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Chocolate Strawberry Brownies

Chocolate Strawberry Brownies
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Fudgy, rich chocolate brownies studded with fresh strawberries. The berries soften and create pockets of jammy sweetness, balancing the deep cocoa flavor. A perfect small-batch dessert for two or four.

Ingredients

Scale
  • 4 tbsp (1/4 cup) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup (31g) all-purpose flour
  • 2 tbsp (10g) unsweetened Dutch-process cocoa powder
  • 1/8 tsp kosher salt
  • 1/2 cup fresh strawberries, hulled and chopped into 1/4-inch pieces

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease a 6×6-inch baking pan or an 8×5-inch loaf pan, then line with parchment paper, leaving overhang on two sides for easy lifting.
  2. In a medium bowl, whisk the melted butter and granulated sugar together until smooth and slightly thickened, about 30 seconds. The mixture should look glossy and feel warm—this helps dissolve the sugar.
  3. Add the egg and vanilla extract, and whisk vigorously for about 1 minute until the batter is pale, thick, and ribbons fall from the whisk. This aeration ensures a tender, fudgy crumb.
  4. Sift the all-purpose flour, cocoa powder, and kosher salt directly over the wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain—overmixing will make the brownies tough.
  5. Add the chopped strawberries and fold 3–4 times to distribute them evenly. The batter will be thick and studded with fruit; do not overmix or the berries will break down too much.
  6. Scrape the batter into the prepared pan and spread it into an even layer using an offset spatula. The layer will be about 1/2 inch thick.
  7. Bake for 22–25 minutes, rotating the pan halfway through. The brownies are done when the edges are set and pulling away from the sides, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  8. Place the pan on a wire rack and let the brownies cool completely in the pan, about 30 minutes. Cooling thoroughly is essential for clean slices; cutting too early will cause the strawberries to slide.
  9. Once cool, lift the parchment overhang to remove the brownie slab. Transfer to a cutting board and trim the uneven edges, then cut into 4 equal squares. For the neatest cuts, use a sharp chef’s knife and wipe it clean between slices.
  10. Serve at room temperature or slightly warm. Optionally dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.

Notes

Store leftover brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The strawberries release moisture over time, so the texture becomes more cake-like. To freeze, wrap each brownie individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for 1 hour before serving. To reheat, warm in a 300°F (149°C) oven for 5 minutes or microwave for 10 seconds.

Nutrition

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Find it online: https://inagartencooks.com/chocolate-strawberry-brownies/