Strawberry Brownies (Printable)
Rich fudgy chocolate meets sweet strawberry swirls in these marbled dessert bars. Ready in 50 minutes.
# What You'll Need:
→ Strawberry Swirl
01 - 1 cup fresh strawberries, hulled and halved
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon 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 teaspoon vanilla extract
09 - 1/4 teaspoon 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, allowing 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 or blend until smooth, then set aside to cool.
03 - Place butter and chopped chocolate in a microwave-safe bowl. Melt in 30-second intervals, stirring after each until smooth. Allow to cool slightly.
04 - Whisk sugar, eggs, vanilla, and salt into the melted chocolate mixture until glossy and thoroughly combined.
05 - Sift flour and cocoa powder over the batter. Fold gently until just incorporated, being careful not to overmix.
06 - Spread brownie batter evenly in the prepared pan. Drop spoonfuls of strawberry puree over the surface. Use a skewer or knife to gently swirl the puree into the batter, creating a marbled pattern.
07 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for fudgy texture.
08 - Allow brownies to cool completely in the pan. Lift out using parchment paper overhang and cut into squares.
# Expert Suggestions:
01 -
- The fudgy chocolate base strikes that perfect balance between cakey and dense, like a brownie should be
- Fresh strawberry swirl cuts through the richness with bright tangy sweetness that keeps you coming back for another square
02 -
- Underbaking slightly is better than overbaking, as these continue cooking in the hot pan and set up as they cool
- The strawberry swirl needs to be completely cool before adding it, otherwise it sinks to the bottom instead of creating those beautiful marble patterns
03 -
- Using warm eggs is the difference between a silky batter and one that looks slightly curdled
- Cooling brownies completely in the pan rather than rushing to cut them makes all the difference in clean edges and perfect squares