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’ll Need:
8×8 pan
Spatula
You may also LOVE my Strawberry Chocolate Chip Crumb Bars
Chocolate Dipped Strawberry Brownies
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!!!!!
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!
Hugs & Cookies xoxo says
U have def earned dessert!!!! ENJOY!
Silvia says
Thanks my nephews think I’m so kind of dessert genius
Hugs & Cookies xoxo says
yay!!
Connie says
Have you ever tried doubling it into a 13×9 pan, and if so, did it turn out ok?
Hugs & Cookies xoxo says
No, but it should work fine!
Jean says
I did double and brownies were great. However I needed more than 16 oz of melted chocolate chips to cover top. I ended up using 32 oz for complete coverage.
Millie says
I agree and like you and your husband we also have physical limitations at 70 and 73; I’m making this dessert for a party we’re going to today and I”m sure it will be a hit. I just hope I can snag a piece!
!
Bonnie says
could you use a box kit and then just add the topping?
Hugs & Cookies xoxo says
Sure!
aslsa says
i think it should be 1 teaspoon NOT talespoon of baking powder so my bronwnie didn’t work
Hugs & Cookies xoxo says
1 Tablespoon is the correct measurement.
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!!
Suzette says
meant “made a batch using dark chocolate” not match!! Sorry.
Hugs & Cookies xoxo says
oh my!! lol-try a batch exactly as written next time-they r so goooood!!!
Penny says
Do exactly as recipe says and these are DELICIOUS!
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.
Cathy says
I’m totally confused. Why would a larger pan have a shorter cooking time? No was would an 8×8” pan of brownies need to bake for 50 minutes.
Cathy says
Edit: should read: “no way would…”
Keri says
Are they supposed to be super gooey after the 20 minutes before you let them cool to add the topping?
Hugs & Cookies xoxo says
They do end up being a fudgy brownie but shouldn’t be “super” gooey
Keri says
Thank you!
Jan says
Mine have been in the oven over 35 minutes and they are still soupy. I agree that the baking time is way too short. Just turned my oven up to 375°. Will keep you posted.
Hugs & Cookies xoxo says
hmm, strange how different our ovens are!!! Hope they were great!
Kimicakes says
So true I bake allot and all my dessert I bake at 325. Or they burn on the edges. And I never bake as long as the time say. Everything always comes out moist. Even if I use a box mix..
Megan says
How do you store them? Should they be in the fridge?
Hugs & Cookies xoxo says
yes!
Deb says
How about using dark chocolate?
Danny says
My brownie rose ALOT in the oven. I used a 9.5″ round pan. I’m not sure this is going to work….
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.
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
Hugs & Cookies xoxo says
Check the topping ingredients-8 ounces in that part!
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!
Hugs & Cookies xoxo says
Add with the eggs!! Thanks!!
LuAnne says
Can you use frozen strawberries instead of fresh? Will they turn out?
Hugs & Cookies xoxo says
mm not sure, I haven’t tried
Margo says
Yummy recipe. I will try these for sure
Hugs & Cookies xoxo says
Awesome thanks!!!
kelly says
is it normal sugar or caster sugar
Hugs & Cookies xoxo says
normal
Kaitlynn says
Can you use gluten free flour instead? Wanting to make for my mom who has Celiac Disease.
Hugs & Cookies xoxo says
I would only recommend the brand Cup4Cup
Avril says
I recommend Bob’s Red Mill, but haven’t tried Cup4Cup.
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?
Hugs & Cookies xoxo says
melt it veryyyyy slowly
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.
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.
Hugs & Cookies xoxo says
yes I use 1/2c.
Katrina says
Could you use boxed brownies?
Hugs & Cookies xoxo says
sure
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!
Hugs & Cookies xoxo says
Hope it is fabulous! Happy Turkey Day!
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.
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.
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.
Hugs & Cookies xoxo says
Yay!!!
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!
Jay says
Hi do you think boxed brownies would work ? ????
Hugs & Cookies xoxo says
i think so
Allie says
Semi sweet baking chocolate or chocolate chips?
Hugs & Cookies xoxo says
Use baking chocolate it will melt better! 🙂
Mary says
Is the flour self rising or all purpose?
Hugs & Cookies xoxo says
All purpose
Sanya says
I used chocolate chips when melting it to cover add a tsp of veg oil 15 sec at a time stir and it works
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.
Hugs & Cookies xoxo says
that should be fine
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
Angie says
If you make these the night before, will they be soggy, the strawberries be mushy?
Hugs & Cookies xoxo says
I would prob serve them the same day to be safe!
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!
Hugs & Cookies xoxo says
ove cup 4 cup flour
Doreen says
Hi, how would you change this with the box brownie mix, what ingredients would I have to change to do so
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.
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.
Hugs & Cookies xoxo says
Yes, it is more gooey than dry!
Babs says
I had to reheat my oven today and sure enough, it’s heating up slower than what the setting says. When I popped the brownies in the oven, unbeknownst to me, my oven was only at 275º. It took the oven another 10 min. or so to get up to 350º, so that was obviously the problem. I’ll be calling the service guy on Monday.
Hugs & Cookies xoxo says
Oh good, well at least you figured that out for future treats!!!