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Home » All Recipes » Desserts » Bars & Brownies

Fudgy Strawberry Brownies

Published: Jan 23, 2023 by RichandDelish · This post may contain affiliate links ·

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These strawberry brownies are fudgy and gooey, made in one bowl, topped with a swirl of strawberry jam, and topped with fresh strawberries.

Overhead shot of sliced strawberry brownies.

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.

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert Tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • 📖 Recipe

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!
Stack of strawberry brownies.

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.

Brownies process shots.

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.

Brownies process shots.

Add the flour and mix until just combined.

Brownies process shots.

Pour the batter onto a parchment paper lined 9 by 9 brownie pan and smooth it out with a spatula.

Brownies process shots.

Top the batter with dollops of strawberry jam and make swirls with a butter knife.

Brownies process shots.

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!

Brownies process shots.

Let the brownies cool for 1 hour before slicing, so they won't crumble and fall apart. Serve and enjoy.

Brownies process shots.

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.
Overhead shot of brownies.

Faq's

Can I use natural cocoa powder for these brownies?

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.

Why are my brownies hard?

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.

How do you know when the brownies are done baking?

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.

Top of strawberry brownies.

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.

Stack of strawberry brownies with the top one missing a bite.

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

Overhead shot of sliced strawberry brownies.

Fudgy Strawberry Brownies

Rich and delish
These strawberry brownies are fudgy and gooey, made in one bowl, topped with a swirl of strawberry jam, and topped with fresh strawberries.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 255 kcal

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.

Nutrition

Calories: 255kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 53mgSodium: 146mgPotassium: 146mgFiber: 2gSugar: 21gVitamin A: 286IUVitamin C: 3mgCalcium: 21mgIron: 2mg
Keyword Strawberry Brownies, Valentines brownies, Valentines day brownies
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