Strawberry Brownies are a fun twist on the classic chocolate treat that you’ll love for their soft, fudgy texture and sweet bursts of fresh strawberry flavor. These brownies bring together the rich taste of chocolate with juicy bits of strawberry mixed right into the batter or swirled on top, giving every bite a little fruity surprise.
I’m a big fan of mixing things up when baking, and adding strawberries to brownies is such a fun way to brighten them up. The natural sweetness of the strawberries pairs beautifully with the chocolate, and baking them in the brownies keeps the fruit juicy and a bit jammy. I like to use fresh, ripe strawberries for the best flavor, and sometimes I add a little sprinkle of sugar on top before baking to create a slight caramelized finish.
These brownies are perfect for sharing at a picnic, as a sweet treat after dinner, or even just for a little pick-me-up during the day. I like to serve them slightly warmed with a scoop of vanilla ice cream or a glass of cold milk to make the experience even more special. They’re easy to make, fun to eat, and always get compliments from friends and family.
Key Ingredients & Substitutions
Butter: Unsalted butter gives a rich flavor and helps create a fudgy texture. You can swap with coconut oil for a dairy-free option; it adds a slight coconut note that pairs well with strawberries.
Strawberries: Fresh strawberries are best for bright flavor and juiciness. If fresh aren’t in season, frozen strawberries also work—just thaw and drain excess liquid before adding.
Cocoa Powder: Unsweetened cocoa powder adds depth and balances the sweetness. You can use Dutch-processed cocoa for a smoother chocolate flavor, but reduce baking soda slightly if the recipe uses it.
Flour: All-purpose flour keeps the brownies firm but tender. For gluten-free baking, try a 1:1 gluten-free flour blend.
How Do You Keep Strawberries From Making the Brownies Too Watery?
Strawberries hold water which can make brownies soggy if not handled carefully. Here’s how I manage it:
- Use fresh, ripe strawberries but pat them dry with paper towels before chopping.
- Fold the strawberries gently into the batter to avoid breaking them up too much.
- Reserve a few pieces to press lightly on top—it helps keep moisture away from the inside.
- If using frozen strawberries, thaw fully and drain extra juice before folding in.
- Bake until a toothpick comes out with moist crumbs, not wet batter, to ensure proper texture.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy cutting into squares.
- Mixing bowls – use separate bowls for wet and dry ingredients to keep mixing smooth.
- Whisk or spoon – great for mixing wet ingredients without overworking the batter.
- Spatula – helps fold in strawberries gently without breaking them.
- Cooling rack – lets brownies cool evenly to prevent sogginess.
Flavor Variations & Add-Ins
- Add white chocolate chips for creamy bursts that pair nicely with strawberries.
- Swap strawberries for raspberries for a tart twist that brightens the chocolate.
- Stir in chopped nuts like almonds or pecans for crunch and a nutty flavor contrast.
- Mix a teaspoon of cinnamon into the batter for warm spice that complements strawberry sweetness.
Strawberry Brownies
Ingredients You’ll Need:
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup fresh strawberries, hulled and chopped
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Add some additional cooling time of around 20-30 minutes. Overall, plan for about 1 hour from start to finish, including cooling and slicing.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal of your brownies later.
2. Mix the Wet Ingredients:
Melt the butter in a microwave-safe bowl or saucepan and let it cool a little. Then stir in the sugar until well mixed. Add eggs one at a time, beating well after each. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and cocoa powder. Gradually add these dry ingredients to your wet mixture, stirring just until combined – be careful not to overmix for the best texture.
4. Add Strawberries:
Gently fold in the chopped strawberries, saving a few to press on top if you like. This helps to keep their shape and makes the brownies look extra tasty.
5. Bake and Cool:
Pour the batter evenly into your prepared pan. Smooth the top, and press the reserved strawberry pieces gently on top for a pretty finish if you want. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
Once baked, take the pan out and let the brownies cool completely on a wire rack before cutting into squares. Dust with powdered sugar if you like, and enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess moisture before folding them into the batter to avoid soggy brownies.
How Should I Store Leftover Strawberry Brownies?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently if you prefer them warm.
Can I Substitute Butter with Oil in This Recipe?
Yes, you can replace butter with an equal amount of vegetable oil or melted coconut oil. This may make the brownies a bit more moist but slightly change the flavor.
How Do I Know When the Brownies Are Done?
Insert a toothpick in the center; it should come out with moist crumbs but no wet batter. Avoid overbaking to keep them fudgy and soft.
