These strawberry truffle brownies have three delicious layers for the perfect chocolate and strawberry treat. They start with fudge brownie. Then the middle is a creamy strawberry frosting made with real berries and they’re topped with even more chocolate.
Triple Layer Strawberry Truffle Brownies
If you love chocolate and strawberries – then I definitely recommend trying these strawberry truffle brownies. They’re rich, decadent and look beautiful thanks to the contrasting colors of the chocolate layers and sweet strawberry filling. They start with a basic brownie recipe that’s fudgy, chewy and a little more grown up in flavor thanks to being made with both cocoa powder and melted chocolate. The middle lawyer is a sweet strawberry frosting made from real berries. Then they’re topped with a layer of chocolate to complete the deliciousness.
I love making these for Valentine’s Day – but they’re perfect for whenever you want a decadent brownie recipe.
For the Brownie Layer
As mentioned – this recipe uses both cocoa powder and dark chocolate for the flavor. I love using both, in addition to butter, for the ultimate brownie flavor that’s a little more complex than just using cocoa and oil. These brownies are chewy and fudgy, but not too gooey because I don’t find that gooey brownies hold up the best to frosting (they’re rich enough on their own). Of course, if you have your own favorite recipe for an 8×8 inch (20×20 cm) pan – feel free to use it.
My main tips for the brownie layer is:
- Make sure the eggs are at room temperature before getting started. This ensures better mixing.
- For the dark chocolate, I recommend using anything between 50-70% dark chocolate. Semi-sweet chocolate works too for slightly sweeter flavor. I wouldn’t recommend using anything stronger than 75% dark chocolate, or the brownies can be quite bitter.
- Brownie bake times vary depending on your oven and preference. Mine baked for 22 minutes. When they’re done, an inserted toothpick should come out clean or with a few damp crumbs but not brownie batter.
For the Strawberry Truffe Filling
The strawberry truffle filling is a sweet strawberry buttercream made from real berries. Using real berries does mean there are a few extra steps, but the flavor payoff is totally worth it.
- You’ll first pulse the chopped and cored strawberries in a food processor or blender.
- Strain out the seeds using a metal sifter. You’ll need to push it through with a rubber spatula. This step is technically optional, but I prefer the middle layer without seeds.
- Then you’ll boil down the puree until it’s thick like jam. Gently stir the mixture as it boils to avoid burning. When you’re done it should be about ¼ of the original volume and you should only have a few tablespoons left. It should be thick and no longer watery.
- Remove from the heat and cool fully. It needs to be completely cooled before moving on or it will melt the butter.
The rest of the filling is very simple to make. You’ll beat together butter, powdered sugar, a little salt and the fully cooled boiled down strawberry puree. You want it to be a thick frosting consistency and frost it on the cooled brownies.
For the Chocolate Topping
Last but not least, a layer of chocolate goes on top. Always while melting chocolate it’s important to go very slowly and melt over low heat to avoid the chocolate baking and becoming grainy. I recommend using your favorite dark chocolate or semi-sweet chocolate for the topping. You’ll spread the melted chocolate over top of the strawberry layer and then let it harden.
Pro Tip: When the chocolate topping is about 80-90% hardened, I recommend scoring the top with a knife where you plan to slice the brownies. This makes it much easier to cut the brownies once the chocolate has cooled.
Brownies will need to cool fully before adding the strawberry truffle filling. As well, the boiled down strawberry puree will need to cool fully before continuing with the filling. Therefore, I recommend baking the brownie layer the day before you plan to serve. Cool fully, then cover the pan and store overnight at room temperature. For the strawberry layer, puree the berries, remove the seeds and boil it down the day before you plan to serve. Cool it fully, then store in an airtight container overnight. The next day you can continue on with making the strawberry filling and adding the chocolate topping.
If you love berries and chocolate, then be sure to try:
- Strawberry Chocolate Chip Cookies
- Raspberry Brownies – these are super fudgy brownies dotted with berries
- White Chocolate Raspberry Cupcakes
- Strawberry Rice Krispie Treats with Chocolate Topping
Strawberry Truffle Brownies
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams)
- 4 ounces dark chocolate (112 grams) 50-70%
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (23 grams)
- ¼ teaspoon salt
Strawberry Truffle Filling
- 6 ounces strawberries (170 grams) fresh or frozen
- ⅔ cup unsalted butter (150 grams)
- 2 cups powdered sugar (220 grams)
- 1 tablespoon whipping cream if needed
- 6 ounces dark chocolate (170 grams) your favorite variety or semi-sweet
- Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Alternatively, lightly grease the pan.
- Chop the butter into about 8 pieces and place in a heatproof bowl. Finely chop the chocolate into very fine pieces and place in the same heatproof bowl. Melt together in the microwave for 45-seconds on medium power (not high power, which is often the default). Remove from the microwave and stir. Repeat the process until smooth.
- Whisk the sugar into the melted butter and chocolate mixture.
- Then whisk in the eggs 1 at a time and the vanilla.
- Sift in the flour, cocoa and salt. Whisk into the batter until you no longer see steaks of flour or cocoa.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven for about 22-25 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs but no brownie batter.
- Cool the brownies in the pan.
Strawberry Truffle Filling
- Core the strawberries.
- Pulse in a food processor or blender until smooth.
- To remove the seeds, pour the puree through a metal sifter and push it through using the back of a spoon or rubber spatula.
- Add the puree (without seeds) so a saucepan over low-medium heat. Bring to a gentle boil while occasionally stirring. Gently boil for about 20-30 minutes or until the mixture looks like a thick jam and you only have a few tablespoons left. As it gets thicker, be sure to continually stir to avoid burning.
- Remove from the heat and cool fully.
- In a medium to large bowl, beat the butter until smooth.
- Beat in 1 cup powdered sugar (sift the powdered sugar if it is lumpy).
- Ensure the boiled down strawberry puree is completely cooled. Then beat in 1 tablespoon.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 more tablespoon of strawberry puree until the desired sweetness and thickness is reached.
- Frost the cooled brownies in an even layer and place in the fridge.
- Chop the chocolate into very fine pieces and place in a heatproof bowl.
- Melt very slowly, either in a double boiler or the microwave. If microwaving - use short 45-second intervals on medium power (not high power) and stir between each interval.
- Let the melted chocolate cool slightly. Pour over the strawberry layer and smooth.
- Let the chocolate harden. Once it's about 90% hardened, score the top with a thin knife where plan to slice. This makes it much easier to cut through the chocolate.
- When ready to slice, if you lined the pan with parchment lift the brownies out of the pan using the overhang and place on a cutting board. Slice with a sharp knife where you scored the chocolate, wiping off the knife after each cut.
- Chocolate: Feel free to use anywhere between 50-70%, or semi-sweet for the brownies. I used 70% for the brownie batter and 50% for the topping.
- Strawberries: Fresh or frozen will work. Frozen berries will take longer to boil down however.
- Make Ahead Tips: Make the brownie layer the day before you plan to serve. Cool fully, then cover and store at room temperature overnight. For the strawberry lawyer, puree the berries and boil them down (steps 1-5). Cool fully, place in an airtight container and store in the fridge overnight. Make the rest of the steps the next day.
- Storage: Store in an airtight container at room temperature for up to 12 hours, or in the fridge for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 12 equal-sized brownies. You can very likely get 16 from this recipe.