Strawberry Brownies (Printable View)

Fudgy chocolate squares swirled with strawberry puree and finished with a bright glaze—perfect for spring.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, melted
02 - 2 large eggs, at room temperature
03 - 1 teaspoon vanilla extract
04 - 1/2 cup strawberry puree, fresh or frozen, pureed and strained

→ Dry Ingredients

05 - 1 cup granulated sugar
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Strawberry Glaze

09 - 1 cup powdered sugar
10 - 2 to 3 tablespoons strawberry puree
11 - 1/2 teaspoon lemon juice, optional

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, combine melted butter, granulated sugar, and strawberry puree. Whisk until blended.
03 - Add eggs and vanilla extract to the mixture and whisk until smooth.
04 - In a separate bowl, whisk flour, baking powder, and salt until evenly mixed.
05 - Fold dry ingredients into the wet mixture just until combined. Avoid over-mixing.
06 - Pour batter into the prepared pan and smooth the top with a spatula.
07 - Bake for 22 to 25 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow to cool completely in the pan.
09 - In a small bowl, whisk powdered sugar, 2 to 3 tablespoons strawberry puree, and lemon juice, if using, until smooth and pourable.
10 - Spread glaze over cooled brownies. Set for 15 minutes, then cut into squares and serve.

# Expert Advice:

01 -
  • No one expects strawberries in brownies, so the first bite is always met with amazement.
  • The fudgy texture pairs shockingly well with the bright strawberry glaze, making these an instant crowd-pleaser every spring.
02 -
  • If you overbake, you lose all the fudginess—you want slightly underdone middles.
  • Letting the glaze set makes slicing clean and keeps fingers from turning pink (learned this from impatient taste testers).
03 -
  • A truly fudgy brownie needs to come out of the oven before it looks done—resist the urge for a dry crumb test.
  • If your glaze turns runny, just add a bit more powdered sugar until it’s thick but pourable.

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