Chocolate Covered Strawberry Brownies taste like your favorite fancy dessert—without the stress. You get a thick, fudgy brownie base, a sweet strawberry layer, and a rich chocolate topping that makes every bite feel extra special. It’s basically the brownie version of chocolate-covered strawberries, and it’s so fun for Valentine’s Day, birthdays, and parties.
The standout trick is using freeze-dried strawberry powder (or strawberry jam) in the frosting. That gives you big strawberry flavor without making the topping watery. Then you finish with a quick chocolate drizzle that sets up like a candy shell.
These Chocolate Covered Strawberry Brownies are a fan-favorite because they look like a bakery treat, but you can make them right in your own kitchen. Once you slice them, everyone asks for the recipe.
Why You’ll Love These Chocolate Covered Strawberry Brownies
- Better than bakery: Thick layers, pretty finish, and a rich chocolate-strawberry flavor combo.
- Fudgy brownie base: Dense, chocolatey brownies that stay soft and chewy.
- Big strawberry flavor: Strawberry frosting tastes bright and sweet (not artificial).
- Perfect for holidays: A show-stopping Valentine’s Day dessert or party tray treat.
- Make-ahead friendly: They slice best after chilling, so you can prep ahead.
- Easy decorating: A simple drizzle (and optional strawberry topping) makes them look fancy fast.
Ingredients for Chocolate Covered Strawberry Brownies
Fudgy Brownie Layer
- Unsalted butter (3/4 cup, melted): Makes brownies rich and helps create a shiny top.
Sub: Salted butter works—reduce added salt to a pinch.
- Granulated sugar (1 1/2 cups): Sweetness and that classic crackly brownie top.
- Large eggs (3): Helps brownies set while staying fudgy.
- Vanilla extract (2 teaspoons): Adds warmth and balances chocolate.
- Unsweetened cocoa powder (3/4 cup): Big chocolate flavor without needing melted chocolate.
Tip: Sift if it’s clumpy for the smoothest batter.
- All-purpose flour (3/4 cup): Gives structure without making them cakey.
- Salt (1/2 teaspoon): Keeps brownies from tasting flat.
Strawberry Frosting Layer
- Cream cheese (8 ounces, softened): Gives the frosting a creamy, slightly tangy base.
Sub: Use all butter if you prefer a sweeter, less tangy frosting.
- Unsalted butter (1/4 cup, softened): Helps the frosting hold its shape.
- Powdered sugar (2 cups): Sweetens and thickens the frosting.
- Freeze-dried strawberry powder (1/3 cup): Strong strawberry flavor without extra liquid.
Sub: Use 1/4 cup strawberry jam plus 1–2 tablespoons extra powdered sugar if needed.
- Strawberry jam (1–2 tablespoons, optional): Adds extra strawberry taste and a pretty pink color.
- Vanilla extract (1 teaspoon): Rounds out the frosting flavor.
- Pinch of salt: Helps balance sweetness.
Chocolate Topping
- Semi-sweet chocolate chips (1 cup): Melts into a smooth drizzle or thin ganache layer.
Sub: Dark chocolate chips if you like it less sweet.
- Heavy cream (1/3 cup): Makes the chocolate silky and easy to pour.
Sub: Whole milk works, but the topping will be slightly thinner and softer.
Optional Finishes
- Fresh strawberries (1–2 cups): For topping and that chocolate-covered strawberry vibe.
Tip: Pat them dry well so they don’t weep on top of the brownies.
- White chocolate drizzle (1/3 cup chips, optional): Extra pretty for Valentine’s Day.
How to Make Chocolate Covered Strawberry Brownies
- 1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment so nothing sticks.
- 2. Whisk the brownie base: In a large bowl, whisk melted butter and sugar for 30–45 seconds until glossy. Add eggs and whisk for 1 minute until thicker and shiny (this helps with that classic brownie top).
- 3. Stir in the dry ingredients: Add vanilla, cocoa powder, flour, and salt. Fold with a spatula just until you don’t see dry streaks. The batter will be thick—perfect.
- 4. Bake until fudgy: Spread batter evenly in the pan. Bake for 22–28 minutes, until the edges look set and a toothpick comes out with moist crumbs (not wet batter). Cool completely in the pan.
- 5. Beat the strawberry frosting: In a bowl, beat cream cheese and butter until smooth. Add powdered sugar, freeze-dried strawberry powder, vanilla, and a pinch of salt. Mix on low until combined, then medium for 30 seconds until fluffy. If you want more strawberry pop, mix in 1 tablespoon jam.
- 6. Spread frosting over cooled brownies: Lift brownies out (or leave them in the pan). Spread frosting in an even layer. If it feels too soft, chill 10–15 minutes and smooth again.
- 7. Make the chocolate topping: Heat heavy cream until steaming (microwave 30–45 seconds). Pour over chocolate chips and let sit 2 minutes, then stir until smooth and glossy.
- 8. Drizzle and chill: Drizzle the chocolate over the strawberry frosting (use a spoon or a small bag with the corner snipped). Add fresh strawberries on top if you like. Chill 30–60 minutes until set, then slice.
Reader Review: “These Chocolate Covered Strawberry Brownies were the hit of our Valentine party. The strawberry layer tasted fresh, the brownies were super fudgy, and the chocolate on top made them look totally bakery-made!”
Tips for Perfect Chocolate Covered Strawberry Brownies
- Cool brownies fully before frosting: Warm brownies melt the frosting and make layers slide.
- Use freeze-dried strawberry powder: Big strawberry flavor without watery frosting (this really matters).
- Don’t overbake: Pull brownies when a toothpick shows moist crumbs for the fudgiest texture.
- Pat strawberries dry: Extra moisture can make the topping wet and messy.
- Chill before slicing: Cold layers = clean, sharp brownie squares.
- Hot knife trick: Dip a knife in hot water, wipe dry, and slice for super neat layers.
Variations & Substitutions
- Box mix shortcut: Use your favorite brownie mix for the base, then add the strawberry frosting and chocolate topping.
- White chocolate topping: Swap semi-sweet chips for white chocolate chips for a sweeter finish.
- Chocolate strawberry swirl: Warm 2 tablespoons strawberry jam and swirl it into the chocolate drizzle.
- Extra strawberry: Add 1/2 cup chopped dried strawberries into the brownie batter for more berry flavor.
- No cream cheese: Make a simple strawberry buttercream (butter + powdered sugar + strawberry powder).
- Gluten-free: Use a 1:1 gluten-free flour blend in the brownies (watch for moist crumbs).
- Mini version: Bake in a 9×9-inch pan for thicker brownies; bake 26–34 minutes and slice smaller squares.
Make-Ahead & Freezing
- Make-ahead: These are ideal to make 1 day ahead. The layers set and the flavor gets even better.
- Freezing: For best texture, freeze the brownies without fresh strawberries on top. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Freezing slices: Wrap individual squares for grab-and-go treats.
Storing & Reheating
- Fridge: Store Chocolate Covered Strawberry Brownies covered in the fridge for 3–5 days.
- Serve: Let squares sit at room temperature for 10 minutes so the brownie tastes extra fudgy.
- Note about fresh strawberries: If you used fresh strawberries on top, they’re best within 1–2 days.
Serving Suggestions
- Valentine dessert tray: Add chocolate-covered strawberries, pink cookies, and these brownies for a full theme.
- Weeknight treat: Serve a small square with a scoop of vanilla ice cream.
- Party bites: Slice into bite-size squares and add a tiny strawberry slice on each.
- Gift box: Pack in a bakery box with parchment between layers so the chocolate drizzle stays pretty.
If you make these Chocolate Covered Strawberry Brownies, leave a rating and a comment. What would you add—extra strawberry powder, white chocolate drizzle, or a full cream cheese swirl?
Print
Chocolate Covered Strawberry Brownies (Easy, Fudgy, Bakery-Style)
- Total Time: 1 hour 50 minutes (includes cooling/chilling)
- Yield: About 24 brownies
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Brownies have a rich fudgy brownie base, a creamy strawberry frosting layer, and a glossy chocolate topping—just like chocolate-covered strawberries, but in brownie form.
Ingredients
Fudgy Brownies
– 3/4 cup unsalted butter, melted
– 1 1/2 cups granulated sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 3/4 cup unsweetened cocoa powder
– 3/4 cup all-purpose flour
– 1/2 teaspoon salt
Strawberry Frosting
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/3 cup freeze-dried strawberry powder
– 1 teaspoon vanilla extract
– Pinch of salt
– 1–2 tablespoons strawberry jam, optional
Chocolate Topping
– 1 cup semi-sweet chocolate chips
– 1/3 cup heavy cream
Instructions
1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment and lightly grease.
2. Whisk melted butter and sugar until glossy. Whisk in eggs for 1 minute until thicker and shiny. Stir in vanilla.
3. Fold in cocoa powder, flour, and salt just until combined. Spread batter in pan.
4. Bake 22–28 minutes until edges are set and a toothpick comes out with moist crumbs. Cool completely.
5. Make frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, strawberry powder, vanilla, and salt. Add jam if desired.
6. Spread frosting over cooled brownies.
7. Make topping: Heat cream until steaming. Pour over chocolate chips; sit 2 minutes, then stir smooth.
8. Drizzle chocolate over frosting. Add fresh strawberries if using. Chill 30–60 minutes until set, then slice.
Notes
– Key tip: Cool brownies fully before frosting for clean layers.
– Strawberry flavor: Freeze-dried strawberry powder gives strong flavor without watery frosting.
– Clean cuts: Chill before slicing; use a hot, wiped knife.
– Storage: Keep refrigerated 3–5 days; if topped with fresh strawberries, best within 1–2 days.
– Freezing: Freeze without fresh strawberries on top up to 2 months; thaw overnight in the fridge.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American