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.
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.
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
- 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.
Tips for Success
- Use good-quality chocolate—Chocolate is the star of the show in brownies, so use good-quality chocolate that you like to eat. Do not use compound chocolate, baking chocolate, or imitations. I like to use 60% to 70% Couverture chocolate (Callebaut, Laubeca, Ghirardelli, and Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing and ensure 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 than when it is 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 the reserved brownie batter. Swirl the two to create a marbled effect.
- Layering – Alternatively, you may skip the strawberry swirls and 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 them, so keep a close eye on them at the end of baking time.
- Let the brownies cool – This is difficult but necessary. If you let the brownies cool, you will be able to cut them into nice, defined squares. If not, they are too soft and tend to fall apart.
Frequently asked questions
How long will these brownies keep?
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.
How do I know if my brownies are done?
Brownies are similar to cakes, and you test them with a toothpick or skewer inserted in the center. However, unlike cakes, you want brownies to 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, the strawberry topping stays moist here. But don’t let it fool you. The top will set more as it cools.
Why did my brownies sink in the center?
If too much air is incorporated into the brownie batter, the brownies can sink in the middle. It’s best not to overmix, especially when adding the eggs.
Can I add nuts to this brownie recipe?
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Can I make these gluten-free chocolate brownies?
Yes, you can replace the all-purpose flour in this recipe with 1/3 cup cornstarch instead.
Strawberry Chocolate Brownie
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
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
Method
- Preheat oven 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.)
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.
Brownie Batter
- Melt – In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
- 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.
- 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.
- 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.
- 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.
Notes
- 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% and 70% Coverture chocolate (Callebaut, Laubeca, Ghirardelli, 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 than when it is 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 the reserved brownie batter. Swirl the two to create a marbled effect.
- Layering – Alternatively, you may skip the strawberry swirls to 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 nicely defined squares. If not, they are too soft and tend to fall apart.
Equipment you will need
Nutrition
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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! 🙂
Absolutely Alina. Strawberry and chocolate – can never go wrong with that combination. Oh, you must try these soon
Oh this really does look heavenly. So moist and full of yummy strawberry flavor! Can I have two please?
Thank you Marlynn – It’s so easy to make.
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!
Me too! Elaine. You will love these brownies
These look so incredibly moist and delicious! I love berries and chocolate together!
Thank you, Jessica.I hope you try these. They are so moist.
Strawberries and chocolate – one of my favorite combinations. These brownies are just what I’ve been looking for as a sweet treat this weekend.
Absolutely Sharon. I love this combination too!I hope you try them.
You cannot go wrong with a tasty recipe like this one. Awesome choice, Veena!
Thank you Agnes. You are so right about that.
I love adding fresh strawberries to pretty much everything. This looks like a great way to use the summer harvest!
Thanks Kylee…
My son loves brownie. Making him eat fruit is a big deal for me if i give strawberry like this he wont say no this looks so addictive.
Thanks Vidya.. they are so addictive..
These look scrumptious. Chocolate & strawberries go so well together! I’ll bet these would be super cute with a chocolate covered strawberry set atop each brownie!
Thanks Amy. Exactly who doesn’t love chocolate and strawberry – right?