Strawberry Chocolate Brownies

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A moist chocolate brownie with a swirl of strawberry baked right in! Delicious, chewy, fudgy strawberry chocolate brownies aren’t difficult to make with this recipe, which requires only a few basic ingredients.

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.

Why make these brownies

• A good brownie should have a little crisp crust on the top with a soft, sweet, fudgy almost, melt in your mouth center. And, that’s what this one is.
• I have tried and tested this recipe for so many years. It’s like a winning formula that works as a base for my other brownie recipes. 
• And all the ingredients in this recipe are easy to find or pantry staples.
• The process for mixing the brownies is as little as 10 minutes with baking for 30 minutes.
• Also, you don’t need any electric mixers or stand mixers. Just a large bowl and whisk works just fine.
• I am using the microwave to melt the butter and chocolate, but you can also make a double boiler with a saucepan over a pot of simmering water.
• In addition, these do stay well so make a big batch (double batch) and save some for later. Leftovers can also be frozen in the freezer for up to a month.

Ingredients and substitutes 

• Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate for the best chocolate flavor. Please do not use baking chocolate. Nothing is worse than baking a beautiful recipe and realizing you didn’t take it to its ultimate luxury. You can also use dark chocolate chips.
• Sugar – The white sugar adds a bit of crisp skin to the top. You can Las replace half the sugar with brown sugar for a fudgy texture as it keeps it deliciously soft and moist with that distinct taste from the molasses.
• Eggs – Large eggs work as a leavening agent here. Notice we don’t have any baking powder or baking soda in this recipe.
• Unsweetened cocoa powder – I use Dutch processed cocoa powder. It’s what gives the brownies that dense dark chocolate color and texture.
• Flour – Adds stability to the brownie. And to make it gluten-free you can use almond or coconut flour too.
• Coffee – 1 tsp is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.
• Cream cheese – It is best to use thick high fat cream cheese for the best flavor so it tastes as a cheesecake swirled right into the brownie.

Strawberry chocolate brownies

• Preheat oven 350°F/ 177°C/ Gas Mark 4.
• Prep pans – Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)
  Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.

Strawberry Topping

• Simmer – Place strawberries, sugar, and half the water in a medium saucepan over medium-high heat. Bring it to a boil – until the sugar is dissolved.
• Slurry – Combine the remaining water and cornstarch, then add it to the strawberry mixture. Simmer on medium heat until the mixture becomes thick and shiny.
• Cool – Remove from heat and set aside to cool completely.
  Pro tip – This topping can be made up to 2 days ahead and stored in the refrigerator.

Brownie Batter

• Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
  Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat.
• Combine – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs, one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.
  Pro tip – Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs.
• Dry ingredients – Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.

• Assemble – Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of the strawberry mixture on top of the brownie batter. Then, use a spatula or spoon to create swirls in the batter as shown in the video.
  Pro tip – A simple method to create swirls would be to use a spatula and draw the number 8 all over the batter until you have enough marble effect.
• Bake – Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  Pro tip – Brownies are best undercooked rather than overcooked. So, make sure not to overcook the brownies.
• Cool – Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.

Frequently asked questions

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Strawberry Chocolate Brownie

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Calories: 111kcal

Adjust Servings Here: 16 Squares

Description

A moist chocolate brownie with a swirl of strawberry baked right in! Delicious, chewy, fudgy strawberry chocolate brownies aren't difficult to make with this recipe, which requires only a few basic ingredients.

Video

Ingredients 

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Strawberry Topping

• ▢ 8 oz (225 g) Strawberries (chopped)
• ▢ ¼ cup (100 g) White sugar
• ▢ ¼ cup (60 ml) Water (divided)
• ▢ 1 tsp Lemon juice
• ▢ 1 tbsp Cornstarch

Brownie Batter

• ▢ 8 oz (226 g) Chocolate ((bittersweet, or semi-sweet chocolate chips))
• ▢ 8 oz (226 g) Unsalted butter (room temperature)
• ▢ 1 cup (100 g) Sugar
• ▢ 3 Eggs (Large)
• ▢ 2 tbsp Cocoa powder ((optional) )
• ▢ ½ cup (90 g) All purpose flour
• ▢ ⅛ tsp Salt
• ▢ 1 tsp Vanilla extract

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Instructions

• Preheat oven 350°F/ 177°C/ Gas Mark 4.
• Prep pans – Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)

  Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.

Strawberry Topping

• Simmer – Place strawberries, sugar, and half the water in a medium saucepan over medium-high heat. Bring it to a boil – until the sugar is dissolved.
• Slurry – Combine the remaining water and cornstarch, then add it to the strawberry mixture. Simmer on medium heat until the mixture becomes thick and shiny.
• Cool – Remove from heat and set aside to cool completely.

  Pro tip – This topping can be made up to 2 days ahead and stored in the refrigerator.

Brownie Batter

• Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.

  Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat.
• Combine – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs, one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and combine well.

  Pro tip – Combine the sugar well so it cools the chocolate mixture. Otherwise, it will curdle the eggs.
• Dry ingredients – Add the cocoa powder, flour, and salt. Combine well with a whisk to ensure no dry flour is visible. Set aside.
• Assemble – Pour the brownie batter into the prepared pan and smooth it with a spatula. Using a spoon, drop spoonfuls of the strawberry mixture on top of the brownie batter. Then, use a spatula or spoon to create swirls in the batter as shown in the video.

  Pro tip – A simple method to create swirls would be to use a spatula and draw the number 8 all over the batter until you have enough marble effect.
• Bake – Transfer the pan to the oven and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.

  Pro tip – Brownies are best undercooked rather than overcooked, so make sure not to overcook the brownies.
• Cool – Place the baking pan on the wire rack for a few minutes. Then, pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.

Recipe Notes & Tips

• 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.
• Creating the swirls – There are a few ways to assemble the two batters. 
  • Top the brownie batter with the strawberry mixture and create a swirl as shown in the video. 
  • Or strawberry swirls- you can also divide the brownie batter into two. Pour one part into the baking pan, then top with the cream cheese mixture and top with the reserved brownie batter. Swirl the two to create a marbled effect. 
  • Layering – Alternatively, you may skip the strawberry swirls to just create simple brownie layers topped with a strawberry filling layer. 
• 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.
•  

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 29– gCalories: 111– kcalCarbohydrates: 8.6– gProtein: 1– gFat: 8.3– gSaturated Fat: 4.1– gPolyunsaturated Fat: 4.2– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 20– mgSodium: 47– mgPotassium: 0– mgFiber: 0.8– gSugar: 7.2– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

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

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