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Chocolate Dipped Strawberry Brownies

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Chocolate Dipped Strawberry Brownies

When I first saw these over at Closet Cooking I knew I had to try them. Once I read the recipe I knew I had to try them right then and there. They sounded so easy and I had just bought new strawberries so the timing was perfect! These were just as easy as they sounded and tasted even better than I imagined. They truly taste like chocolate dipped strawberries laying on a  brownie! These don’t even require a mixer! I used the microwave and beat the rest right in! Easy, peasy! You may also love Strawberry Pop Tart Cookies and Chewy Brownies.

chocolate dipped strawberry brownies fudgy chocolate dipped strawberry brownies chocolate strawberries chocolate strawberry brownie

You’ll Need:

8×8 pan

Spatula

You may also LOVE my  Strawberry Chocolate Chip Crumb Bars

 

chocolate dipped strawberry brownies

Chocolate Dipped Strawberry Brownies

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Ingredients
  

Brownie

  • ½ cup salted butter
  • 8 ounces semi-sweet chocolate
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt

Topping

  • 8 ounces strawberries sliced
  • 8 ounces semi-sweet chocolate

Instructions
 

  • Melt the chocolate and butter in a microwave safe bowl until smooth,
  • Stir in sugar.
  • Add eggs and vanilla.
  • Add flour, baking powder and salt.
  • Pour into 8x8 pan lined with nonstick foil.
  • Bake 350 for 20 mins.
  • Cool.

Topping

  • Lay strawberries on top.
  • Melt chocolate and pour over the berries.
  • Chill at least 1 hour and cut.

Adapted from Closet Cooking-please check out this blog, you will love it!!!!!

choc strawberry bronwies

CHOCOLATE DIPPED STRAWBERRY BROWNIES

You May Love These, Too! XOXO

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Filed Under: Brownies, Dessert, Fruit Desserts

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Comments

  1. Rebecca (Becky) L. Hicks says

    These look FABULOUS and “easy peasy”!!! I’m a retired 71 yr old and have some physical limitations. My husband fixes breakfast, and we fix lunch and supper together. We both love a great dessert. (We neither one need it, but we’ve outlived our expected life spans, so we enjoy life as much as we can!*) This is a great recipe that we can make together. And we’ll enjoy every bite!
    *P.S. We are both retired teachers–he taught 8th graders American history for 25 yrs after a number of yrs in law enforcement; I taught English at middle school, then high school, for 45 yrs. We figure we’ve earned dessert as often as we want to have it!

    Reply

    • Suzette says

      I tried these today….had a rough time.

      1st two batches (doubled the recipe) and put in the 1 tsp as Aslsa suggested after researching other brownie recipes and most that called for baking powder did say 1 tsp or thereabouts. They turned out okay…seemed a little sunken but once cooled looked okay. However I forgot the vanilla as the recipe when giving the steps, leaves out the vanilla.
      I then match a batch using dark chocolate and the 1 TBSP of baking flour. BIG mistake. It went all over the sides of the pan, dripped in the oven, burnt, had smoke and horrible smell in the house.
      In the meantime I had made a new double batch of the semi-sweet, added the vanilla and the 1 TBSP per batch (2 TBSP total for double batch) and couldn’t take it out. So I put both pans of it in a 9 x 13 pan (leaving a little of the mix out). They are in the oven now, we’ll see what they do.

      I am tempted to make another double batch and use the 2 tsp of baking powder and see what they do. Only problem is it is getting very expensive at this point. I will admit the first batch would be perfect had I remembered the vanilla!!! (that is the recipe I only used the 1 tsp per batch)

      Hopefully at some point I will actually have some to eat. I’m not giving up, as they look too darn good!!

      Reply

      • Scott L says

        Like others, I followed the directions and ended up with uncooked brownies. I’m going to go out on a limb here and say that the cook time doesn’t reflect the 8×8 pan. Brownies cooked in an 8×8 pan should be cooked for much longer and likely at 325 instead of 350. I’m thinking close to 50 minutes would be more appropriate where as these brownies likely should have been cooked in a 13×9 pan for 20-22 minutes.

        Reply

  8. KB McFarland says

    I think this could be made as cupcakes with few adaptations, that would be great for get togethers/potlucks. I also wonder if they could be frozen short term.

    Reply

  9. Jessica says

    Hi, this looks yummy. Thanks for sharing. I do have a question. Do you use all 8oz of semi sweet chocolate for the first part of the recipie and then additional semi chocolate for the top part?
    Thanks

    Reply

  10. Sean says

    I’m a “never cook” husband who’s trying to treat my wife while she’s out of the house. Vanilla is mentioned in the ingredients but not in the directions. I’m lost. Help!

    Reply

  15. Audrey says

    I always fail at melting chocolate to a nice pourable consistency. It’s always too think or it burns no matter how much I stir it and heat it in short bursts. How did you get your chocolate to pour so well?

    Reply

    • Robbin says

      I had to cook them 5 min longer than the recipe as they were jiggling when I went to pull them out of the oven. The brownie part was delicious!

      I used a Tbsp of coconut oil while melting on the melt function of the microwave. Made it easier to pour.

      Reply

  16. jody says

    I tried this teceioe and the brownies turned out soupy. Ate you sure it’s only a 1/2 cup of flour. Went with packaged brownies. Added a layer of cream cheese frosting under the strawberries.

    Reply

  18. AkMama says

    Made this last night as one of six desserts I’m making for Turkey Day. I followed the recipe and the batter tasted DELICIOUS! 8 oz chocolate didn’t quite cover the strawberries, but mostly, and really I don’t even care haha. I’m looking at the finished product as I write this, it looks so yummy, I can’t wait to finally eat it tomorrow!

    Reply

  19. cw says

    I tried these yesterday for a party. We ended up going without this dish. Full on Pinterest fail. Brownie was soggy. Chocolate hard to cut through. Ended up with a mess that looks nothing like the picture. Followed recipe exactly.

    Reply

    • Hugs & Cookies xoxo says

      So strange! Sorry they didn’t work for you. Make them often here and haven’t found the brownie to be soggy ever.

      Reply

  20. Mandy says

    I made this tonight using self rising flour instead of the salt and baking powder. It was delicious. My sister said it was the best dessert she has had in a while.

    Reply

  21. Ally says

    I’m so making this with my favorite boxed brownie mix. I’m not too much of a baker so I would probably butcher the brownie recipe lol! Sounds great though!

    Reply

  26. Sue Tomkinsonn says

    I want to make these today but I only have unsalted butter will that matter or should I get the salted butter.

    Reply

  27. Christal Johnson says

    What kind of semi-sweet chococlate did you use? For my topping once cooled was too hard and formed back into candy

    Reply

  29. Jillian M says

    Have you found a way to make this gluten-free? My MIL LOVES chocolate covered strawberries, but she can’t have gluten. This would be so perfect for her if you could substitute!

    Reply

  31. Julie says

    A couple of things to keep in mind. Strawberries start deteriorating after they’re cut, so these are best eaten soon. I used boxed brownies and they worked great, just don’t over bake them. I made a ganache with 1 part hot cream (1 cup) poured over 2 parts (2 cups) semi sweet chocolate chips. Let sit for a minute and stir to incorporate. Then poured over 8×8” pan of brownies. This much topping was needed to cover the berries. I stored in the fridge. I ate them cold, and warmed in the oven. Warmed was best because the chocolate was gooey.

    Reply

  32. Babs says

    I have had this recipe saved for several years and finally made it today. It was soooo good but the bottom came out pretty gooey. Is that normal? I’m going to check my oven to make sure it’s heating properly. The center was crusted over but a little bit jiggly when it came out of the oven. I wasn’t sure if I should bake it longer till a toothpick came out clean. Could you please clarify? Otherwise, it was very tasty and my husband went for a second helping.

    Reply

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