Chef Sarah Mitchell - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Pastry Arts Graduate ⏰ 15+ Years Experience 🍽️ Chocolate Specialist

❤️ My Recipe Story

"This recipe combines my two favorite dessert elements - rich, fudgy brownies and fresh strawberries. After perfecting my brownie base over years of testing, I discovered that the key to the ultimate chocolate-strawberry combination lies in the timing and temperature of each component."

Sarah specializes in chocolate desserts and has spent over a decade perfecting the balance between rich chocolate flavors and fresh fruit elements. Her approach focuses on highlighting natural flavors while creating stunning visual presentations.

View All Mitchell's Recipes →
Rich chocolate brownies topped with fresh strawberries and glossy chocolate ganache, garnished with mint leaves and a light dusting of powdered sugar

Creating the Perfect Brownie Base

The foundation of exceptional chocolate covered strawberry brownies starts with achieving the perfect fudgy texture. Using high-quality dark chocolate with at least 70% cacao provides deep flavor that complements the sweetness of fresh strawberries without being overwhelmed.

The key to fudgy brownies lies in not overbaking and maintaining the right ratio of wet to dry ingredients. The brownies should be set on top but still slightly soft in the center when removed from the oven, as they'll continue cooking from residual heat.

💡 Professional Tip

Let the melted chocolate mixture cool for 5-10 minutes before adding to the egg mixture to prevent the eggs from scrambling. This temperature control is crucial for achieving the perfect texture.

Frequently Asked Questions

Fresh strawberries work best as frozen ones release too much moisture. If using frozen, thaw completely and pat very dry before arranging on brownies.

Make sure brownies are completely cooled and strawberries are thoroughly dried before assembly. The ganache also acts as a protective barrier.

Yes, assemble up to 24 hours ahead. Keep refrigerated and add powdered sugar dusting just before serving for best presentation.

Use good quality dark chocolate with 60-70% cacao content. This provides rich flavor without being too bitter to complement the sweet strawberries.

A toothpick inserted in center should come out with a few moist crumbs. The top should look set but still have a slight shine.

Raspberries or blackberries work wonderfully. Avoid high-moisture fruits like watermelon which can make the brownies soggy.

Cover and refrigerate for up to 4 days. The ganache may lose some shine but the flavor remains excellent. Let come to room temperature before serving.

Freeze the brownies before adding toppings for up to 3 months. Add strawberries and ganache after thawing for best texture and appearance.

Recipe Troubleshooting Guide

✅

Ganache Too Thick

Problem: Chocolate ganache is too thick to pour smoothly

Solution: Gently reheat ganache in double boiler or microwave in 10-second intervals, stirring until smooth and pourable consistency.

✅

Brownies Cracking

Problem: Brownie top cracks during baking

Solution: Oven temperature may be too high, or brownies overbaked. Reduce temperature by 25°F and check doneness 5 minutes earlier.

✅

Soggy Bottom

Problem: Bottom of brownies becomes soggy after adding strawberries

Prevention: Ensure brownies are completely cool and strawberries are very dry. Consider adding a thin layer of melted chocolate as moisture barrier.

✅

Ganache Separation

Problem: Ganache appears grainy or separated

Recovery: Temperature difference too great. Let cream cool slightly before adding to chocolate, or add cream gradually while whisking vigorously.

✅

Uneven Brownie Texture

Problem: Some areas of brownies are cakey while others are fudgy

Prevention: Mix batter just until combined - overmixing develops gluten. Ensure even oven temperature and proper pan preparation.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of sea salt to ganache or use slightly less sweet strawberries

Too Salty: Balance with extra honey drizzle or serve with vanilla ice cream

Bland: Use higher quality chocolate, add vanilla extract to ganache, or include lemon zest in brownie batter

Ingredients for chocolate covered strawberry brownies including dark chocolate, fresh strawberries, eggs, butter, and cream arranged on marble surface

Selecting Premium Ingredients

The quality of chocolate makes a dramatic difference in the final result. Choose chocolate with at least 70% cacao content for the brownies and 60-70% for the ganache. The chocolate should have a clean snap and rich aroma when broken.

Fresh, ripe strawberries are essential for both flavor and appearance. Look for berries that are bright red, firm, and fragrant. Avoid overripe strawberries as they release too much moisture and can make the brownies soggy.

Essential Ingredient Notes

  • Dark Chocolate: Invest in high-quality chocolate bars rather than chips. The better the chocolate, the more complex and satisfying the final flavor will be.
  • Fresh Strawberries: Choose berries of similar size for even presentation. They should feel firm and have bright green tops. Organic strawberries often have more intense flavor.
  • Heavy Cream: Use cream with at least 35% fat content for ganache. Higher fat content creates a silkier, more stable ganache that sets beautifully.
Chocolate ganache being poured over fresh strawberries on top of fudgy brownies, creating a glossy, elegant finish

Mastering the Assembly Technique

Timing is crucial when assembling chocolate covered strawberry brownies. The brownies must be completely cooled to prevent melting the ganache, while the ganache should be just cool enough to pour smoothly without being too hot for the strawberries.

The ganache technique requires patience and attention to temperature. Heating the cream to just steaming (not boiling) and allowing it to sit on the chocolate before whisking creates the smoothest, glossiest finish that will set to the perfect consistency.

Perfect Ganache Every Time

Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes. This allows the heat to melt the chocolate evenly before whisking from the center outward in small circles.

Chocolate Covered Strawberry Brownies

Prep 30 min
Cook 35 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Brownies

  • 200g dark chocolate for ganache
    60-70% cacao works best
  • 200ml heavy cream
    Must be at least 35% fat content
  • 450g fresh strawberries, hulled and halved
    Choose firm, ripe berries
  • 2 tbsp honey
    Enhances strawberry sweetness
  • 1 tbsp butter for ganache
    Adds extra shine and richness
  • Fresh mint leaves
    For aromatic garnish
  • Powdered sugar
    For elegant dusting finish

For the Topping

  • 200g dark chocolate (70%), chopped
    High-quality chocolate is essential
  • 115g unsalted butter
    Room temperature works best
  • 200g granulated sugar
    Creates the perfect sweetness balance
  • 3 large eggs
    Room temperature eggs mix easier
  • 1 tsp vanilla extract
    Pure vanilla enhances chocolate flavor
  • 75g all-purpose flour
    Sift for best texture
  • 25g cocoa powder
    Dutch-processed preferred

Instructions

  1. Prepare Brownies

    Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper. Melt chocolate and butter in double boiler until smooth. Let cool slightly.

  2. Make Brownie Batter

    Whisk sugar, eggs, and vanilla in a large bowl. Add melted chocolate mixture. Sift in flour, cocoa powder, and salt. Fold until just combined.

  3. Bake Brownies

    Pour batter into prepared pan and smooth top. Bake for 30-35 minutes until a toothpick inserted comes out with few moist crumbs. Cool completely in pan.

  4. Prepare Strawberries

    Pat strawberries dry and arrange cut-side down on top of cooled brownies. Drizzle lightly with honey for extra sweetness.

  5. Make Ganache and Finish

    Heat cream until steaming, pour over chopped chocolate. Let sit 2 minutes, then whisk until smooth. Add butter. Pour over strawberries. Refrigerate 2 hours until set. Garnish with mint and dust with powdered sugar before serving.

Recipe Notes & Tips

Storage

Store covered in refrigerator for up to 4 days. The ganache may lose some shine but flavor remains excellent. Let come to room temperature 30 minutes before serving.

Serving Suggestions

Serve with a dollop of whipped cream or vanilla ice cream. These brownies are rich, so small squares are perfectly satisfying.

Variations

Try white chocolate ganache for contrast, add a layer of strawberry jam between brownie and berries, or substitute raspberries for a more tart flavor profile.