These Chocolate Strawberry Brownies begin with a fudge brownie base topped with strawberry buttercream and chocolate ganache. Chocolate covered strawberry brownies are rich and gooey, and they are perfect for Valentine’s Day.
The Best Chocolate Brownies with Strawberry Frosting
Chocolate lovers, these chocolate strawberry brownies are for us.
Three layers of pure indulgence: fudge brownies, strawberry frosting, and decadent chocolate ganache. Similar to these Chocolate Covered Strawberry Brownies, this is a dessert fitting for any Valentine’s get together. Between the pretty in pink strawberry frosting and the rich chocolate flavor, this is one dessert everyone is sure to L-O-V-E.
Chocolate strawberry is a very classic flavor combination, and these brownies take the flavors of chocolate covered strawberries and turn it into a fudgy, gooey, and decadent dessert recipe that’s a little easier than most. You bake brownies, top with frosting, and cover in rich chocolate ganache. Simple.
While these strawberry brownies with chocolate ganache would make a gorgeous finish to any Valentine’s Day meal, thanks to the freeze-dried strawberries in the recipe, you can make these chocolate strawberry brownies all year long!
Why I Love This Recipe For Chocolate Strawberry Brownies:
- Simple: This is a recipe that can be made with boxed brownies. In the recipe card, I include how to make brownies from scratch, but this recipe is totally doable with a box brownie mix. My favorite brownie mix is Ghirardelli, but you can use any brand of brownie mix you like best.
- Strawberry Flavor: The strawberry buttercream frosting is made with freeze-dried strawberries so the frosting is smooth, creamy, and won’t split from the extra liquid fresh strawberries add to frosting. Freeze dried strawberries are also very concentrated in flavor so the strawberry frosting really packs a punch.
- In Season: And, you don’t have to wait for strawberry season because freeze-dried are always in season!
- Easy Chocolate Ganache: Homemade ganache is just heavy cream and chocolate. It’s so simple to make, but it’s silky smooth and so rich.
Ingredients:
If you make homemade brownies for this recipe, there are a few more ingredients and steps. However, my favorite chewy brownies, the recipe below, is a very simple brownie batter to make from scratch. Of course, you can use and bake a boxed brownie mix.
Brownies
- unsalted butter
- semi-sweet chocolate: Alternatively, you can use semi-sweet chocolate chips if you prefer.
- granulated sugar
- eggs
- vanilla extract
- espresso powder: This is an optional ingredient. Espresso enhances the overall flavor of chocolate.
- all purpose flour, salt, and baking powder
- unsweetened cocoa powder
- canola oil: You can also use vegetable oil.
- milk chocolate chips and semi-sweet chocolate chips
(You can make homemade or use a box mix following package instructions)
Strawberry Buttercream:
- unsalted butter
- powdered sugar: Also known as confectioners’ sugar.
- freeze-dried strawberries
- heavy whipping cream: You can substitute whole milk or half & half.
- salt, to taste
- pink food coloring: The freeze dried strawberries give a soft pink color naturally, but if you want it brighter you will probably want to add in some pink food coloring.
Chocolate Ganache:
- semisweet chocolate chips or chopped chocolate (you can also use dark chocolate chips)
- heavy cream
How To Make This Chocolate-Covered Strawberry Brownies Recipe:
There are a few components to making these strawberry chocolate brownies, but if you read through the recipe first, I think you’ll find it’s fairly straight forward.
- Step 1: Make the brownies. If you are making brownies from a box, follow the instructions on the package. Then let cool.
- Step 2: If you are making homemade brownies, melt the butter and chocolate together in a large bowl. Add the sugar and eggs to the melted chocolate and whisk until combined. Next, add in the dry ingredients (flour, cocoa powder, salt, and baking powder) and whisk until combined. Then, add in canola oil. Finally, add in the chocolate chips. Pour the batter into an 8×8 square baking pan, spread in an even layer, and bake. The brownies are done when a cake tester comes out with a few moist crumbs. Allow them to cool to room temperature.
- Step 3: Once the brownies have cooled, make the homemade strawberry frosting. With a stand mixer or electric mixer, beat the unsalted butter until light and fluffy. Add in the powdered sugar and beat until combined. Add in the heavy cream. Next, add in the crushed freeze dried strawberries and beat until combined. If desired, add a couple drops of pink food coloring. Spread the frosting over the fudgy chocolate brownies in an even layer.
- Step 4: Make the ganache. Heat the heavy cream until just below boiling, then pour the cream over the chocolate chips and let it sit for 5 minutes or so. Whisk until the chocolate and cream mixture is silky smooth. Then, pour the chocolate ganache on top of the frosting.
- Step 5: Allow the ganache to set before serving. You can speed up the process by putting the brownies in the fridge.
Storage Tips For This Strawberry Brownie Recipe:
Because of the buttercream frosting, I do suggest keeping these strawberry brownies in the fridge. I store them in an airtight container, then put them on serving dish before I’m ready to serve.
Variations:
Part of the reason I love these easy chocolate brownies with strawberry frosting is because you can mix it up a bit to make the recipe your own.
- Chocolate: If you’re making homemade brownies, you can use whatever chocolate chips you want to mix into the brownie batter. I like a mix of milk and semi-sweet, but you can add in white chocolate or dark chocolate.
- Strawberries: I specifically use freeze-dried strawberries in this recipe because they keep the brownies and the frosting from getting too wet. Fresh strawberries have a lot excess liquid in them, and it can make the brownies soggy, or it can cause the buttercream to split. However, if you plan to serve the brownies fairly soon after you make them, you can place strawberry slices on top of the frosting and cover in ganache. Or, you can swirl in a layer of strawberry jam.
- Ganache: For the ganache, you could easily use dark chocolate to really play up the richness of the layer of chocolate ganache. Or, make a white chocolate ganache to put on top!
- Toppings: Add chocolate-covered strawberries on top or on the side to really play into the chocolate strawberry brownie flavors. Or, top with fresh strawberries and whipped cream. Or, top with extra crushed freeze dried strawberries.
Other Chocolate Recipes To Try Next:
- White Chocolate Raspberry Brownie Bites
- Turtle Brownie Bites
- Mocha Flourless Chocolate Cake
- Raspberry Cheesecake Brownies
- Chocolate Fudge Cake
Quick and Easy Chocolate Strawberry Brownie Baking Tips:
- Box Brownies: Don’t feel like making fudge brownies from scratch? Use your favorite boxed brownie mix to make these chocolate brownies with strawberries.
- Chocolate: Use semi sweet chocolate, dark chocolate, white chocolate, or milk chocolate. It’s up to you!
- Frosting: Remember, spread the frosting on top of the brownies once they have cooled. If you spread the buttercream when the brownies are still warm, the frosting will melt.
- Parchment Paper: I suggest lining your baking dish with parchment paper or non-stick foil. It makes it much easier to remove the brownies from the pan.
- Double The Recipe: Need a big batch? You can easily double the recipe and bake them in a 9×13 baking dish.
- Alternatively, you can also use a box mix and bake according to the directions on the box.
- 1/2 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped into small pieces (alternatively, you can use semi-sweet chocolate chips)
- 1 cup granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 3/4 tsp espresso powder
- 1 cup all purpose flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 4 Tbsp unsweetened cocoa powder
- 1 Tbsp canola oil
- 1 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1 cup unsalted butter, softened to room temperature
- 3 - 4 cups powdered sugar (confectioners’ sugar)
- 1 1/4 cups freeze-dried strawberries, crushed*
- 3-4 Tbsp heavy whipping cream (you can substitute whole milk or half & half)
- salt, to taste
- pink food coloring
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- If making boxed brownies, follow the instructions on the package and bake as directed. Allow to cool.
- If making homemade brownies, preheat oven to 350 degrees. Line a 9x9 (or 8x8) square baking pan with foil or parchment paper, or grease with baking spray. Set aside.
Over a double broiler or in a large microwave safe bowl, melt butter and semi-sweet chocolate together. If melting in the microwave, melt in 30-second increments, stirring after each hit in the microwave. Once the chocolate has melted, allow the mixture to cool 8-10 minutes.
After the chocolate has cooled slightly, add in the granulated sugar and eggs. With a whisk or rubber spatula, mix in the sugar and eggs very well.
Next, add in the vanilla extract and espresso powder. Mix until combined.
Add in all purpose flour, salt, baking powder, and unsweetened cocoa powder. Stir until well combined.
Add in canola oil, and stir until combined.
Lastly, add in 1 cup of milk chocolate chips. Stir until combined.
Spread the brownie batter into your prepared baking pan. Sprinkle 1/4 cup of semi-sweet chocolate chips over the top of the batter. With your rubber spatula, press the semi-sweet chocolate chips into the brownie batter and give the batter a final spread, making sure it’s in an even layer in the baking dish.
Bake for 25- 30 minutes, or until a cake tester comes out clean with just a few fudgy crumbs stuck to it. Allow to cool completely.
Using a hand mixer or a stand mixer, beat the unsalted butter in a large bowl on medium speed until it is very light and fluffy, about 2-3 minutes. This makes for a very fluffy frosting.
Next, gradually add in the powdered sugar, 1 cup at a time, beginning with 3 cups (reserve the remaining cup for later).
Add in the heavy whipping cream, beginning with 3 Tbsp. Beat until well combined.
Next, add in the crushed freeze-dried strawberries, mixing until well combined.
If the frosting seems too thin, add in the remaining cup of powdered sugar, beginning with 1/2 cup. If the frosting seems too thick, add in the remaining heavy cream.
Lastly, add in a pinch of salt to offset the sweetness (optional), and a couple drops of food coloring, if desired. Mix until well combined. Spread on top of the cooled brownies in an even layer.
- Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Whisk the mixture until smooth.
- Pour the ganache over the top of the frosting, and spread into an even layer.
- Allow the ganache to set, either on the counter or in the fridge, before cutting the brownies. (I suggest putting it in the fridge to set. It speeds up the process.)
- Cut into squares and serve. Store leftovers in an airtight container in the fridge.
*You can crush the freeze dried strawberries in a food processor, or you can put them in a ziplock bag and use a rolling pin to crush them.
Here are some other strawberry recipes to try next:
Strawberry Jam Shortbread Bars
Leave a Reply