Combining two of my favorite things in one, strawberries and chocolate. These strawberry chocolate brownies are dense, fudgy, chocolaty squares topped with a layer of strawberry filling. A burst of sweet and tart in one bite. Use fresh or frozen strawberries any time of the year. A perfect dessert to entertain or indulge.
Have you tried my chocolate brownie recipe yet? That is one of the most popular recipe posts on this blog. I've lost count of how many times I have made it over these past few years.
I have been going back and forth with the idea of trying something new, but as my husband always says - "don't mess with a winning formula". I strongly believe in that too! And so, I keep making that same brownie over and over again.
Table of Content
About these brownies
Don't you just wanna get into the screen and pick one? Can you see how moist that brownie is? Look at that strawberry topping, it's soft and moist.
NO! It's not just strawberries thrown in! I make a strawberry mixture from scratch, similar to my strawberry filling, and spoon it over just before I bake it. If only I could tell you how absolutely heavenly these taste. Everybody loves them so much.
The brownie batter on the bottom is my classic chocolate brownie recipe. I use it all the time because it's my winning formula. It's moist, fudgy and chocolaty. What more can you ask from a brownie?
Unlike the regular brownie, where the top gets crisp, here, the strawberry topping stays moist. BUT, don't let it fool you. The top will set more as it cools.
Ingredients and substitutes
- Sugar - I prefer the mix of both brown and white sugar, not just for taste but texture too.
- Unsalted Butter - You can use salted butter. I just prefer to control my salt in baking. If you do use salted butter, just omit the salt in the recipe.
- Strawberries - I have used both fresh and frozen strawberries in season. Since we cook the strawberries, both work just as well. I had fresh strawberries in the season, so what you see above is made with fresh ones.
- Chocolate - You know how I feel about chocolate! It has to be good quality chocolate. Buy something you like to eat, not the compound chocolate, please. And, I prefer to use between 50 to 60% cocoa, unlike the original recipe where I use 70% or even 80% sometimes. While I think this is a personal preference; to enhance the taste of the strawberries I would use no more than 60% cocoa.
- Cocoa - Unlike the original recipe I have not used cocoa in this recipe - again I don't want the chocolate flavor to be very intense.
Step by step instructions (pin)
- Preheat oven 170 C /340 F.
- Grease and line an 8 x 8 square pan with parchment paper.
Prepare strawberry topping
- Place strawberries, sugar and water in a saucepan over medium heat.
- Bring to boil - until the sugar is dissolved.
- Once you have a thick syrup consistency - remove from heat.
- Set aside to cool while you make the batter.
Prepare brownie batter
- Melt butter and chocolate in the microwave or double boiler.
- Add both sugars and salt to the melted chocolate butter.
- Followed by the eggs, one at a time, making sure each is well incorporated.
- Next, add in vanilla and flour.
- Mix well.
- Pour batter into the prepared baking pan.
- Spread evenly into all corners.
- Lastly, carefully spoon the strawberry syrup on top of the brownie batter.
- Place on the center rack in the oven.
- Bake for 35 to 40 minutes until almost set but still moist.
- The top will still be very moist because of the strawberry syrup but will set as it cools.
Six tips to make the perfect brownie
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible, leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 2 to 3 days at room temperature. Store in an airtight container to prevent them from drying out. Wrap them well and keep them in the fridge for up to a week.
These can be baked up to 2 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it best to make them no more than a day ahead, so people will have some storage time too.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. It's better to underbake rather than overbake brownies.
Unlike the regular brownie where the top gets crisp, here, the strawberry topping stays moist. BUT don't let it fool you. The top will set more as it cools.
If too much air is incorporated in the mixture during mixing the brownie batter, the brownies can sink in the middle. It's best to not over mix especially when adding the eggs.
Yes, but do not cut them into squares. Leaving the brownie as a whole will be better since individual pieces can dry out easily.
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Yes, you can replace the all-purpose flour in this recipe with ⅓ cup cornstarch instead.
Spices and coffee are a great combination with brownies, especially in the cooler months. You can add a 1 tsp of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee. I have used spices in my Chocolate Fudge Brownies.
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You may also like
- Classic Chocolate Brownies Recipe
- Dark Chocolate Fudge Brownies
- Chocolate Walnut Brownies
- Pecan Pie Brownies
Printable Recipe
Moist Strawberry Chocolate Brownie Recipe
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Ingredients
For the Brownie Batter
- 8 oz (226 g) Dark chocolate
- 8 oz (226 g) Unsalted butter (2 sticks) room temperature
- ½ cup (100 g) White sugar
- ¾ cup (165 g) Light brown sugar
- 3 Eggs Large
- ¾ cup (90 g) All purpose flour
- â…› tsp Salt
- 1 tsp Vanilla extract
Strawberry Topping
- 8 oz (225 g) Strawberries chopped
- ½ cup (100 g) White sugar
- ¼ cup (60 ml) Water
Instructions
- Preheat oven 170 C /340 F.
- Grease and line an 8 x 8 square pan with parchment paper.
Prepare strawberry Topping
- Place strawberries, sugar, and water in a saucepan over medium heat.
- Bring to boil - until the sugar is dissolved.
- Once you have a thick syrup consistency - remove from heat.
- Set aside to cool while you make the batter.Â
Prepare Brownie Batter
- Melt butter and chocolate in the microwave or double boiler.
- Add both sugars and salt to the melted chocolate butter.
- Followed by the eggs, one at a time, making sure each is well incorporated.
- Next, add in vanilla and flour.
- Mix well.
- Pour batter into the prepared baking pan.
- Spread evenly into all corners.
- Lastly, carefully spoon the strawberry syrup on top of the brownie batter.Â
- Place on the center rack in the oven.Â
- Bake for 35  to 40 minutes until almost set but still moist.Â
- The top will still be very moist because of the strawberry syrup but will set as it cool.
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Alina | Cooking Journey Blog
Strawberries and chocolate are great friends! Strawberries also look great on chocolate. So instead of dipping the strawberries in chocolate, I would better choose your moist brownies! 🙂
Veena Azmanov
Absolutely Alina. Strawberry and chocolate - can never go wrong with that combination. Oh, you must try these soon
Marlynn | UrbanBlissLife
Oh this really does look heavenly. So moist and full of yummy strawberry flavor! Can I have two please?
Veena Azmanov
Thank you Marlynn - It's so easy to make.
Elaine @ Dishes Delish
I love the combination of chocolate with strawberries! So, I know that I'm going to really like these brownies! They look so moist and delicious! Yum! Great recipe Veena!
Veena Azmanov
Me too! Elaine. You will love these brownies
Jessica Formicola
These look so incredibly moist and delicious! I love berries and chocolate together!
Veena Azmanov
Thank you, Jessica.I hope you try these. They are so moist.