Easy Strawberry Brownies (Printable)

Fudgy chocolate brownies swirled with fresh strawberries for a delightful fruity twist on the beloved classic treat.

# What You'll Need:

→ Brownie Batter

01 - 1 cup fresh strawberries, hulled and diced
02 - 1/2 cup unsalted butter, melted
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Strawberry Glaze

09 - 1/2 cup fresh strawberries, hulled
10 - 1 cup powdered sugar
11 - 1 tablespoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Mash the diced strawberries with a fork in a small bowl until juicy but retaining some chunks. Set aside.
03 - Whisk melted butter and sugar in a large bowl until well blended. Add eggs and vanilla, whisking until smooth.
04 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
05 - Fold the mashed strawberries into the batter until evenly distributed.
06 - Pour batter into the prepared pan, smoothing the surface with a spatula.
07 - Bake for 28 to 32 minutes, until a toothpick inserted in the center emerges with moist crumbs.
08 - Allow brownies to cool thoroughly in the pan before glazing.
09 - Puree the strawberries. Whisk together with powdered sugar and lemon juice until smooth.
10 - Drizzle glaze over cooled brownies. Cut into squares and serve.

# Expert Advice:

01 -
  • The strawberry juice creates these incredible fudgy pockets that taste like little pockets of jam inside your brownie
  • They are impossible to mess up even if you are new to baking because the fruit moisture keeps everything tender
02 -
  • Underbaking slightly is better than overbaking because these continue cooking in the pan and nobody likes a dry brownie
  • The glaze makes them fancy but honestly they are just as good plain if you want to save time
03 -
  • Let your mashed strawberries sit in the sugar for 10 minutes before mixing to draw out even more fruit flavor
  • Use a glass pan to bake if you want the edges extra chewy and the center super fudgy

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