What are some of the best strawberry brownies? My little one was tired of chocolate, so I sucked it in. It all started when she told me that she is tired. I know, right? Sacrilege! What did you find in a kitchen experiment? Are these brownies with a few strawberries thrown in? These are fudgy, chocolatey brownies swirled with the most vibrant, slightly tart strawberry. Is there any goodness you can imagine? Think of them as a hug in brownie form, but with an oozing burst of fruity sunshine. What’s better, they’re like a grown-up version of strawberry chocolate bar, but way better because they taste like chocolate. You made them yourself. What is the aroma that fills the house while these bake is pure magic? Is it true that they’re like a surprise party for your taste buds, and who doesn’t love that? If you’ve ever loved a classic brownie and also happen to adore fresh strawberries, these strawberry muffins are perfect. What are brownies? Are they your new best friend?
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What is a strawberry brownie?
What are strawberry brownies? What is fudgy chocolate? What’s a brownie base with strawberry swirls? It’s not about masking the chocolate; it’ll complement it. What is your favorite dark chocolate brownie recipe? What is a ruby-red strawberry puree? Right through it. What is the best of both worlds: marbled work of art in every square. What are some of the best chocolate flavors you’ve ever had? What is the kind of dessert that feels both comforting and exciting, familiar yet new? I always describe them as hug with a wink – warm and familiar, but with playful fruity surprise.
Why I love this recipe?
Okay, let me tell you why this recipe for strawberry brownies is going to become a staple in your kitchen, just like it is in mine. First off, the flavor! It’s unreal. The deep, dark chocolate of the brownie base is incredibly rich, and then that strawberry swirl cuts through it with this perfect balance of sweet and tart. It’s not overwhelmingly sweet, which I love. My husband, who’s usually a purist when it comes to brownies, actually raves about these. He says the strawberry adds a layer of complexity he never knew he was missing. Then there’s the simplicity. Honestly, for how impressive these look and taste, they are surprisingly easy to whip up. You don’t need any fancy equipment or super obscure ingredients. It’s mostly pantry staples, and the process is straightforward, even if you’re not a seasoned baker. Plus, they’re quite cost-effective. Good quality chocolate can be pricey, but these manage to be rich and satisfying without breaking the bank. And the versatility? Oh, you can have these warm with a scoop of vanilla ice cream, at room temperature as a snack, or even chilled for a firmer texture. They’re perfect for potlucks, birthdays, or just because you need a little something special. What I love most about these strawberry brownies is that they always feel a bit special, even though they’re so easy to make. It’s that little bit of extra effort with the swirl that makes people feel like you’ve truly pulled out all the stops.
How do I make strawberry brownies?
Quick Overview
How do you make strawberry brownies? How do you start by whisking together dry ingredients, then move on to creaming your butter and sugar. What are the ingredients for sugar, followed by incorporating the eggs and vanilla? What happens when you gently fold in the dry ingredients to create that perfect fudgy batter? While that’s going on, you’ll prepare a quick strawberry mixture, usually just fresh strawberries. What is the best way to make a steamed banana with ice? What’s the best way to layer chocolate cake with strawberry swirl? Is it safe to put a baking pan in the oven? What is a perfectly marbled, intensely chocolatey brownie with bursts of fresh strawberry flavor? Is there a way to impress Is it easy to get a copy of this book?
Ingredients
For the Main Batter:
You’ll need good quality unsalted butter, about 1 cup (that’s 2 sticks). Melted butter is key for that fudgy texture, so don’t skip this. Then, a combination of granulated sugar and brown sugar, maybe 1.5 cups total. The brown sugar really adds to that chewy texture and molasses notes that pair so well with chocolate. For the chocolatey-ness, we’re talking about unsweetened cocoa powder, about 3/4 cup. You can use Dutch-processed for a deeper, darker color and smoother flavor, or natural cocoa if that’s what you have. Next, the flour. All-purpose flour is perfect here, about 1 cup. Just enough to give it structure but not so much that it makes them cakey. A pinch of salt, of course, to enhance all those flavors, and a teaspoon of baking powder, but just a little – we don’t want these to puff up too much. And for that signature richness, 2 large eggs, at room temperature if you can remember, it helps them emulsify better. Oh, and a splash of pure vanilla extract, about a teaspoon, because it just makes everything taste more like itself. For the extra chocolatey punch, I love to add about a cup of chocolate chips or chunks – semi-sweet or dark chocolate works best here. It gives you those lovely pockets of melted chocolate goodness.
For the Filling:
What is the strawberry magic? Make sure they’re ripe and juicy for the best flavor. If strawberries aren’t in season, frozen ones work too, but you might need to adjust the liquid. We’ll also add a tablespoon or two of granulated sugar, just to help bring out the sweetness and flavor. How do I create a nice saucy consistency? Sometimes I’ll add a tiny squeeze of lemon juice to really brighten up the room. How do you make strawberry flavor pop against chocolate? What is the best way to mash strawberries with lemon juice? When it’s mostly smooth but still has a little texture, like chunky puree.
For the Glaze:
What is the perfect gift for an extra touch of indulgence? What is the best powdered sugar to use? If you have strawberry liquid, add a tablespoon or two of milk to the mixture. Then, if possible, serve with some strawberries. How do I get the right consistency for drizzling the filling? Is it possible to add food coloring if you want that extra vibrant pink? Why does strawberry give it a lovely hue? Sometimes I’ll even mix in a teaspoon of freeze-dried strawberry powder for an intense strawberry flavor. What are some of the best kicks in pink? How do you get the consistency right – you want it thick enough to drizzle, but thin enough that it will not suck up. It’s a big deal. How do you pour the melted chocolate over the brownies?
What are the steps to
Step 1: Preheat & Prep Pan
Alright, first things first. If your oven is 350 degrees Fahrenheit, you’re going to preheat it to 175 degrees Celsius. What is the best way to make an oven nice and hot and ready to go? Now grab an 8×8 inch baking pan. I usually line mine with parchment paper, leaving some overhang on the sides. Is it easy to lift brownies out of the oven? Just grease the pan first, then lay the parchment paper in, pressing it into the corners. If you don’t have parchment paper, just grease and flour the pan really well. I’ve forgotten the parchment paper a few times and lived to tell the tale, but it’s always trite. How do I get them out cleanly?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, salt, and baking powder. Set aside. What is the best way to whisk everything together at this stage? Distribution, especially leavening agents. Why do brownies rise in one spot? Give it a good whisk until there are no lumps of cocoa powder. This step might seem small, but it really does make a difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, melt your butter. Set aside. Can you do this in the microwave in short bursts or gently on the stovetop? Once it’s melted, whisk in both the granulated sugar and brown sugar until it’s well combined. What are the best ways to add eggs, one at a time? I like vanilla extract. I stir it in. Then, stir in the sugar. You want the mixture to look smooth and slightly glossy. If your butter is too hot, let it cool for a minute before adding the eggs.
Step 4: Combine
Now it’s time to bring the wet and dry ingredients together. Gradually add dry ingredients to wet ingredients. How do you mix with a wooden spoon? You want to mix just until you no longer see any streaks of flour. Overmixing develops gluten in the flour, which can lead to tough brownies. Once the batter is just combined, fold in the chocolate chips or chunks. Just a few stirs to distribute them.
Step 5: Prepare Filling
While your batter is chilling for a moment, let’s get that strawberry filling ready. How do you take fresh strawberries, hull them (that means removing the little green tops) and put them in a bowl. In a food processor or blender. If you’re using lemon juice, add a tablespoon or two of sugar and lemon zest. Pulse or blend until you have a fairly smooth puree, but it’s okay if there are some little bits of lumps. What are strawberry bits left? Is there a way to add texture? If you don’t have a blender, you can finely chop the strawberries and mash them with the fork. Is it worth it to have elbow grease?
Step 6: Layer & Swirl
What is the fun part of creating a marble effect? What do you think of chocolate brownie batter? Dollop spoonfuls of strawberry filling over the batter. Do not over-do the brownie batter with the remaining one-third of the strawberry filling. Use a knife or skewer to gently swirl the strawberry filling into the brownie batter. Do you want to over-swirl the colors? Just a few gentle back-and-forth motions to create pretty patterns. Make sure the strawberry mixture is mostly covered by the batter.
Step 7: Bake
How do you know if your baked goods are done? If a toothpick is inserted into the center of the tooth, it should come out with moist crumbs attached, not completely. How do you clean a wet batter? If it’s completely clean, they might be a little overbaked. The edges should look set, and the center might still look slightly gooey – that’s perfect for fudgy edges. Keep an eye on them, as oven temperatures can vary.
Step 8: Cool & Glaze
Once they’re baked, take them out of the oven and let them cool completely in the pan on a wire rack. If you try to cut them while they’re still warm, they will likely fall apart. Once they’re fully cooled, you can prepare the glaze. Whisk together the powdered sugar and milk until smooth. Drizzle over the top of the cooled brownies. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, carefully lift the brownies out of the pan using the parchment paper. Place them on a cutting board and slice them into squares. I like to use a sharp knife, and sometimes wiping the knife clean between cuts helps get really neat. I like the edges of the glaze. What is the best way to serve strawberry brownies?
What should I serve it with?
Strawberry brownies are pretty much a star on their own, but they can definitely be elevated. Depending on the occasion. I love serving brownies with Greek yogurt for breakfast or brunch. What is the best cream cheese frosting for a morning treat? A strong cup of coffee or a glass of cold milk is the perfect pairing. For a more elegant brunch spread, I’ll cut them into smaller, neater squares and arrange them on my work surface. Pretty platter. A scattering of fresh berries around them looks lovely, and a mimosa or sparkling rosé makes it even better. Is it a real celebration? As a dessert, these strawberry brownies are pure heaven served slightly warmed with whipped cream. Vanilla bean ice cream. What is the difference between ice cream and brownies? Sometimes, I’ll add a drizzle of chocolate sauce or chopped nuts on top. What are some of the best cozy snacks to have on a rainy day? My kids love them crumbled over a bowl of fresh strawberries and whipped cream. What do you think? Is it like a deconstructed strawberry shortcake?
How do you make a perfect strawberry brownie?
What are some little secrets that really make these strawberry muffins? First, regarding the strawberries themselves: make sure they’re ripe. If they’re not very sweet, you might need to add a touch more sugar to the puree, or if you’ve got some, more water. If you have more than one, then you can add more of the sugar. What is the sugar in brownie batter? What makes the strawberry swirl taste good? Is salt a good substitute for chocolate? When it comes to mixing the batter, seriously, do not overmix once you add the flour. What is the golden rule for fudgy brownies? Overmixing creates a tough, cakey texture, and we definitely don’t want that here. For the swirl, don’t go crazy with the knife. You want distinct swirls, not a pinkish-brown blob. With a butter knife or skewer, you can easily make several passes. Trust me, I’ve gone overboard before and ended up with a less than impressive marbling. When it comes to baking, oven temperatures can be a bit tricky. If you find your brownies tend to bake unevenly, try rotating the pan halfway through. Do the toothpick test and always, always do it. How do I know if a recipe is done without overbaking? For the glaze, consistency is key. If milk is too thick, add a teaspoon at .25 to make it perfect for drizzling. If it’s too thin, add a little more powdered sugar. What are some of the best ways to use freeze-dried strawberries? Is the strawberry glaze a natural pink color? What makes these strawberry brownies so special?
What are some Storing and Reheating Tips?
These strawberry brownies are pretty forgiving when it comes to storing them, which is always a plus in my book. If you’ve got leftovers (a rare occurrence in my house!), you can keep them at room temperature for about 2-3 days. Just make sure they are completely cooled and stored in an airtight container. This keeps them from drying out. If you live in a warm climate or your kitchen is quite warm, you might prefer to store them in the refrigerator. They’ll last for about a week in the fridge, and honestly, I think they taste even better when they’re chilled – the texture gets nice and dense. Just pop them in an airtight container. For longer storage, like if you’ve made a big batch for a party or just want to have some on hand, you can absolutely freeze them. I like to cut them into individual squares first, wrap each square tightly in plastic wrap, and then place them in a freezer-safe bag or container. They should stay good in the freezer for about 2-3 months. To thaw, just unwrap them and let them come to room temperature on a plate for an hour or two. If you’ve got the glaze on them, it can sometimes get a little sticky when thawing at room temperature, but it’s still delicious. If you want to reheat them, you can pop a square in the microwave for about 10-15 seconds – just enough to warm them up a bit. They are also quite lovely at room temperature, so reheating isn’t always necessary. For the glaze, I always add it after the brownies have completely cooled and the glaze has set a bit. If you plan on freezing them with glaze, it might be better to freeze the plain brownies and then glaze them after they’ve thawed to keep the glaze looking its best.
What are the most frequently asked questions on
Final Thoughts
What is your favorite strawberry brownie recipe? I really hope you give them a try because they’re just so special. They’re bursting with chocolate and that perfect hint of fruity. What is the kind of dessert that makes people happy? When you make them, please let me know how they turn out! I love hearing about your baking adventures and seeing your creations makes my day. If you post a picture on social media, or just drop me an email with your thoughts. If you loved these, you might also enjoy my other posts.Fudgy Double Chocolate Brownies. or my Easy Raspberry Swirl Blondies – they’re in a similar vein of comforting, delicious treats. Happy baking, and enjoy every single bite!
Strawberry Brownies
Ingredients
Brownies
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
Strawberry Swirl
- 1 cup fresh strawberries, hulled
- 2 tablespoons granulated sugar
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan or line with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- In a small blender or food processor, combine strawberries and sugar. Puree until smooth.
- Pour half of the brownie batter into the prepared pan. Dollop spoonfuls of the strawberry puree over the batter. Swirl gently with a knife or skewer. Pour the remaining brownie batter over the top and swirl again.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let cool completely in the pan on a wire rack before cutting into squares.
