These Strawberry Brownies are a decadent twist on a classic treat, blending rich chocolate with the bright, juicy flavor of fresh strawberries. With a fudgy, melt-in-your-mouth texture and a hint of fruity sweetness, every bite is a delightful balance of indulgence and freshness. Ready in just over an hour, they’re perfect for satisfying your sweet tooth or impressing guests with minimal effort.
Packed with 5g of fiber and a burst of vitamin C, these brownies offer a guilt-free way to enjoy dessert. The luscious combination of creamy chocolate and tangy strawberries creates a dessert that’s as irresistible as it is beautiful. Whether served warm or chilled, they’re sure to become a new favorite in your baking repertoire.
Ingredients for Strawberry Brownies
- Brownie Layer:
- ¾ cup (170 g) unsalted butter, cut into pieces
- ½ cup (100 g) semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup (50 g) natural cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (optional)
- Strawberry Topping:
- 1 cup (16 g) freeze-dried strawberries
- ¾ cup unsalted butter, softened
- 2 cups (250 g) powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk (as needed)
- Chocolate Glaze:
- 4 oz (113 g) semisweet chocolate bar, finely chopped
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions
- Prepare the Brownie Layer:
- Preheat oven to 350°F (175°C). Line a 9×9” baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a microwave-safe bowl, combine butter and ½ cup chocolate chips. Microwave in 20-second intervals, stirring until melted and smooth.
- Stir in cocoa powder until combined. Add sugars, eggs, egg yolk, vanilla, and salt. Mix until uniform.
- Add flour and stir until just combined. Fold in optional chocolate chips if using.
- Spread batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean or with fudgy crumbs. Cool completely.
- Make the Strawberry Topping:
- Grind freeze-dried strawberries into a fine dust using a food processor or a Ziploc bag and rolling pin.
- In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and mix until smooth.
- Stir in salt and strawberry dust until fully combined. Add heavy cream, 1 Tablespoon at a time, until spreadable (like frosting).
- Spread evenly over cooled brownies.
- Prepare the Chocolate Glaze:
- Place chopped chocolate in a microwave-safe bowl. Pour heavy cream over the chocolate.
- Microwave for 45 seconds, then stir gently until smooth. If needed, microwave in 8-second intervals, stirring until fully melted.
- Pour glaze over the strawberry topping and smooth with an offset spatula. Let set before slicing and serving (chill in the fridge to speed up setting).
Creative Toppings & Glaze Ideas
While the strawberry topping and chocolate glaze are a match made in heaven, consider mixing it up! For a nutty twist, sprinkle chopped pecans or almonds over the glaze before it sets. If you’re a fan of tangy flavors, drizzle a thin layer of cream cheese frosting atop the brownies before adding the glaze. For a fun, colorful touch, garnish with fresh sliced strawberries or edible flowers right before serving.
Perfect Serving Suggestions
These Strawberry Brownies are versatile and pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more refined presentation, cut them into small squares and serve on a dessert platter with fresh berries on the side. They’re also a great addition to a brunch spread or as a sweet treat alongside coffee or tea.
Storage & Freshness Tips
Store these brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, let them sit at room temperature for 15 minutes before serving to soften the glaze. For longer storage, you can freeze them (unfrosted or frosted) for up to 3 months—just wrap them tightly in plastic wrap and foil before freezing.
Time-Saving Hacks
Short on time? Use a boxed brownie mix as the base and focus your energy on the homemade strawberry topping and glaze. Another tip: prepare the brownies a day ahead and store them covered at room temperature. Then, whip up the topping and glaze the next day for a fresh, crowd-pleasing dessert without the last-minute rush.
Equipment Tips for Success
An offset spatula is your best friend for spreading both the strawberry topping and chocolate glaze smoothly. If you don’t have a food processor, a Ziploc bag and rolling pin work just as well for grinding the freeze-dried strawberries. Lastly, using parchment paper not only makes cleanup a breeze but also ensures the brownies lift out of the pan perfectly for cutting.
Strawberry Brownies
Ingredients
Brownie (may substitute your favorite box-mix brownie, baked in a 9×9 pan according to instructions)
- ¾ cup unsalted butter cut into pieces
- ½ cup semisweet chocolate chips (or 4 oz chopped bittersweet chocolate)
- ½ cup natural cocoa powder
- ¾ cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips optional
Strawberry Topping
- 1 cup freeze dried strawberries
- ¾ cup unsalted butter softened
- 2 cups powdered sugar
- ⅛ teaspoon table salt
- 2-4 Tablespoons heavy cream or milk as needed
Chocolate Glaze
- 4 oz semisweet chocolate bar finely chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 350F (175C) and line a 9×9” baking pan with parchment paper, using enough so the parchment paper hangs over two opposite edges (this will make lifting the brownies out of the pan and cutting them easier once you’re finished!).
- In a large, microwave-safe mixing bowl combine butter and ½ cup (100g) chocolate chips. Heat in 20-second intervals, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
- Stir in cocoa powder until completely combined, then add sugars, eggs and egg yolk, vanilla extract, and salt. And stir until all ingredients are well combined and batter is cohesive and uniform.
- Add flour and stir until combined.
- Stir in chocolate chips, if using.
- Spread batter evenly into prepared baking dish and transfer to the center rack of 350F (175C) oven for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs. Allow to cool in pan completely before adding strawberry topping.
- Place freeze-dried strawberries in a food processor and pulse until completely ground into dust (if you don’t have a food processor, you can place the berries in a Ziploc bag and beat/roll over with a rolling pin until completely ground to dust. Set aside.
- Place butter in a large mixing bowl and beat until smooth and creamy. Gradually add powdered sugar and stir until completely combined.
- Stir in salt.
- Gradually stir in strawberry dust until completely combined.
- With mixer on low-speed, gradually stir in heavy cream, 1 Tablespoon at a time, until you achieve a smooth, spreadable consistency (similar to a frosting consistency, perhaps slightly creamier!).
- Spread evenly over completely cooled brownies and then prepare chocolate glaze.
- Place chocolate in a microwave-safe bowl and then pour heavy cream overtop.
- Heat in the microwave for 45 seconds (full power), then stir gently from the center until mixture is smooth and chocolate is completely melted. If chocolate isn’t completely melted return to the microwave in 8 second intervals, stirring in between, until completely smooth and melted.
- Pour evenly over strawberry topping and use an offset spatula to smooth the surface. Allow ganache to firm before lifting the brownies out of the pan using your parchment paper and slicing and serving (you can speed up the process of the ganache setting by popping the bars in the fridge).