This post may contain affiliate links.
An easy strawberry brownie recipe from scratch with a super chewy, rich and fudgy homemade brownie base studded with puddles of dark chocolate, swirled with a strawberry caramel, and topped with sweet bursts of strawberry on top. So much strawberry flavor!
Why you’ll love this strawberry brownie recipe
- I’m not one to mess with an already-perfect chewy brownie. I promise I wouldn’t share these with you if the strawberry 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.
- So many strawberry brownie recipes on Pinterest start with strawberry cake mix (no thank you). Only natural, delicious strawberry flavor here.
- 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. So good.
Strawberry brownie ingredients
- Butter. Salted is fine here. Much tastier than using vegetable oil.
- 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. Whisk them lots for a crackly brownie top.
- Vanilla. Always need for flavor balance 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. 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?
- Fresh strawberries, which we are going to slice adorably into hearts (I’m sorry/not sorry).
How to make strawberry chocolate brownies
- Melt butter in a pot and whisk in the cocoa powder.
- Whisk in the sugar, vanilla and eggs. Really whisk it well to ensure that crackle brownie top. You can use a hand mixer if you like.
- Scrape batter into parchment-lined square 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 to spread it into the prepared baking dish.
- Slice the berries into heart shapes by first carving a V shape into the top, then slicing the berries lengthwise in the opposite direction. Cute right? Don’t hate me.
- Top the brownie batter with jam, swirl it in, then top with chocolate chunks and sliced strawberries.
- Top the brownie batter with the strawberry hearts and more chopped dark chocolate.
- Bake the brownies for about 30 minutes, until the top appears dry, the edges are firm, and the middle is slightly underdone. Let cool in pan 10 minutes.
What to serve with strawberry brownies
- A big scoop of vanilla ice cream.
- A dusting of powdered sugar.
- A simple vanilla glaze.
- Strawberry frosting (to really guild the lily for an event like baby showers.)
- Fresh strawberries.
- For a white chocolate variation, use white chocolate chips in place of the chopped dark chocolate.
How to store homemade strawberry brownies
Store these delicious, chocolatey bites in an airtight container at room temperature for best results.
The fridge will change the texture because butter and chocolate both harden in cold temperatures.
You can freeze them in airtight ziploc bags for up to 3 months.
- ¾ cup butter (salted or unsalted works) (6 oz)
- 1 cup + 2 tbsp unsweetened cocoa powder (3.4 oz)
- 1 ¾ cup + 2 tbsp granulated sugar (13.2 oz)
- ½ tsp kosher salt
- 3 large eggs
- 1 ½ tsp pure vanilla extract
- ¾ cup all-purpose flour (3.4 oz)
- 1 ¾ cups coarsely chopped chocolate (9 oz) divided use
- ¼ cup strawberry jam (2.8 oz)
- 4 medium strawberries sliced
- Preheat oven to 350ºF. Line an 8×8-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 whisk until smooth. Stir in sugar, salt, eggs and vanilla extract. Whisk vigorously (this ensures a crackly brownie top). 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 190ºF for gooey brownies.
- Let cool in pan at least 20 minutes to set before lifting out by parchment overhang to slice into squares.
How to store: keep these delicious, chocolatey bites in an airtight container at room temperature for best results. The fridge will change the texture because butter and chocolate both harden in cold temperatures. Testing doneness: there’s been some debate about the timing for brownie doneness, but I have had them consistently done (confirmed by an instant thermometer) at 30 minutes every time. Taking the temperature is the BEST WAY to know they’re done, as a toothpick might hit a puddle of melted chocolate and make them seem underbaked.
- Timing will vary depending on your oven, so I’ve given a range, but for best moist, fudgy brownies, start checking at 30 minutes.
Calories: 323kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 157mgPotassium: 164mgFiber: 3gSugar: 37gVitamin A: 315IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Last Updated on February 3, 2023 by Jennifer Pallian BSc, RD
10/10 so good! Something magical happens with the jam. Not a jam in cake person but this was something else.
So ridiculously good.
A simple but effective recipe. The results were too good. The brownie was gooey and moist from inside & finished off within minutes. Thanks for sharing it Jennifer.
Good, baked around 55 minutes and was very hard in the fridge. Still tasted great and looked very cute.
These were delicious !! I 100% recommend them and will make them again. My only comment is that they bake for a lot longer than it says.
These turned out incredible but they did need to bake in the oven longer than the instructions said. When I took them out after 40 minutes at 350 they were still very raw.