These chocolate strawberry brownies make the most of the irresistible combination of strawberries and chocolate. The rich chocolate brownie batter is filled with halved fresh strawberries, and more fresh strawberries decorate the top of the brownies.
The brownies are perfectly fudgy and slightly chewy, with the juicy strawberries perfectly counteracting the sweetness of the brownie.
For more strawberry desserts, try this Strawberry Crumble.
Ingredients You’ll Need:
- Butter: Unsalted butter was used in this recipe.
- Semi-sweet chocolate: Use a good quality semi-sweet chocolate for a rich chocolate taste.
- Granulated sugar: The granulated sugar can be substituted with brown sugar, or a combination of 1/2 cup granulated sugar and 1/2 cup brown sugar.
- Eggs: 3 large eggs were used in this recipe.
- Vanilla extract: The vanilla extract can be substituted for 1 teaspoon of vanilla essence.
- All-purpose flour: Standard all-purpose flour is used in this recipe.
- Cocoa powder: Use a good quality unsweetened cocoa powder.
- Salt: The salt amount can be altered to suit personal tastes.
- Strawberries: Fresh strawberries are best used in this recipe. Frozen strawberries could be used, however the brownies may need to be baked for slightly longer due to the added moisture content.
How to Make Strawberry Brownies
1. Preheat the oven to 350℉. Line an 8-inch square baking pan with parchment paper, or spray with non-stick cooking spray. Set aside.
2. Add the chopped butter and semi-sweet chocolate to a large microwave safe mixing bowl. Microwave in 30 second increments, stirring often, until the butter and chocolate have melted.
3. Add the sugar, eggs and vanilla to the chocolate mixture and whisk until well combined. Stir in the flour, cocoa powder and salt until just combined. Fold in 1 ½ cups of the strawberries.
4. Pour the brownie batter into the prepared baking pan. Top with the remaining halved strawberries.
5. Bake the brownies for 30 minutes, or until the edges have set but the center is still slightly soft.
6. Allow the brownies to cool completely in the pan before removing and slicing.
Storage
Store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up 5 days.
These brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Chocolate Strawberry Brownies
Equipment
- 8-inch square baking pan
- Parchment paper or non-stick cooking spray
- Large microwave afe mixing bowl
- Whisk
- Large mixing spoon
Ingredients
- ½ cup butter chopped into pieces
- 4.5 oz semi-sweet chocolate chopped
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp salt
- 2 cups hulled and halved strawberries divided
Instructions
- Preheat the oven to 350℉. Line an 8-inch square baking pan with parchment paper, or spray with non-stick cooking spray. Set aside.
- Add the chopped butter and semi-sweet chocolate to a large microwave safe mixing bowl. Microwave in 30 second increments, stirring often, until the butter and chocolate have melted.
- Add the sugar, eggs and vanilla to the chocolate mixture and whisk until well combined. Stir in the flour, cocoa powder and salt until just combined. Fold in 1 ½ cups of the strawberries.
- Pour the brownie batter into the prepared baking pan. Top with the remaining halved strawberries.
- Bake the brownies for 30 minutes, or until the edges have set but the center is still slightly soft.
- Allow the brownies to cool completely in the pan before removing and slicing.
Notes
- The butter and chocolate can also be melted using the stovetop. Place the butter and chocolate in a large heatproof bowl, and sit the bowl over a small saucepan of simmering water, ensuring the base of the bowl doesn’t come into direct contact with the water. Stir the butter and chocolate continuously until melted.
- These brownies can be served cooled to room temperature, or warm with a scoop of ice cream.
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