Alright, let me tell you about the incredibly indulgent Chocolate Covered Strawberry Brownies Recipe I’ve been obsessed with lately. Imagine biting into rich, fudgy brownies topped with fresh, juicy strawberries, all covered in a silky smooth chocolate ganache — it’s pure dessert magic.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chocolate Covered Strawberry Brownies Recipe
- Top Tip
- How to Serve Chocolate Covered Strawberry Brownies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chocolate Covered Strawberry Brownies Recipe
Why You'll Love This Recipe
I couldn’t resist sharing this recipe because it perfectly marries chocolate and fresh strawberries in a way that’s both elegant and downright addictive.
- Decadently fudgy base: The brownie mix combined with chocolate pudding creates an ultra-moist, rich texture that’s irresistible.
- Fresh strawberries on top: They add a refreshing burst of natural sweetness that cuts through the chocolate richness.
- Homemade chocolate ganache: Smooth, glossy, and made with just a few simple ingredients for that luxurious finish.
- Perfect for any occasion: Whether it’s a romantic dinner, a party, or a treat for yourself, these brownies impress every time.
Ingredients & Why They Work
Before you start, make sure to use fresh, ripe strawberries and good-quality semi-sweet baking chocolate for the ganache — both really elevate this dessert. The combination of a boxed brownie mix and instant pudding mix might sound unconventional, but trust me, it makes the fudgiest, most luscious brownie base you’ll ever taste.

- Brownie mix: The base of our brownies, easy and reliable for consistent results every time.
- Chocolate pudding mix: Adds moisture and extra chocolate flavor without fuss.
- Whole milk: Brings richness and helps create a smooth batter.
- Vegetable oil: Keeps the brownies moist and tender.
- Large eggs: Bind everything together and give structure.
- Fresh strawberries: Freshness is key for juicy, flavorful topping.
- Semi-sweet baking chocolate: Gives the ganache a perfect balance between sweet and bitter.
- Heavy whipping cream: Creates that silky ganache texture everyone loves.
- Salted butter: Adds a touch of richness and depth to the ganache.
Make It Your Way
One of the best parts about the Chocolate Covered Strawberry Brownies Recipe is how easy it is to customize to your taste and occasion. Whether you want to make it more indulgent, dietary-friendly, or seasonal, there’s a way to make this dessert uniquely yours.
- Variation: For a nutty twist, sprinkle some toasted almonds or pecans over the strawberries before pouring the ganache. I love how the crunch adds texture and balances the richness!
- Dairy-Free Option: Swap the whole milk with almond or oat milk and use coconut cream instead of heavy whipping cream to make a dairy-free ganache that’s just as creamy and decadent.
- Seasonal Twist: In summer, try adding fresh raspberries alongside the strawberries or substitute them entirely for a berry medley that bursts with freshness and color.
- Flavor Boost: Stir in a teaspoon of espresso powder with the brownie batter to deepen the chocolate flavor—it makes these brownies even more irresistible.
Step-by-Step: How I Make Chocolate Covered Strawberry Brownies Recipe

Step 1: Preheat and Prep Your Pan
Start by setting your oven to 350 degrees Fahrenheit—the perfect temperature for baking those fudgy brownies. Line a 9×9 inch baking pan with parchment paper so your brownies lift out easily once baked. This little step saves a lot of clean-up fuss and keeps the edges crisp but tender.
Step 2: Create Your Luscious Brownie Batter
In a large mixing bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and two large eggs. Stir thoroughly by hand or with a mixer until the batter becomes smooth and silky without any streaks of dry mix. When you see that glossy sheen, you know you’re on the right track!
Step 3: Bake to Perfection
Pour your batter evenly into the prepared pan and smooth the top out with a spatula. Slide it into the oven and bake for 37 minutes. Keep an eye out for that telltale sign: a toothpick inserted about an inch from the edge should come out clean, indicating your brownies are perfectly baked but still fudgy inside.
Step 4: Patience Is a Virtue — Cooling Time
Once baked, resist the urge to dig in immediately! Let the brownies cool completely in the pan for 35 minutes. This cool-down period helps them set firmly, which is essential for holding that beautiful topping in place.
Step 5: Fresh Strawberries Take the Stage
Carefully arrange your hulled, halved strawberries flat side down across the surface of the cooled brownies. Doing it this way helps the strawberries stay put under the ganache and gives a stellar presentation with that lovely red pop.
Step 6: Whip Up the Creamy Chocolate Ganache
Chop the semi-sweet chocolate bars and place them in a heat-safe bowl. Heat the heavy cream and salted butter in a small saucepan over medium heat, stirring constantly. Once the butter melts and the cream begins to gently bubble around the edges (about 3 minutes), remove it from heat. Pour this hot mixture over the chocolate and let it sit undisturbed for 5 minutes to soften the chocolate perfectly.
Step 7: Stir and Spread Your Ganache
After letting the mixture sit, gently stir until the ganache is smooth and glossy—no lumps here! Pour this silky chocolate over the strawberries, covering them generously. Tap the pan lightly on the countertop to knock out any air bubbles for a flawless finish.
Step 8: Set and Serve
Allow your masterpiece to set for about 90 minutes at room temperature, or 30 minutes in the fridge if you’re in a hurry. Once set, use a sharp serrated or plastic knife to cut the brownies into neat squares—and savor every rich, fruity bite!
Top Tip
When making this Chocolate Covered Strawberry Brownies Recipe, little details can really elevate your end result. Here are some tips I've picked up along the way to help you bake like a pro and impress your friends!
- Cooling Timing: I learned that letting the brownies cool completely—about 35 minutes in the pan—is crucial before adding the ganache. It helps the ganache set beautifully without melting into the brownies.
- Ganache Pouring: When pouring your ganache over the strawberries, gently tap the pan on the counter. This removes air bubbles and gives your brownies a perfectly smooth chocolate finish.
- Knife Choice: A sharp serrated knife or even a plastic knife makes cutting the brownies easier. It helps keep your slices clean without crushing the rich, fudgy layers underneath.
- Portion Size: These brownies are decadently rich, so cut them into smaller squares. A little goes a long way, and your guests will appreciate the perfect bite-sized treat!
How to Serve Chocolate Covered Strawberry Brownies Recipe

Garnishes
For a bit of extra flair, sprinkle some finely chopped toasted almonds or pistachios over the ganache before it sets. A light dusting of powdered sugar or a few fresh mint leaves can also add a pop of color and freshness to your presentation.
Side Dishes
This dessert shines on its own, but serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes things up a notch. For a fruity contrast, a small bowl of mixed berries or a fresh strawberry salad pairs wonderfully as well.
Make Ahead and Storage
Storing Leftovers
After a couple of hours, be sure to refrigerate your brownies to keep the fresh strawberries tasting their best. Stored in an airtight container, they’ll stay delicious and fresh for 2 to 3 days.
Freezing
If you want to enjoy these later, individually wrap the brownie squares and freeze them for up to 3 months. When ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
To gently warm a brownie, remove it from the refrigerator and let it sit at room temperature for about 15 minutes. You can also microwave it briefly in 10-second bursts, but be careful not to melt the ganache too much or soften the strawberries excessively.
Frequently Asked Questions:
Fresh strawberries work best for this recipe because they hold their shape and provide a lovely texture. Frozen strawberries can release extra moisture, which might make the brownies soggy.
Allowing the brownies to cool completely ensures the ganache sets properly on top without melting into the warm brownie base, keeping the layers distinct and beautiful.
Yes! Dark chocolate will give you a richer, slightly more bitter ganache, which pairs nicely with the sweetness of the strawberries and brownies. Adjust sweetness if you prefer.
Use a very sharp serrated or plastic knife, and wipe it clean between each cut. Cutting slowly and carefully will help maintain the neat, layered appearance.
Final Thoughts
Whipping up this Chocolate Covered Strawberry Brownies Recipe is like giving yourself a little gourmet treat at home. It perfectly balances rich, fudgy chocolate with the fresh brightness of strawberries and a silky ganache finish. Whether you're making them for a special occasion or just because, these brownies are sure to bring smiles and happy sighs. Enjoy every decadent bite!
Print
Chocolate Covered Strawberry Brownies Recipe
- Prep Time: 20 minutes
- Cooling Time: 35 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent chocolate covered strawberry brownies featuring a rich fudgy brownie base topped with fresh strawberries and a smooth homemade chocolate ganache, perfect for chocolate and fruit lovers looking for an elegant dessert.
Ingredients
Brownie
- 18.3 ounce box brownie mix
- 3.9 ounce box chocolate pudding mix
- ⅔ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
Topping
- 1 cup fresh strawberries, hulled and cut in half
- 12 ounces semi-sweet baking chocolate (three 4-ounce bars)
- 1 ½ cups heavy whipping cream
- 2 tablespoons salted butter
Instructions
- Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper for easy removal.
- Mix the brownie batter: In a large bowl, combine the brownie mix, chocolate pudding mix, whole milk, vegetable oil, and eggs. Mix thoroughly by hand or with a mixer until the batter is fully combined and smooth.
- Prepare for baking: Pour the brownie batter evenly into the prepared pan, smoothing the top with a spatula to create an even layer.
- Bake the brownies: Place the pan in the oven and bake for 37 minutes or until a toothpick inserted about 1 inch from the edge comes out clean, indicating they are done.
- Cool completely: Remove the brownies from the oven and let them cool in the pan for 35 minutes. Do not remove from the pan to keep shape and moisture.
- Add strawberries: Once cool, arrange the halved strawberries flat-side down in an even layer across the top of the brownies.
- Prepare chocolate ganache: Place the chopped semi-sweet chocolate bars in a heat-safe bowl and set aside.
- Heat cream and butter: In a small saucepan over medium heat, warm the heavy cream and salted butter. Stir constantly until the butter melts and the mixture begins to bubble slightly around the edges, about 3 minutes.
- Combine chocolate and cream: Remove the saucepan from heat immediately and pour the hot cream mixture over the chocolate in the bowl, making sure the chocolate is fully submerged. Let sit for 5 minutes.
- Stir ganache: After 5 minutes, stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Pour ganache over strawberries: Evenly pour the chocolate ganache over the strawberries on the brownies, tapping the pan gently against the counter to release air bubbles.
- Set the ganache: Allow the ganache to set at room temperature for about 90 minutes, or chill in the refrigerator for 30 minutes to speed the process.
- Serve: Once set, cut the brownies into squares using a sharp serrated or plastic knife for clean cuts, then serve.
Notes
- Store brownies in the refrigerator after a few hours to keep strawberries fresh. They can be kept covered for 2-3 days.
- For longer preservation, individually wrap brownies and freeze up to 3 months.
- Ensure brownies are completely cooled before adding the ganache to allow proper setting.
- Cut brownies into smaller pieces since they are rich and a little goes a long way.
- Use a sharp serrated or plastic knife for neat slices to prevent crushing the brownies.
Nutrition
- Serving Size: 1 brownie (about 1/16 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg




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