Fudgy Strawberry Brownies
These strawberry brownies are fudgy and gooey, made in one bowl, topped with a swirl of strawberry jam, and topped with fresh strawberries.
Ingredients
- 150 g Butter unsalted
- 200 g Dark chocolate
- 1 ¼ cups Granulated sugar
- 1 teaspoon Espresso powder
- ⅓ 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
Tried this recipe?Let us know how it was!