Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. The ganache looks best when poured over fully cooled brownies, so do that last if you can.

What if my ganache is too thick or too thin?

If too thick, warm it gently over a bain-marie and stir in a teaspoon of cream until it loosens. If too thin, chill for a few minutes and stir to thicken or add a little more chopped chocolate and melt again.

Can I use frozen strawberries?

I prefer fresh. Frozen strawberries release water when thawed and can make ganache slip. If frozen is your only option, thaw and pat dry thoroughly.

Is there a gluten-free option?

Yes. You can substitute a 1:1 gluten-free flour blend. Test for density and be gentle when mixing. For more gluten-free strawberry desserts, you may like the recipe for chocolate mousse brownies, which gives ideas for texture swaps and cocoa choices.

Easy Chocolate Covered Strawberry Brownies 2026

Description

Decadent brownie bars topped with rich chocolate ganache and fresh strawberries, perfect for celebrations or a cozy family dessert.

Ingredients

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup fresh strawberries, hulled and sliced
8 ounces semisweet chocolate, chopped
1 cup heavy cream

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line the pan with parchment for easy lifting later.
Melt the butter in a saucepan over medium heat, then remove from heat and stir in the sugar, eggs, and vanilla. Whisk until smooth and glossy.
Beat in the cocoa, flour, salt, and baking powder. Mix until just combined and the batter is thick.
Pour the batter into the prepared pan and spread evenly. Tap the pan lightly to level the batter.
Bake for 20-25 minutes, or until a toothpick comes out clean. Look for golden edges and a thin crust on top.
Let cool completely on a wire rack.
Heat the heavy cream in a saucepan until just boiling, then pour over chopped chocolate in a bowl. Let sit, then stir until smooth.
Spread the ganache over the cooled brownies and top with fresh strawberry slices.
Allow to set before cutting into squares.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. Can freeze uncut brownies for up to two months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American