Fudgy Chocolate Brownies
These fudgy chocolate brownies topped with sliced strawberries are the kind of dessert that feels both indulgent and fresh. The rich cocoa flavor pairs beautifully with juicy berries, making every bite a little extra special.
Equipment
- 1 Baking Pan lined with parchment paper
- 1 Large bowl
- 1 Whisk
- 1 Sifter optional
- 1 Spatula
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 tsp alcohol-free vanilla extract
- 3 4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 fresh strawberries sliced, for topping
Instructions
- Preheat your oven and line your baking pan with parchment paper. This helps the brownies lift out easily and keeps the edges neat.
- In a large bowl, whisk the melted butter with the sugars until combined. Add the eggs and alcohol-free vanilla extract, then whisk until smooth and glossy.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir gently until just combined, then fold in the chocolate chips or chopped chocolate.
- Spread the batter evenly into the prepared pan and bake until the center is set but still soft. For the fudgiest texture, avoid overbaking.
- Let the brownies cool completely before slicing. Top each piece with fresh sliced strawberries just before serving for the best texture and presentation.
Notes
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate them if your kitchen is warm. Keep the sliced strawberries separate until serving if possible, since they are best when freshly cut. To enjoy a warm brownie later, heat a square for a few seconds in the microwave, then add the strawberries after warming.