Easy Strawberry Brownies (Printable)

Fudgy chocolate squares with fresh strawberry pieces and optional sweet glaze. Ready in under an hour.

# What You Need:

→ Brownie Batter

01 - 1 cup fresh strawberries, hulled and diced
02 - 1/2 cup unsalted butter, melted
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 teaspoon salt

→ Strawberry Glaze

09 - 1/2 cup fresh strawberries, hulled
10 - 1 cup powdered sugar
11 - 1 tablespoon lemon juice

# How To Cook:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a small bowl, mash the diced strawberries with a fork until juicy but still chunky. Set aside.
03 - In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs and vanilla, whisking until smooth.
04 - Sift in the flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
05 - Fold in the mashed strawberries.
06 - Pour the batter into the prepared pan, smoothing the top with a spatula.
07 - Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let the brownies cool completely in the pan.
09 - Puree the strawberries, then whisk together with powdered sugar and lemon juice until smooth. Drizzle over cooled brownies.
10 - Cut into squares and serve.

# Expert Tips:

01 -
  • The strawberries keep the brownies incredibly moist without making them soggy, creating this perfect fudgy texture that lasts for days
  • Theres something magical about biting into rich chocolate and getting bright bursts of fresh strawberry flavor, like chocolate-covered strawberries in brownie form
02 -
  • I learned the hard way that adding frozen strawberries directly to the batter creates weird icy pockets and throws off the baking time, so if you are using frozen, thaw them completely and drain off excess liquid first
  • These brownies continue to cook as they cool in the pan, so pulling them out when they still seem slightly underdone is actually the secret to getting that perfectly fudgy texture instead of something dry and cakey
03 -
  • Room temperature ingredients really matter here, especially the eggs, so take everything out about 30 minutes before you plan to start baking
  • Line your pan with parchment paper in both directions for easy lifting, I have made the mistake of greasing the pan only and had to fish out pieces with a serving spoon

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