Chocolate Strawberry Brownies

My roommate Sarah stumbled into our apartment kitchen carrying two flats of strawberries she'd snagged from a farmer's market closing sale. Neither of us knew what we'd do with all of them before they turned, but something about their perfume filling the tiny space made me want to bake immediately. That's how these brownies happened—partly as rescue mission, partly as experiment.

These ended up being the centerpiece of our impromptu roof gathering that same evening. Friends kept asking what made them different from regular brownies. The secret's nothing complicated—just letting each layer do its job while the strawberries bring this fresh juiciness that nobody expects in something so chocolatey.

Ingredients

• 1/2 cup unsalted butter, melted: Melting it first means you can whisk everything in one bowl without dragging out a mixer
• 1 cup granulated sugar: Don't reduce this—the sugar is what creates that crackly, shiny top everyone loves on brownies
• 2 large eggs: Room temperature eggs incorporate better and give you that perfect fudgy crumb
• 1 teaspoon vanilla extract: Pure extract makes a difference you can taste
• 1/3 cup unsweetened cocoa powder: Dutch-processed gives you that deep dark color and mellow flavor
• 1/2 cup all-purpose flour: Just enough structure to hold everything together without turning cakey
• 1/4 teaspoon salt: Balances the sugar and wakes up the chocolate flavor
• 1/4 teaspoon baking powder: A tiny lift keeps these from being too dense
• 1 pound fresh strawberries, hulled and halved: Look for berries that are ripe but still firm enough to slice neatly
• 1 cup semi-sweet chocolate chips: Chop bar chocolate instead if you want those pretty puddles of ganache
• 1/2 cup heavy cream: Room temperature cream emulsifies more smoothly with the chocolate
• 1 tablespoon unsalted butter: Adds gloss and helps the ganache set up properly

Instructions

Prep your pan and oven:

Preheat to 350°F with a rack in the middle position. Line an 8x8 inch pan with parchment, letting the ends hang over opposite sides like handles—this makes lifting the whole slab out so much easier later.

Whisk the wet ingredients:

In a medium bowl, whisk melted butter and sugar until smooth. The mixture will look glossy. Add eggs one at a time, then vanilla, whisking between additions.

Add the dry ingredients:

Sift cocoa, flour, salt, and baking powder directly into the butter mixture. Fold with a spatula until the flour streaks disappear. Overmixing makes tough brownies.

Bake the base:

Spread batter evenly in the pan. Bake 25 to 30 minutes until a toothpick inserted in the center comes out with moist crumbs, not wet batter. Cool completely in the pan on a wire rack.

Layer the strawberries:

Arrange halved strawberries cut side down in rows over the cooled brownie. This creates those gorgeous jewel-like slices when you cut the squares.

Make the ganache:

Heat cream in a small saucepan until you see tiny bubbles around the edges. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then add butter and stir until silky smooth.

Assemble and chill:

Pour ganache over strawberries, tilting the pan gently to spread. Chill at least 1 hour until set. Lift out using parchment handles and slice with a sharp knife, wiping the blade between cuts.

Save

I've made these for everything from birthdays to Tuesday night cravings. Last summer my sister called asking for the recipe after serving them at her book club. She said three people asked for seconds before even finishing their first square.

Getting Ahead

You can bake the brownie base up to two days ahead. Wrap it tightly in the pan and store at room temperature. Add strawberries and ganache the day you plan to serve them for the freshest texture and brightest strawberry flavor.

Making It Your Own

Sometimes I'll spread a thin layer of strawberry jam on the brownies before arranging the fruit. It adds a concentrated punch of berry flavor and helps the strawberries adhere to the chocolate ganache above. Dark chocolate in the ganache creates a more sophisticated finish if you're serving these to serious chocolate people.

Serving Ideas

A dusting of powdered sugar right before serving makes these look absolutely stunning. A dollop of lightly sweetened whipped cream alongside cuts through the richness nicely. These pair unexpectedly well with espresso or even a glass of red wine.

• Bring them to room temperature about 20 minutes before serving
• Cut with a hot knife for extra clean slices
• Store leftovers in the refrigerator for up to 3 days

Save

These brownies have become my go-to when I need something that feels impressive but doesn't require fancy techniques. Hope they find a permanent spot in your baking rotation too.

Recipe Questions & Answers

→ How can I ensure the brownies are fudgy?

Use melted butter and avoid overmixing the batter once dry ingredients are added. Baking just until a toothpick shows moist crumbs helps retain fudginess.

→ What type of strawberries work best?

Fresh, ripe strawberries that are firm and juicy provide the best balance in sweetness and texture for topping.

→ Can I substitute the semi-sweet chocolate in the ganache?

Yes, dark chocolate can be used for a richer flavor while milk chocolate will yield a sweeter finish.

→ What is the best way to spread the ganache evenly?

Pour the warm ganache gently over the strawberries and use a spatula to carefully spread without disturbing the fruit placement.

→ How long should the dessert chill before serving?

Chilling for at least one hour helps the ganache set firmly and the flavors meld beautifully.