Chocolate Covered Strawberry Brownies
Quick and forgiving dessert combining fudgy brownies and fresh strawberries with a simple chocolate drizzle.
Ingredients
Essentials
- 1 box (18 oz) box brownie mix plus the ingredients called for on the box (usually oil, eggs, and water)
- 2 cups fresh strawberries, washed, dried, and chopped into bite-sized pieces
- 1.5 cups semi-sweet chocolate chips for the drizzle
- 1 tablespoon vegetable oil to smooth the chocolate drizzle
Optional Add-ons
- 0.25 cups chopped nuts walnuts or pecans, sprinkled on top for crunch
- 1 pinch flaky sea salt on the finished drizzle for contrast
- 0.5 teaspoon vanilla extract mixed into the melted chocolate for extra depth
- few fresh mint leaves as a garnish for color and brightness
- 0.5 cups mini chocolate chips folded into the brownie batter for extra chocolatey bites
Instructions
Preparation
- Prepare the box brownie mix according to package directions and bake in the pan specified on the box.
- Let the pan cool completely on a wire rack.
- While the brownies cool, wash, dry thoroughly, and chop strawberries into bite-sized pieces.
- Spread the chopped strawberries in an even layer over the cooled brownie surface.
Chocolate Drizzle
- Place chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each burst, until the chocolate is melted and smooth.
- Spoon the melted chocolate into a resealable plastic bag, squeeze gently to push it to one corner, and snip a very small tip off the corner.
- Lightly squeeze the bag to drizzle thin ribbons of chocolate over the strawberries.
Chill and Serve
- Transfer the brownies to the refrigerator for 30 minutes to 1 hour so the drizzle firms up.
- Slice into squares using a sharp knife and serve chilled or at cool room temperature.
Notes
Tips to save time: Use the baking pan from the box to reduce dishes. Melt chocolate in a measuring cup for easier pouring. Freezing brownies for 15–20 minutes can speed up the drizzle setting.