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Easy Strawberry Brownies Recipe

Easy Strawberry Brownies Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert
Ingredients Method

Ingredients
  

Brownie Base
  • 1 cup 226 g unsalted butter, melted: Creates the rich, fudgy foundation and carries flavor.
  • 1½ cups 300 g granulated sugar: Sweetens and helps form that classic shiny, crackly top.
  • 3 large eggs room temperature: Bind the batter and add structure without making it cakey.
  • 1 teaspoon pure vanilla extract: Rounds out the chocolate and berry flavors.
  • ¾ cup 75 g unsweetened cocoa powder: Delivers deep chocolate taste without bitterness.
  • 1 cup 125 g all-purpose flour: Provides just enough structure for soft, dense squares.
  • ½ teaspoon salt: Balances sweetness and sharpens the chocolate notes.
Strawberry Component
  • 1 cup about 150 g fresh strawberries, hulled and pureed until smooth: Adds natural moisture, color, and bright berry flavor.
  • 2 tablespoons granulated sugar optional, for pureeing: Enhances the fruit’s natural sweetness if berries are tart.
Optional Topping
  • ½ cup fresh strawberries sliced: Adds fresh contrast and pretty color on top.
  • 2 tablespoons white chocolate chips or melted white chocolate: Creates an easy drizzle for extra visual appeal.

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Puree the 1 cup strawberries (plus optional sugar) until completely smooth. Set aside.
  2. In a large microwave-safe bowl, melt the butter. Whisk in the 1½ cups sugar until smooth and slightly glossy. Add eggs one at a time, whisking well after each. Stir in vanilla.
  3. Sift in cocoa powder, flour, and salt. Stir gently until just combined—do not overmix. Fold in the strawberry puree until evenly distributed. The batter will look thick and slightly pink-tinged.
  4. Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes. The edges should look set and slightly pulled away from the pan. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  5. Let brownies cool in the pan for 20 minutes, then lift out using the parchment and cool fully on a wire rack before slicing. This sets the fudgy texture.
  6. Once cool, arrange sliced strawberries on top and drizzle with melted white chocolate if using. Slice into 16 squares.