Gluten-Free Chocolate Covered Strawberry Brownies – Fudgy gluten-free brownies are topped with fresh, ripe strawberries and a glorious chocolate ganache that’ll make your heart sing!
Are you someone who does a little happy dance when you eat something delicious? Maybe a quick shimmy, a gentle sway of your head side to side, or a quick wiggle at the shoulders?
I definitely do.
For ages and ages, I’ve been a food swooner. One bite into something ultra delicious, and there are definitely eyes closed, or some bouncing up and down on my toes, or a few little shakes and shimmies. I just genuinely LOVE good food, and a bite of something amazing feels like a full-body experience.
With that in mind, let me tell you that these chocolate covered strawberry brownies are definitely going to induce a happy dance when you bite into them. They’re three layers of utter magic–fudgy gluten-free brownies, bright, fresh strawberries, and velvety chocolate ganache–and they’ll have you swooning, swaying, dancing, or celebrating after a bite. (Even if it’s more on the inside than the outside.)
They also make a perfect, Pinterest-worthy treat for valentine’s day! Though they have a beautiful presentation, they’re actually remarkably simple to make. Here’s what you’ll need to get started…
Chocolate Covered Strawberry brownies, At A Glance:
Here’s What You Need To Make Gluten-Free CHocolate Covered Strawberry Brownies:
Gluten-Free Brownies! First, you’ll start with a brownie base. I’ll just go ahead and say it: feel free to use a boxed brownie mix! We did a big taste test a few years ago and our favorite gluten-free boxed brownies are these ones from King Arthur. If you’ve got the time to make brownies from scratch, I’d recommend these homemade gluten-free brownies. They’re fudgy and delicious, and they bake up with a very level surface, which is great when you’re adding layered toppings like we are here.
Fresh Strawberries. Next up, you’ll add a layer of fresh strawberries.
Chocolate Ganache. Lastly, the velvety smooth, indulgent chocolate ganache.
PSST! We Love These Gluten-Free Brownies
Gluten-free or not, this is one of the best brownie recipes I’ve ever made or eaten in my life! With its ultra fudgy texture, gorgeous crackly top & even bake, it’s perfect on its own or transformed into strawberry brownies like these!
How To Make Chocolate Covered Strawberry Brownies, Step By Step:
For The Gluten-Free Brownie Layer:
- Prep & Preheat. Preheat the oven to 325 degrees F. and line an 8″x8″ metal baking dish with parchment paper.
- Brown The Butter. In a small, light-colored saucepan, melt the butter over medium-low heat, stirring constantly. Continue cooking the butter, whisking until the butter begins to foam and brown. It should almost take on the color of honey, and it will smell sweet and nutty. (Get an in-depth tutorial for browning butter here!)
- Stir In The Chocolate. Remove the brown butter from the heat and immediately stir in the chocolate chips, whisking until smooth, glossy, and totally melted. Set the pan aside to cool slightly.
- Whisk Eggs & Sugar. In a medium bowl, whisk together eggs and brown sugar 3-5 minutes, or until the sugar crystals are dissolved (you shouldn’t feel any grit if you rub the mixture between your fingers), and the mixture is slightly lighter in color.
- Mix It All Up. Whisk the sugar and egg mixture into the slightly cooled butter and chocolate mixture. Stir in vanilla, then fold in the salt, cocoa powder, and gluten-free flour until just combined.
- Mix until just combined. Then pour the brownie batter into your prepared pan.
- Bake. Smooth the surface with a spatula to get it as even as you can, then bake the brownies at 325 degrees F. for 22-25 minutes or until just almost completely set. (A toothpick inserted in the center will have some moist crumbs but shouldn’t be wet with glossy batter.)
- Let the brownies cool to room temperature before you top them with the strawberry and ganache layers.
For The Strawberry Layer:
- If you haven’t already, wash and pat dry the strawberries. (You don’t want them going onto the brownies wet, so don’t skip this step!)
- Cut the green tops off of the strawberries and slice them in half lengthwise (from stem to tip). If your strawberries are especially large, you can quarter them. You just want them all roughly the same height.
- When the brownies are cooled to room temperature, arrange the strawberry halves cut side down on top of the brownies. (I like to pack these as close together as space allows so all the bites haves strawberries in them.)
For The Ganache Layer:
- In a medium microwave-safe bowl, combine chocolate chips and cream.
- Heat in 20-30 second increments, stirring in between each increment, until the chocolate chips are nearly melted, with just a few small bits left. (The residual heat will melt those last little bits. Pulling it out at this stage helps you avoid scorching the chocolate).
- Remove from the microwave and continue stirring until the ganache is smooth and glossy with no lumps remaining.
- Pour over the strawberry layer on the brownies, doing your best to cover and coat all the berries evenly. Gently shake the pan side to side as needed to help level the ganache.
- Refrigerate the brownies about 1 hour, or until the ganache is totally set.
- Slice brownies into 16 squares and enjoy with in 1-2 days.
- Store leftover brownies covered in an airtight container in the refrigerator to 1-2 days.
FAQ + Tips And Tricks For The Best Gluten-Free Chocolate Covered STrawberry Brownies:
How Long Will Chocolate Covered Strawberry Brownies Stay Fresh? Much like chocolate covered strawberries, gluten-free chocolate covered strawberry brownies will only stay fresh for 1-2 days. After that, the strawberries break down too much and you’ll lose textural and structural integrity.
Can You Freeze These Brownies? No. Chocolate covered strawberry brownies do not freeze well. The strawberries will lose firmness and seep liquid upon thawing, which will create a liquid layer under the ganache and make for soggy brownies.
Can I Use Other Kinds Of Berries Instead? Yes! We’ve also tried these with raspberries, which was totally delicious. They should work great with blackberries or blueberries as well.
Can I Use Coconut Milk Instead of Heavy Cream? Coconut milk contains anywhere from 9-15% fat, while heavy cream has about 36% fat. (Even coconut cream, which is higher in fat than coconut milk, is usually between 19-26% fat.) This means coconut milk has more liquid and less fat per cup than cream. To help increase the fat (which makes for silkier, more easy to slice ganache!), I recommend using 2 Tbsp. butter or vegan butter + 14 Tbsp. (3/4 cup + 2 Tbsp.) milk. It’s not exactly perfect, but it works pretty well!
Looking for a paleo or almond flour brownie recipe? Try this one from our sister site One Lovely Life. They’re fabulous–refined sugar-free (made with coconut sugar!), can be made with coconut oil or butter, and they’re relatively healthy, though they taste decadent and delicious!
More Gluten-Free Desserts For Chocolate Lovers: