When it comes to dessert, brownies are where it’s at — and these strawberry brownies are truly all that. Made with rich, fudgy chocolate batter, melty chocolate chips, and freeze-dried strawberries for bold strawberry flavor, this brownie recipe is completely from scratch and wildly irresistible. Perfect for Valentine’s and Galentine’s Day or as an indulgent anytime treat.
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Table of Contents
For more recipes with freeze-dried strawberries, check out my Strawberry Rice Krispie Treats and Strawberry Shortbread Cookies.
At A Glance: Strawberry Brownies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total time: 1 hour
- Serving: 1 hour 35 minutes
- Nutrition: 403 calories, 68 grams of carbohydrates, 3 grams of protein, 13 grams of fat.
- What it Tastes Like: Rich, fudgy, chocolatey brownies with bold, jammy strawberry flavor — like brownies and chocolate-covered strawberries had a baby.
- Why You'll Love It: Bakery-style indulgence at home, perfect for Valentine’s Day or anytime chocolate cravings hit.
If any dessert could stop traffic, these strawberry brownies would be it. Unlike many recipes made with strawberry cake mix or jam (and no chocolate in sight), these are true, fudgy chocolate brownies made with semisweet chocolate, cocoa powder, and loads of real strawberry flavor thanks to freeze-dried strawberries and freeze-dried strawberry powder.
If you’re wondering what they taste like, think chocolate-covered strawberries. Strawberry powder is mixed right into the rich brownie batter, while full pieces of freeze-dried strawberries are folded in for chewy, bold pops of strawberry flavor in every bite.
In just a few words, these brownies are pure dessert perfection. They’re just as perfect for Valentine’s Day, Mother’s Day, and baby showers as they are for weeknight chocolate cravings or gifting. Trust me — one bite, and you’ll never go back.
If you're looking for more tasty brownie recipes, you'll also love Edible Brownie Batter, Peppermint Christmas Brownies, and Brownie Baked Oatmeal
Why You'll Love This Strawberry Brownies Recipe
- Rich, fudgy, chocolate-forward texture – Dense, chewy, and deeply chocolatey, these brownies deliver that classic bakery-style bite every brownie lover craves.
- Bold strawberry flavor without shortcuts – Freeze-dried strawberries and strawberry powder add bright, jammy strawberry flavor with zero cake mix or artificial flavoring.
- From-scratch and perfect for any occasion – Easy to make with simple ingredients, yet impressive enough for Valentine’s Day, Mother’s Day, baby showers, or everyday chocolate cravings.
Ingredients and Substitutions
Freeze-Dried Strawberries & Strawberry powder — The belle of this brownie ball! These add bold strawberry flavor without moisture. Make your own freeze-dried strawberry powder by blending freeze-dried strawberries until finely powdered. You can find them at most well-stocked grocery stores, Trader Joe's, and online (affiliate link).
Semisweet Chocolate Chips — Melted into the batter and folded in for deep chocolate flavor. Chopped semisweet chocolate works well, too.
Unsweetened Cocoa Powder — Adds intense chocolate flavor without extra sweetness.
Unsalted Butter — Melted butter creates rich, fudgy strawberry brownies. Use unsalted to control the salt.
Granulated Sugar — Sweetens the brownies and helps create a chewy texture.
Eggs + Egg Yolk — Cold eggs help keep the brownies dense and fudgy, while the extra yolk adds richness.
Pure Vanilla Extract — Enhances the chocolate and strawberry flavors.
All-Purpose Flour — Just enough to hold the brownies together without making them cakey.
Salt — Balances sweetness and enhances chocolate flavor.
Valentine’s Day M&Ms or Sprinkles (Optional) — A festive topping for Valentine’s or Galentine’s Day, or skip them for a classic finish.
How to Make Strawberry Brownies
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper. For easy removal after baking, leave at least two ends overhanging.
Step 1: Melt the butter and ⅓ cup of chocolate chips in the microwave on 30-second bursts, stirring between the intervals, until smooth and melted.
Step 2: Whisk in cocoa powder and sugar.
Step 3: Whisk in the cold eggs and yolk, and vanilla extract until combined and smooth.
Step 4: Combine the flour, salt, and strawberry powder in a small bowl.
Step 5: Stir into the brownie batter until just combined, being careful not to overmix.
Step 6: Fold in the remaining ⅔ cup of chocolate chips and 1 ½ cups of the freeze-dried strawberries until just combined. Spread the batter into the prepared pan.
Step 7: Bake in the preheated oven for 15 minutes. Remove the pan from the oven and sprinkle with the remaining ¼ cup of strawberries and the sprinkles or M&Ms (if using). Gently pan down the topping
Step 8: Return the pan to the oven and bake another 7-10 minutes or until puffy and set in the center. Cool on a wire rack at room temperature completely before slicing and enjoying.
Recipe Variations
Want to make these strawberry brownies your own? These easy swaps and add-ins let you customize the flavor and look while keeping that rich, fudgy texture intact.
- Fresh Strawberry Topping – Add a small handful of thinly sliced fresh strawberries on top instead of freeze-dried. The brownies will be slightly softer and may need an extra few minutes in the oven.
- No Sprinkles or M&Ms – Skip the toppings for a more classic, bakery-style finish that lets the chocolate and strawberry flavors shine.
- White Chocolate Strawberry Brownies – Swap some or all of the chocolate chips in the batter for white chocolate chips for a sweeter, creamier contrast.
- Switch Up the Sprinkles – Use seasonal sprinkles or different colored M&Ms to match holidays, parties, or baby showers.
- Strawberry Jam Swirl — Gently swirl a few spoonfuls of strawberry jam into the brownie batter before baking. Skip the freeze-dried strawberry topping, and add M&Ms or sprinkles only if desired.
Chelsea's Recipe Pro-Tips
- Melt the butter and chocolate gently. Use 30-second microwave intervals, stirring between each, to prevent the chocolate from scorching.
- Use cold eggs for fudgier brownies. Cold eggs help create a denser, chewier texture instead of a cakey crumb.
- Don’t overmix the batter. Stir just until combined to keep the brownies tender and rich.
- Add the strawberry topping towards the end of baking. This prevents burning and helps the strawberries stick while keeping their flavor bright.
- Cool completely before slicing. Letting the brownies set in the pan gives you clean slices and the best fudgy texture.
Serving Suggestions
These strawberry brownies are rich enough to serve on their own, but they’re also easy to dress up for special occasions. Try them for:
- Indulgent Dessert —Warmed slightly and topped with a scoop of vanilla ice cream for an extra-indulgent dessert
- Holiday Treat — Served on a dessert platter for Valentine’s Day, Galentine’s Day, Mother’s Day, or baby showers
- Gifting — Wrapped individually for friends, teachers, neighbors, or bake sales
- Everyday Treat — Finished with a light dusting of powdered sugar for a simple, bakery-style presentation
Storage Directions
- Refrigerating: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Once cooled, stack the brownies with small sheets of parchment paper between them and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for about 1 hour or overnight in the refrigerator.
Strawberry Brownie FAQs
Fresh strawberries add moisture and can make the brownies softer. For the best texture and concentrated strawberry flavor, freeze-dried strawberries work best.
The center should look set and slightly puffy. A toothpick inserted should come out with a few moist crumbs, not wet batter.
No — they can be stored at room temperature in an airtight container for up to 3 days. Refrigeration is optional and extends their shelf life.
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Recipe Card
Strawberry Brownies
Equipment
Ingredients
- 10 tablespoons unsalted butter, cut into small pieces
- 1 cup semisweet chocolate chips, divided
- ¾ cup unsweetened cocoa powder
- 1 ¼ cup sugar
- 2 large cold eggs
- 1 large cold egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup (94g) all-purpose flour
- ¼ teaspoon salt
- ¼ cup freeze-dried strawberry powder
- 1 ¾ cups freeze-dried strawberries divided
- ¼ cup mini Valentine’s Day M&Ms or sprinkles optional
Instructions
- Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper. For easy removal after baking, leave at least two ends overhanging.
- Melt the butter and ⅓ cup of chocolate chips in the microwave on 30-second bursts, stirring between the intervals, until smooth and melted.
- Whisk in cocoa powder and sugar.
- Whisk in the cold eggs and yolk, and vanilla extract until combined and smooth.
- Combine the flour, salt, and strawberry powder in a small bowl. Stir into the brownie batter until just combined, being careful not to overmix.
- Fold in the remaining ⅔ cup of chocolate chips and 1 ½ cups of the freeze-dried strawberries until just combined.
- Spread the batter into the prepared pan. Bake in the preheated oven for 15 minutes. Remove the pan from the oven and sprinkle with the remaining ¼ cup of strawberries and the sprinkles or M&Ms (if using). Gently pan down the topping and return the pan to the oven and bake another 7-10 minutes or until puffy and set in the center. Cool on a wire rack at room temperature completely before slicing and enjoying.
Notes
- Melt the butter and chocolate gently. Use 30-second microwave intervals, stirring between each, to prevent the chocolate from scorching.
- Use cold eggs for fudgier brownies. Cold eggs help create a denser, chewier texture instead of a cakey crumb.
- Don’t overmix the batter. Stir just until combined to keep the brownies tender and rich.
- Add the strawberry topping towards the end of baking. This prevents burning and helps the strawberries stick while keeping their flavor bright.
- Cool completely before slicing. Letting the brownies set in the pan gives you clean slices and the best fudgy texture.
- Refrigerating: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Once cooled, stack the brownies with small sheets of parchment paper between them and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for about 1 hour or overnight in the refrigerator.
