Strawberry Brownies (Chocolate Covered Strawberry Brownie Recipe)

By Becky Hardin

Updated Jun 8, 2025

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Strawberry Brownies are the perfect mix of rich chocolate and light fruity strawberry flavor, like chocolate-covered strawberries in brownie form! This easy dessert recipe is irresistibly decadent, with a burst of berry sweetness in every bite. A crowd-pleasing treat that’s sure to disappear fast!

Strawberry Brownies Recipe

I have a true love for anything chocolate, and a bit of a soft spot for strawberries, too. So combining the two flavors in this strawberry brownies recipe is a match made in heaven for me. Inspired by chocolate-covered strawberries, this easy brownie recipe is so delicious.

I started by baking a layer of traditional chocolate brownies, then added a layer of cool and creamy strawberry filling, and topped it off with a thin layer of melted chocolate for the finishing touch.

These taste like chocolate-dipped strawberries, but better. These strawberry brownies would make a beautiful Valentine’s Day treat, but are just as fun to bake for holidays, parties, or in my books, any day is a good day for a batch of brownies.

Recipe Card

Strawberry Brownies

4.52 from 101 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Cool/Set Time: 2 hours hrs 30 minutes mins

Total: 3 hours hrs 15 minutes mins

Servings: 20 brownies

Author: Becky Hardin

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Strawberry Brownies are perfect for Valentine's Day! This Chocolate Covered Strawberry Brownie Recipe is a mix of soft chocolate-y brownie, creamy strawberry filling, & a layer of melted chocolate.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Hand Mixer

Ingredients 

1x2x3x

For the Brownies

• ▢ 1 cup all-purpose flour 120 grams
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 16 ounces chocolate syrup 453 grams (1 can), such as Hershey's
• ▢ 1 teaspoon pure vanilla extract 4 grams

For the Strawberry Filling

• ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
• ▢ 1 cup powdered sugar 113 grams
• ▢ ¼ cup strawberry jam 85 grams, try jelly or use raspberry or blackberry

For the Topping

• ▢ 10 ounces semisweet chocolate chips 283 grams (1 package)
• ▢ 9 tablespoons unsalted butter 127 grams, cubed (1⅛ sticks)

Instructions 

For the Brownies

• Preheat oven to 350°F and spray a 13×9-inch baking pan with nonstick spray. Set aside.
• In a small bowl, whisk the flour and salt together; set aside.
  1 cup all-purpose flour, ½ teaspoon kosher salt
• In a large bowl, using a hand mixer, beat the butter and sugar together until lighter in color and fluffy, about 2 minutes.
  ½ cup salted butter, 1 cup granulated sugar
• Add eggs, one-at-a-time. Beat well after each addition.
  4 large eggs
• Add syrup and vanilla. Beat well.
  16 ounces chocolate syrup, 1 teaspoon pure vanilla extract
• Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains.
• Pour into the prepared baking pan.
• Bake for 30 minutes (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely.

For the Strawberry Filling

• Cream together softened butter and powdered sugar. Beat until smooth.
  ½ cup salted butter, 1 cup powdered sugar
• Add strawberry jam and cream together until well incorporated.
  ¼ cup strawberry jam
• Spread the strawberry over the cooled brownies. Cover and refrigerate until set, about 2 hours.

For the Chocolate Topping

• Melt the chocolate chips and butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator.
  10 ounces semisweet chocolate chips, 9 tablespoons unsalted butter
• When ready to serve, cut into small bars.

Becky’s Tips

• If you choose to use unsalted butter, add about ½ teaspoon of kosher salt to the brownies and ¼ teaspoon to the strawberry filling.

Serving: 1brownieCalories: 381kcalCarbohydrates: 46gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 164mgPotassium: 158mgFiber: 2gSugar: 34gVitamin A: 496IUVitamin C: 1mgCalcium: 23mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Strawberry Brownies Step by Step

Preheat the oven and get a baking pan ready: Preheat oven to 350°F and spray a 13×9-inch baking pan with nonstick spray. Set aside.

Combine flour and salt: In a small bowl, whisk 1 cup of flour and 1/2 teaspoon of salt together. Set aside.

Cream butter and sugar: In a large bowl, using a hand mixer, beat 1/2 cup butter and 1 cup of sugar together until lighter in color and fluffy, about 2 minutes.

Mix in eggs: Add 4 eggs, one at a time, beating well after each addition.

Add syrup and vanilla: Stir in 16 ounces of chocolate syrup and 1 teaspoon pure vanilla extract.

Combine flour mixture: Sprinkle the flour/salt mixture over the chocolate mixture and mix just until no dry flour remains.

Transfer to the pan and bake: Pour into the prepared baking pan. Bake for 30 minutes (the brownie top will still appear wet). Transfer brownies to a wire rack to cool completely.

Combine butter and powdered sugar: Cream together 1/2 cup of softened butter and 1 cup of powdered sugar. Beat until smooth.

Add strawberry jam: Add 1/4 cup of strawberry jam to the butter and powdered sugar mixture and cream together until well incorporated.

Spread the mixture over the brownies: Spread the strawberry mixture over the cooled brownies. Cover and refrigerate until set, about 2 hours.

Make the chocolate topping: Melt 10 ounces of chocolate chips and 9 tablespoons of butter together. Stir until completely blended. Once the chocolate has cooled (at least 30 minutes), spread it over the strawberry layer and place the brownies back in the refrigerator.

Cool and serve: After the brownies have cooled, cut into small bars and enjoy.

How to Store

You can store leftover brownies in the refrigerator for up to 1 week if you have extra.

Freeze uneaten brownies by wrapping individual portions in a few layers of plastic wrap or aluminum foil and placing them in the freezer for up to 3 months. Thaw in the fridge before enjoying again.

Serving Suggestions

I love eating brownies with a cold glass of oat milk, but if it’s blistery outdoors and I need something to stave off the cold, I’ll make a honey almond milk flat white or a warming chai latte to gulp them down.

more brownie recipes to try

Brownies From Scratch

Pumpkin Brownies

Deep Fried Brownie Bites

Gluten Free Brownies Recipe