There are few dessert pairings as classic and delightful as chocolate and strawberries. And when you combine rich, fudgy brownies with a light, fresh strawberry frosting? Pure magic. This recipe takes two beloved treats and brings them together in a harmonious symphony of flavors and textures. Whether you’re baking for a special occasion, a potluck, or just a sweet craving, these Chocolate Brownies with Strawberry Frosting are guaranteed to be a showstopper and a crowd-plepleaser. Get ready to indulge!

Why I Love This Recipe

I’m a firm believer that desserts should be both incredibly delicious and genuinely fun to make, and this recipe absolutely hits both marks. The brownies themselves are everything you want: fudgy, intensely chocolatey, and perfectly chewy. But it’s the strawberry frosting that truly elevates them. It’s not overly sweet, with a wonderful fresh strawberry flavor that balances the richness of the chocolate beautifully. It’s a dessert that feels gourmet but is surprisingly straightforward to achieve. Plus, the vibrant pink frosting on dark chocolate brownies just looks stunning. It’s a perfect treat for spring, summer, or whenever you need a little burst of joy in your life!

List of Ingredients

For the Fudgy Chocolate Brownies:

• 1/2 cup (1 stick) unsalted butter
• 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet chocolate
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder (Dutch-processed for darker brownies)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Fresh Strawberry Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 2-3 cups powdered sugar (confectioners’ sugar), sifted
• 1/2 cup fresh strawberries, hulled and finely puréed (about 4-5 large strawberries)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• (Optional) Few drops of red or pink food coloring for brighter color

Swaps and Notes

• Chocolate: For the brownies, you can use bittersweet chocolate for a less sweet, more intense chocolate flavor.
• Butter: If you only have salted butter, omit the added salt in the brownie recipe.
• Flour: A gluten-free all-purpose flour blend can often be substituted 1:1 in brownies for a gluten-free option.
• Frosting Strawberries: For a smoother frosting with less risk of seeds, you can strain the strawberry purée through a fine-mesh sieve before adding it to the butter mixture. If fresh strawberries aren’t available, you can use thawed frozen strawberries (drain any excess liquid) or even 2-3 tablespoons of good quality strawberry jam (reduce powdered sugar slightly).
• Frosting Consistency: Adjust the consistency of your frosting by adding more powdered sugar for a stiffer frosting or a tiny bit more strawberry purée (or milk) for a thinner frosting.
• Toppings: A sprinkle of mini chocolate chips, fresh strawberry slices, or chocolate shavings make for a beautiful garnish!

List of Steps for the Recipes

For the Fudgy Chocolate Brownies:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Melt Butter & Chocolate: In a medium microwave-safe bowl or a double boiler, melt the 1/2 cup unsalted butter and 1 cup chocolate chips together, stirring until smooth. Let cool slightly.
3. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until light and fluffy, about 1-2 minutes. Stir in the vanilla extract.
4. Combine Chocolate & Wet: Pour the slightly cooled melted chocolate mixture into the egg mixture. Stir until just combined.
5. Add Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
6. Combine All: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to dry brownies.
7. Bake: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake!
8. Cool: Let the brownies cool completely in the pan on a wire rack before frosting. This is crucial for clean cuts and preventing the frosting from melting.

For the Fresh Strawberry Frosting:

1. Purée Strawberries: Hull and finely purée the fresh strawberries using a blender or food processor.
2. Cream Butter: In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes.
3. Add Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium.
4. Add Flavor: Beat in the strawberry purée, vanilla extract, and pinch of salt. Mix until smooth and creamy. If desired, add a few drops of red or pink food coloring for a more vibrant hue.
5. Frost Brownies: Once the brownies are completely cool, spread the strawberry frosting evenly over the top.
6. Chill & Serve: For easier cutting and firmer frosting, chill the frosted brownies in the refrigerator for at least 30 minutes before slicing and serving.

Tips for Success

• Don’t Overmix Brownies: Overmixing develops the gluten in the flour, leading to tougher, cake-like brownies instead of fudgy ones. Mix until just combined.
• Cool Completely: This is the most important tip for frosting! If your brownies are even slightly warm, the frosting will melt and slide right off. Patience is key.
• Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth, creamy texture.
• Fresh Strawberries are Best: While frozen or jam can work, fresh strawberry purée provides the most vibrant, natural flavor for the frosting.
• Clean Cuts: For neat slices, use a hot, dry knife. Run your knife under hot water, wipe it clean, and slice. Repeat for each cut.

Serving Suggestions and Pairings

These brownies are perfect on their own, but a scoop of vanilla bean ice cream on the side is never a bad idea! A light dusting of cocoa powder or a few fresh strawberry slices on top can also add a nice touch. For a refreshing beverage pairing, try a glass of cold milk or a delicate sparkling rosé.

If you’re a chocolate fan, you absolutely must try The Best Peanut Butter Brownies I’ve Ever Made for another rich and delicious treat. And if you have a sweet tooth, my Brownie Batter Dip is a fun no-bake option that satisfies chocolate cravings instantly!

Storage and Leftover Tips

Store these Chocolate Brownies with Strawberry Frosting in an airtight container in the refrigerator for up to 3-4 days due to the fresh fruit in the frosting. Bring them to room temperature for about 15-20 minutes before serving for the best texture. You can also freeze unfrosted brownies wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw, then frost when ready to serve. I do not recommend freezing the frosted brownies as the frosting texture can change upon thawing.

More Recipes You Will Love

If you loved indulging in these brownies, I have a few other dessert favorites you’ll want to add to your baking list:

• For another incredible chocolate treat, don’t miss These Chocolate Chip Cookie Dough Brownie Bombs – they’re a true indulgence.
• If you’re looking for a classic cookie that’s always a hit, check out my Copycat Neiman Marcus Chocolate Chip Cookies.
• And for a great way to use up ripe bananas, my Chocolate Chip Banana Bread is a family favorite that’s perfect for breakfast or dessert.

Final Thoughts

These Chocolate Brownies with Strawberry Frosting are more than just a dessert; they’re a celebration of flavor and a testament to how simple ingredients can create something truly spectacular. The fudgy brownie base and the light, fruity frosting are a match made in heaven. I promise you, once you try these, they’ll become a go-to in your baking repertoire. Give them a try and let me know how much you love them in the comments below! Don’t forget to follow Chef Maniac for more delightful recipes and kitchen inspiration. Happy baking!