Strawberry Brownies
Introduction
Imagine opening your oven to a warm, fragrant wave of chocolate-laced strawberry — the air alive with a sweet, slightly tart perfume that promises something both familiar and new. These strawberry brownies marry fudgy cocoa with bright berry brightness: the first bite gives a tender, chewy crumb flecked with strawberry notes, the glaze adding a glossy, fruity kiss. They’re the kind of treat that invites a slow morning with coffee, makes a party platter feel special, or turns an ordinary Tuesday into a small celebration.
If you enjoy creative strawberry-and-chocolate pairings, you might also like this chocolate strawberry swirl cheesecake cups recipe I developed for a lighter, creamier dessert that shares the same flavor family: chocolate strawberry swirl cheesecake cups recipe.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes (including cooling)
- Servings: 16 squares (9×9 pan)
- Difficulty Level: Easy — perfect for confident beginners or busy bakers
Nutrition Highlights
Estimated nutrition per serving (1 of 16 squares). These values are calculated using USDA FoodData Central values for each ingredient and are intended as an estimate; your actual numbers will vary with exact brands and portion sizes.
- Calories: ~160 kcal
- Protein: ~1.9 g
- Total Carbohydrates: ~24 g
- Dietary Fiber: ~1 g
- Sugars: ~17 g
- Total Fat: ~6.6 g
- Saturated Fat: ~4 g (from butter and eggs)
- Sodium: ~60 mg
Notes on accuracy: ingredient-level nutrition was referenced against USDA FoodData Central; these figures are rounded and should be used as a guide only. For personalized dietary advice consult resources like the CDC or your healthcare provider.
Why You’ll Love It
This recipe excels because of its balance and versatility. The cocoa anchors the brownies with a rich, slightly bitter chocolate base while the strawberry puree lends natural sweetness, moisture, and a fresh aroma you won’t get from extract alone. Make them for:
- Lazy weekend breakfasts served alongside coffee or tea.
- A hands-down crowd-pleaser at potlucks and bake sales.
- A seasonal spring or summer dessert showcasing ripe strawberries.
- An easy, shareable treat for birthdays, picnics, or cozy movie nights.
How to Make Strawberry Brownies
Ingredients
- 1 cup fresh strawberries, pureed (about 150 g)
- 1/2 cup unsalted butter, melted (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- 1/4 cup unsweetened cocoa powder (about 25 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered (confectioners’) sugar (60 g) for glaze
- 1–2 tablespoons strawberry puree (for glaze; about 15–30 g)
Optional ingredients and substitutions
- Swap half the granulated sugar for brown sugar for deeper caramel notes.
- Use dairy-free butter or coconut oil to make them dairy-free (texture will be slightly different).
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- Add 1/2 cup chopped dark chocolate or chocolate chips for pockets of melted chocolate.
- Fold in 1/4 cup chopped nuts (walnuts or pecans) for crunch.
Method (step-by-step)
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium bowl, mix together the melted butter and sugar until combined.
- Add the eggs and vanilla extract; mix until well combined.
- Stir in the strawberry puree.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow to cool completely in the pan on a wire rack.
- For the glaze, mix the powdered sugar with a tablespoon or two of strawberry puree until smooth; spread over the cooled brownies.
- Cut into squares and serve.
Practical tips
- Avoid overmixing after adding the flour — work until the dry ingredients are just incorporated to keep the brownies tender.
- Start checking doneness at 18 minutes to prevent overbaking; a small amount of moist crumbs on the toothpick means fudgy brownies.
- Use very ripe strawberries for the brightest flavor; if they’re not sweet enough, add a teaspoon of honey or a pinch of sugar to the puree.
- For a more concentrated strawberry flavor, simmer the puree briefly to reduce it and intensify taste (cool before adding to batter).
For another chocolate-and-strawberry approach, consider this chocolate strawberry tart recipe that uses a different crust and finishing technique: chocolate strawberry tart recipe.
Best Pairings
- Classic: a steaming mug of black coffee or espresso — the bitterness sharpens the chocolate and strawberry notes.
- Sweet & simple: a scoop of vanilla or strawberry ice cream for contrast and creaminess.
- Afternoon tea: potluck-friendly with Earl Grey or a light, floral tea.
- Presentation tip: dust lightly with extra powdered sugar or add a few sliced fresh strawberries and a sprig of mint on the plate.
Shelf Life & Storage
- Room temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in an airtight container for up to 5 days (glaze may firm up; bring to room temp before serving).
- Freezer: Wrap squares individually in plastic wrap and freeze in a sealed bag or container for up to 2 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Chef’s Advice
- Butter temperature: Melted but slightly cooled butter helps create a smooth batter; if butter is too hot it can cook the eggs.
- Texture balance: If you prefer more fudgy brownies, reduce flour by 1–2 tablespoons. For cakier results, add an extra egg white.
- Cocoa choice: Use unsweetened natural cocoa for a classic chocolate flavor; Dutch-processed cocoa will make the chocolate flavor smoother and darker but may slightly change the rise.
- Glaze consistency: Add strawberry puree a teaspoon at a time to powdered sugar until you reach a thick but spreadable glaze — too thin and it will run off the brownies.
Fun Flavor Ideas
- Vegan twist: Replace butter with melted coconut oil and use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) — results are slightly cake-like but delicious.
- Cheesecake swirl: Dollop softened cream cheese over the batter and swirl with a toothpick before baking for a marbled cream-cheese contrast.
- Boozy adult version: Stir 1–2 tablespoons of strawberry liqueur or rum into the strawberry puree for an adult-forward flavor.
- Citrus lift: Add 1 teaspoon of finely grated lemon or orange zest to the batter to brighten the chocolate-strawberry combination.
Recipe Q&A
Q: Can I use frozen strawberries?
A: Yes — thaw and drain excess liquid, then mash. You may want to reduce other liquid slightly to keep batter from becoming too wet.
Q: My brownies came out dry — what went wrong?
A: Likely overbaking. Next time check at the lower end of the time range; remove when a few moist crumbs cling to a toothpick.
Q: How do I make them less sweet?
A: Reduce granulated sugar by up to 1/4 cup and use unsweetened cocoa; keep in mind texture will change slightly with less sugar.
Q: Can I double the recipe?
A: Yes — double ingredients and bake in a 9×13-inch pan; adjust baking time (25–30 minutes) and watch doneness closely.
Q: Any healthier swaps?
A: Reduce sugar, use applesauce for part of the butter (affects texture), or swap half the flour for whole wheat pastry flour for extra fiber.
Conclusion
These strawberry brownies are a delightful, approachable way to celebrate ripe berries and chocolate in a single pan — perfect for sharing or savoring slowly with a cup of tea. If you want a simple, well-tested alternative with similar flavors, try the Easy Strawberry Brownies – The Country Cook, and for an indulgent, from-scratch version with a different technique, check out the Ultimate Strawberry Brownies – Best Natural, From-Scratch Recipe. I’d love to hear how your batch turns out — leave a note, share a photo, and join our community of home bakers.
Print
Strawberry Brownies
- Total Time: 40 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Delicious fudgy brownies enhanced with fresh strawberry puree, perfect for any occasion.
Ingredients
- 1 cup fresh strawberries, pureed (about 150 g)
- 1/2 cup unsalted butter, melted (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120 g)
- 1/4 cup unsweetened cocoa powder (about 25 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered (confectioners’) sugar (60 g) for glaze
- 1–2 tablespoons strawberry puree (for glaze; about 15–30 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium bowl, mix together the melted butter and sugar until combined.
- Add the eggs and vanilla extract; mix until well combined.
- Stir in the strawberry puree.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow to cool completely in the pan on a wire rack.
- For the glaze, mix the powdered sugar with a tablespoon or two of strawberry puree until smooth; spread over the cooled brownies.
- Cut into squares and serve.
Notes
Use ripe strawberries for the best flavor. Adjust baking time to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 17g
- Sodium: 60mg
- Fat: 6.6g
- Saturated Fat: 4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1.9g
- Cholesterol: 30mg
