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Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies

Indulge in our ultimate brownie heaven gluten-free treat with our Chocolate Ganache & Strawberry-Smothered Brownies. A decadent fusion of flavors in every bite!

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Stylized photo of chocolate ganache and strawberry brownies featuring a brownie on a plate, fork filled with brownie bite and strawberry, fresh strawberries surround the plate.

Easy Gluten-Free Brownie Recipe with Strawberry and Chocolate Ganache

A Decadent Dessert Made from Box Brownie Mix

If there were such a thing as brownie heaven, you’d swear you found it with this simple recipe for Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies. The brownie’s smooth texture and deep chocolate flavor make it the perfect recipe to keep at the front of your digital recipe file, so you’re never far from a delicious dessert!

👩‍🍳 Adapted from a recipe we first saw at our favorite grocery store website. 👩‍🍳

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeQuick & EasySoy Free
Servings:  16 2x2 Brownies
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :15 minutes
Cook Time :30 minutes
Cooling Time :15 minutes
Total Time :1 hour 15 minutes
Course : Dessert, Snack
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 345
Fat 26
Carbohydrates 24
Protein 5
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💭 Before we go...

We hope you’ll love this recipe for Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies as much as we do!

The combination of rich chocolate chip brownies topped with fresh strawberries and luscious chocolate ganache creates a harmonious blend of flavors and textures that are sure to impress both gluten-free and non-gluten-free alike. This delicious dessert showcases how a simple box brownie mix can inspire an over-the-top sweet course that will impress. So, whether you’re looking for a special treat for yourself or a decadent chocolatey dessert to share with loved ones, these brownies are perfect for filling everyone’s cravings.

Keep scrolling to the recipe card below to print or save it to your recipe box. Then try it the next time you need an easy dessert to enjoy a taste of brownie heaven in your home.

Thanks for stopping by. Have a happy time baking!

– Kymberley

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We recommend using an instant-read thermometer for cooking, grilling, and baking perfection! You'll know the brownies are done when the internal temperature registers 214°F to 218°F.
Stylized photo of chocolate ganache and strawberry brownies featuring a brownie on a plate, fork filled with brownie bite and strawberry, fresh strawberries surround the plate.
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Check out the Tips, Tricks, and Step-by-Step photos above .

Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies

Rich, fudgy, and oh so deliciously decadent. Nothing could be easier than this over-the-top dessert for serious chocolate lovers! These strawberry and chocolate ganache-smothered brownies rely on your favorite box brownie mix to create the ultimate sweet treat that comes together in less than an hour. For your recipe success, I encourage you to read the kitchen notes below before beginning.
Kymberley @GfreeDeliciously
5 from 1 vote
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 16 2x2 Brownies
Calories 345 kcal

EQUIPMENT

  • 1 8x8 Baking Pan
  • Parchment paper
  • 1 Small saucepan
  • Utensils (Cooks Knife, Whisk, Measuring Cups and Spoons, Rubber Spatula or Large Spoon)

INGREDIENTS
  

For the brownies

  • 10 tablespoons Butter can substitute vegetable oil for a non-dairy version
  • 3 large Eggs
  • 1 gluten-free Box Brownie Mix
  • 1 cup Chocolate Chips
  • 2 cups fresh Strawberries halved

To make the ganache

  • 2 ½ cups Chocolate Chips
  • 1 cup Heavy Cream
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INSTRUCTIONS
 

  • Preheat oven to 350°F (325°F if using a glass or dark metal pan). Grease, then line an 8x8-inch square baking pan with parchment paper that extends above the upper edges of the pan. [1]

Prepare the brownie batter

  • Melt the butter in a large bowl and let it cool until it is still liquid but not hot. Once cooled, add the eggs and whisk until combined. Stir in the brownie mix, using a large spoon or rubber spatula, until the dry mix is incorporated, then fold in the chocolate chips. Spread the batter evenly into the prepared pan.
    10 tablespoons Butter, 3 large Eggs, 1 gluten-free Box Brownie Mix, 1 cup Chocolate Chips
  • Bake using the times and temperatures recommended in the kitchen notes below. [2] When the brownies are done, a toothpick inserted in the center will show a few moist crumbs clinging to it but no raw batter. Cool for 15 to 30 minutes.
  • Remove the stems from the strawberries and cut them into relatively uniform-sized halves or quarters if they’re still too large. Top the brownies with the strawberries, pressing them slightly into the surface to keep them in place.
    2 cups fresh Strawberries

To make the ganache

  • Place the chocolate chips in a medium heat-proof bowl and set aside.
    2 1/2 cups Chocolate Chips
  • Heat the heavy cream in a small saucepan over medium heat until it gently simmers. (Do not let it come to a rapid boil – that’s too hot!) You’ll know it’s ready when the cream forms tiny bubbles around the edges of the pan, then remove it from the stove. [3]
    1 cup Heavy Cream
  • Pour the hot cream over the chocolate chips. Let sit for 2-3 minutes, gently softening the chocolate. Slowly stir with a metal whisk, spoon, or rubber spatula until thoroughly combined. The ganache should be smooth with no chip portions remaining.
  • Finally, pour the prepared ganache over the strawberries, smoothing it into an even layer across the pan to smother everything.
  • Refrigerate the brownies until the ganache is set, about 15 minutes. Remove the brownies from the pan by gently lifting the parchment paper wings that extend above the edges of the brownie pan. Slice the brownies into 2x2-inch squares and serve cold. Store in the refrigerator for up to five days or in the freezer for up to a month.
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YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] About the Parchment - I recommend using two pieces of parchment paper (8 inches long by the entire width of the paper when torn from the roll). Position one piece of parchment in the pan from top to bottom and the other side to side, each with the outside edges of the sheet extending above the edges of the pan in each direction. Doing this will significantly help to remove the brownies from the pan before cutting them.
[2] Baking Times - Depending on the pan, baking times can vary considerably. Use these guidelines to get the best results when baking your brownies:
  • Light metal pan – 350°F – 35-40 minutes
  • Dark metal pan – 325°F – 30-35 minutes
  • Glass pan – 325°F – 40-45 minutes
You'll know the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Please note that the toothpick doesn't have to be completely clean. If you own an instant-read thermometer, the brownie's internal temperature should register 214°F to 218°F when done.
[3] The Ratio of Cream to Chocolate - Unlike a traditional ganache using a 1:1 ratio of cream and chocolate, this recipe uses a 1:2.5 ratio of cream to chocolate to make a thick ganache that is more fudge-like and stands up to being cut to stay on top of the brownies. Please see my kitchen notes below for additional notes about using heavy cream in this recipe.

Tips for Success:

EGGS -

I recommend using real eggs in this recipe; flax or starch-based egg replacers won't yield the best results.

CREAM –

Heavy cream is essential to making ganache because the fat stabilizes it, so you can't leave it out. If you don't have any heavy cream, you have two options: First, you could substitute ¾ cup of whole milk and ¼ cup of melted butter that has been thoroughly mixed. Secondly, if you need to be dairy-free, you could use full-fat canned coconut milk as an alternative to heavy whipping cream. In this instance, shake the can well before opening. Whisk the contents in a small saucepan on the stove to heat and bring it to a simmer. Measure 1 cup (8 ounces; 240 ml).

CHOCOLATE –

These brownies are very rich and sweet. While you could use semi-sweet chocolate chips, we prefer milk chocolate, white chocolate, or dark chocolate chips. Our preference is dark chocolate chips, which slightly reduce the sweetness.

GANACHE –

The perfect ganache is smooth in texture and glossy. This is achieved by stirring the cream into the chocolate chips very well as the chocolate is melting.

STRAWBERRIES –

Choose strawberries that are uniform in size. If your strawberries are large, cut them in half or quarters if they're still too large. You're looking for the strawberries not to stand up too high and are laying at a relatively even height. Cutting them to a consistent height will allow the ganache to cover them completely.

STORAGE –

Once the ganache sets cut the brownies into 2x2-inch squares before layering them in an airtight container. Use parchment between the layers so the brownies don't stick. Keep in the refrigerator for up to five days or in the freezer for up to a month.

Nutrition

Calories: 345kcalCarbohydrates: 24gProtein: 5gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 71mgSodium: 116mgPotassium: 306mgFiber: 2gSugar: 15gVitamin A: 494IUVitamin C: 11mgVitamin D: 0.4µgCalcium: 139mgIron: 1mg
Keyword brownie mix, Butter, chocolate, chocolate chips, cream, eggs, ganache, heavy cream, strawberry

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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