Chocolate Strawberry Brownies
Chocolate Strawberry Brownies are the kind of dessert that feel special without being fussy. Rich chocolate and bright strawberry come together in a soft, fudgy square that looks beautiful on any dessert table.
Equipment
- 1 8x8 inch baking pan or similar
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Whisk
Ingredients
- 1 /2 cup unsalted butter melted; or neutral oil for a softer texture
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract alcohol-free
- 3 /4 cup all-purpose flour
- 1 /3 cup unsweetened cocoa powder
- 1 /4 teaspoon salt
- 1 cup fresh strawberries chopped
- 3 /4 cup semi-sweet chocolate chips or chopped chocolate
- powdered sugar optional, for serving
Instructions
- Preheat the oven and line an 8x8-inch baking pan with parchment paper.
- Whisk the melted butter and sugar together until combined. Add the eggs and alcohol-free vanilla extract, then mix until smooth and glossy.
- Sift in the flour, cocoa powder, and salt. Stir gently until just combined and no dry streaks remain.
- Fold in the chocolate chips and chopped strawberries with a light hand.
- Spread the batter into the prepared pan and smooth the top. Bake at 350°F until the edges are set and the center still looks slightly soft, about 25 to 30 minutes. Cool before slicing.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For a fudgier texture, avoid overbaking. Fresh strawberries work best, but raspberries or chopped cherries can be used as alternatives.