Moist Strawberry Chocolate Brownies

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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
• Ingredients and substitutes 
• Step by step instructions (pin)
• Six tips to make the perfect brownie
• Frequently asked questions
• You may also like
• Recipe

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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.

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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.

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Six tips to make the perfect brownie

1. 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).
2. Make sure all ingredients are at room temperature. This will prevent overmixing as well as the proper combining of all ingredients.
3. 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.
4. 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.
5. Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
6. 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

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• Classic Chocolate Brownies Recipe
• Dark Chocolate Fudge Brownies
• Chocolate Walnut Brownies
• Pecan Pie Brownies

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Recipe

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