Strawberry Chocolate Brownies

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

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These strawberry brownies are not subtle. I first made them when I wanted something a little different from the usual chocolate-on-chocolate routine. I was craving fruit and chocolate, but I didn’t want to swirl or hide the berries inside—I wanted them front and center, stealing the spotlight.

So instead of mixing the strawberries in, I spread a thick layer of strawberry filling right over the brownie batter. The result? Magic. As the brownies baked, the chocolate got all fudgy and dense, while the strawberry topping bubbled and set into this sweet, sticky layer that tastes like jam and candy and summer, all rolled into one.

These brownies are rich, yes—but that fruitiness balances every bite. And they look as good as they taste, which never hurts. They’ve become my go-to when I want to impress, or just when I feel like spoiling myself a little. Because honestly? Life’s too short for plain brownies.

Why make these brownies

• A good brownie should have a little crisp crust on the top and a soft, sweet, fudgy, almost melt-in-your-mouth center. And that’s what this one is.
• And all the ingredients in this recipe are easy to find or pantry staples.
• Also, you don’t need an electric mixer or a stand mixer. A large bowl and a whisk work 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.

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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 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 also replace half the sugar with brown sugar for a fudgy texture, as it keeps it deliciously soft and moist, with a distinct molasses flavor.
• Eggs—Large eggs work as a leavening agent here. Notice that we don’t have baking powder or baking soda in this recipe.
• Unsweetened cocoa powder—I use Dutch-processed cocoa powder. It’s what gives the brownies their dense, dark-chocolate color and texture.
• Flour—This adds stability to the brownie. You can also use almond or coconut flour to make it gluten-free.
• 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 like a cheesecake swirled right into the brownie.

Step-by-step: Strawberry chocolate brownies

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• Preheat oven to 350°F/177 °C/Gas Mark 4.
• Prep pans – Line a 13 x 9 baking dish 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, stirring 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 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 is 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, do not 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.

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Frequently asked questions

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