Strawberry Truffle Brownies (2024)

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.

1. You’ll first pulse the chopped and cored strawberries in a food processor or blender.
2. 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.
3. 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 1/4 of the original volume and you should only have a few tablespoons left. It should be thick and no longer watery.
4. Remove from the heat and cool fully. It needs to be completely cooled before moving onor 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.

Make-Ahead Tips

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