Name: Strawberry Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup (115 g) unsalted butter; 1 cup (200 g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup (40 g) unsweetened cocoa powder; 1/2 cup (65 g) all-purpose flour; 1/4 teaspoon salt; 1 cup fresh strawberries, hulled and chopped; Optional: 1/4 cup white chocolate chips or chopped dark chocolate

Why You’ll Love This Recipe

I love these brownies because they combine rich chocolate with the bright, juicy flavor of strawberries. The fruit adds moisture and a touch of tartness, balancing the sweetness of the chocolate. They’re perfect for dessert, special occasions, or whenever I crave something unique yet indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon salt
1 cup fresh strawberries, hulled and chopped

Optional: 1/4 cup white chocolate chips or chopped dark chocolate

Directions

I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a microwave-safe bowl, I melt the butter, then stir in the sugar until the mixture looks glossy.
I add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
I sift in the cocoa powder, flour, and salt, and mix until just combined—making sure not to overmix.
I gently fold in the chopped strawberries and chocolate chips if I’m using them.
I pour the batter into the prepared pan and spread it evenly.
I bake the brownies for 20–25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
I let them cool completely in the pan on a wire rack before slicing into squares.

Servings and timing

This recipe makes 9 brownies. Prep time is 10 minutes, cook time is 25 minutes, and total time is about 35 minutes. Each brownie contains approximately 240 kcal.

Variations

Sometimes I add a handful of chopped nuts for crunch, or swirl in some strawberry jam before baking for extra fruitiness. For a richer twist, I use a mix of dark and milk chocolate chips.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. To enjoy them warm, I microwave a piece for 10–15 seconds.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them well to avoid extra moisture making the brownies soggy.

Can I make these gluten-free?

Yes, I swap the all-purpose flour with a 1:1 gluten-free flour blend.

Can I double the recipe?

Absolutely. I bake it in a 9×13-inch pan and increase the baking time by 5–10 minutes.

Can I make them ahead of time?

Yes, they stay fudgy and delicious for a few days, and the flavor even deepens a bit.

What’s the best way to cut clean slices?

I let the brownies cool completely and use a sharp knife wiped clean between cuts.

Conclusion

These Strawberry Brownies are my favorite way to add a fresh twist to a classic dessert. With their fudgy texture and bursts of juicy berries, they’re always a hit and so easy to whip up for any occasion.