If you love chocolate covered strawberries, these fudgy easy Strawberry Chocolate Brownies are about to become your new favorite treat. The combination of rich chocolate and tangy strawberry will make you do the happy food dance. Freeze dried strawberries are in the batter and then they're topped with chocolate ganache, and fresh strawberries! Plus, they’re super easy to make!
Topped with a glossy chocolate ganache and fresh strawberries, this chocolate strawberry dessert is as stunning as delicious! Whether it’s a special occasion or a casual treat, they always hit the sweet spot. Check out my cranberry brownies, blueberry chocolate cookies, and white chocolate and strawberry cheesecake as well!
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Why you'll love this recipe
- Taste: The combination of rich deep chocolate and sweet, tangy strawberries creates an unforgettable flavor pairing. Strawberries in brownies is a magical combo! Check out my chocolate strawberry cookies and chocolate orange shortbread too!
- Texture: Fudgy fruit brownies, smooth ganache, and juicy fresh strawberries come together for a perfect balance of textures. If you're a fan of fudgy, my pistachio blondies are super fudgy!
- Ease: No complicated steps or fancy equipment needed—this strawberry chocolate brownies recipe is straightforward and foolproof. Banoffee tartlets are ridiculously easy too!
Equipment
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your strawberry brownies recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
Let's make strawberry brownies!
- Powdered Sugar: Powdered sugar dissolves very quickly creating great texture and that sought after shiny crackly top.
- Freeze-Dried Strawberries: Ground into a fine powder, they add natural strawberry flavor without extra moisture.
- Salted Butter: Adds richness and helps create that fudgy texture in these strawberry chocolate brownies. Oreo blondies have amazing texture as well!
- Granulated Sugar: Sweetens the brownies and balances the dark chocolate, also creates the perfect texture.
- Natural Cocoa: Creates the chocolate flavor, complemented by the dark chocolate chips. I use natural cocoa in my chocolate caramel cake!
- Eggs: Bind the ingredients together and contribute to the brownies’ fudgy texture.
- Dark Chocolate or Semisweet Chocolate: Used in the ganache and in the brownies, I like using a mix of both. If you love ganache, chocolate cake with chocolate ganache is always a hit!
See recipe card below for quantities.
Substitutions
Variations for strawberry brownies!
- Add Nuts: Stir in chopped walnuts or hazelnuts for added crunch and nutty flavor. This pecan recipe is amazing!
- White Chocolate: Replace the ganache with a white chocolate drizzle or milk chocolate drizzle for a striking color contrast. Or chop up white chocolate it in place of the chocolate chips
- Espresso: Add more espresso powder to the batter to make them espresso chocolate strawberry brownies. Espresso chocolate chip cookies and espresso shortbread have great espresso flavor!
This strawberry chocolate brownies recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make brownie with strawberries!
Step 1. First, pulverize the freeze-dried strawberries into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a heavy pot. Once finely ground, set them aside.
Step 2. In a stand mixer fitted with a whisk attachment or hand mixer, beat the eggs, granulated sugar, and vanilla. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Step 3. Melt the butter in a saucepan over medium heat until it is completely liquefied and very hot (you’ll hear it sizzling). Take the saucepan off the heat and stir in the powdered sugar, cocoa powder, espresso, and salt until the mixture is smooth and lump-free.
Step 4. Once the egg mixture has thickened and lightened in color, pour in the warm cocoa mixture. Mix for about 30 seconds until the batter becomes smooth and has a glossy appearance
Step 4. Add the flour and freeze dried strawberry powder, and blend just until combined.
Step 5. Gently fold in the chocolate chips. Transfer the batter to the prepared pan, spreading it evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few damp crumbs but no wet batter. Avoid over baking!
Step 7. In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Pour the cream over the chopped chocolate. Stir until combined and smooth.
Step 8. Lastly, spread the ganache on top of the brownies, spreading it out evenly. Place the sliced strawberries on top in an even layer. Push them into the ganache slightly. Place in the refrigerator until the ganache is set.
Hint: Be sure to beat the sugar and eggs until pale and thick, this step is dissolving the sugar.
Pro tips
- Don’t Skip the Chocolate Chips in the Batter: They melt slightly and add pockets of gooey chocolate throughout the brownies, they also add to the height of the brownies, they will be too thin otherwise.
- Mix the Eggs and Sugar Well: Beat until the mixture is light and fluffy to create a beautiful, crackly top and perfect texture.
- Don’t Over bake the Brownies: Fudgy brownies are the goal—check for doneness by inserting a toothpick, which should come out with a few moist crumbs. The same
- Use a Metal Baking Pan: It ensures even baking and prevents the edges from overcooking.
FAQ
Can I use store bought brownie mix instead?
Yes, you can! I would add the freeze dried strawberry powder to the mix for extra flavor!
Can I substitute fresh strawberries for freeze dried?
Fresh strawberries won't work in the batter, only on top. Fresh strawberries contain a lot of water, it will make the brownies way too wet.
Do strawberry brownies need to be refrigerated?
The strawberry chocolate brownies should be refrigerated after sitting out for one day, the fresh strawberries in the ganache will get wet.
Storage
Room Temperature: I don't recommend keeping these brownies at room temperature for longer than a day. Do not stack the brownies, the strawberries have a lot of moisture.
Refrigerator: Keep in an airtight container for up to 3 days. Do not stack the brownies, the strawberries have a lot of moisture. Let them sit for a little at room temperature before enjoying.
Freezer: Wrap individual brownies tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Related
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📖 Recipe
Strawberry Chocolate Brownies
Equipment
- 8X8 metal baking pan
- Saucepan
- Measuring cups or kitchen scale
- Mixing bowls
- Parchment Paper
- Stand mixer or handheld mixer
Ingredients
Brownies
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 10 tablespoons (140 grams) salted butter
- ½ teaspoon instant espresso powder optional but makes the chocolate flavor pop
- ½ cup (60 grams) powdered sugar
- ⅔ cup (56 grams) natural cocoa powder
- ¼ teaspoon kosher salt add ½ teaspoon if not using salted butter
- ½ cup (71 grams) all purpose flour
- heaping ¼ cup (1 oz, 28 grams) freeze dried strawberries crushed up until a powder forms
- ½ cup (85 grams) dark chocolate chips
Ganache
- ½ cup (107 grams) heavy cream
- ¾ cup (107 grams) dark chocolate chips or a bar chopped
Topping
- 10 fresh strawberries hulled and sliced ¼ inch thick
Instructions
Brownies
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, allowing a 2-inch overhang on all sides to make removing the brownies easier.
- Pulverize the freeze-dried strawberries into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a heavy pot. Once finely ground, set them aside.
- In a stand mixer fitted with a whisk attachment or hand mixer, beat the eggs, granulated sugar, and vanilla. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Melt the butter in a saucepan over medium heat until it is completely liquefied and very hot (you’ll hear it sizzling). Take the saucepan off the heat and stir in the powdered sugar, cocoa powder, espresso, and salt until the mixture is smooth and lump-free.
- Once the egg mixture has thickened and lightened in color, pour in the warm cocoa mixture. Mix for about 30 seconds until the batter becomes smooth and has a glossy appearance. Add the flour and freeze dried strawberry powder, and blend just until combined. Gently fold in the chocolate chips.
- Transfer the batter to the prepared pan, spreading it evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few damp crumbs but no wet batter. Avoid over baking!
- Cool the pan on a wire rack until the brownies are completely cool. Set aside until the ganache is done.
Ganache
- Place the chocolate in a small bowl, set aside. In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
- Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
- After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth
Topping
- Pour the ganache on top of the brownies, spreading it out evenly.
- Place the sliced strawberries on top in an even layer. Push them into the ganache slightly.
- Place in the refrigerator until the ganache is set. See storage in notes.
Lynn says
The freeze dried strawberries in the batter adds a great touch!!
SinFULL Sweets, Zoe says
LOVE this recipe! Going to make again and again. The fresh strawberries pair perfectly with the dark chocolate brownies. The brownies are thick and fudgy. The ganache is the perfect amount. Not too much (which can overwhelm and take away from the brownie) and not too little (which can create an uneven layer). Amanda did a wonderful job with this recipe (:
Amanda says
Wow!! I love this detailed review, thank you so much!! I am so glad you chose to make one of my recipes 🙂