’s best to assemble the brownies the day you plan to serve them. If you want to save time, bake the brownie base a day ahead, cover tightly, and store at room temperature. Add strawberries and ganache closer to serving for best texture.

What if I don’t have heavy cream for the ganache?

In a pinch, you can use half-and-half or even coconut cream for a dairy-free version. Just note, the ganache may be slightly less rich and glossy, but still delicious!

Can I use other berries?

Yes! Raspberries and blueberries are fantastic alternatives, offering a different burst of flavor and color. Just be sure to use fresh, not frozen, to avoid excess moisture.

Chocolate Covered Strawberry Brownies Recipe

Description

These Chocolate Covered Strawberry Brownies combine rich, fudgy brownies with a fresh layer of strawberries and a decadent chocolate ganache topping, making them a stunning and indulgent dessert perfect for any chocolate and fruit lover. Easy to assemble and irresistibly delicious, they’re a delightful treat for special occasions or gatherings.

Ingredients

Units Scale

Brownie Base

1 Brownie Mix (for an 8″x8″ baking dish)

Strawberry Layer

1 lb Strawberries, stems removed, cut in half lengthwise

Chocolate Ganache

1 1/2 cups Semi Sweet Chocolate Chips (or a mix of semi-sweet and dark chocolate)
3/4 cup Heavy Cream (up to 1 cup if needed)

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Instructions

Prepare the Brownie Base – Preheat your oven according to the brownie mix package instructions. Mix and bake the brownies in an 8″x8″ baking dish as directed on the package. Allow the brownies to cool completely before the next step.
Prepare the Strawberries – While the brownies cool, remove the stems from the strawberries and slice them in half lengthwise.
Layer the Strawberries – Arrange the strawberry halves in a single layer, cut side down and seed side up, evenly over the cooled brownie base.
Make the Chocolate Ganache – Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 25 seconds, then stir gently. Microwave for another 20 seconds and stir for at least 20 seconds to help the chocolate melt from residual heat. If needed, microwave in 15-second bursts, stirring each time, until the mixture is smooth, glossy, and fully melted.
Assemble and Chill – Pour the finished ganache evenly over the strawberry layer, ensuring all the berries are covered. Refrigerate the assembled brownies for 20-30 minutes, or until the ganache is set and firm (it will not be completely solid).
Slice and Serve – Once set, carefully slice the brownies and serve within a day for optimal freshness, as the berries will start to release moisture over time.

Notes

This recipe also works well with raspberries or blueberries in place of strawberries.
Serve within 24 hours to prevent the brownie base from getting too wet due to the juices from the berries.
Ganache can be made with a blend of semi-sweet and dark chocolate chips for a richer flavor.
For neater slices, chill brownies thoroughly and use a sharp, clean knife.

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 28mg