Last Updated on April 22, 2026 by Kymberley
Easy Gluten-Free Brownie Recipe with Strawberry and Chocolate Ganache
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)
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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!
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Strawberry & Chocolate Ganache Smothered Gluten-Free Brownies
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Ingredients
Equipment
Nutrition
Method
- 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]
- 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
- 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.
- As a final touch when plating, top each brownie with a few milk or dark chocolate shaved curls to decorate. Enjoy!
Kitchen Notes
- Light metal pan – 350°F – 35-40 minutes
- Dark metal pan – 325°F – 30-35 minutes
- Glass pan – 325°F – 40-45 minutes
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.Personal Notes
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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