Chocolate Strawberry Brownies (Printable)

Fudgy brownies layered with fresh strawberries and silky chocolate ganache for a decadent dessert.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder

→ Strawberry Layer

09 - 1 pound fresh strawberries, hulled and halved or sliced

→ Chocolate Ganache

10 - 1 cup semi-sweet chocolate chips or chopped chocolate
11 - 1/2 cup heavy cream
12 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, mixing until well combined.
03 - Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined—do not overmix.
04 - Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
05 - Once brownies are cool, arrange the strawberry halves or slices evenly over the brownie layer.
06 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then add butter and stir until smooth and glossy.
07 - Pour ganache over strawberries, spreading gently to cover. Chill brownies in the refrigerator for at least 1 hour, or until set.
08 - Lift brownies from the pan using parchment overhang. Slice into squares with a sharp knife, wiping blade clean between cuts for neat edges.

# Expert Advice:

01 -
  • The ganache sets up firm enough to stack but soft enough to melt on your tongue
  • Fresh strawberries cut through the richness like a bright surprise
  • These travel shockingly well for picnics and potlucks
02 -
  • Refrigerating the brownies before slicing gives you clean edges instead of messy smears
  • The ganache firms up but still yields to the knife—let them sit 10 minutes at room temperature before serving
03 -
  • Pat strawberries dry with paper towels before arranging so the ganache doesn't seize from excess moisture
  • Let the ganache cool slightly but still be pourable for the smoothest finish

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