Chocolate Covered Strawberry Brownies
This post may contain affiliate links. Please read our full disclosure policy.
These Chocolate Covered Strawberry Brownies combine rich fudge brownies with fresh strawberries and a smooth chocolate ganache topping. This recipe uses a boxed brownie mix as the base, then layers on juicy berries and melted chocolate for a simple but impressive dessert. They’re perfect for Valentine’s Day or any time you want a chocolate strawberry treat.
Easy Chocolate Strawberry Brownies
One of my favorite things to do in the kitchen is find new ways to upgrade a basic boxed brownie mix, and these Chocolate Covered Strawberry Brownies are definitely a major upgrade. Adding a smooth chocolate ganache over the top is one of my go-to tricks because it instantly makes brownies feel more special.
I usually stick with a classic ganache like I use in my Baileys Brownies and Dirt and Worm Brownies, but you can easily switch it up with a peanut butter version like the one in my Rocky Road Brownies if that’s more your style. These brownies are especially fitting for Valentine’s Day or Mother’s Day, though I always suggest enjoying them within 1–2 days so the strawberries stay fresh and bright.
Ingredients
- Fudge brownie mix – Forms the base of the brownies. I always use Duncan Hines fudge brownie mix.
- Ingredients listed on the box (typically, eggs, oil, water) – Combine with the mix to create the batter.
- Fresh strawberries – Add a fresh layer on top of the baked brownies.
- Semi-sweet chocolate chips – Melted to form the ganache topping.
- Heavy cream – Mixed with chocolate chips to create a smooth ganache.
How to Make Brownies with Chocolate Covered Strawberries
- Prep – Preheat the oven as directed on the brownie mix package, then line a 9×9-inch baking pan with parchment paper.
- Bake – Prepare and bake the brownies according to package instructions. Allow the brownies to cool completely in the pan.
- Add Strawberries – Arrange the halved strawberries cut-side down in a single layer over the cooled brownies.
- Make Ganache – Heat the heavy cream in a small saucepan over low heat until just simmering. Pour over the chocolate chips and let sit 2–3 minutes, then stir until smooth.
- Top and Chill – Pour the ganache over the strawberries and spread gently to cover. Refrigerate for 1 hour or until set before slicing.
Variations and Substitutions
- Chocolate swap – Use dark or milk chocolate chips in place of semi-sweet to adjust the ganache’s sweetness and richness.
- Peanut butter ganache – Stir ¼ cup peanut butter into the warm ganache for a chocolate peanut butter version.
- Homemade brownies – Use your favorite homemade brownie recipe instead of a boxed mix if you prefer from-scratch brownies.
Raspberry version – Replace the strawberries with fresh raspberries for a slightly tart twist. - Strawberry prep change – Slice the strawberries instead of halving them for more even coverage in each bite.
Tips for Success
- Cool completely – Make sure the brownies are fully cooled before adding the strawberries so the fruit stays fresh and doesn’t release excess moisture.
- Dry the strawberries well – After washing, pat the strawberries completely dry to prevent the topping from becoming watery.
- Use fresh strawberries – Choose firm, bright red berries without soft spots for the best texture.
- Pour ganache while warm – Spread the ganache while it is still smooth and pourable for even coverage.
- Chill before slicing – Let the brownies chill for at least 1 hour so the ganache sets and slices cleanly.
- Wipe the knife between cuts – Use a sharp knife and wipe it clean between slices for neat layers.
Want to be the first to know when the next easy brownie recipe is published? Sign up for our newsletter updates below.
More Boxed Brownie Mix Upgrades
Check out these flavor twists that turn everyday brownie mix into something special!
Did you love these Valentine’s Day brownies? Please leave a star rating and share your thoughts in the comments below.
Chocolate Strawberry Brownies Recipe
Ingredients
- 1 (18-ounce) box fudge brownie mix (I used n Duncan Hines)
- Ingredients listed on brownie mix box (typically eggs, oil, and water)
- 1 pound fresh strawberries washed, hulled, halved, and patted dry
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat the oven according to the brownie mix package directions and line a 9×9-inch baking pan with parchment paper.
- Prepare and bake the brownies according to package instructions. Allow the brownies to cool completely in the pan.
- Arrange the halved strawberries cut-side down in a single layer over the cooled brownies.
- Heat the heavy cream in a small saucepan over low heat until just simmering. Pour over the chocolate chips and let sit for 2–3 minutes, then stir until smooth.
- Pour the ganache over the strawberries, spreading gently to cover.
- Refrigerate for 1 hour or until set before slicing.
Notes
- Pat strawberries completely dry to prevent excess moisture.
- Store Chocolate Covered Strawberry Brownies in an airtight container in the refrigerator for up to 2 days. Because of the fresh strawberries, these brownies are best enjoyed within 1–2 days for optimal texture and freshness.
- If stacking slices, place parchment paper between layers to prevent sticking.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.