Chocolate Covered Strawberry Brownies

Published Date: January 14, 2023

Thick, fudgy chocolate brownies are topped with a light and fruity strawberry frosting and finished up with a sweet surprised in these Chocolate Covered Strawberry Brownies. The recipe is perfect for when you’re in the mood to put together a delectable dessert that everyone will love!

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CHOCOLATE COVERED STRAWBERRY BROWNIES INGREDIENTS

  • Strawberries (small to medium in size)
  • Melting chocolate
  • Unsalted salted butter
  • Powdered sugar
  • Strawberry jam (I use Bon Maman)
  • Pinch of salt
  • Box of Brownie Mix (I use Duncan Hines Milk Chocolate)
  • Large Eggs
  • Water
  • Vegetable Oil
  • Sour Cream

*see recipe card for amounts

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HOW TO MAKE CHOCOLATE COVERED STRAWBERRY BROWNIES IN THE OVEN

Step 1: Rinse all of your strawberries (do not cut the tops off) and place them on a plate lined with paper towels and set them aside to dry completely.

Step 2: Preheat the oven to 350 degrees. Then mix all your cake ingredients, brownie mix, water, oil, eggs and sour cream, together in a large mixing bowl until combined.

Step 3: Next, spray a muffin tin with non-stick cooking spray and pour the brownie batter evenly among each tin and bake for 20-25 minutes or until a toothpick comes out clean from the center of each brownie. Place the brownies on a cooling rack to cool.

Step 4: While the brownies are baking, prepare your strawberry buttercream by creaming the softened butter using a hand or stand mixer. Add your strawberry jam and combine with the butter.

Step 5: Throw in a pinch of salt, then start adding the powdered sugar one cup at a time, combining as you go. Once the buttercream is finished, add to a piping bag.

Step 6: Pipe the buttercream onto each brownie and top with a tablespoon of diced strawberries around the rim of the buttercream.

Step 7: Next, melt the melting chocolate in a microwave safe bowl, according to the package instructions, and dip each strawberry in one at a time, placing each one on top of each frosted brownie as you go.

STORAGE AND REHEATING NOTES:

Your chocolate covered strawberry brownies taste best when they’re fresh. You can, however, store the leftovers for later if you want to.

IN THE FRIDGE: You can store any leftovers in an airtight container in the fridge for up to 2 days. 

IN THE FREEZER: This dish doesn’t freeze well.

REHEATING INSTRUCTIONS: These brownies don’t need to be reheated. Just get them out of the refrigerator and let them sit at room temperature for a while before you dig in!

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HELPFUL TIPS & SUBSTITUTIONS:

How Can I Make the Buttercream Have a Brighter Pink Hue?

You could add a pink or red gel food coloring for a more intense color. Remember that since this is a from-scratch strawberry icing, it typically does not AS pink as a store bought frosting.

What Else Can I Use as a Frosting?

You could use whatever you think would be good.  This cake is also delicious with a cream cheese frosting or even chocolate!

Can I Use Yogurt Instead of Sour Cream?

Yes, just substitute with the same amount.

Make these as Brownie Bites!

If you prefer to make smaller, bite size versions of these brownies, just use a mini muffin tin to bake the brownie bites, frost the tops and sprinkle with chopped strawberries and drizzled chocolate. These are perfect appetizers for office and children’s parties!

TRY SOME OF MY OTHER FAVORITE DESSERT RECIPES

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Chocolate Covered Strawberry Brownies

These chocolate covered strawberry brownies have the perfect mix of the richness of chocolate and the fruitiness of the berries!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 Cupcakes
Calories: 586kcal

Equipment

  • 1 Standing Mixer or Handheld Mixer
  • 1 Mixing Bowls
  • 1 Muffin Pan
  • 1 Cutting board
  • 1 Knife

Ingredients

Ingredients for Chocolate Covered Strawberries:

  • 12 pcs Strawberries (small to medium in size, rinsed and completely patted dry)
  • 1 bowl Melting Chocolate
  • 6 pcs Strawberries (diced, to sprinkle on top of the piped buttercream)

Ingredients for Strawberry Buttercream:

  • 1 cup Unsalted Salted Butter (room temperature)
  • 3 cups Powdered Sugar
  • 4 tbsp Strawberry Jam (I use Bon Maman)
  • 1 pinch Salt

Ingredients for Brownies:

  • 18 ounce Brownie Mix (I use Duncan Hines Milk Chocolate)
  • 2 pcs Eggs (large)
  • 3 tbsp Water
  • 2/3 cup Vegetable Oil
  • 1/2 cup Sour Cream

Instructions

  • Rinse all of your strawberries (do not cut the tops off) and place them on a plate lined with paper towels and set them aside to dry completely.
  • Preheat the oven to 350 degrees. Then mix all your cake ingredients, brownie mix, water, oil, eggs and sour cream, together in a large mixing bowl until combined.
  • Next, spray a muffin tin with non-stick cooking spray and pour the brownie batter evenly among each tin and bake for 20-25 minutes or until a toothpick comes out clean from the center of each brownie. Place the brownies on a cooling rack to cool.
  • While the brownies are baking, prepare your strawberry buttercream by creaming the softened butter using a hand or stand mixer. Add your strawberry jam and combine with the butter.
  • Throw in a pinch of salt, then start adding the powdered sugar one cup at a time, combining as you go. Once the buttercream is finished, add to a piping bag.
  • Pipe the buttercream onto each brownie and top with a tablespoon of diced strawberries around the rim of the buttercream.
  • Next, melt the melting chocolate in a microwave safe bowl, according to the package instructions, and dip each strawberry in one at a time, placing each one on top of each frosted brownie as you go.

Notes

  • This is a delicious recipe but if you plan to make it ahead of time, here are some suggestions:
    • I recommend making the brownies beforehand, letting them cool to room temperature then covering them with foil/plastic wrap or placing them in an airtight container and leaving them out on the kitchen counter overnight.
    • You can also make the buttercream ahead of time and store it in the refrigerator in an airtight container overnight. Just make sure to take it out about 1 hour before assembly so it’s smooth and easy to work with when you get ready to pipe the brownies.
    • You can make the chocolate dipped strawberries the day before as well, also keep in the refrigerator until ready to top the brownies.
    • It’s better to make all the pieces separately and store them separately if preparing ahead of time then assembling right before serving if you can.

Nutrition

Serving: 12pieces | Calories: 586kcal | Carbohydrates: 68g | Protein: 2g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 136mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 54g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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