Strawberry Brownies (Printable)

Rich fudgy chocolate base marbled with sweet tangy strawberry swirl for a decadent fruity dessert.

# What You'll Need:

→ Strawberry Swirl

01 - 1 cup fresh strawberries, hulled and halved
02 - 2 tbsp granulated sugar
03 - 1 tsp lemon juice

→ Brownie Batter

04 - 1/2 cup unsalted butter
05 - 4 oz bittersweet chocolate, chopped
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1/4 tsp salt
10 - 2/3 cup all-purpose flour
11 - 1/4 cup unsweetened cocoa powder

# How-to Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries break down and mixture thickens. Mash with fork or blend until smooth. Set aside to cool.
03 - In microwave-safe bowl, melt butter and chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
04 - Whisk sugar, eggs, vanilla, and salt into melted chocolate mixture until glossy and well combined.
05 - Sift in flour and cocoa powder. Fold gently until just incorporated.
06 - Spread brownie batter evenly in prepared pan. Drop spoonfuls of strawberry puree over batter. Use skewer or knife to gently swirl puree into brownie mixture for marbled effect.
07 - Bake for 28-32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
08 - Cool completely in pan, then lift out and cut into squares.

# Expert Pointers:

01 -
  • The fudgy texture strikes that perfect balance between cakey and dense, like a brownie should be
  • The strawberry swirl adds this tart freshness that keeps you coming back for another square
  • These come together in under an hour but taste like something from a fancy bakery case
02 -
  • The strawberry puree must cool completely before swirling, or it will sink to the bottom
  • Overbaking is the enemy here, pull them out when that toothpick still shows some moisture
  • Do not overmix the flour, or these brownies will turn tough instead of fudgy
03 -
  • Room temperature ingredients prevent the chocolate from seizing when you mix everything together
  • The parchment paper overhang is your best friend for removing these without a mess

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