Chocolate Strawberry Brownie Bars Recipe

BySarah
Jump to Recipe· 4.5 from 23 reviews

If you’ve ever combined the irresistible charm of rich chocolate with the bright, juicy sweetness of strawberries, you’re in for a treat with this Chocolate Strawberry Brownie Bars Recipe. These bars are the ultimate crowd-pleaser—fudgy, fruity, and topped with a glossy chocolate glaze that’s pure magic. Trust me, once you try this, you’ll want to make them again and again. Stick with me, and I’ll walk you through every delicious detail to make sure your batch turns out perfect.

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Why This Recipe Works

  • Perfect Balance of Flavors: The deep cocoa richness pairs beautifully with freeze-dried strawberry powder for a bright, fresh twist.
  • Multiple Texture Layers: Fudgy brownie base, creamy strawberry topping, and silky chocolate glaze create a crave-worthy experience.
  • Easy to Make, Impressive to Serve: Though it looks fancy, this chocolate strawberry brownie bars recipe uses simple techniques and pantry staples.
  • Customizable and Crowd-Friendly: Great for potlucks, family dinners, or anytime you want a wow dessert without extra fuss.
Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry dessert recipes, chocolate glaze bars - The image shows a square dessert with three visible layers placed on a white marbled surface. The bottom layer is thick and dark brown with a dense, slightly rough texture like brownie. The middle layer is a bright pink, smooth and creamy mousse-like consistency that contrasts strongly with the bottom. The top layer is thin, dark brown, and glossy, looking like a smooth chocolate glaze. The dessert pieces are cut cleanly with sharp edges, and there are blurred strawberries and a white bowl with strawberries in the soft-focus background. The photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Chocolate Strawberry Brownie Bars Recipe come together to build layers of rich, chocolatey goodness with a natural strawberry burst. I always recommend using quality cocoa and fresh freeze-dried strawberries to make your topping pop with flavor.

Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry dessert recipes, chocolate glaze bars - Flat lay of a small pile of unsalted butter pieces, a small white bowl filled with semisweet chocolate chips, a small white bowl with natural cocoa powder, a small white bowl of granulated sugar, a small white bowl of light brown sugar, two whole uncracked brown eggs plus one whole uncracked egg yolk, a small white bowl with vanilla extract, a small white bowl of table salt, a small white bowl of all-purpose flour, a small white bowl with freeze-dried strawberries, a small white bowl of powdered sugar, a small white bowl with heavy cream, and a small white bowl holding a finely chopped semisweet chocolate bar, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted butter: Provides silky richness and helps the brownie stay fudgy rather than cakey.
  • Semisweet chocolate chips or chopped chocolate: Melts into a luscious base and adds pockets of melty chocolate in the batter.
  • Natural cocoa powder: Gives the brownies that intense chocolate flavor without being too sweet.
  • Granulated & light brown sugar: Brown sugar adds moisture and subtle caramel notes while granulated sugar balances sweetness.
  • Eggs and egg yolk: Bind the ingredients and contribute to a tender, chewy texture.
  • Vanilla extract: Brightens the overall flavor.
  • All-purpose flour: Just enough to set but keep fudgy softness.
  • Freeze-dried strawberries: Ground into a fine dust to concentrate their flavor without adding moisture, perfect for the frosting.
  • Powdered sugar: Creates a smooth, delicate strawberry frosting when mixed with butter.
  • Heavy cream: Helps achieve the perfect creamy texture for both the strawberry topping and chocolate glaze.
  • Chocolate bar (for glaze): Using a good-quality semi-sweet chocolate ensures a silky ganache that sets beautifully over the bars.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Chocolate Strawberry Brownie Bars Recipe depending on the occasion. Sometimes I add a sprinkle of chopped nuts on top for crunch, or swap freeze-dried raspberries for a little change-up on the berry flavor.

  • Nutty Twist: Adding toasted almonds or pecans on the strawberry layer adds an amazing crunch and a lovely nutty contrast to the gooey brownie.
  • Vegan Variation: You can swap out butter for vegan margarine and use flax eggs to make this vegan-friendly — it’s delicious but expect a slightly different texture.
  • Seasonal Fruits: Try freeze-dried cherries or blueberries if you want a new fruity vibe without changing the recipe too much.

Step-by-Step: How I Make Chocolate Strawberry Brownie Bars Recipe

Step 1: Melting the Butter and Chocolate

Start by preheating your oven to 350°F (175°C) and lining a 9×9 inch pan with parchment paper—be sure to leave enough hanging over the edges. This is my secret weapon for easily lifting the whole batch out when it’s time to cut. Melt the butter and ½ cup of chocolate chips together in a microwave-safe bowl in 20-second bursts, stirring in between, until the mixture is silky smooth. This step cooks and blends the base flavor beautifully, so don’t rush it!

Step 2: Mixing in the Cocoa, Sugars, and Eggs

Next, stir in the cocoa powder right into your melted chocolate mixture until there are no clumps. Then add both sugars, eggs, egg yolk, vanilla, and salt. Give it a thorough stir until everything is well combined and the batter looks glossy and uniform. This batter is thick and luscious—that fudge factor you want! Don’t overmix once you add flour—just stir until combined to keep the texture perfect.

Step 3: Adding Flour and Chocolate Chips

Gently fold in the flour, then stir in the optional chocolate chips for extra melty spots. Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for 30 to 35 minutes—keep an eye on it! The toothpick test here is your best friend: it should come out mostly clean or with fudgy crumbs, not wet batter.

Step 4: Preparing the Strawberry Topping

While the brownies cool, pulse the freeze-dried strawberries in a food processor until they’re a fine dust. No processor? No problem! Toss them in a Ziploc bag and smash with a rolling pin or heavy pan until powdered. Beat softened butter until creamy, gradually add powdered sugar and salt, then mix in the strawberry powder. Slowly add heavy cream tablespoon by tablespoon until you get a spreadable frosting consistency—smooth but slightly creamy.

Step 5: Assembling and Glazing

Spread the strawberry topping evenly over your cooled brownies—don’t try this on warm brownies or the frosting will melt! For the final luxurious touch, make your chocolate glaze by heating heavy cream over chopped chocolate in short bursts and stirring gently until smooth. Pour it over the strawberry layer and smooth out with an offset spatula. Chill for a bit so the ganache firms, then lift your brownies from the pan and slice into bars.

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Pro Tips for Making Chocolate Strawberry Brownie Bars Recipe

  • Use Quality Chocolate: It makes a world of difference in flavor and texture—don’t skimp on the chocolate you melt or chop for the glaze.
  • Freeze-Dried Strawberries are Key: They pack the strawberry flavor without watering down the frosting, so invest in good freeze-dried berries.
  • Don’t Skip the Parchment Overhang: It’s such a time saver when lifting brownies out cleanly and cutting perfectly even bars.
  • Chill to Set Ganache: If you’re impatient like me, pop the pan in the fridge to speed that glossy chocolate finish setting up.

How to Serve Chocolate Strawberry Brownie Bars Recipe

Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry dessert recipes, chocolate glaze bars - Two square dessert pieces are stacked on top of each other on a white marbled surface. Each piece has three clear layers: a dark brown moist cake-like base at the bottom, a thick pink creamy middle layer, and a smooth dark chocolate topping with slight lines on the top surface. Around the dessert, there are some fresh strawberries, one of which is cut in half showing its red juicy inside. The background is softly blurred with a white bottle and a towel. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple: a few fresh strawberry slices or a light dusting of powdered sugar adds a pretty touch without overpowering the rich layers beneath. For parties, a sprinkle of crushed freeze-dried strawberries on top adds a pop of color and an extra berry punch.

Side Dishes

These bars are perfect on their own, but if you’re serving for a special occasion, I love pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or a light, fruity tea balances the indulgence beautifully.

Creative Ways to Present

For birthdays or holidays, I’ve arranged these bars on a platter lined with fresh strawberry leaves and edible flowers—instantly festive! You can also drizzle some white chocolate over the top for a striking contrast or cut bars into mini squares for party trays.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Chocolate Strawberry Brownie Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigeration works well and keeps the bars fresh for about a week—just remember they may firm up more in the fridge.

Freezing

These bars freeze beautifully! Wrap them tightly in plastic wrap, then place in a freezer-safe container or bag. When you’re ready, let them thaw in the fridge overnight. I’ve had great success keeping the texture almost as good as fresh when freezing.

Reheating

If you want a warm treat, I gently reheat a single bar in the microwave for about 10-15 seconds—just enough to soften the chocolate without melting the layering completely. It’s lovely with a scoop of ice cream or fresh berries on the side.

FAQs

  1. Can I use fresh strawberries instead of freeze-dried for the topping?

    Fresh strawberries contain a lot of moisture, which makes the strawberry topping too wet and prevents it from setting properly. Freeze-dried strawberries are dried and powdered, giving you concentrated flavor without extra liquid. If you only have fresh, try making a simple strawberry puree and folding it into a whipped cream topping instead for a different but delicious effect.

  2. How do I know when the brownies are perfectly baked?

    The brownies should be set around the edges and slightly fudgy in the center. A toothpick inserted into the middle should come out with moist crumbs but not wet batter. Since ovens vary, start checking around 30 minutes, then judge from there to avoid overbaking and drying out your brownies.

  3. Can I make these brownies gluten-free?

    Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend that measures cup-for-cup. Be sure your cocoa powder and other ingredients are also gluten-free certified to avoid cross-contamination.

  4. Is it necessary to use both granulated and brown sugar?

    Using both sugars adds complexity to the flavor and moisture to the brownies. Brown sugar brings a slight molasses note and keeps the texture soft, while granulated sugar provides sweetness and structure. You can experiment by using only one, but the flavor and texture may be a bit different.

Final Thoughts

This Chocolate Strawberry Brownie Bars Recipe holds a special place in my kitchen because it’s that perfect blend of nostalgia and fancy bakery vibes. When I bring these to a gathering, people can’t believe such a layered, gorgeous dessert is made from simple, approachable ingredients. Give it a try—I promise it’ll soon become one of your go-to desserts for celebrations or just a treat-yourself moment. You’ll love how easy it is and how unforgettable it tastes.

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Chocolate Strawberry Brownie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 23 reviews
  • Author: Sarah
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delicious chocolate covered strawberry brownies made with a rich, fudgy brownie base topped with a vibrant strawberry-flavored frosting and finished with a smooth chocolate glaze. Perfect for dessert lovers who want a combination of fruity and chocolatey flavors in one indulgent treat.

Ingredients

Brownie

  • ¾ cup unsalted butter cut into pieces (170 g)
  • ½ cup semisweet chocolate chips (100 g)
  • ½ cup natural cocoa powder (50 g)
  • ¾ cup granulated sugar (150 g)
  • ¾ cup light brown sugar firmly packed (150 g)
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • 1 cup all-purpose flour (125 g)
  • ¾ cup semisweet chocolate chips (150 g) optional

Strawberry Topping

  • 1 cup freeze dried strawberries (16 g)
  • ¾ cup unsalted butter softened
  • 2 cups powdered sugar (250 g)
  • ⅛ teaspoon table salt
  • 2-4 Tablespoons heavy cream or milk as needed

Chocolate Glaze

  • 4 oz semisweet chocolate bar finely chopped (113 g)
  • ½ cup heavy cream (118 ml)

Instructions

  1. Prepare Brownie Layer: Preheat oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, allowing the paper to hang over two opposite edges for easy lifting later.
  2. Melt Butter and Chocolate: In a large microwave-safe bowl, combine ¾ cup unsalted butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring between, until fully melted and smooth.
  3. Add Cocoa and Sugars: Stir in ½ cup cocoa powder until well combined. Then add ¾ cup granulated sugar, ¾ cup light brown sugar, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract, and ½ teaspoon salt. Mix thoroughly until batter is cohesive and smooth.
  4. Incorporate Flour: Add 1 cup all-purpose flour and stir until just combined. If using, fold in ¾ cup semisweet chocolate chips.
  5. Bake Brownies: Spread batter evenly into the prepared pan and bake on the center oven rack at 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow brownies to cool completely in the pan.
  6. Prepare Strawberry Dust: Using a food processor or a rolling pin and bag, grind 1 cup freeze-dried strawberries into a fine dust and set aside.
  7. Make Strawberry Frosting: Beat ¾ cup softened unsalted butter in a large bowl until creamy. Gradually add 2 cups powdered sugar and combine well. Stir in ⅛ teaspoon salt and then mix in the strawberry dust until fully incorporated.
  8. Adjust Consistency: With mixer on low speed, add 2 to 4 tablespoons heavy cream or milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
  9. Frost Brownies: Spread the strawberry topping evenly over the cooled brownies.
  10. Prepare Chocolate Glaze: Place 4 oz chopped semisweet chocolate in a microwave-safe bowl and pour ½ cup heavy cream over it. Microwave at full power for 45 seconds, then stir until smooth. If needed, continue microwaving in 8-second intervals stirring in between until fully melted and smooth.
  11. Glaze Brownies: Pour chocolate glaze evenly over the strawberry topping and smooth with an offset spatula. Allow ganache to set at room temperature or speed up the process by refrigerating.
  12. Serve: Once set, lift brownies out of the pan using the parchment paper edges and slice into 16 pieces to serve.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze brownies wrapped tightly and placed in an airtight container or Ziploc bag for several months.
  • If you don’t have a food processor, grind freeze-dried strawberries using a rolling pin and a Ziploc bag.
  • You can substitute any preferred box brownie mix for the base if short on time.
  • For a firmer glaze faster, refrigerate brownies after glazing.

Nutrition

  • Serving Size: 1 piece
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

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