Easy Strawberry Brownies (Printable)
Fudgy chocolate brownies swirled with fresh strawberries and optional glaze
# 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
# Step-by-step:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a small bowl, mash the diced strawberries with a fork until juicy but still chunky. Set aside.
03 - In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs and vanilla, whisking until smooth.
04 - Sift in the flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
05 - Fold in the mashed strawberries.
06 - Pour the batter into the prepared pan, smoothing the top with a spatula.
07 - Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let the brownies cool completely in the pan.
09 - Puree the strawberries, then whisk together with powdered sugar and lemon juice until smooth. Drizzle over cooled brownies.
10 - Cut into squares and serve.
# Expert Advice:
01 -
- Fresh berries keep these brownies incredibly moist without making them soggy
- The strawberry glaze adds a beautiful pink finish that makes people pause before eating
02 -
- Overmixing after adding flour makes tough brownies, so fold until just combined
- The toothpick test is tricky with strawberry brownies, look for moist crumbs not raw batter
03 -
- Room temperature ingredients create the smoothest batter and prevent seizing
- Letting the brownies cool completely is the hardest part but makes cutting cleaner