Ok, over here I’m not one to mess with an already-perfect chewy brownie. HOWEVER, please hear me out. Sometimes an occasion calls for something special, and I promise I wouldn’t share these with you if the additions didn’t make these brownies better, not just cuter.
The strawberry brownie recipe is based on a super simple batter prepped in one bowl (in this case, a pot) with a wooden spoon.
I didn’t want to add fresh strawberries to the batter itself, because as they sit and soften after a few hours, they make the brownie around them wet and that’s decidedly un-brownie-like.
Instead, I decided to amp up the strawberry flavour by swirling strawberry jam on top, and GUESS WHAT. That jam caramelized in the oven making ripples of STRAWBERRY CARAMEL throughout.
The jam is a je-ne-sais-quoi ingredient, it doesn’t scream I’M JAM (like a jam layer in a chocolate cake does, because jam in cake can be meh). It’s simply a caramelly, chewy swirl with a slight strawberry flavour that keeps people going for one more bite while asking WHAT IS THIS MAGIC?
Apologies for the caps. +++ excited over here.
So we’ve got a super chewy, rich and fudgy brownie studded with puddles of dark chocolate, swirled with a strawberry caramel, and topped with sweet bursts of strawberry on top.
I’d say we’re winning. But pleeeeease don’t just take my word for it.
Strawberry Brownie Ingredients
- Cocoa powder (it doesn’t matter if you use dutch or natural, we have no baking soda requiring a chemical reaction. If you have no idea what I’m talking about, don’t worry and please carry on.)
- Granulated sugar.
- Eggs. These are our only leavening agent.
- Vanilla. Always in a cocoa-based recipe.
- All-purpose flour.
- Chopped dark chocolate. I really prefer you buy grocery-store brand dark chocolate in the massive bars and chop them up. They’re much better than chips and still affordable.
- Strawberry jam. The SECRET.
- Fresh strawberries, which we are going to slice adorably (I’m sorry).
How to make strawberry brownies
- Melt butter in a pot and stir in remaining batter ingredients. I told you it was simple.
- Scrape batter into parchment-lined baking pan. The batter is very stiff and difficult to spread out. I run a metal offset spatula under hot water several times during this step so that the batter doesn’t stick and it is more pliable. You can also grease the spatula if you want to make it even easier.
- Slice the berries into heart shapes by first carving a V shape into the top, then slicing the berries lengthwise in the opposite direction.
- Top the brownie batter with jam, swirl it in, then top with chocolate chunks and sliced strawberries.
- Bake the brownies for about 35 minutes, until the top appears dry, the edges are firm, and the middle is slightly underdone. Let cool in pan 10 minutes.
- 3/4 cup butter (salted or unsalted works) (6 oz)
- 1 cup + 2 tbsp unsweetened cocoa powder (3.4 oz)
- 1 3/4 cup + 2 tbsp granulated sugar (13.2 oz)
- 1/2 tsp kosher salt
- 3 large eggs
- 1 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour (3.4 oz)
- 1 3/4 cups coarsely chopped chocolate (9 oz) divided use
- 1/4 cup strawberry jam (2.8 oz)
- 4 medium strawberries sliced
- Preheat oven to 350ºF. Line an 8x8-inch square baking dish with parchment paper, leaving a 1-inch overhang, or grease well and coat with flour. Set aside.
- Melt butter in a large saucepan on the stove over medium heat. (Alternatively, melt butter in a large microwave-safe bowl or measuring cup in 30-second intervals on high power.)
- Remove from heat, add cocoa powder and stir with a wooden spoon until smooth. Stir in sugar, salt, eggs and vanilla extract. Add flour and stir until well combined.
- Set aside a 1/2 cup of the chopped chocolate and stir the rest into the brownie batter.
- Spread batter evenly into the prepared pan - you'll need to work at it, spreading it out with the back of a wooden spoon - the batter is very stiff. Run an offset spatula under hot water and smooth it into the corners.
- Dollop the jam on top of the brownies and use a skewer or a butter knife to swirl it a little bit into the batter. You want a marble effect, leaving pockets of jam, you don't want to stir it in completely. Scatter reserved chocolate over top.
- Hull strawberries by making two diagonal downward cuts to form a V shape in the top of each berry (as pictured) then cut lengthwise into thin slices. You'll have cute heart shapes! Scatter the strawberry slices over the brownies.
- Bake brownies for 30-40 minutes, until edges are set firm, the brownie surface appears dry (apart from the chocolate chunks), and when you gently press on the centre is still slightly soft. Aim for an internal temperature of 180ºF for gooey brownies.
- Let cool in pan at least 20 minutes to set before lifting out by parchment overhang to slice into squares.