These strawberry brownies are fudgy and gooey, made in one bowl, topped with a swirl of strawberry jam, and topped with fresh strawberries.
We see a lot of strawberry brownies made with strawberry cake mix, but for me, brownies are made with chocolate! 'brown' from the word 'brownies' means chocolate which is essential and the most delicious part about brownies.
This recipe uses a combination of a classic fudgy and moist brownie, strawberry jam that is swirled into the brownie batter, and slices of fresh strawberries!
I love cutting the strawberries into hearts to make it a valentines day recipe! This is of course optional.
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Why this recipe works
- These brownies are perfect for valentines day or for a strawberry and chocolate lover!
- The flavor of these brownies is rich chocolate flavor paired with a tangy flavor of strawberries and jam.
- This recipe is made without a stand mixer! All you need is a mixing bowl and a whisk.
- These brownies have a fudgy and chocolaty texture that will melt in your mouth.
- You can make these your own by adding your favorite add-ins like chopped chocolate, chocolate chips, etc!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Dark chocolate- use the best quality dark chocolate for the best flavor.
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. I added an extra egg yolk for extra fudginess.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Espresso powder- you can use your favorite espresso powder.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Strawberries- wash your strawberries really well and dry them with paper towels. Then slice them into slices (not too thin) and shape them into hearts if desired.
Strawberry jam- use your favorite strawberry jam or strawberry preserves.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Add the eggs, egg yolk, granulated sugar, espresso powder, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
Add the flour and mix until just combined.
Pour the batter onto a parchment paper lined 9 by 9 brownie pan and smooth it out with a spatula.
Top the batter with dollops of strawberry jam and make swirls with a butter knife.
Top the brownies with slices of fresh strawberries and chocolate chips. Bake in a 180c (350f) preheated oven for 40-50 minutes. Do not overbake it to keep it fudgy!
Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Serve and enjoy.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
This may mean that you overbaked your brownies. I always underbake the brownies by a little bit, because the brownies keep cooking in the cooling process.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Storing
Store these brownies at room temperature sealed in an airtight container for up to 5 days.
Freezing
To freeze brownies, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Substitutions
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate. Also, use vegan caramel sauce. Homemade or store-bought will work.
Gluten-free- make these brownies gluten-free by swapping the flour with gluten-free flour.
Variations
Chocolate- add chocolate chunks to the brownie batter for melty pockets of chocolate. You can use dark chocolate, milk chocolate, or white chocolate!
Jam- you can swap the strawberry jam with your favorite jam like blueberry jam or raspberry jam. Or skip the jam!
Nuts- add chopped nuts to the brownie batter for a delicious crunch.
More brownie recipes
Fudgy turtle brownies- These fudgy turtle brownies are filled with chopped pecans, chocolate chunks, caramel sauce, and plenty of chocolate flavor.
Dairy free brownies- This dairy free brownies recipe is fudgy and has a dreamy crinkly top that makes the perfect brownie! It's made with both dark chocolate and cocoa powder to give these a rich chocolate flavor.
Brownie bites- These brownie bites are moist, fudgy, and full of chocolate flavor! They are gooey in the center and have a crackly brownie-like top!
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📖 Recipe
Fudgy Strawberry Brownies
Ingredients
- 150 g Butter unsalted
- 200 g Dark chocolate
- 1 ¼ cups Granulated sugar
- 1 teaspoon Espresso powder
- â…“ cup Cocoa powder I used Dutch cocoa powder, sift it
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ¾ cup Flour
- 5 Strawberries
- 4 tablespoon Strawberry jam
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 9 by 9 baking pan.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Add the eggs, egg yolk, granulated sugar, espresso powder, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Add the flour and mix until just combined.
- Pour the batter onto a parchment paper lined 9 by 9 brownie pan and smooth it out with a spatula.
- Top the batter with dollops of strawberry jam and make swirls with a butter knife.
- Top the brownies with slices of fresh strawberries and chocolate chips. Bake in a 180c (350f) preheated oven for 40-50 minutes. Do not overbake it to keep it fudgy!
- Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Serve and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up. These brownies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
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