Chocolate-Covered Strawberry Brownies

I had some rather tart strawberries in the fridge, and my kids weren’t too interested in eating them plain, and if I am honest, neither was I. When thinking about this week’s school lunch treat, I decided it should include some fresh strawberries. After searching online for a while, I saw an easy chocolate-covered strawberry brownies recipe on If You Give a Blonde a Kitchen and knew my entire family would love them. I adapted the recipe by adding a little drizzled white chocolate because I thought it would be delicious and pretty. These brownies were fun to make, looked beautiful, and tasted even better.

Chocolate-Covered Strawberry Brownies

Brownies:

• 1 cup + 2 tbsp semi-sweet chocolate chips
• ½ cup unsalted butter, cut into 6-8 pieces
• 3 tbsp cocoa powder
• 3 large eggs
• 1 ¼ cups white granulated sugar
• 2 tsp vanilla extract
• 1 cup flour
• ½ tsp salt

Topping:

• 1 cup fresh strawberries, halved or quartered, dried on towels
• ½ cup dark chocolate melting wafers
• 1 ½ tsp coconut oil, divided
• ¼ cup white chocolate melting wafers

How to Make Chocolate-Covered Strawberry Brownies

Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper. Coat it with cooking spray.

Using a double boiler or a medium heatproof bowl set over a pan of almost-simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Whisk in the cocoa powder until well combined. Set aside to cool.

Whisk together the eggs, sugar, vanilla extract, and salt in a medium bowl until well combined. Gradually whisk the warm chocolate mixture into the egg mixture, then stir in the flour until just combined.

Pour the mixture into the prepared baking dish, spread it into the corners, and make it level.

Place into the oven and bake for 35 to 40 minutes, or until lightly puffed and a toothpick inserted into the center comes out clean.

Cool on a wire cooling rack to room temperature for about 2 hours.

Halve or quarter the strawberries, depending on their size, then place them on a towel until needed. You don’t want wet strawberries on your brownies!

When the brownies have completely cooled, spread the dried fresh strawberries evenly over them.

Combine the dark chocolate melting wafers with 1 teaspoon of coconut oil in a double boiler until melted. Drizzle evenly over the strawberries.

Melt the white chocolate wafers in the double boiler with the remaining 1/2 teaspoon of coconut oil.

Drizzle back and forth over the top of the brownies.

Place into the refrigerator for at least 1 hour. Slice and serve. Enjoy.

Store leftovers sealed in a covered container in the refrigerator for a couple of days, but they are best eaten within 24 hours.