Strawberry Brownies

Fresh strawberries and simple ingredients make this Strawberry Brownies recipe feel special without adding extra work. The berry swirl pairs perfectly with the chocolate, and a quick step makes it look bakery-quality without using strawberry cake mix or artificial strawberry flavoring. It’s just as fitting for Valentine’s Day, Mother’s Day, baby showers, or birthday parties as it is for a cozy family dinner. You can even make it ahead, store it, or freeze it so it’s ready whenever you need a shareable treat.

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Prep Time: 20

Cook Time: 35

Total Time: 55

Course: Dessert, Snack

Cuisine: American

Keyword: Strawberry Brownies

Servings:

Calories: 298kcal

Author: Mandy Applegate

Equipment

Ingredients

9 ounces fresh or frozen strawberries
1¾ cups all-purpose flour
½ teaspoon salt
1½ cups butter
12 ounces chocolate semi-sweet or dark
1½ cups granulated sugar
⅔ cup light brown sugar
6 large eggs room temperature
1½ teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and line a 9×9-inch baking pan with parchment paper.
In a blender or food processor, blend the strawberries until smooth. Strain through a fine mesh sieve to remove the seeds. Set aside.
9 ounces fresh or frozen strawberries
In a medium bowl, whisk together the flour and salt. In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth.
1¾ cups all-purpose flour, ½ teaspoon salt, 1½ cups butter, 12 ounces chocolate
Remove from heat and whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until fully combined. Add the flour mixture to the wet ingredients and gently fold with a spatula until just combined. Avoid overmixing.
1½ cups granulated sugar, ⅔ cup light brown sugar, 6 large eggs, 1½ teaspoons vanilla extract
Pour the batter into the prepared pan and spread it evenly. Drizzle the strawberry puree on top and swirl with a knife to create a marbled pattern.
Bake for 25–35 minutes, rotating the pan halfway through, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing and serving.

Notes

Use ripe strawberries: The sweeter and juicier the berries, the better the flavor and color of the puree will be.

Thaw frozen strawberries: If using frozen, let them defrost and drain off excess liquid first so the puree blends smoothly, holds its flavor, and swirls into the batter without making it watery.

Make a richer chocolate: This is optional, but you can stir a splash of heavy cream into the melted chocolate mixture for a silkier texture, or whip it to serve alongside the brownies.

Fold, don’t stir: Folding the dry ingredients in gently keeps the texture soft and fudgy, and helps prevent overworking the batter, which can lead to dense brownies.

Boost the sweetness: Swirl in spoonfuls of strawberry jam alongside the puree for a sweeter berry layer, or mix crushed freeze-dried strawberries and white chocolate chips into the batter for bursts of flavor in every bite.

Swirl lightly: Too much swirling will blend the puree into the batter, so keep the movement light for a distinct marbled look.

Check early: Ovens can vary, so start testing for doneness a few minutes before the minimum time to avoid overbaking.

Cool before slicing: Letting the brownies rest makes them easier to cut neatly without tearing.

Nutrition

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