Chocolate Strawberry Brownie Bars Recipe

ByLily
Jump to Recipe· 4.4 from 10 reviews

There’s something truly magical about combining the rich depth of chocolate with the bright, fruity zing of strawberries, especially in dessert form. If you’re ready to wow your taste buds, I’m excited to share my Chocolate Strawberry Brownie Bars Recipe with you — it’s fudgy, fruity, and simply irresistible. Whether it’s for a cozy night in or impressing guests, this recipe hits all the right notes and comes together easier than you might imagine. Let’s dive in!

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Why This Recipe Works

  • Balanced Flavors: The bittersweet chocolate perfectly contrasts with the tart freeze-dried strawberries for a harmonious taste explosion.
  • Layered Textures: Fudgy brownies, creamy strawberry frosting, and silky chocolate glaze create an irresistible mouthfeel.
  • Simple Techniques: No fancy equipment required—just basic kitchen staples and a bit of patience, and you’ll nail these bars every time.
  • Crowd-Pleaser: Perfect for any occasion, these bars are impressive yet approachable, sure to become a favorite.
Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry and chocolate bars, easy fruit and chocolate dessert - 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

Every ingredient in this Chocolate Strawberry Brownie Bars Recipe plays a key role in building flavor, texture, and that luxurious finish you’ll love. Here’s a quick rundown of what makes them shine, along with my personal tips on picking the best options.

Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry and chocolate bars, easy fruit and chocolate dessert - 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 rich fat and a creamy base—you can’t skimp here for fudgy brownies and a smooth frosting.
  • Semisweet Chocolate Chips or Bar: Melts beautifully, imparting that deep chocolate goodness throughout both brownie and glaze.
  • Natural Cocoa Powder: Adds intense chocolate flavor without any added sugar; opt for Dutch-processed for an extra smooth taste.
  • Granulated and Light Brown Sugar: Brown sugar boosts moisture and chewiness, while granulated sugar helps with structure and sweetness.
  • Eggs and Egg Yolk: Egg yolk enriches the brownie batter for a melt-in-your-mouth texture, while whole eggs add binding power.
  • Vanilla Extract: A little vanilla amplifies all the chocolate and strawberry flavors—never underestimate its power!
  • All-Purpose Flour: The backbone for structure; measure carefully to avoid cakiness.
  • Freeze-Dried Strawberries: They pack intense fruity flavor without moisture, perfect for strawberry frosting.
  • Powdered Sugar: Essential for a silken, smooth frosting finish with no graininess.
  • Heavy Cream: Helps the frosting and glaze reach just the right consistency—rich and creamy but spreadable.
  • Table Salt: Enhances all flavors, ensuring your strawberry and chocolate shine.
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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.

Make It Your Way

What I love most about this Chocolate Strawberry Brownie Bars Recipe is how easy it is to personalize. I’ve played around with a few tweaks over time, and you can totally adapt it to suit what you have on hand or your flavor preferences.

  • Variation: I once swapped the freeze-dried strawberries for raspberries to give the bars a slightly tangier twist—still divine!
  • Dairy-Free: Use coconut oil in place of butter and a non-dairy milk for the frosting; just adjust quantities to achieve the right consistency.
  • Nutty Upgrade: Adding chopped toasted almonds or pecans to the brownie batter adds a delightful crunch that pairs wonderfully with the fruity topping.
  • Vegan Friendly: Try using a flax egg instead of regular eggs and vegan butter substitutes; the texture will be a tad different but still delicious.

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

Step 1: Prep Your Pan and Melt the Chocolate

Start by lining your 9×9-inch baking pan with parchment paper, making sure the paper overlaps on two sides—I promise, this little trick makes lifting the brownies out a breeze and keeps edges neat when you cut. Then, pop your butter and semisweet chocolate chips into a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until everything is glossy and melted. I like to take my time here so the chocolate doesn’t burn or seize—trust me, patience pays off!

Step 2: Whisk Together Your Batter

Once your chocolate and butter are smoothly combined, whisk in the cocoa powder until no lumps remain. Then mix in the sugars, eggs, egg yolk, vanilla extract, and salt—your batter should look rich and velvety. Finally, fold in the flour gently until fully incorporated. If you’re a chocolate chip fan like me, toss in the optional chocolate chips here and give it one last stir. This is the moment where your kitchen starts smelling heavenly!

Step 3: Bake Until Fudgy Perfection

Spread the batter evenly in your prepared pan and bake at 350°F (175°C) for 30-35 minutes. Don’t open the oven too often—just keep an eye out after 30 minutes by poking a toothpick into the center. You want it to come out clean or with just a few fudgy crumbs, not wet batter. This balance keeps your brownie dense and moist without being undercooked. Once out, let it cool completely in the pan before moving on to the strawberry topping.

Step 4: Create the Strawberry Frosting Magic

While your brownies cool, grind the freeze-dried strawberries into a fine powder using a food processor—or a rolling pin and Ziploc bag if you don’t have one. Next, beat the softened butter until creamy, gradually adding powdered sugar and salt, then fold in your strawberry dust. Add heavy cream one tablespoon at a time until the frosting reaches a luscious, spreadable consistency that’s slightly creamier than your average buttercream. This layer is what really elevates the whole bar, delivering an unexpected burst of strawberry with every bite.

Step 5: Smooth On the Strawberry Frosting

Spread the strawberry frosting evenly over your cooled brownies. I like to use an offset spatula for a nicely smooth finish—plus it’s super satisfying. This step is key because the topping seals in that fresh strawberry goodness and sets the stage for the final glossy chocolate glaze.

Step 6: Pour on the Chocolate Glaze

Place your finely chopped semisweet chocolate in a microwave-safe bowl and pour the heavy cream over it. Heat on high for 45 seconds, then stir gently from the center outward until silky smooth. If the chocolate isn’t quite melted, nudge it back into the microwave for short bursts while stirring in between. Pour the glaze evenly over the strawberry layer and smooth it out. Pop the bars into the fridge to let the glaze set for at least 30 minutes or until firm.

Once set, carefully lift the entire batch out with the parchment and cut into bars. Believe me, it’s as rewarding as it is delicious!

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Tips from My Kitchen

  • Parchment Power: Using parchment paper that hangs over the edges makes lifting the entire batch out so much easier and prevents breaking bars.
  • Freeze-Dried Magic: Grinding freeze-dried strawberries to a powder is key for smooth frosting without lumps or moisture.
  • Gentle Folding: When adding flour or chocolate chips, fold gently—you want dense, fudgy brownies, not cakey ones.
  • Chill to Set: Don’t skip chilling the bars before cutting; it helps the glaze firm and bars slice cleanly.

How to Serve Chocolate Strawberry Brownie Bars Recipe

Chocolate Strawberry Brownie Bars, chocolate strawberry dessert, fudgy brownie bars, strawberry and chocolate bars, easy fruit and chocolate dessert - 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 love adding a few fresh strawberry slices or a sprinkle of extra freeze-dried strawberry powder atop the chocolate glaze for an extra pop of color and flavor when serving. A light dusting of powdered sugar also adds a pretty finishing touch that feels effortless but elegant.

Side Dishes

Pair these bars with a scoop of vanilla bean ice cream or a dollop of whipped cream to make the dessert feel extra decadent. They also go beautifully with a cup of espresso or a glass of chilled rosé for an adult-friendly treat.

Creative Ways to Present

For special occasions, I’ve laid these bars on a pretty platter with edible rose petals scattered around for a romantic vibe. You can also stack small bars in a pyramid wrapped with ribbon as cute party favors or dessert gifts — totally show-stopping!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these brownie bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, I usually keep them in the fridge for up to a week. They hold their moisture well, but I do recommend bringing them back to room temperature before serving to enjoy that perfect fudgy texture.

Freezing

If I ever need to prep this recipe way ahead, freezing is a lifesaver. I slice the bars, wrap each piece tightly in plastic wrap, then pack them inside a freezer-safe container or Ziplock bag. They keep beautifully in the freezer for several months and thaw quickly when needed.

Reheating

To warm up frozen or refrigerated bars, I let them sit at room temp for about 30 minutes. If you like them a bit warmer, a quick 10-15 second zap in the microwave softens the chocolate and heightens flavors without melting the topping too much. Just watch carefully!

FAQs

  1. Can I use fresh strawberries instead of freeze-dried in the frosting?

    Fresh strawberries have too much moisture, which can make the frosting runny and hard to spread. Freeze-dried strawberries are best because they bring intense flavor without extra liquid. If you only have fresh, reducing them to a thick jam-like consistency and carefully adjusting powdered sugar might work, but results can vary.

  2. Can I substitute boxed brownie mix for the homemade brownie base?

    Absolutely! I’ve done this many times. Just follow the package instructions baking in a 9×9 pan. Then cool completely before adding strawberry topping and glaze. The scratch version has a richer, deeper chocolate flavor, but a boxed mix makes for an easy shortcut.

  3. What’s the best way to chop chocolate for the glaze?

    Use a sharp chef’s knife and cut the chocolate bar into small, uniform pieces. Smaller pieces melt more evenly, making your glaze smooth and glossy. Avoid overly fine powder as that can clump when combined with cream.

  4. How do I know when the brownies are fully baked but still fudgy?

    Insert a toothpick into the center around 30 minutes. You’re looking for a toothpick that comes out with a few moist crumbs but no wet batter. This means the brownies are set but still fudgy—not cakey or underdone.

Final Thoughts

This Chocolate Strawberry Brownie Bars Recipe is one of those desserts that always gets me excited because it’s both classic and a little unexpected. The creamy strawberry frosting balanced with rich chocolate is a combo I never tire of. Every time I make these bars, they become the centerpiece of the party or my go-to treat after a long day. I can’t wait for you to try them yourself — I’m betting they’ll become your new favorite homemade indulgence too!

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Chocolate Strawberry Brownie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 10 reviews
  • Author: Lily
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Deliciously fudgy chocolate brownies topped with a vibrant strawberry frosting made from freeze-dried strawberries and finished with a rich chocolate glaze, perfect for a decadent dessert treat.

Ingredients

Brownie Base

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

Strawberry Topping

  • 1 cup freeze dried strawberries
  • ¾ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ⅛ teaspoon table salt
  • 2-4 tablespoons heavy cream or milk as needed

Chocolate Glaze

  • 4 oz semisweet chocolate bar, finely chopped
  • ½ cup heavy cream

Instructions

  1. Prepare Brownie Batter: Preheat the oven to 350F (175C) and line a 9×9 inch baking pan with parchment paper, allowing it to hang over two opposite edges for easy removal later. In a large microwave-safe bowl, combine the unsalted butter and ½ cup semisweet chocolate chips. Heat in 20-second intervals, stirring after each, until fully melted and smooth.
  2. Mix Dry and Wet Ingredients: Stir in the cocoa powder until incorporated, then add the granulated sugar, light brown sugar, eggs and egg yolk, vanilla extract, and salt. Mix thoroughly until the batter is uniform and cohesive.
  3. Add Flour and Optional Chocolate Chips: Stir in the all-purpose flour until just combined, then fold in the optional ¾ cup semisweet chocolate chips if using.
  4. Bake Brownies: Spread the batter evenly in the prepared pan and bake in the center rack of the oven for 35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Let brownies cool completely in the pan.
  5. Make Strawberry Dust: Place freeze-dried strawberries into a food processor and pulse until ground to a fine dust. If a food processor is unavailable, place in a Ziploc bag and crush with a rolling pin until powdered. Set aside.
  6. Prepare Strawberry Topping: Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar and mix until fully combined. Stir in the salt followed by the strawberry dust. With mixer on low speed, add heavy cream one tablespoon at a time until a smooth, spreadable frosting consistency is achieved.
  7. Frost Brownies: Evenly spread the strawberry frosting over the completely cooled brownie layer.
  8. Make Chocolate Glaze: Place finely chopped semisweet chocolate in a microwave-safe bowl and pour heavy cream over it. Microwave on full power for 45 seconds, then stir gently until smooth. If needed, microwave in additional 8-second increments, stirring between, until completely melted and smooth.
  9. Glaze Brownies: Pour the chocolate ganache evenly over the strawberry topping and smooth with an offset spatula. Allow the glaze to firm at room temperature or refrigerate to speed the setting process.
  10. Serve: Once the ganache is firm, lift the brownies out using the parchment paper edges, slice into 16 pieces, and serve.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • These brownies can be frozen tightly wrapped in an airtight container or Ziploc bag for several months.
  • If you do not have a food processor, freeze-dried strawberries can be crushed manually with a rolling pin inside a sealed bag.
  • To speed the chocolate glaze setting, refrigerate the brownies after glazing.
  • You can substitute box-mix brownies baked in a 9×9 pan if preferred.

Nutrition

  • Serving Size: 1 piece
  • Calories: 320 kcal
  • Sugar: 30 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: 65 mg

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