These brownies stand out because they blend the deep richness of chocolate with the natural sweetness and brightness of fresh strawberries. The fruit adds moisture and flavor without overpowering the chocolate, resulting in a perfectly balanced bite. Whether you’re baking for a picnic, brunch, or just a sweet craving, these brownies bring a unique, fresh-from-the-garden flair to your dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries, chopped
Granulated sugar
Unsalted butter, melted
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Optional: chocolate chips or chunks for extra richness
Optional: powdered sugar or strawberry glaze for topping
Directions
Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper or grease it well.
In a blender or food processor, puree the fresh strawberries until smooth. Set aside.
In a large mixing bowl, combine melted butter and sugar. Mix until smooth.
Add eggs and vanilla extract, then stir in the strawberry puree.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until fully combined.
If using, stir in chocolate chips or chunks.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before cutting. Dust with powdered sugar or drizzle with strawberry glaze if desired.
Servings and timing
This recipe makes approximately 12 brownies. Prep time: 15 minutes Cook time: 25–30 minutes Total time: 40–45 minutes
Variations
White Chocolate Strawberry Brownies: Use white chocolate chips instead of dark for a sweeter contrast.
Strawberry Swirl: Drop spoonfuls of strawberry puree on top of the batter and swirl with a knife before baking.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan Version: Replace butter with coconut oil and eggs with flax eggs.
Extra Fruity: Mix in diced strawberries along with the puree for bites of whole fruit.
Storage/Reheating
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze individual squares wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight or at room temperature before serving. Reheat in the microwave for 10–15 seconds for a warm, gooey texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, just thaw and drain them before pureeing to avoid excess moisture.
Do the brownies taste strongly of strawberries?
The flavor is subtle and natural, complementing the chocolate without overwhelming it.
Can I use a boxed brownie mix and add strawberries?
You can, but results may vary. Mix the puree in place of some liquid, and reduce other wet ingredients slightly.
How do I prevent soggy brownies with fresh fruit?
Puree the strawberries and avoid adding large chunks to prevent too much moisture. Bake until just set.
What’s the best pan size to use?
An 8×8-inch or 9×9-inch square pan works well for thick, chewy brownies.
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Adjust baking time accordingly (about 35–40 minutes).
Should I refrigerate strawberry brownies?
They can be stored at room temperature for a few days, but refrigerating helps them last longer.
Can I add frosting on top?
Yes, cream cheese or chocolate frosting pairs well, or try a strawberry glaze for extra flavor.
Are these brownies cakey or fudgy?
They’re moist and fudgy thanks to the strawberry puree and butter.
How do I know when they’re done baking?
Look for set edges and a slightly soft center. A toothpick should come out with moist crumbs, not wet batter.
Conclusion
Fresh Strawberry Brownies bring a burst of berry flavor to the classic chocolate dessert, creating a unique treat that’s rich, moist, and slightly fruity. Easy to make and even easier to love, these brownies are perfect for warm-weather baking or whenever you want something a little different. Serve them plain or dress them up with glaze or frosting—they’re sure to be a hit either way
Fresh Strawberry Brownies are a rich, fudgy twist on a classic dessert, featuring real strawberries blended into the batter. They offer a subtly fruity flavor that perfectly complements the deep chocolate taste—ideal for spring and summer treats.
Ingredients
1 cup fresh strawberries, chopped
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Optional: 1/2 cup chocolate chips or chunks
Optional: powdered sugar or strawberry glaze for topping
Instructions
Preheat oven to 350°F (175°C) and line or grease an 8×8-inch or 9×9-inch baking pan.
In a blender or food processor, puree chopped strawberries until smooth. Set aside.
In a large mixing bowl, combine melted butter and sugar until well mixed.
Add eggs and vanilla extract, then stir in the strawberry puree.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture until just combined.
Stir in chocolate chips or chunks if using.
Pour batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely before cutting. Dust with powdered sugar or drizzle with strawberry glaze if desired.
Notes
Use thawed and drained frozen strawberries if fresh are unavailable.For extra fruity bites, mix in diced strawberries in addition to the puree.Chill before slicing for cleaner cuts.To make it vegan, substitute butter with coconut oil and eggs with flax eggs.Gluten-free flour can be used as a 1:1 replacement.
