Can I use frozen strawberries instead of fresh strawberries?

No, fresh strawberries work best for this recipe. Frozen strawberries release too much moisture when thawed, which can make the ganache watery and prevent it from setting properly.

How long do Chocolate Covered Strawberry Brownies last?

These brownies last 2-3 days when stored covered in the refrigerator. Due to the fresh strawberries, they must be refrigerated after the first few hours.

Can I make Chocolate Covered Strawberry Brownies ahead of time?

Yes! Make them up to 1 day ahead and store covered in the refrigerator. They're perfect for parties and actually taste even better the next day as the flavors meld together.

Why won't my chocolate ganache set on the brownies?

The brownies must be completely cool before adding the ganache, otherwise the heat prevents it from setting. Allow 30-45 minutes cooling time, or the ganache will stay runny.

Chocolate Covered Strawberry Brownies

Description

Show-stopping fudgy brownies topped with fresh strawberries and a silky chocolate ganache. These look like they came from a fancy bakery but are surprisingly simple to make, perfect for special occasions or whenever you need an impressive dessert.

Ingredients

Scale

18.3 ounce box brownie mix
3.9 ounce box chocolate pudding mix
⅔ cup whole milk
½ cup vegetable oil
2 large eggs
1 cup fresh strawberries, hulled and halved
12 ounces semi-sweet baking chocolate
1½ cups heavy whipping cream
2 tablespoons salted butter

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Instructions

Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper.
Mix brownie batter by combining brownie mix, pudding mix, milk, vegetable oil, and eggs until smooth.
Pour batter into prepared pan and smooth the top into an even layer.
Bake for 34-37 minutes until a toothpick inserted 1 inch from the edge comes out clean.
Cool completely in the pan for 30-45 minutes.
Arrange strawberries flat side down in an even layer across the cooled brownies.
Place chocolate in a heat-safe bowl, breaking into smaller pieces if needed.
Heat cream and butter in a saucepan over medium heat, stirring until butter melts completely.
Continue heating until tiny bubbles form around the edges, about 3 minutes.
Pour hot cream mixture immediately over chocolate, covering all pieces.
Let sit undisturbed for 5 minutes.
Stir until chocolate is completely melted and smooth.
Pour ganache evenly over the strawberry-topped brownies.
Let set at room temperature for 90 minutes or refrigerate for 30 minutes.
Cut into squares using a sharp knife.

Notes

The pudding mix makes these incredibly moist and fudgy. Brownies must cool completely before adding ganache or it won't set properly. Use good quality chocolate for the smoothest, glossiest ganache. These actually taste better the next day after flavors meld. Store covered in refrigerator for 2-3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg