Chocolate Covered Strawberry Brownie Cups – A Sweet Bite-Sized Treat

Chocolate Covered Strawberry Brownie Cups are the kind of dessert that makes people smile before they even take a bite. They’re rich, cute, and surprisingly easy to put together. You get the fudgy chew of brownies, a juicy strawberry center, and a glossy chocolate shell on top.

They’re perfect for date nights, birthdays, or any time you want a little something special. Best of all, they look fancy but don’t require tricky techniques.

What Makes This Special

Close-up detail shot: Freshly baked brownie cups just out of the muffin tin with clean, defined well

These brownie cups combine three beloved desserts into one simple bite. The brownie base adds that deep chocolatey richness, while the strawberry keeps each bite bright and fresh.

Topping it with melted chocolate makes the whole thing feel like a chocolate-dipped strawberry on a brownie. They’re also built for sharing—easy to pick up, easy to plate, and gorgeous on a dessert tray. Plus, you can make them ahead and they hold up beautifully.

Shopping List

Unsalted butter (1/2 cup, melted)
Granulated sugar (3/4 cup)
Brown sugar (1/4 cup, packed)
Large eggs (2)
Vanilla extract (2 teaspoons)
All-purpose flour (3/4 cup)
Unsweetened cocoa powder (1/2 cup)
Fine sea salt (1/2 teaspoon)
Baking powder (1/4 teaspoon)
Chocolate chips or chopped chocolate (1 cup, divided)
Fresh strawberries (about 18–24 small to medium, hulled)
Heavy cream (2–3 tablespoons, optional for smoother topping)
Neutral oil or coconut oil (1 teaspoon, optional for shine)
Flaky sea salt (optional, for garnish)

How to Make It

Cooking process shot: Assembled brownie cups on a cooling rack with dry, hulled strawberries nestled

Prep your pan and oven. Heat oven to 350°F (175°C).
Lightly grease a standard 12-cup muffin tin, or line with parchment liners for easy release. You may need 1–2 pans depending on strawberry size.
Dry the strawberries. Wash, hull, and pat strawberries very dry. Dry fruit helps the chocolate set and keeps the brownie cups from turning soggy.
Mix the wet ingredients. In a bowl, whisk melted butter, granulated sugar, and brown sugar until glossy. Add eggs and vanilla.
Whisk until smooth and slightly thick.
Whisk the dry ingredients. In another bowl, combine flour, cocoa powder, salt, and baking powder. Stir to break up any cocoa clumps.
Bring it together. Fold dry ingredients into the wet mixture until just combined. Stir in 1/2 cup chocolate chips.
The batter should be thick and fudgy, not runny.
Portion the batter. Spoon batter into the muffin cups, filling each about 2/3 full. Use the back of a spoon to smooth the tops.
Bake. Bake 10–12 minutes, until the tops are set but still soft in the center. You want them slightly underbaked to keep a fudgy texture.
Create the cup shape. Right out of the oven, use the back of a teaspoon or a small measuring spoon to press a well into the center of each brownie.
Work quickly while they’re warm.
Cool and add strawberries. Let the brownie cups cool in the pan for 10 minutes, then gently remove. Press one dry strawberry into each well, tip facing up.
Melt the topping chocolate. In a heatproof bowl, microwave remaining 1/2 cup chocolate with heavy cream (if using) in 15–20 second bursts, stirring each time, until smooth. Stir in a tiny splash of oil for shine if you like.
Coat the strawberries. Spoon or drizzle melted chocolate over each strawberry, letting it flow down to cover the top of the brownie cup.
Add flaky sea salt if desired.
Set and serve. Let the chocolate set at room temperature, or chill for 10–15 minutes for a faster set. Serve slightly warm or at room temperature.

Keeping It Fresh

These are best the day they’re made, but they keep well. Store in an airtight container in the fridge for up to 2 days.

For the best texture, bring them to room temperature before serving so the brownie softens and the chocolate isn’t too firm. If you know you’ll serve them the next day, wait to add the strawberries and chocolate until a few hours before serving to keep the fruit freshest.

Final plated presentation, top-down: A dessert tray of finished Chocolate Covered Strawberry Brownie

Health Benefits

This is a dessert, but there are a few perks. Strawberries offer vitamin C, fiber, and antioxidants.

Cocoa contains flavanols, which are linked to heart health. If you use dark chocolate for the topping, you’ll get a bit more of those antioxidants with less sugar. You can also reduce the sugar slightly or choose a higher-cocoa chocolate to make it a touch lighter without losing flavor.

Pitfalls to Watch Out For

Wet strawberries. Moisture is the enemy here.
If the berries are damp, the chocolate won’t cling and the brownies can get soggy.
Overbaking. Overbaked brownie cups turn cakey and dry. Pull them when the centers are just set and still soft.
Sticking to the pan. Grease well or use parchment liners. Let them cool slightly before removing to prevent tearing.
Too much batter per cup. Overfilling makes it hard to press a well and can cause overflow.
Aim for 2/3 full.
Thick, seized chocolate. Melt chocolate gently and stir often. If it thickens, add a teaspoon of warm cream or a touch of oil to loosen.

Recipe Variations

Mini size. Use a mini muffin pan with small strawberries or strawberry halves. Reduce bake time to 7–9 minutes.
Gluten-free. Swap in a 1:1 gluten-free flour blend.
Brownies are forgiving and still turn out fudgy.
Dairy-free. Use dairy-free butter and chocolate. Skip the cream or use coconut cream for the topping.
Double chocolate. Add extra chocolate chunks to the batter and top with a dark chocolate shell for an ultra-rich bite.
Nutty crunch. Sprinkle chopped toasted almonds, hazelnuts, or pistachios on the melted chocolate before it sets.
Flavored chocolate. Stir a little espresso powder or orange zest into the melted chocolate for a fun twist.
Jam boost. Add a small dollop of strawberry jam into the well before placing the berry for extra fruitiness.

FAQ

Can I use a boxed brownie mix?

Yes. Prepare the mix according to package directions, then follow the muffin tin method and timing.

Keep a close eye on bake time since boxed mixes can vary; start checking at 10 minutes.

Do I have to hull the strawberries?

Yes, remove the green tops and core so the strawberry sits flat and the chocolate adheres better. A small paring knife or strawberry huller makes it quick.

How do I get a super shiny chocolate shell?

Use good-quality chocolate and add a tiny bit of neutral oil. Let it set at cool room temperature.

If you want a professional gloss, you can temper the chocolate, but it’s optional here.

What if my muffin tin is nonstick but older?

Still grease it. Older nonstick coatings can be unreliable. A light spray plus a dusting of cocoa powder helps with release and prevents white flour marks.

Can I make these ahead for a party?

Bake the brownie cups a day ahead and store airtight at room temperature.

Add strawberries and chocolate the day of serving for the freshest look and texture.

What chocolate works best for the topping?

Semi-sweet or dark chocolate (55–70%) strikes a nice balance. Milk chocolate is sweeter and softer but still works. Use bars or couverture for smoother melting if possible.

How do I keep the brownies fudgy?

Don’t overbake, and avoid overmixing once the flour goes in.

Pull the cups when the centers are just barely set. The residual heat finishes the bake.

Can I freeze them?

Freeze the brownie cups without strawberries or chocolate. Thaw at room temperature, then add fresh strawberries and topping before serving.

Final Thoughts

Chocolate Covered Strawberry Brownie Cups deliver a lot of joy for not a lot of effort.

They’re rich but balanced, pretty without being fussy, and always a hit on the table. With a few smart tips—dry berries, gentle bake, smooth chocolate—you’ll get great results every time. Keep this recipe in your back pocket for holidays, date nights, or whenever chocolate cravings call.