Strawberry Brownies
These from-scratch strawberry brownies are rich, fudgy, and packed with chocolatey goodness and bright strawberry flavor from freeze-dried strawberries. Think brownies meet chocolate-covered strawberries — perfect for special occasions (such as Valentine's and Galentine's Day) or indulgent everyday treats.
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
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.
- 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.
Nutrition
Calories: 403kcalCarbohydrates: 68gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mgSodium: 48mgPotassium: 734mgFiber: 7gSugar: 50gVitamin A: 270IUVitamin C: 542mgCalcium: 30mgIron: 11mg
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